The hypoglycemic effect of buckwheat

The first is that the proportion of amylose in buckwheat starch is relatively high, which can affect the entry of water molecules, delay the gelatinization and digestion rate, and thus inhibit the increase in postprandial blood glucose.

According to Professor Du, a well-known nutrition expert and Concord Medical University in China, buckwheat can be said to be an “all-round champion” in food crops. Studies have shown that buckwheat, especially tartary buckwheat, contains special trace elements and medicinal ingredients that are not available in other food crops. It has preventive and therapeutic functions for modern “civilized diseases” and almost all middle-aged and elderly cardiovascular and cerebrovascular diseases.

Prof. Du Shouyi has a soft spot for bitter buckwheat. Although it is sweet, white and has good taste, from the health point of view, bitter buckwheat is even better. In addition, many clinical studies have consistently confirmed that bitter buckwheat has the functions of lowering blood fat, lowering blood sugar, lowering blood pressure, lowering body weight, and resisting oxidation.

Second, the fat content of tartary buckwheat was significantly higher than that of wheat. Among them, unsaturated fatty acids accounted for 83.2%, oleic acid accounted for 47.1%, and linoleic acid accounted for 36.1% (linoleic acid can lower blood cholesterol and prevent atherosclerosis).

Third, flavonoids, including quercetin, rutin, etc. (Rutin has the function of reducing vascular permeability, strengthening the fragile micro blood vessels, and can also promote insulin secretion; quercetin protects the human body in many ways Oxidizer).

Fourth, recently found that buckwheat contains buckwheat, can regulate insulin activity, with hypoglycemic effect.