Buckwheat is a common whole grain and one of the top ten staple foods recommended by the Chinese Nutrition Society. It is very suitable for diabetic patients. Buckwheat contains about 10 times the dietary fiber of ordinary flour, which helps diabetics stabilize blood sugar after meals.

Professor Zhang Hua from the Oncology Department of Guangzhou Hospital of Traditional Chinese Medicine said in an online interview with a family doctor that buckwheat is sweet, mild, and non-toxic. It enters the spleen and stomach, lowers qi and widens the intestines, and strengthens the stomach. For dysentery, it has the effect of lowering blood pressure and blood sugar. It is mainly used to treat gastrointestinal heat accumulation, diarrhea and spontaneous sweating. It can be used externally to treat erysipelas and sores.

Japanese scholars also found in research that tartary buckwheat is about 100 times more effective than sweet buckwheat in preventing lifestyle diseases such as diabetes and hypertension. Therefore, the Japanese call tartary buckwheat the "immortal tartary buckwheat".

Buckwheat noodles contain 70% starch and 7%-13% protein, and the amino acid composition of the protein is relatively balanced, and the content of lysine and threonine is relatively rich. Buckwheat noodles contain 2%-3% fat, and the content of oleic acid and linoleic acid that are beneficial to the human body is also high.

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It is understood that these two fatty acids play a role in lowering blood lipids in the human body, and are also an important component of prostaglandins, an important hormone. The vitamins D1 and B2 in soba noodles are 3-20 times that of wheat flour, which are rare in ordinary cereals. The biggest nutritional feature of soba noodles is that it is rarely found in ordinary foods, that is, it contains a large amount of niacin and rutin.

In addition, these two substances have the effect of lowering blood lipids and serum cholesterol, have an important preventive and therapeutic effect on hypertension and heart disease, and are good medicines for the treatment of cardiovascular disease. Buckwheat noodles also contain more minerals, especially phosphorus, iron, and magnesium, which are of great significance for maintaining the normal physiological functions of the human cardiovascular system and hematopoietic system.

Therefore, the therapeutic effects of buckwheat on diabetes, coronary heart disease, and hypertension have been recognized by the medical and nutritional circles. In particular, tartary buckwheat in buckwheat is considered by Chinese medicine to be cold in nature and bitter in taste, making it a cold and cooling medicine. Because bitterness can clear the air and indirectly store yin, it can quench thirst, clear away heat and relieve fire, and play a therapeutic role in diabetes. Traditional Chinese medicine believes that buckwheat has a sweet and mild taste, and has the effects of strengthening the spleen and replenishing qi, appetizing and widening the intestines, and digesting and resolving stagnation.

Reference: People's Daily Online - Eating some buckwheat can lower blood sugar