Tartarian Buckwheat

Not much is commonly known about the "wheat" that isn't actually wheat. Buckwheat (Fagopyrum esculentum) and its cousin Tartarian Buckwheat (Fagopyrum tatarium, or Ku Qiao Mai) are in the rhubarb family (Polygonaceae). They are not true cereal grains and are therefore gluten-free, good news for those who may be gluten-sensitive. Buckwheat is used to make pancakes, pasta, bread, roasted kasha and soba noodles. In addition to its culinary uses, buckwheat can be used as a powerful formula for a variety of circulation and digestion-related health conditions.

In 1942, researchers at the USDA discovered that rutin, a bioflavonoid abundant in buckwheat, has important physiological effects on blood vessels. A deficiency in dietary rutin has been linked to capillary leakiness and fragility. Rutin has been shown to improve blood circulation to the eyes and aid nocturnal leg cramps, edema, pain in the lower extremities and varicose veins. Buckwheat's high rutin and dietary fiber content may help maintain normal LDL cholesterol levels and blood pressure. (See J Cardiovasc Pharmacol Ther 2002 Jan; 7 Suppl 1: S21-8 and Angiology 2002 May-Jun; 53(3): 257-63).

Buckwheat studies are also being done on hindering fat deposition in the liver. The active compound choline may assist the liver in functioning when taxed due to alcohol intoxication. (See Crit Rev Food Sci Nutr 1983; 19(3):213-58).

Buckwheat circulates through the Spleen, Stomach, Lung and Large Intestine meridians. It generally improves the appetite and has been used to help maintain blood sugar levels. In a controlled study, researchers in Canada found a 12-19% blood glucose drop in diabetic rats when fed extracts of the seed. (See American Chemical Society; 2003 11-18.). In human studies, buckwheat has been shown to play a significant role in glucose metabolism and cell signaling, acting as an insulin mimic or making cells more sensitive to insulin. This is due to two compounds found in buckwheat: chiroinositol and fagopyritol. Like Rutin, these compounds are rarely found in other foods but are relatively high in buckwheat (4-6%). Also important for diabetics, buckwheat digests slower than other carbohydrates, improving glucose tolerance for those who are carbohydrate sensitive.

Nutritionally, Buckwheat is abundant in minerals and proteins: Vitamins B1 and B2, potassium, magnesium, phosphate, copper, and iron. By weight there is twice as much of the amino acid lysine in buckwheat (5-7%) and proteins (12-15%) as in rice and other common staple grains.

Tartarlan Buckwheat has been cultivated for over 2000 years in China and the Himalayas at heights of up to 4400 meters. Chinese Herbs Direct is pleased to offer our customers the high quality Plum Flower brand of Wild Tartarian Buckwheat kernels from Inner Mongolia in concentrated capsule form.