Protein is an important building block for our bodies.
People with histamine intolerance need to get the best possible nutrition while simultaneously avoiding foods rich in histamine, histamine-forming compounds and DAO-suppressing compounds. Many people with histamine intolerance prefer to avoid gluten.
Some excellent gluten-free low-histamine sources of protein include some of the ‘ancient’ cereals and pseudo-cereals that have become popular in the western world, including:
- Chia seeds
- Hemp seeds
- Wild rice
Teff is native to Ethiopia and according to Wikipedia, “Eragrostis tef has an attractive nutrition profile, being high in dietary fiber and iron and providing protein and calcium. It is similar to millet and quinoa in cooking, but the seed is much smaller and cooks faster, thus using less fuel.
” Teff is gluten-free (and therefore can be consumed by celiacs) and has a high concentration of different nutrients, a very high calcium content, and significant levels of the minerals phosphorus, magnesium, aluminum, iron, copper, zinc, boron and barium, and also of thiamine. Teff is high in protein. It is considered to have an excellent amino acid composition, including all 8 essential amino acids for humans, and is higher in lysine than wheat or barley.”
It also tastes good , with a mild, slightly nutty flavor, and it can be used in a multitude of recipes. A national dish in Ethiopia and Eritrea is “Injera”, a sourdough-risen flatbread made from teff flour. It has a unique, slightly spongy texture, and it is generally eaten with vegetable stews. The process of making injera involves fermentation and is thus unsuitable for people with histamine intolerance; however delicious high-protein gluten-free porridges, pancakes and breads can be made with teff flour or the tiny, fine teff grains. The porridge can be flavoured with coconut, honey, fresh or frozen figs, apples or any low-histamine foods you prefer.
Experiment with unusual foods and a whole world of flavor and nutrition can open up to you!