Buckwheat to the rescue

Via Mark’s Daily Apple:

Proteins from tartary buckwheat and common buckwheat helped reduce cholesterol levels in rats on a high cholesterol diet by at least 25 per cent, report Japanese researchers.

The research, published in the Journal of Food Science, reports that supplementation of a high cholesterol diet with protein from common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaertn) reduced serum cholesterol levels in rats by 32 and 25 per cent, respectively.

Now if we could just get the rats to cut back on cigarettes we’d be getting somewhere. More

Despite the common name buckwheat is not related at all to wheat – and it’s gluten free. In fact, it’s not even a grain. Buckwheat is actually a fruit, but is usually classified as a grain because it’s prepared and eaten like one. Buckwheat is nutritious as well. It’s a good source of protein and is especially high in the amino acid lysine. Buckwheat is also extremely high in calcium and a good source of B-complex and E vitamins.