Eating Buckwheat Products Produces Lower GI Response

In a joint effort to determine the characteristics of buckwheat starch and its potential for a reduced metabolic response after meals, researchers from Slovenia and Sweden scored human test subject’s responses to an assortment of buckwheat products, including boiled buckwheat groats, breads baked with 30-70% buckwheat flour, and bread baked from buckwheat groats. The highest level of resistant starch was found in the boiled buckwheat groats, while the resistant starch levels in the buckwheat breads were significantly lower, depending on whether flour or grouts had been used. The conclusion? All buckwheat products scored significantly lower on the after-meal blood glucose tests, while also scoring higher in satiety, than the control group’s white wheat bread.
Journal of Agricultural and Food Chemistry, January 2001; 49(1):490–96. DOI: 10.1021/jf000779w