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.2024.13... * (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