Andreas,

People from Kenya and Ethiopa eat an ancient grain called teff.
It resembles bleached poppy seeds, the tiny grains are milled to make injera. This sour flatbread is served with most meals.

According to a grower here in the USA, teff has roughly the same amount of carbohydrates and fiber as high-quality whole weat.
But teff's proteins are configured as albumins (what is this?) -the same kind of protein as egg whites - which the body can assimilate rapidly,which minimal effort. Teff also contains a great deal of potassium and calcium, says the Idaho grower, both important for muscle contractions and nerve transmission.

It sounds pretty healthy to me.

The article was written because so many marathoners from above countries win so often. They wonder if this food has something to do with it, besides of course their good training.

Do you have used this grain or heard about it?

Johanna