Eating Millet Is a Key to Good Nutrition and a Tip to Eating Healthy

"Healthy organic foods have abundance of potential life energy to give you!" - Paul Bragg

Grains, legumes, beans, seeds, and nuts make up the most important and potent health-building food group of all. If you're concerned about eating healthy, the good nutrition of these foods is unsurpassed because they contain the secret of life itself - the germ! The germ is the reproductive power and spark of life in all seeds, and it is essential to life, health, and reproductive ability. This key food group contains all of the essential nutrients for human growth and maintenance of health. Even though all grains and seeds are beneficial, it is best to predominantly eat those that your ancestors ate and those that are grown locally.

Contrary to what you may have heard, buckwheat, almonds, sesame seeds, sunflower seeds, pumpkin seeds, and peanuts all contain complete proteins, which are comparable in biological quality value to animal proteins. This food group is also the best natural source of essential unsaturated fatty acids, which are necessary to maintain health. The vitamin content (especially vitamin E and the B-complex vitamins) of this food group is unsurpassed. Grains, nuts, and seeds are also a treasure chest of minerals and trace elements. Minerals also help balance the body chemistry, especially regarding alkalinity and acidity. This group also contains pacifarins, which increase the body's natural resistance to physical ailments. And finally, whole grains, legumes, beans, and seeds provide the body with necessary fiber and roughage content. This is critical to avoiding all kinds of colon and intestinal tract problems that currently plague our nation as a result of refined and processed foods.

The best grains to eat are buckwheat, oats, millet, and brown rice. Most other grains are beneficial, but be careful with wheat because it is one of the most common allergens today. These grains can be eaten daily in the form of cereal, porridge, breads, pancakes, soups, etc. or sprouted. Cooking grains or sprouting them actually helps release the vital minerals by breaking down the mineral-phytin bond so that minerals can be assimilated in the intestinal tract.

Today I'd like to focus on millet and how to cook MILLET CEREAL. This is a very healthy and nutritious food that can be eaten with any meal, and it is a wonderful complete food. It can rightfully be called "The king of all cereals," and shares this distinction with buckwheat. Millet is easily digested and never causes gas or fermentation in the stomach as other starchy cereals often do. The famous nutritionist, Dr. Harvey Kellogg, once stated that millet is the only cereal that can sustain or support human life when used as the sole item in the diet. In addition to having complete proteins, millet is also rich in vitamins, minerals, and important trace elements such as lecithin and molybdenum.

RECIPE FOR MAKING MILLET CEREAL

1 cup hulled millet
3 cups of water
1/2 cup powdered skim milk (optional)

Cooking Method 1 - Place all ingredients in a pan with a tight cover. Use ovenproof utensils: glass, earthenware, or stainless steel, if possible. Place in the oven turned to 175 to 200 degrees F and leave for 3-4 hours. The cereal can be left in the oven longer if necessary, but it should be ready to eat after about 3-4 hours. To speed the process, the cereal can be heated to the boiling point before putting into the oven. This cooking method is superior because of the low temperature, which makes the nutrients - especially the proteins - of millet (and other grains) more easily assimilable.

Cooking Method 2 - Rinse millet in warm water and drain. Heat mixture of water, optional powdered skim milk, and millet to boiling. Simmer for 10 minutes, stirring occasionally to prevent sticking and burning. Remove from heat, cover, and let stand for a half an hour or more.

Cooking Method 3 - First bring the millet, water, and optional powdered skim milk to a boil on the stove. Then pour the whole mixture into a crockpot and cook on low for 3-4 hours.

This recipe makes four servings. You can serve your millet cereal with milk, honey, oil, or butter, and treat yourself to the most nutritious cereal in the world!

Recipe from "The Airola Diet & Cookbook," by Dr. Paavo Airola.