If you haven’t heard of teff, don’t feel bad. I hadn’t heard of it myself until recently. I came across an article stating that teff is the new gluten free super grain. Being gluten free, and mostly paleo, this claim caught my attention. I always look for new ideas for gluten free meals. Teff (you can find it here) is praised by many as the new quinoa. So what makes teff a super grain?
Teff is a native crop to Southwestern Arabia and Northeastern Africa. Teff is extremely popular in Ethiopia and has been used there for centuries. It comes from the seeds of Ethiopian grass. It has a mildly nutty flavor. Ethiopians usually grind teff to make a flat bread, called injera. Teff has been receiving world wide recognition as the demand for gluten free products has grown immensely. Teff is a great source of potassium, protein, magnesium, B vitamins, vitamin C, calcium and iron. Moreover, teff contains all 9 essential amino acids.
Why Teff is the New Gluten Free Superfood
- Teff contains more calcium than Quinoa.
- Teff is a great source of protein.
- Teff is high in fiber which aids digestion. It helps prevent constipation and keeps digestive tracts clean.
- Teff is gluten free. Gluten is not only the culprit of celiac disease, it also triggers many other health problems.
Gluten causes gut inflammation and leads to leaky gut syndrome. Leaky gut syndrome is the result of damage to the intestinal lining which makes it more difficult to filter important nutrients.
- Teff is loaded with iron. Did you know that in Ethiopia there are very low rates of anemia. One of the reasons for this is the high consumption of teff.
- Teff is rich in antioxidants. Recent research has found strong antioxidant levels in Teff. It also found that teff offers varied nutritional and health benefits.
How to Use Teff
- Make teff flour.
- Use it as an alternative to rice.
- Make cereal or porridge.
- Add to soups or stir fries.
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