An ancient grain is discovered again. Millet is an ancient grain believed to have been domesticated and cultivated over 7000 years ago. In the United States, the use of millet has human food was deterred in favor of wheat, corn and rice. For other parts of the world, millet is still a primary food grain.
European consumers of millet contact Colorado grain handlers to purchase food grade (dehulled) millet which they use for cereal, baking uses and bread making, even brewing gluten-free beer. This market is growing and seeing greater demand for supply. Most of this market has been filled with organic certified millet, so far.
The realization of wheat gluten as a source of food intolerance or allergy which causes inflammation in the human body has started an effort to find gluten-free grains. Celiac disease, Crohn`s disease, arteriosclerosis, arthritis, and diabetes are some of the inflammation-related maladies connected to consuming gluten. Because the number of people suffering from this group of diseases is becoming so large, a concerted effort to reduce gluten in our diet is underway. Millet is one of the least allergenic and most digestible grains.
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