We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Millet or what?
Millet is made by hulling millet grains, the oldest cereal grown for around 4,000 years. This groats is considered a product little processedso that its grains can still retain their best qualities. Jaglanka is a rich source of vitamins from the group B (B1, B2, B6), has more mineral salts than wheat, barley or rye, which are definitely more popular than it.
It is worth eating because of the high content fiber, iron, vitamin PP, copper, phosphorus and calcium. In terms of nutritional value, it is in second place just after buckwheat.
Due to the high content of protein and carbohydrates in a complex form, millet allows a slow release of energy, and at the same time it is easy to digest (does not cause bloating, heaviness or fermentation in the stomach).
After eating a meal with millet, we do not have to worry that in a moment we will feel unpleasant sucking in the stomach. Millet also perfectly affects the brain, concentration and ability to remember. It is recommended for people exposed to high cholesterol: because it regulates its amount in the blood.
Millet is the only one that is base-forming in the digestive process. This is very important information, because the average menu of an adult or child is rich in acid-forming ingredients (bread, dairy products, meat, sugar, sugar and sugar again). The alkaline porridge maintains the acid-base balance of the body. Perfectly deacidifies and cleanses the body.
millet does not contain gluten, therefore people intolerant to this ingredient can eat it. According to nutritionists, he is excellent at removing toxins from the body. Millet contains antioxidants, i.e. substances that capture free radicals, responsible for the formation of tumors.
Jaglanka is also recommended at diseases of the pancreas, liver, intestines and kidneys as well as when the body is cold.
Millet in the child's diet
- Millet works well as one of the first meals in a child's diet. It is free of gluten, so it can be given as early as six to seven months of breastfed babies. In formula-fed children, small amounts of millet can be given in the fifth month of life.
- Small children can cook gruel from cereal.
- It is irreplaceable for upper respiratory tract infections. Thanks to the fact that it removes excess moisture from the body, you can count on it allowing you to get rid of mucus faster, and with it cough or runny nose.
- Reduces craving for sweets.
- Thanks to silica, which is rare in food products, it improves the appearance of skin, hair and nails (which is important especially for teenagers struggling with acne).
- It fights constipation well, just add a few dates, a teaspoon of bran, a bit of grated apple with the skin, roasted linseed and finally sprinkle with cold pressed sesame oil to improve digestion.
How to eat millet
We start preparing millet from thoroughly washing it. This can be done on a sieve, rinsing it with running water or in a pot, then pour the groats with boiling water. In the meantime, we boil water and throw the grits into boiling water (one glass of groats for three glasses of water - there should be three times more water than groats).