LIVINGLIVING MAKING CARBS COUNT
Little known the UK, teff is a tough and nutty little grain that has great
benefits as a wholegrain that can be cooked in a variety of ways.
THE GOING
GETS TEFF
In a post by Ari Patel for The
Huffington Post Canada, he
describes teff as 'the super
tiny grain with the not-so-tiny
power.' Grown in Ethiopia
and used to make the country's injera
(sourdough flatbread), it's a small grain
with a long list of health benefits - and is
another product being called a superfood.
Along with being gluten-free, it's high
in iron and is known to reduce PMS
symptoms for the ladies, and can help
anyone interested in weight loss. Plus, it's
an ideal option for vegetarians looking for
sources of protein.
For people with diabetes, adding teff
to your diet should help control blood
sugar levels as teff it has a relatively low
glycaemic index (GI), so you should not
get 'spikes' after eating it. Low in sodium,
low in fat and very low in saturated fat, it
tastes good and you can do a lot with it.
Looking very much like poppy seeds, teff
has a nutty, grainy taste and texture that
can add dimension to your recipes and
cooking. A versatile grain, it can be eaten
whole, steamed, boiled or baked. Use it
as a side dish or add to salads, or buy teff
flour to bake with. Usually only available
from specialist food stores, teff is now
grown commercially in the USA, which will
slowly increase international availability.
According to the BBC Food website,
"This tiny grass seed is a staple food in
Ethiopia and Eritrea. The seeds produce
a harvest proportionally hundreds of times