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Millet [GF]

Gluten Free [see discussion]

Lectins

Millet: Lectin Free

Boiled Millet has a High-GI

  • Millet found as a main component in bird seed, is not just for the birds. Millet does have a high glycemic index [boiled millet GI = 71], however the other ingredients in the muesli will offset this value.
  • Millet is a good source of manganese, magnesium and tryptophan. Once cooked cup of millet will provide approximately 26% of the daily value [DV] for magnesium.
  • Magnesium has been shown to be of help in asthma, hypertension [high blood pressure] and migraines.
  • This grain is also a good source of phosphorus important in the production of energy in the form of adenosine triphosphate [ATP]. Phosphorus is also found in nucleic acids [DNA/RNA] and in phospholipids found in cell membranes and the central nervous system.
  • Insoluble fibre as is found in Millet can be of help in reducing the risk of gallstones.
  • Wholegrains like millet also provide you with important lignans expanded upon below. Please view the free tutorial titled ‘Lignans’

Millet and Goitrogens

  • Millet does have goitrogens that affect the functioning of the thyroid gland and if you have thyroid disease in particular, hypothyroidism, you may want to avoid this grain. (Murray, Pizzorno et al. 2005).

Is Millet Gluten-Free?

  • With regard to millet and coeliac disease, millet is often excluded from the gluten-grain family of wheat, oats?, rye, barley. However, millet contains prolamines that are similar to the alpha-gliadin of wheat and so may be a problem for gluten-sensitive individuals. (Murray, Pizzorno et al. 2005).

Lectins and Autoimmune Disease

  • If you are suffering from an autoimmune disease, you should consider decreasing your lectin intake [Please view the free tutorial titled ‘Lectins’] as these compounds have been implicated in bowel damage enabling ‘Molecular Mimicry’ which can confuse the immune system into attacking its own tissues.
  • For this reason peanuts [which are not nuts but legumes] are lectin rich and omega-6 rich and should be avoided.
  • According to Prof Loren Cordain “Of the eight commonly consumed cereal grains, lectin activity has been demonstrated in wheat, rye, barley, oats, corn [206], and rice [207] but not in sorghum or millet].” (Rehmani and Spradbrow 1995) (Pusztai, 1993).

Free Tutorial: Lectins

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