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Super Foods that Heal Whole Grains BUCKWHEAT
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| Super Foods that Heal BUCKWHEAT |
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| Written by Toma Grubb | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sunday, 18 February 2007 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Buckwheat (Fagopyrum esculentum) Buckwheat goes way beyond the pancake mixes we associate with it. Japan’s soba noodles, Brittany’s crêpes and Russia’s kasha are all made with buckwheat. Botanically, buckwheat is a cousin of rhubarb, not technically a grain at all – and certainly not a kind of wheat. But its nutrients, nutty flavor and appearance have led to its ready adoption into the family of grains. Buckwheat tolerates poor soil, grows well on rocky hillsides and thrives without chemical pesticides. Health bonus: Buckwheat is the only grain known to have high levels of an antioxidant called rutin, and studies show that it improves circulation and prevents LDL cholesterol from blocking blood vessels.Buckwheat is one of the best sources of high-quality, easily digestible protein in the plant kingdom. Its 74% protein absorption rate makes it an excellent meat substitute. It is also very high in carbohydrates as well as in numerous minerals, and vitamins such as zinc, copper, and niacin. This makes buckwheat an ideal ingredient for a wide range of food products. Buckwheat can either be milled into flour or processed into groats and grits. The groats and grits can be eaten roasted or plain; in addition, the roasted groats may be used as a meat extender or as an ingredient in breakfast cereals, soups, and energy bars for athletes. Buckwheat starch can also act as a fat alternative in processed foods.In Japan, buckwheat flour is mixed with other varieties to produce Soba noodles, a traditional dish. In North America, buckwheat is also used in the chocolate bar and snack food industries.The pharmaceutical and nutraceutical industries are undertaking innovative research into the potential use of buckwheat for lowering cholesterol and fighting diabetes. The crop's nectar is also used to make honey, and aspirated buckwheat hulls offer an interesting pillow stuffing alternative to consumers allergic to feathers, dust, and pollen. Demonstrated health benefitsDr. Campbell joined forces with the University of Manitoba’s Dr. Carla Taylor (Human Nutritional Sciences) to investigate the potential health benefits of consuming these new lines of buckwheat, specifically looking at how buckwheat influences diabetes. The high quality of Dr. Taylor’s ARDI-funded research has already been acknowledged by the Natural Sciences and Engineering Research Council of Canada (NSERC), which awarded Dr. Taylor a Strategic Project Grant to continue this important research. She will be submitting a final report to ARDI on buckwheat’s ability to mimic the effect of insulin. “There are indications in the literature that buckwheat may contain compounds which are beneficial for lowering blood glucose in diabetes,” Taylor said. “We have done some work with animal models of diabetes, and we showed that an extract prepared from buckwheat was effective in lowering blood glucose concentrations in animals that were a model for type 1 diabetes. These animals already had hyperglycemia, or high levels of blood glucose. We conducted what are called acute tests, and they involved giving the animals a dose of buckwheat extract, and then monitoring the blood glucose levels in those animals compared with the placebo group over a period of two hours.”These tests showed that animals given buckwheat extract experienced a blood glucose reduction of about 20 per cent over the two-hour monitoring period. Taylor’s team is now using cell culture to study how the buckwheat extract affects specific signaling pathways, and whether or not it performs functions similar to that of insulin.“That’s the exciting thing about this project,” Taylor said. “It spans the whole range from plant breeding, through to analytical chemistry, whole body and metabolism studies, to cellular and molecular levels. We are now focusing on whether or not certain compounds in buckwheat might be able to mimic the effects of insulin.”Over the next three years, Taylor would like to identify exactly which buckwheat compounds are insulin-mimetic, and possibly begin a pilot study in humans. She is quick to point out that even if buckwheat compounds prove effective in lowering blood sugar in individuals with diabetes, people should not expect it to replace insulin or oral diabetes medications. A more realistic expectation, she said, would be for the beneficial compounds to be incorporated as part of an overall diet management plan.“Identifying functional foods which are helpful in managing blood glucose levels could be especially important for people with type 2 diabetes, since the early stages of this disease can be managed by diet and lifestyle changes,” she said.“As a nutritional scientist, I’m interested in disease prevention, not just management or treatment. From a functional foods point of view, if we know that we’re consuming dietary components that are helpful for keeping blood glucose in its normal range, then that can have an overall benefit to the population.”
Complete Nutrient Analysis:
Vitamins
Minerals
Carotenoids, Flavonoids, Phytonutrients
Amino Acids
Fatty Acids
Nutrients marked with an asterisk (*) indicate data totals with some values not available. This may result in an under reporting of values. Food manufacturers usually do not report all food nutrient values. These nutrient values generated from the USDA Nutrient research Database using NutriBase 7 Nutrition software Copyright © 2007, by NutriCoach. All rights Reserved. |
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