Millet is counted on all over the world to provide essential nourishment for many on-the-rise countries. Millet is so significant for the reason that its uniquely high content of nutrients, including notable starch levels, very high B-vitamin content, as well as calcium, iron, potassium, zinc, magnesium, not to mention being a healthy source of necessary fats in the body. Furthermore, there are noteworthy levels of protein and dietary fiber in millet as well, which add to even more health benefits of this vital grain.
Millet is alkaline and it digests without difficulty. The Hunzas – who live in a remote area of the Himalayan foothills and are recognized for their unbelievable health and longevity – enjoy millet as a staple in their diet. Millet will hydrate your colon to keep you from being constipated. It acts as a prebiotic feeding microflora in your inner ecosystem. The serotonin in millet is consoling to your moods. It is also a smart carb with lots of fiber and low simple sugars and because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. (Kamari and Sumathi, 2002) The magnesium in it can help lessen the effects of migraines and heart attacks. The niacin (vitamin B3) can help lower cholesterol. The consumption of this wonder grain decreases triglycerides and C-reactive protein. Scientists in Seoul, South Korea concluded that millet may be useful in preventing cardiovascular disease. Above all, millet is a great grain for sensitive individuals. Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.
But millet may be damaging because of the modern stresses on our body, particularly to our glandular system, the excessive work needed to properly digest and process. Consider speaking to your doctor before making a major shift to a millet-heavy diet.
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