A study found that the polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free foods — potentially making them a better base than amaranth for gluten-free formulations.
Why it matters: for anyone avoiding gluten, it’s a practical steer toward the more nutrient-dense, antioxidant-rich options.
From Dr. Jason Dean’s show archive (February 2010), summarized in our own words. Educational only — not medical advice, and not evaluated by the FDA.
