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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  teff
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teff  This thread currently has 647 views. Print Print Thread
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katherine
Thursday, September 20, 2007, 3:02am Report to Moderator Report to Moderator
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Is anything known about teff (grain) and type O?

Type Os with wheat allergy are desperate for alternatives - it's come down to the possibility of making injera at home.
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Drea
Thursday, September 20, 2007, 3:05am Report to Moderator Report to Moderator

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Hi katherine,

Checking the typebase (there's a button at the top of the page), here are the values for teff: http://www.dadamo.com/typebase4/depictor5.pl?419

Welcome!


It is not my responsibility to convince anyone of anything.
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Melissa_J
Thursday, September 20, 2007, 3:07am Report to Moderator Report to Moderator

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Sa Bon Nim
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Hi, and welcome to the forum!

Yes, all type O's can have teff, it is neutral.

Let us know how your injera turns out! I've wanted to try making that for a while, it sounds good. I love flatbread, you can wrap a bunch of beneficials into it, without getting as many carbs as the old standby slices of bread.

Quinoa and amaranth are also useful, as are compliant bean flours. There's a recipe in typebase for almond bread that's pretty good too.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.

Revision History (1 edits)
Melissa_J  -  Thursday, September 20, 2007, 3:13am
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Lloyd
Thursday, September 20, 2007, 3:10am Report to Moderator Report to Moderator

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Hi katherine,

You'll find the typebase that Drea linked for you to be invaluable.

Don't forget to go by the Member center (link at top right of this page) and get yourself a nice, Type O 'shield' so the rest of us know how to identify you. You can also identify your age and sex if you desire, plus add a signature to your posts automatically.
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jayneeo
Thursday, September 20, 2007, 3:38am Report to Moderator Report to Moderator

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wow I wonder if ethiopian restaurants make injera with teff only....would be a good dinner out!
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katherine
Thursday, September 20, 2007, 2:18pm Report to Moderator Report to Moderator
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Great information!! Many thanks to all who replied.
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Lola
Thursday, September 20, 2007, 9:05pm Report to Moderator Report to Moderator

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katherine,
don t  forget to post your recipe!
would love to know how it turned out.
thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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katherine
Friday, September 21, 2007, 12:26am Report to Moderator Report to Moderator
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I will definitely post the recipe and results - probably in about a week, am reorganizing my kitchen for my new ways! Thanks so much again.
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Lola
Friday, September 21, 2007, 1:23am Report to Moderator Report to Moderator

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thanks a lot!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Schluggell
Friday, September 21, 2007, 8:01am Report to Moderator Report to Moderator

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Quoted from jayneeo
wow I wonder if ethiopian restaurants make injera with teff onl...!


Some do - Mostly though it is a mix of Teff & Wheat and/or Barley flour.



Herr Schlggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Drea
Saturday, September 22, 2007, 8:41pm Report to Moderator Report to Moderator

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I wish teff wasn't an avoid for me (I've eaten it and it is very good, although it doesn't agree with me later). Here's a good explanation on how to make injera. CLICK.


It is not my responsibility to convince anyone of anything.
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Lola
Sunday, September 23, 2007, 2:25am Report to Moderator Report to Moderator

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thanks for the link!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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katherine
Tuesday, September 25, 2007, 7:38pm Report to Moderator Report to Moderator
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Anyway, here's an update on the injera making: I made the batter yesterday (teff only), and set it up to ferment, Ethiopian style. The recipe author said it can take three days, but that hers has fermented in 24 hours - I just checked mine at 21 hours, and it's bubbling (apparently a sign of fermentation), though just around the edges. I'm not sure if it's ready to cook yet, so I'm guessing I should wait until tomorrow. (Anyone have any thoughts on this? I am an inexperienced breadmaker).

I guess it's some microscopic yeast in the air that's producing the fermentation.

By the way, I see my post was moved by Lloyd, and I see this individual moved a number of other posts. What is the definition of, "advanced concept?" I can't find this definition on the website. There are many recipe posts in the Live Right for Your Type section.
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Alia Vo
Tuesday, September 25, 2007, 8:11pm Report to Moderator Report to Moderator

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Quoted from jayneeo
wow I wonder if ethiopian restaurants make injera with teff only....would be a good dinner out!


I believe so. From my experiences of eating at Ethiopian restaurants in the past, injera is made from fermenting the grain teff until it reaches a somewhat sourdough taste.

It is rolled out like a long, flat pancake--but substantial enough to hold fillings. Fillings range from various lentil and pea fillings, potato fillings, vegetarian fillings, and I believe some meat fillings.

It is great tasting and healthy for those that can have teff. For those that can not have butter, I think oil can be requested in lieu of the butter. Please check with your waiter/waitress if appropriate substitutions can be made.

Teff is sold at hfs's, as well, if people would like to try this interesting grain. I have seen it sold at the bulk foods section at co-ops I have frequented.

Alia



Alia A. Vo
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BTD Lifestyle Since 1999
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Revision History (1 edits)
Melissa_J  -  Tuesday, September 25, 2007, 8:11pm
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Lloyd
Tuesday, September 25, 2007, 11:18pm Report to Moderator Report to Moderator

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Quoted from katherine


By the way, I see my post was moved by Lloyd, and I see this individual moved a number of other posts. What is the definition of, "advanced concept?" I can't find this definition on the website. There are many recipe posts in the Live Right for Your Type section.



Hi katherine.

I'm one of the members of the moderator/admin team. We do things that help keep the forum running smoothly.

Strictly speaking, recipes belong in the cook right area, if that is all the thread is about. The eat right area is for "This board is where you can discuss nutritional concepts behind the Blood Type Diet" which was where I felt your thread best fit. Each of the boards has a description of what types of things are being discussed. We try our best to move threads to a better spot, where they will get the appropriate response from other members, if a thread seems to be misplaced. The advanced concepts for the live right board are more on the order of secretor status or how the MN subtype affects the diet. Sometimes threads could legitamately fit in more than one board. Many threads will wind up discussing recipes that were not originally about cooking, such as this one.

If you want an idea on where to start a thread, look at the description for each board from the index page. If something appears to be better somewhere else, a member of the mod (red name)/admin (blue name) team will probably move it.


Revision History (3 edits)
Melissa_J  -  Tuesday, September 25, 2007, 11:24pm
Melissa_J  -  Tuesday, September 25, 2007, 11:21pm
Melissa_J  -  Tuesday, September 25, 2007, 11:20pm
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Cynthia
Wednesday, September 26, 2007, 12:50am Report to Moderator Report to Moderator
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I clicked on Drea's recipe, but it was incomplete.  It didn't tell you how to ferment the dough, and it talked about yeast but didn't include it in the recipe.  Is there a more detailed, step by step recipe I can follow?
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Drea
Wednesday, September 26, 2007, 4:48pm Report to Moderator Report to Moderator

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Quoted from Cynthia_Siemon
I clicked on Drea's recipe, but it was incomplete.  It didn't tell you how to ferment the dough, and it talked about yeast but didn't include it in the recipe.  Is there a more detailed, step by step recipe I can follow?


Try Googling it; that's what I did.


It is not my responsibility to convince anyone of anything.
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katherine
Wednesday, September 26, 2007, 5:30pm Report to Moderator Report to Moderator
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Thanks, Lloyd.

Now this may be old ground, but how is it that the list of avoids changed a couple years back? Was the laboratory testing improved? I would be interested in the chemistry behind it, if there are scientific articles available (old testing vs. new testing, if that's the issue).

This question also originates from the teff question, since in the book LR4YT, teff is an avoid for O's, and now it's neutral.
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Lola
Wednesday, September 26, 2007, 5:49pm Report to Moderator Report to Moderator

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Quoted Text
differences between books
Dr. D
The Second Book (Live Right 4 Your Type) had secretor status differences and a very small number of food value changes, reflecting the advances in basic scientific knowledge.

http://www.dadamo.com/bloggers/ask/archives/00000183.htm
http://www.dadamo.com/errata/smartfaq.cgi?answer=1075206425


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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katherine
Thursday, September 27, 2007, 4:52am Report to Moderator Report to Moderator
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Great, thanks very much for the information.

Here's the injera recipe I used, off the website recipezaar. After the batter sat for 54 hours, I checked it, and there was about 1/4 inch of clear, greenish-yellow liquid sitting on top. I thought I'd let it ferment too long, but decided to stir the whole thing, and salted it to taste (as instructed). The batter actually had a slightly sour, but pleasant flavor, so I decided to proceed.

Then something went wrong! I couldn't get the batter to hold together in one piece in the skillet (?too much oil, or skillet too hot). Still, the cooked pieces had a lovely flavor, and the house smells wonderful. I may see if the owner of a local Ethiopian cafe can help with cooking it. The whole process took very little effort, so it would be well worth it to learn how to cook it properly.

Authentic Injera (aka Ethiopian Flat Bread)
Recipe #96980

"I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions."
by Heather U.

10 servings
3 days 3 days prep
 
1 1/2 cups ground teff (180 g)
2 cups water

salt, to taste

vegetable oil, for the skillet

1.Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
2.Stir in the salt, a little at a time, until you can barely detect its taste.
3.Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
4.Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
5.Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
6.Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
7.To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.
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Lola
Thursday, September 27, 2007, 5:17am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!
sounds delicious!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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