Buckwheat!
Usually thought of as a grain, it's actually the seed of a plant related to rhubarb.
It surpasses rice, wheat and corn on almost every measure of healthfulness.
Rice, wheat, and corn are high on the glycemic scale, thus provoking a quick spike in blood sugar levels, a proven promoter of systemic inflammation.
Buckwheat, on the other hand, ranks low on the glycemic scale.
Buckwheat has been cultivated for at least 1,000 years in China, Korea and Japan, where it is often enjoyed in the form of buckwheat "soba" noodles—a form that's become increasingly popular in the West as a healthy substitute for wheat pasta.
Buckwheat has more protein than rice, wheat, millet or corn!
Is high in the essential amino acids lysine and arginine
Buckwheat contains no gluten and is therefore safe for people with gluten allergy or celiac disease.
It helps to reduce and stabilize blood sugar levels following meals—a key factor in preventing diabetes and obesity.
Like the widely prescribed "ACE" hypertension drugs, buckwheat proteins reduce the activity of angiotensin converting enzyme (ACE), thereby reducing hypertension.
Compared with true grains, buckwheat is high in minerals: especially zinc, copper and manganese.
Healthier fat profile. Unlike true grains, buckwheat's low-fat content is skewed toward monounsaturated fatty acids—the type that makes olive oil so heart-healthful.
Buckwheat is also high in "resistant starch," which also enhances colon health, and serves to reduce blood sugar levels.
WOW!
Try Buckwheat noodles and hot cereal, they are delicious!
In Health,
Christine Fitzgerald
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