It is likely that people with celiac disease or gluten sensitivity have heard of teff. It is an energy grain that anyone should consider adding to your diet. Teff is the main ingredient of the engera in Ethiopia and Eritrea, which consists of a fermented bitter taste flat cake. Used with the wot, which is a stew based on meats, spices, beans, lentils and peas. What is Teff? Teff is a small grain, Khaki, and looks like millet. In fact, it is the smallest grain in the world.
Due to its extremely small size, it is often lost during harvest and threshing. Ethiopians and Eritreans have consumed the teff for a long time due to its high nutritional content. Teff has 80% complex carbohydrates, 11% of protein and 3% fat. Teff is also a good source of essential amino acids, especially lysine. Lysine is the amino acid missing in the majority of grain foods. Also contains iron and fiber, and in comparison with other grains, teff It has more potassium, calcium and other essential minerals. Yeast fermentation that teff undergoes to engera gives enough time to produce even more vitamins and nutrients.
Since the teff has high fiber content, it is useful in the control of glucose in the blood and diabetes. Teff and the prevalence of diabetes just available studies on the risk and prevalence of diabetes are no among immigrants from Ethiopia in the United States.UU., but there is a study from Israel on African immigrants. The study compared the prevalence rates of diabetes among African immigrants and African immigrants who have been in Israel for two and a half to four years.According to the study, new immigrants from Ethiopia who came between 1984 and 1985, and in 1991 showed rates of prevalence of 0.4% and 0% respectively. Among the Ethiopians who have been living in Israel for two and a half to four years, 8.9% had a prevalence rate of diabetes. This would suggest that the prevalence rate of diabetes increases with the time in which they are exposed to the lifestyle and the Western diet.
