diabetes in this part of Africa is believed to cor-relate with a diet rich in Eragrain®.

It is also the subject of numerous studies of ath-letic performance. Ethio-pian and other East Afri-can countries are renown for their extraordinary results in distance run-ning, such as 5k, 10k and marathons. Top athletes, like legendary and former 10k world record holder, Haile Gebreselassie, endorse Eragrain®. In a collaborative effort with the Ethiopian Agricultural Research Organization, a portion of the profits from sales of all Eragrain® products will help fund Ethiopia's food production

systems, to help prevent hunger and improve living standards.

An Ancient GrAin For A new erAEragrain® is a carefully selected and preserved variety of an ancient grain called Eragrostis tef. Originating from the rich growing regions of Ethiopia and Eritrea in East Africa, it's superior nutritional properties and flavor appeal to a wide variety of people. From athletes and dieters, to Celiacs and diabetics, Eragrain® is an enticing

alternative for today's health conscious markets.

A tiny GrAin PAcked with nu-trition And whole GrAin FlAvorEragrain® contains more calcium, iron, zinc, and potassium than any other cereal grain. Its complex carbohydrates (slowly digestible starches) give it a low glycemic index ide-ally suited for endurance athletes, weight loss and

diabetics.

The Eragrain® plant pro-duces tiny seed grains (1,000 weigh 0.3 to 0.4 grams.) The flour has a whole grain flavor that is mild, nutty, and slightly sweet. And it packs big nu-tritional content. High in several minerals, particu-larly iron, potassium, and

calcium, Eragrain® is con-sidered to be an excellent source of essential amino acids, with higher levels

A nAturAl, hiGh-PerFormAnce whole GrAin Food

than wheat or barley.

The grain is so small that it is not feasible to separate the germ from the husk. Therefore the entire seed is consumed. This results in richer nutri-tion uptake and higher fiber content.

A rich history oF heAlth And endur-AnceThe use of Eragrain® can be traced back over three thousand years. Today, Eragrain® supplements nearly two-thirds of the human diet in Ethiopia due to its exceptional nutritional characteris-tics. The low incidence of anemia, osteoporosis and

Gluten-freecomplex carbohydratesHigh in dietary fiber

cereal with the highest calcium & iron content

low glycemic index

We make healthy delicious

superior taste

components that cause severe allergic reactions in people who cannot tolerate wheat (referred to as celiac patients).

The Medical Cen-ter of the Univer-sity of Leiden in the Netherlands is researching the development of gluten detection methods (Medical

Journal Reference). In collaboration with the Medical Center's cutting-edge research, Eragrain LLC is screening strains

Eragrain® flour is versatile and can easily be used to make breads, pasta, pan-cakes, waffles, muffins and other pastries. Available in assorted flours and baking mixes, it is a healthy and flavorful way to cook.

nutritionAl vAlueMore nutritious than cur-rent staples like wheat, rice, oats and barley, Eragrain® is a rich source of vitamins and minerals. It is very high in calcium as well as potassium, copper, aluminum, barium, thia-mine (Mengesha, 1965) and particularly iron, which may account for the lack of anemia in Ethiopia (Mamo and Parsons, 1987.) Un-like wheat and most other cereals, Eragrain® contains vitamin C and has higher levels of most essential amino acids.

iron ratio of all the cereals consumed. It was con-cluded that the high iron content and favorable ratio made it the best source of bio-available iron of all the grains analyzed.

Gluten-Free beneFitsHealth is greatly influenced by diet. An increasing aware-ness of food allergies or gluten intolerance exists with wheat, barley, rye and oat flours. Eragrain® offers great taste without the

erAGrAin® oFFers outstAndinG nutritionAl vAlue

eFFicient minerAl uPtAkeHigh phytic acid content can impair the bio-avail-ability of critical minerals in foods. Phytic acid binds positively charged minerals (Fe2+, Ca2+, Zn2+) into indigestible com-pounds. Lower phytic acid content will result in higher iron and calcium uptake. This in turn low-ers the incidence of ane-mia and osteoporosis. For athletes, a high iron uptake is critical for the production of red blood cells. Higher red blood cell counts provide better oxygen binding capacity, which directly relates to improved endurance and athletic performance. Studies in Ethiopia, as part of a doctoral thesis, discovered that Eragrostis tef grain has the lowest phytate-to-

slow releAse cArbsPreliminary research by the Medical Nutri-tion Department of the University of Groningen (founded in 1614, one of Europe's oldest institu-tions) has found reason to believe that certain Eragrain® selections of Eragrostis tef display a low Glycemic response, providing glucose in a measured, sustained manner over several hours. This reduces severe fluctuations in blood sugar levels. It is hypothesized that the high levels of com-plex carbohydrates and digestible starches in select Eragrain® strains break down slowly. This feeds the body over an extended period of time, providing more complete absorption of available minerals and vitamins. The final results of these studies are due in the

fall of 2007.

Greater than 65% of Eragrain® starches are Resistant Starches (RS) or Slowly Digestible Starches (SDS). Less than 35% are Rapidly Digestible Starch-es (RDS).

The glycemic index (GI) is a ranking of carbohy-

drates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those that are rapidly digested and absorbed, which results in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, pro-duce gradual rises in blood sugar and insulin levels, and have proven benefits for health.

Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and de-lay hunger. Low GI diets also reduce insulin levels and insulin resistance1.

“What we’ve found is when people eat two breakfasts, one that has resistant starch and one doesn’t, even though they’re identi-cal in every other way, if you eat the meal containing re-sistant starch, you actually burn 30 percent more fat over the whole day” accord-ing to Dr. Janine Higgins, Centre of Human Nutrition, University of Colorado, on ABC, George Negus Tonight.

the heAlth beneFits oF low Glycemic Food

heAlth beneFitsThe benefits of low Gly-cemic Index grains are numerous. The Atkins diet has taught us that reduc-ing blood sugar levels helps prevent the stor-ing of excess energy as fat. Sustained release of energy can assist in weight management, reducing the urge to snack. Athletes derive benefits from an ex-tended release of energy.

Additionally, lowering blood sugar fluctuations can assist diabetic type 2 patients in managing their insulin levels. Recent stud-ies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. In 1999, the World Health Organiza-tion (WHO) and Food and Agriculture Organization (FAO) recommended that people in industrialized countries base their diets on low-GI foods to prevent the most common dis-eases of affluence, such as coronary heart disease, diabetes, and obesity.

of Erogrostis tef to insure it does not contain these disease-causing gluten molecules: alpha-glia-dine, gamma-gliadine, LMW-glutenine, and HMW glutenine. Variet-ies of Eragrain® have already proven to be free of glutanine.

1) www.glycemicindex.com - University of Sydney

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Eragrain's® universal appeal reaches across multiple markets. Whole-salers, retailers, families and individuals can ben-efit from the advantages it offers.

AthletesWith a low glycemic index (GI), Eragrain® provides energy in the form of glu-cose in a sustained man-ner over several hours. Additionally, the high iron content raises red blood cell count, provid-ing higher oxygen binding capacity, which correlates to improved endurance and athletic performance. Eragrain's high mineral content, including cal-cium, potassium, zinc

and magnesium help restore and replenish the body following sports activities, which speeds recuperation.

veGetAriAns And veGAnsObtaining sufficient quantities of protein is important to vegetarian and vegan populations.

Recent nutritive value studies2 of Eragrostis tef in South Dakota and Mon-tana found protein con-tent ranges from 9.6% up to 19.5%. This nutrient-rich grain contains high levels of essential amino acids and minerals, such as calcium and iron, mak-ing it especially appealing to this audience.

celiAcsEragrain® is gluten-free.3 For individuals who can-not tolerate wheat or gluten, adjusting to a new diet is challenging. Food allergies affect nearly seven million people in the United States, accord-ing to The Food Allergy & Anaphylaxis Network

broAd mArket APPeAl increAses erAGrAin®'s PoPulArity

2) Teff: Food Crop for Humans and Animals, G.F. Stallknecht, Kenneth M. Gilbertson, and J.L. Eckhoff, p. 231-234, In: J. Jankick and J.E. Simon (eds.), New crops. Wiley, New York, 1993

in Fairfax, Virginia. Many more suffer from food sensitivities or intolerance. Eragrain® offers a deli-cious gluten-free alterna-tive to this large audience, without compromising taste and texture.

weiGht lossLow carbohydrate diets are flourishing in the Unit-ed States. Eating foods that do not raise blood

sugar level are less likely to be stored as fat. Low glycemic foods also re-duce hunger pains and the urge to eat again follow-ing a meal. And, because Eragrain® is consumed whole it is higher in fiber than other grains.

3) Eragrain® products are only suitable for Celiac patients if manufactured in gluten-free facilities and are free of other ingredients containing gluten.