Millet is one of the oldest foods known to man and is possibly the first domesticated cereal grain. Cultivated simultaneously in Asia and Africa over 7000 years ago its use then spread throughout the world as a food staple. Millet was the main grain of China before rice. Although its role has diminished, today millet is the sixth most important cereal grain in the world, sustaining more than one-third of the world’s population.
India, China and Niger are the world’s largest growers of millet today. The Hunza people living in the remote Himalayan foothills and known for their extraordinary health and longevity enjoy millet as their staple grain.
Since the 1970s millet has been gaining popularity in Western Europe and North America as a nutritious, quick cooking and delicious whole grain. Today, millet flour is used throughout the world to make flat breads, tortillas, oat cakes, Indian chapatti and roti.
Millet is not an acid-forming food so it is easy to digest and is considered to be one of the least allergenic and most digestible grains available.
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