Few people pay attention to such a product as millet, considering it suitable only for feeding birds. But I eat millet porridge at least 3 times a week. Are you wondering why?
Actually, millet is the king of cereals and a superfood with many health benefits.
I love the flavor of this porridge, but there are also other reasons that made me introduce it into my diet. In this article I would like to share these reasons with you, as I am sure that many of you have no idea what a positive impact this product can have on your health.
Millet porridge is an extremely useful product for people of any age. It is a source of "slow" carbohydrates and is rich in fiber. Millet also has a lipotropic effect – it prevents fat deposition and absorbs toxins in the body.
Vitamins and minerals in millet normalize blood pressure, strengthen blood vessels, reduce the risk of stroke, normalize the liver and digestive system.
The beneficial properties of phosphorus contained in millet help to strengthen bones and reduce their fragility, which is especially important for children and the elderly.
The high content of silicon and fluorine is indispensable for the health of nails, hair and teeth, making them stronger. And B vitamins strengthen the nervous system and increase the body's resistance to stress and depression.
Specialists recommend eating millet porridge during antibiotic therapy, as it helps to cleanse the body of chemical drugs.
Also, millet dishes are useful for diabetes, atherosclerosis, liver diseases, pancreatic diseases, cardiovascular and nervous systems.
If to summarize the essence, then I can simply say that this porridge is able to help with almost all health problems.
However, in order to take advantage of its benefits, it is necessary for you to know how to prepare the porridge correctly.
To cook millet porridge so that it does not lose its nutritional properties, it is necessary to preheat the oven to the maximum temperature, then gradually reduce the temperature or turn off the oven completely. Put in the oven porridge soaked in hot water. Thus, the porridge will gradually stew, swell and soften. In this case, unlike cooking in the usual way, on the stove, nutrients such as potassium, calcium, magnesium and others, which are contained in this wonderful product, are not lost. All these elements are present in raw millet, but unfortunately, when porridge is cooked in the usual way, they are lost and pass into the water.
From millet, you can also prepare vegetable milk.
As for the useful substances, in millet milk they are exactly the same as in any dish from this cereal. The only difference is that such a drink is much easier to digest. And this is a big advantage over dishes from millet, which can seem heavy for the gastrointestinal tract.
One of the main advantages of millet, and accordingly, and a drink from it, is a low glycemic index. Such products help control blood sugar levels, and this is a good reason to recommend millet milk to diabetics.
Millet is an effective remedy for the treatment and prevention of diseases of the urinary system. It is also very useful for weight loss, speeds up metabolism and accelerates the breakdown of fat cells.
Useful millet can be prepared independently; it does not take much time. To do this, you will need only millet grains and water at room temperature. It is necessary to rinse 100 g of grains and pour a glass of water. Leave to infuse for 20-25 minutes, and then grind with a blender. The result should be a thick drink of whitish or milky color. Strain the millet through a muslin cloth or a fine sieve and the milk is ready!
Millet can be consumed as an independent drink, but you can also prepare smoothies based on it, add to tea, coffee or cook porridge with it.
As I've said before, millet is a miracle food, and I'm not the only one who thinks so. Millet is among the 12 natural health-promoting superfoods presented by Dr. Gillian McKeith in her book ’Living Healthy Foods’, along with sprouts, quinoa, flax, stevia, alfalfa, sunflower, wild green and blue algae, green barley, and parsley.
At the same time, millet, along with wheat, rice and buckwheat, is included in the No. 7 diet of Prof. George Oshawa, the founder of macrobiotics.