Millet is a tiny, round shaped seed, usually a pale yellow in color, and is an ancient gluten-free pseudo-grain from East Asia, also widely used in Africa. In the United States, we see it most often in bird seed. But it is not only for the birds! Millet is a nice addition to casseroles. It can be used in place of other grains like rice as a side dish. Millet also makes a nice creamy hot cereal and is often used in snacks, breads, and even desserts.

Millet has many benefits:

Heart and Blood Pressure: With its high fiber content, Millet can be beneficial in lowering cholesterol. Millet is also high in potassium and magnesium, an important mineral for reducing blood pressure, as well as heart attack and strokes.

Diabetes and Digestion: With its high fiber, dense nutritional values, and low glycemic response blood glucose levels responds very favorably to millet. It also helps increase insulin sensitivity, an important factor for those suffering from insulin resistance. It is easily digestible.

Cancer, Detoxification, and Immune System: When millet is eaten in its whole form it is loaded with antioxidants and phytochemicals reducing free radicals and helping clean up the digestive system and blood, making the work of the kidneys and liver much easier. The high fiber content of millet can help reduce the risk of breast and colon cancer.It allows the body to completely empty the stomach before more food is introduced and this is one of the best ways to help the body fight off cancer, and detox the whole system. Proper digestion enhances the immune system.

Respiration and Asthma: Regular millet consumption has been associated with reducing wheezing and asthma attacks. Increasing overall consumption of whole grains could reduce asthma significantly. One of the biggest factors in reducing asthma attack is completely eliminating dairy, in all its forms (cream, milk, cheese, etc), from the diet.

Bones: Millet is high in calcium, phosphorus, and magnesium; essential minerals for building healthy bones.

Energy: As with all whole grains, millet provides substantial energy for the body to utilize.

Liver and Gallbladder: Eating food high in insoluble fiber and cooked with water, such as cooked millet, has been shown to decrease the incidence of gall and liver stones according to the American Journal of Gastroenterology. Insoluble fiber decreases the amount of time food is in the digestive system, this decreases the secretions of bile acids, increases insulin sensitivity and lowers triglycerides.

Food Facts Compiled from The Encyclopedia of Foods and Their Healing Power.

— Click here for the Creamy Millet & Bean Cereal Recipe —