Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Originally from Africa and northern China, it remains a part of the diets of a about a third of the world. Although millet is most often associated as the main ingredient in bird seed, it is not just "for the birds"!...
Creamy like mashed potatoes or fluffy like rice, millet is a delicious grain that can accompany many types of food. As with most grains, millet is available in markets throughout the year.
Millet is used in various cultures in many diverse ways: The Hunza's use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals. In Eastern Europe millet is used in porridge and kasha, or is fermented into a beverage and in Africa it is used to make bread, as baby food, and as uji, a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries.
Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. Although oats have been widely publicized for their heart-protective properties, millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. Magnesium has been shown in studies to reduce the severity of asthma and to reduce the frequency of migraine attacks. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack.
Benefits of millet;
- It contains especially high levels of organic silica compounds
- It's a 'heart-healthy' choice because of its status as a good source of magnesium
- Reduces risk of colon cancer
- Helps control diabetes
- Can help relieve mentrual cramps
- Alkalising
- Can help with migraines
- Higher in protein than most grains
How to include millet in your diet
Naturally gluten-free, high in iron, B vitamins and calcium, millet has a sweet and nutty flavour. It is light and easy to prepare. It is not necessary to rinse before cooking. You can eat millet cooked into whole-grain side dish (like quinoa) or as a creamy, porridge with a polenta-like consistency. There are lots of recipes online. You can also serve the ground-up millet on top of yoghurt, cereal or in a salad to add a nice crunch!
