Millets were the first grains consumed by humanity, long before the industrialization of wheat. Unlike modern dwarf wheat, which has been bred for high gluten content and rapid growth, heirloom millets like Kodo and Barnyard possess a complex carbohydrate structure that releases energy slowly into the bloodstream.
Fiber Architecture
The fiber in millets is not just on the surface; it's woven throughout the grain's starch. This unique 'fiber architecture' contributes to millets' low glycemic index (GI), traditionally used as part of a balanced diet for metabolic health.
"Millets are the future of sustainable, low-glycemic nutrition."
#Millets#Gluten-Free#Low GI#Gut Health