The millet millet or even millet is assigned to the family of grasses and is one of the oldest cereals. It was already circa 6000 BC. Chr. Used. The name millet comes from the old German word "hirsi", which means saturation. Today, it is usually grown only in Asia and North America, as it was displaced in Europe by the cultivation of corn and potatoes. In the Middle Ages, this type of grain was considered the "bread of the poor man" and was used many times.
In order to develop the ingredients, the millet is heated, cooked or roasted. The European millet does not have any special requirements for the soil and can also be cultivated on sandy soils. However, it is very frosty and requires warmer temperatures. The plant is about 0.5 to 1.5 m high and has drooping panicles on which the ears sit. The grains are usually white or yellowish in color. The flowering period is from June to September.
The millet millet can be used both in the everyday diet and as a remedy. However, a significant amount of the harvested millet is also used as birdseed and processed in industrially produced dog and cat food. Millet can be purchased and processed both as a meal, as a grain, as a flake, as a flour or as a husk.
The European millet contains protein, various amino acids and fatty acids, which are over 50 percent unsaturated. Above all, millet is known for its high content of iron and silica. Silica strengthens the bones, connective tissue and skin, supplies hormones and regulates the water balance, which positively supports the whole metabolism. It also rejuvenates and detoxifies the body. Unpeeled millet grains contain significantly more nutrients than peeled millet.
Since the millet contains no glue, it is not possible to make bread or pastries from it alone. However, it can be added to bread or pastries to other flour or prepared as a porridge. There, it usually serves as a dietary supplement or is used for the relief of gastrointestinal complaints. In addition, it is also used in heat pads. As a medicinal plant, it is nowadays used mostly against signs of aging and civilization diseases.
The brown millet, which represents the red-orange form of European millet, is usually sold unpeeled and serves as a dietary supplement for various chronic conditions. Especially in osteoarthritis brown millet is usually used very successfully. The brown millet can be found in commerce mostly in the form of flour. In a special grinding process, the surface layers are finely chopped up so that they are easy to digest. The ingredients are not destroyed and thus remain. Flakes or flakes can be scattered over cereals or fruit salads.
Brown millet contains more nutrients than gold millet. Since the brown millet is very finely ground, it does not need to be boiled or heated and can therefore be consumed raw. The brown millet provides with the contained silicon a very important mineral, which contributes to the growth of hair and fingernails, but also has a favorable effect on the joints.
100g of millet contain about 50 mg of silicon. Other grains such as rye or wheat just come to 9mg silicon per 100g. Due to the inhibiting effect on inflammation, the contained silicon can also be used in inflammatory phases within different diseases.
As millet is gluten-free, it can be used specifically by people who suffer from gluten intolerance. In addition, millet can be used for dietary nutrition by not containing gluten. The millet not only shines with its good compatibility, but also with its high micronutrient content.
Above all, the silicon contained, which has a positive effect on joints, skin and hair, is of great importance to the body. Millet should be incorporated into the daily diet in order to avoid a shortage of silicon in the long run. The regular intake of millet, especially brown millet, can improve many chronic diseases in many people. Also cellulite can be prevented and the dental health improved.
The brown millet, however, is repeatedly referred to as harmful because it also contains phytochemicals, which are not suitable for consumption. These substances are mainly polyphenols and phytic acid. However, these substances have only negative effects when taken in high doses. However, if added as a small component of the diet, they are harmless.
In addition, polyphenols are antioxidant substances and thus help to protect humans from free radicals. According to recent findings phytic acid should also have a cancer-protecting effect and regulate blood sugar levels. In order to support the diet and to avoid overdose, about one to four tablespoons millet in the form of flour, flakes or flakes per day should be integrated into the food.