Health Benefits

Millet is more than just an interesting alternative to the more common grains. Our food ranking system qualified it as a good source of some very important nutrients, including manganese, phosphorus, and magnesium.

Heart-Protective Properties

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, especially in people with atherosclerosis or diabetic heart disease. Niacin (vitamin B3) can be of help in lowering high cholesterol.

A cup of cooked millet provides 26.4% of the daily value for magnesium.

Development and Repair of Body Tissue

The phosphorus provided by millet plays a role in the structure of every cell in the body. In addition to its role in forming the mineral matrix of bone, phosphorus is an essential component of numerous other life-critical compounds including adenosine triphosphate or ATP, the molecule that is the energy currency of the body. Phosphorus is an important component of nucleic acids, the building blocks of the genetic code. In addition, the metabolism of lipids (fats) relies on phosphorus, and phosphorus is an essential component of lipid-containing structures such as cell membranes and nervous system structures. A cup of cooked millet will give you 24.0% of the daily value for phosphorus.

Millet and Other Whole Grains Substantially Lower Type 2 Diabetes Risk

Millet and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.

The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care).

In this 8-year trial, involving 41,186 particpants of the Black Women's Health Study, research data confirmed inverse associations between magnesium, calcium and major food sources in relation to type 2 diabetes that had already been reported in predominantly white populations.

Risk of type 2 diabetes was 31% lower in black women who frequently ate whole grains compared to those eating the least of these magnesium-rich foods. When the women's dietary intake of magnesium intake was considered by itself, a beneficial, but lesser- 19%- reduction in risk of type 2 diabetes was found, indicating that whole grains offer special benefits in promoting healthy blood sugar control. Daily consumption of low-fat dairy foods was also helpful, lowering risk of type 2 diabetes by 13%. Enjoy a hearty breakfast and get the benefits of both millet and dairy by serving a hot bowl of millet topped with low-fat milk and your favorite dried fruit, nuts or seeds.

Want to read more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53

Holly, Recipe sounds just wonderful. Are you saying mullet the fish or millet from the birdseed store?
Mullet I can get plenty with a casting net. Is there another place to find millet other than the pet store?

As I get older and older (I'll be 107 years this July 14th) I find I eat less and less meats.

Be Blessed.

dale

I buy Millet the whole grain at the local grocery store, but you can also buy it at the health food stores.

Its really really good for you.

Hugs for good health,

Always,

Holly

That's a great recipe and ace information Holly :O)

Hi Dale - here is some history on the millet grain :

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.

Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the worldâs population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.

Millet is a major crop in many of these countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres, and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice.

The Hunzas, who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity also enjoy millet as a staple in their diet.

Millet is used in various cultures in many diverse ways: The Hunzaâs use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti.

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Gotta be eating more Millet :O)

Don't have to convince me, Jooles! I was just joking with Holly. I have had it from time to time at restaurants. Now I'll try our vitamin store and see if they sell any. Thanks for the global data. Most interesting.

Be Blessed,

dale

:O) it is interesting to learn about foods - have a great evening all.

Jo x