Our Millet is sourced from high altitude organic villages of Gilgit Baltistan. These villages have the most healthy atmosphere and are located in the mighty Himalayas and Karakorum mountains.
Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
Benefits of Millet:
Here are some of the benefits of making Millet part of your diet.
1. Millet is alkaline and it digests easily.
2. The Hunzas – who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity – enjoy millet as a staple in their diet.
3. Millet will hydrate your colon to keep you from being constipated.
4. Millet acts as a prebiotic feeding microflora in your inner ecosystem.
5. The serotonin in millet is calming to your moods.
6. Millet is as mart carb with lots of fiber and low simple sugars. 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)
7. Magnesium in millet can help reduce the effects of migraines and heart attacks.
8. Niacin (vitamin B3) in millet can help lower cholesterol.
9. Millet consumption decreases triglycerides and C-reactive protein. Scientists in Seoul, South Korea concluded that millet may be useful in preventing cardiovascular disease.
10. All millet varieties show high antioxidant activity. A team of biochemists analyzed the antioxidant activity; all varieties showed high antioxidant activity.
11. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.
12. Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.
Side-Effects & Allergies of Millet
Millets are safe when consumed in a moderate amount. It has been consumed as staple food by millions of peoples in the past thousands of years. However, excessive consumption of millet might cause an adverse effect. Millets contain goitrogen, a substance that interferes with the production of thyroid hormones and inhibits iodine uptake and utilization by the thyroid gland. Deficiency of iodine is a significant health problem which leads to the development of enlarged thyroid gland, known asgoitre. Goitre causes dry skin,anxiety,depression and slow thinking. In the Sudan region of Africa where millet is consumed as the primary source of energy, the occurrence of goitre was much greater than anywhere else in the world. Hence, people with thyroid problems need to restrict their consumption of millets.
Cultivation of Millet
Millet is one of the oldest crops known to mankind. Both the ancestor and the location of domestication of millet are unknown. It was believed that millet was cultivated during the Neolithic period (8000-2000 B.C.) in China where farmers plant the proso millet during the Second Chinese Dynasty. Nowadays, millet still plays an important role in the diet of northwest China. Millets used to be cultivated in western Europe but with the extensive growth of potatoes, millet production increasing decreased and almost disappeared by the beginning of 20th century.
According to the Food and Agriculture Organization of the United Nations, millet production ranks fifth in the world cereal production, following corn,wheat,barley and sorghum. The production of millet had increased from 27.6 million tons in 2000 to 31.6 million tons in 2010. It is widely cultivated in the Russia, Ukraine, Kazakhstan, U.S., Argentina, Australia, Eastern Europe and southern India. The major exporters of proso millet are U.S., Argentina and Australia. The major millet importers are Belgium, Germany and Netherlands.
Millets have long been used as traditional staple foods by a large proportion of the world’s poor as in Asia and Africa. Currently, it was consumed in northern China, India, Africa and southern Russia. About 80% of the global millet production is directed consumed as human food in forms of porridges, breads, cakes, snacks, steamed goods and beverage. Because of lack of gluten, millet flour is normally used to make flat bread.