 Buckwheat protein powder is the new protein on the block. Buckwheat isn’t a cereal grain, but is actually a fruit seed related to rhubarb. This makes it perfect for people who are sensitive to wheat or other grains that contain glutens. It’s usually used in pancakes, bread and pasta, but the protein can be isolated to make a low-carb/low-fat supplement.
The muscle growth factors in buckwheat may be due to the phenolated protein in buckwheat. This can boost bioavailability (easily digested). Another factor contributing to muscle growth is the ingredient in buckwheat called chiroinositol. Chiroinositol mimics the actions of the anabolic hormone insulin. As for fat loss, it’s likely due to the property of the buckwheat. It reduces the amount of lipogenesis (fat-creating) enzymes in the liver. Buckwheat also can help to lower cholesterol. From the University of Wisconsin, researchers reporting that buckwheat protein might reduce cholesterol absorption by the intestines by almost half. Be cautious though, some people can be allergic to buckwheat. This could be a great addition to your whey protein shakes. It may help enhance muscle growth and aid with fat loss. There is unfortunately a down side. I’ve heard that it doesn’t taste very good at all. On top of that, it’s hard to mix and you might get that thick texture. One thing to remember also is that it’s a GRAIN protein. Being a GRAIN protein is has a low Biological Value (BV). So If you’re one that can take the good with the bad then this might be for you. This protein is a great alternative for vegan bodybuilders or those with milk allergies.
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