@Article{Hozyasz2009,
journal="Gastroenterology Review/Przegląd Gastroenterologiczny",
issn="1895-5770",
volume="4",
number="5",
year="2009",
title="Teff \– a valuable gluten-free cereal",
abstract="Teff (Eragrostis tef) is one of the most ancient cereals in Africa. The cereal is rich in methionine, calcium, iron, folic acid, and antioxidants. Teff whole grain and flour are a good source of dietary fiber. Teff is regarded as a health grain and can be a valuable addition to the gluten-free diet. Simply dropping gluten-containig foods from the diet may result in an unbalanced diet lacking in certain nutrients (e.g fibre, B vitamins, and calcium). In order to achieve patient compliance, health professionals need to be better educated about the gluten-free diet and to be familiar with grains (e.g. teff, montina, ber-foxtail millet) and patient\’s national cuisine. In former Polish cuisine there were several dishes based on nowdays lost gluten-free crops: indigenous to Poland (e.g. hogweed Heracleum sphondylium) and introduced from Asia (e.g. ber Setaria italica, grasspea Lathyrus sativus).",
author="Hozyasz, Kamil K.
and Słowik, Małgorzata",
pages="238--244",
url="https://www.termedia.pl/Teff-8211-a-valuable-gluten-free-cereal,41,13590,1,1.html"
}