Tiny Teff: The Ancient Grain Fueling Runners

Teff, an ancient grain cultivated in Ethiopia over 6,000 years ago, is gaining recognition as a nutritional powerhouse. This tiny grain, no larger than a poppy seed, offers a sweet and earthy flavor. It boasts a rich profile of minerals, protein, and significantly more fiber than buckwheat and quinoa.

A remarkable feature of teff is its complete amino acid composition, containing all nine essential amino acids. This is uncommon in plant-based foods, which often lack one or more of these vital building blocks for cells.

Historically a staple in Ethiopia and especially favored by long-distance runners, teff is lauded for its nutrient density. Nutritionists highlight its advantages over common grains like wheat and rice, noting its potential to offer a competitive edge for athletes and active individuals.

Furthermore, teff serves as an excellent option for individuals managing gluten intolerance or celiac disease. Scientific studies, including a 2014 UK study and research involving 1,800 celiac patients, have indicated positive outcomes such as improved iron levels and reduced symptoms.

Recent research from 2023 also suggests teff possesses antioxidant properties that may help combat cellular damage. Its high iron and calcium content supports bone and circulatory health, while its protein and fiber may aid in weight management by promoting satiety.