All around millet is an excellent grain to bring into your diet. It is easy to prepare and has many different applications. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world's 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 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. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
You can use millet as a rice substitution, millet milk making processes, breads, baked goods, salads and soups. You can eat millet in both hot and cold applications, whole or in flour form.
Millet has a high amino profile (protein) and contains calcium, iron, phosphorus, magesium, potassium, silicon and B vitamins, especially niacin. Millet has a soothing alkaline nature. Since our diet contains many acid-producing foods such as, meat, eggs, dairy, legumes, and flour products and choosing millet as a whole grain is a great way to reduce acidity, a common health concern. Its alkaline reaction promotes easy digestion and it is rarely allergenic or irritating to sensitive people. It is also helpful to overcome diarrhea and vomiting during illness.
Millet is gluten-free and therefore an excellent option for anyone who is looking for a wheat and gluten-free grain. Millet, and all whole grains, contain phytochemicals such as lignans, phenolic acids, and phytosterols. The phytochemicals in whole grains lower cholesterol, help prevent colon cancer, aid in elimination, improve insulin sensitivity, and act as an energy source.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."