Thanks for the millet food perspective. I disagree with the whole millet cooking instructions. In my area, at 3,500 foot elevation, whole proso in a rice cooker needs no less than 2.5 cups of water per cup of millet. To minimize firmness, I use 3 to 3.5 cups depending on end-use. Since it is very difficult to control heat on an electric stove, one cup of whole (dehulled) proso needs 3.5 to 4 cups of boiling water immediately reduced to a simmer. Lower elevations will likely need less water. Higher elevations >5000 ft. (i.e. Denver) may need more water per cup of millet....Gary Wietgrefe

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Today's Topics:

   1. Millets in cooking & nutrition (2 articles) (Don Osborn)


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Message: 1
Date: Tue, 28 Jan 2025 10:25:40 -0500
From: Don Osborn <don@milletsalliance.org>
To: collab@lists.millets2023.space
Subject: [Collab] Millets in cooking & nutrition (2 articles)
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Two very different articles on millets from last year:(2024), one of
general appeal focusing on ways to cook and eat millets, and the other a
research update on nutritional and therapeutic potential of millets.

*"Millets Are the Sustainable Super Grains We Should All Be Eating,"* by
Kirsten Nunez, MarthaStewart.com (Updated 18 Dec. 2024)
https://www.marthastewart.com/millets-health-benefits-cooking-info-7486377
.

* The article promotes millets with some ideas and instructions for cooking
the whole grains, although not for use of flour (in baking, for example).
It features expert comments by Dana Amaya, McKenzie Johnson Dokter, and Ann
Ziata.

Jinu, Jacob, Veda Krishnan, Chris Antony, Masimukka Bhavyasri, C. Aruna,
Kiran Mishra, Thirunavukkarasu Nepolean, Chellapilla Tara Satyavathi, and
Kurella B. R. S. Visarada, *"The nutrition and therapeutic potential of
millets: an updated narrative review,"* *Frontiers in Nutrition*, Vol. 11,
29 April 2024
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1346869

* (Abstract) "Millets are ancient small grains grown in arid and semiarid
regions of the world. They are staple food for many people in Asia and
Africa. They are abundant sources of minerals and vitamins, giving them the
name Nutricereals. Moreover, millets contain valuable phytochemicals that
impart therapeutic properties for various disorders and diseases, thus
giving them nutraceutical value. A wide array of biochemical compounds are
present in the plant parts as well as the grains. In the oldest texts of
medicine in India and China, millets are mentioned for use for their
medicinal value. There has been expanding interest and emerging facts about
millets and their therapeutic uses. Ample evidence shows that consumption
of millets amounts to correction of life style and metabolic disorders.
Therapeutic properties of millets can be viewed in two ways, supplementary
nutrition through minerals and vitamins, and therapeutic value through the
presence of phytochemicals and specialty compounds that include flavonoids,
phenolics, anthocyanidins and others that have antioxidant potential.
Millets are gluten free, have low glycemic index and the phytochemicals aid
in correction of lifestyle disorders and prevention of ailments like
carcinogenesis. Supplementary benefits include treatment of anemia and
calcium deficiency especially for pregnant women and young children. With
the improvements in analytical methods for detection of various compounds,
it is possible to identify the compound-specific genotypes in millets that
can cater to the pharmacy industry. End-use specific genotypes can be bred
to meet the demand. Millets being climate resilient, can contribute to a
healthier life and better world through economic usage of natural
resources."


DO, EL, MI, US
NAMA
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--
Author, Gary W. Wietgrefe,
https://www.RelatingtoAncients.com/
Destination North Pole--5,000 km by bicycle is an exciting, endearing, humorous, dangerous and sometimes quirky travel adventure. Hardcover, paperback and e-books are available on Amazon or other on-line retailers. My other books tie education, school system, parenting, technology, and business with 21st century culture and learning.