A lot of our brothers and sisters in the diaspora, particularly those in the older age group have a high incidence of high blood pressure and diabetes.
One contributor to these health problems is the use of self-rising wheat flour for making “injera” quickly without leavening and made at home quickly or bought from the store.
Self-rising powder is the real junk food of our people giving them the sense that they are eating “injera” while consuming a deadly mixture of high salt (from the baking soda which causes the instantaneous rise) and semolina or wheat starch which is pure sugar. The sodium elevated blood pressure and the semolina or white flour causes a sustained elevation of blood glucose levels. This deadly mix is the source of an untold and unaccounted suffering of our people some of whom might have suffered heart attacks strokes and many other associated health issues from this bad choice of baking ingredients.
By Dr. Abebe H Woin
Injera, is a sourdough-risen flatbread with a slightly spongy texture, originating from the Eritrea and Ethiopia.Traditionally made out of teff flour, it is the national dish of Ethiopia and Eritrea. It is central to the dining process in those cultures as bread is the most fundamental component of any Ethiopian or Eritrean meal