This morning, my family tried something new for breakfast, as an alternative to our regular Ezekiel bread and buckwheat porridge. Today, we had millet porridge.

Our millet breakfast was simple to prepare. We boiled 1 portion of the grains with 3 portions of water, allowed it to simmer for 20 minutes, then added a pinch of sea-salt and dropped in some vegetables (for a quick boil). Finally, we cracked an egg over the porridge, had it lightly cooked, and our breakfast was ready to be served.

The grain adds an interesting variety to our breakfast menu. And our 2 year old toddler loves it!

And here are more reasons to try millet:

This grain has antibacterial and antifungal properties.

It contains more fiber than rice, and hence offers good protection against heart diseases, diabetes and cancer.

It is superior to wheat, corn and rice in terms of its protein content.

Millet is also a rich source of vitamins (e.g. energy-producing B vitamins like thiamine and niacin) and minerals (e.g. phosphorous, magnesium, zinc, copper and manganese).

It is hypo-allergic (low-allergy) as well as gluten and wheat free, and hence is especially suitable for those who are gluten-intolerant.

The grain is used in some cultures to soothe morning sickness in pregnant ladies.

In traditional Chinese medicine, the grain is used for strengthening the digestive system.

The grain has a biblical history – it was an ingredient of unleavened bread.

Consumed by many cultures (from the Egyptians to Europeans, Africans, Chinese and Indians) before the mass cultivation of potatoes, corn and rice, this health-giving grain can be added to your meals in many ways.

Besides using millet in porridge, it can be added to soups to make them more substantial. It can also be used as an alternative to wheat flour when making cookies, biscuits and bread.

Give this nutritious grain a try today!

P.S. Millet is however not suitable for regular consumption by those with poor thyroid functions. It is because it contains a substance known as goitrogen, which interferes with the manufacture of thyroid hormones.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.
[2] Murray, Michael, ND., Pizzorno, Joseph, ND., and Pizzorno, Lara, MA, LMT. The Encyclopedia of Healing Foods. New York, NY: Atria Books, 2005. Print.

Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.