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12 Health Benefits of Millet

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  • The exact origin is not known but research says millet was most likely cultivated simultaneously in Asia and Africa over 7000 years ago.
  • It has been a staple in India and Africa for thousands of years. In the Old Testament millet is mentioned as a grain for making bread.
  • Chinese archeologists found a 4000 year old bowl containing long noodles made from millet. The earliest written record of millet, “Fan Shen Chih Shu” 2800 BC, gives detailed instructions for growing and storing the grain.
  • There is even evidence that millet was eaten and grown in the Stone Age in Switzerland.
  • Millet first came to the U.S. in 1875, was consumed and grown by early settlers like corn, then fell into obscurity

How to Buy and Store:

  • When purchasing from bins in the bulk section, make sure the bins are covered and that there is a good product turnover ensuring it is fresh. Also, make sure that there is no moisture.
  • Store millet in an airtight container in a cool, dry and dark place; it will keep for several months.

10 Tips for Eating or Cooking:

  • Instead of rice or potatoes, serve millet.
  • Add millet to your favorite chopped vegetables; make a stir fry.
  • Add millet to your salad (I like warm millet).
  • Make breakfast porridge with cooked millet; add your favorite nuts and fruits.
  • Add ground millet to bread and muffin recipes.
  • The Hunzas use millet as a cereal, in soups, and for making dense, whole grain bread.
  • In Indian flat bread called roti are often made from millet flour.
  • In Eastern Europe, millet is used in porridge and kasha, or is fermented into a beverage.
  • In Africa it is used to make baby food, and as breakfast porridge.
  • In some countries it is used as a stuffing ingredient for cabbage rolls.

Next page: Safety Tips & Delicious Millet Recipes

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Read more: Basics, Diet & Nutrition, Eating for Health, Food, Health, Side Dishes, , ,

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


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5:17AM PDT on Jun 12, 2015

The millet has become the most digestible and non-allergenic grains which provide delicious flavor of grains. Gut Support

9:49PM PDT on Apr 6, 2015

thank for tis articel

11:21AM PST on Jan 27, 2015

Thank you

7:44PM PDT on Aug 18, 2014

Thanks for the post. Have to look into this. Always thought it was bird food :)

3:29PM PDT on Mar 26, 2014

This is a great article and very informative and useful. Cooking millet as I read. Thanks.

3:29PM PDT on Mar 26, 2014

This is a great article and very informative and useful. Cooking millet as I read. Thanks.

3:29PM PST on Nov 15, 2012


3:21PM PST on Nov 15, 2012

Great Information, Thank you

8:22AM PDT on Jul 31, 2012

Always fascinating to read about different foods from around the world and how healthy some are. The best ones are organically produced and in some countries the introduction of genetically modified GMOs seeds is causing controversy with many trying to avoid these crops showing preference for the organically raised and healthier version.

6:23AM PDT on Jul 1, 2012

Great information, thanks. I will definitely try it.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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what a sweetie thanks for this.

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