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- 1 Marathi names the Millet Family members
- 2 Palaeoethnobotanists
- 3 Acid/Alkaline diet
- 4 "Be careful..."
- 5 Ottoman Society
- 6 Modern use of millet in China/Korea?
- 7 picture
- 8 Nutrition
- 9 Removed scientific names from lead
- 10 Origins: seeking consistency (or at least clarity)
- 11 fun fact
- 12 What defines a "millet"?
Marathi names the Millet Family members
I am not sure if i am right, so i am just putting the marathi names here:
I am hoping for either verification or corrections to the above, after which i will move it to the main page.
Regarding the recent edit:
I don't know much about this, but there seems to be some missing link here:
Palaeoethnobotanists in Canada, Korea, and Japan have found evidence of the cultivation of millet in the Korean Peninsula dating to the Middle Jeulmun pottery period (c. 3500-2000 B.C.).
Why would a researcher in Canada or Japan find evidence in Korea? Are we just talking about the nationalities of the researchers, and not where the discoveries are being made?
Palaeoethnobotanical results or forensic results?
- A sentence was recently added :
- Millet was consumed in northern Europe at least since the Iron Age, based upon forensic analysis of Haraldskær Woman found in Jutland, Denmark.
- PLease clarify about the method that yielded the above result. I doubt that forensic analysis had anything to do with this find. I think the results were obtained by palaeoethnobotany, which is sometimes also known as archaeobotany. Additionally, this statement requires a citation. Please clarify.
--Also, let's expand the European crop histor section if possible. Anyone? ^^ Mumun 20:49, 27 November 2006 (UTC)
I have removed this text: "Millet is the only grain that retains its alkaline nature when cooked, thus making it ideal for those allergic to wheat and gluten, or suffering from intestinal overgrowth of candidiasis." as it appears to be a reference to the crank (unverified) Dr. Hay diet, and therefore not suitable material for Wikipedia. Millets are of course highly suitable for those with whreat allergy because they are not closely related to wheat. Mark Nesbitt 12:09, 10 April 2006 (UTC)
- "Be careful when eating millet, as too much consumption can cause pancreatic cancer and stomach ulcers."
If this can be substantiated with a citation then of course it can be added back in to the article, but it done not make sense to leave in the article, even with a "citation needed" tag on it. -- 18.104.22.168 19:02, 27 November 2006 (UTC)
Modern use of millet in China/Korea?
According to Lu, in poor, rural areas of northwestern China, millet is still used to make noodles. "These modern millet noodles have a harder texture than the wheat noodles, so they are commonly called iron-wire noodles," he said. http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles_2.html — Preceding unsigned comment added by 22.214.171.124 (talk) 21:41, 12 October 2011 (UTC)
In Seven Samurai (Akira Kurosawa, 1954), one of the villagers suggests paying the 'good' Samurai mercenaries with their rice stocks, since they have an ample supply of millet. Others resist the idea, claiming that a millet-only diet will result in blindness. Any truth in this?FrFintonStack (talk) 01:32, 5 June 2010 (UTC)
- Millet is one of the most lysin deficient grain. Without balancing millet with rice or any other grain or food more balanced in lysin, it could lead to lysin deficiency. Lysin deficiency could lead to anemia, and anemia to sight trouble.
- Shelled millet or millet groats cooked in goat milk and added with some butter or cheese (lysin-rich food) is actually the healthier existing grain meal.Erudihen (talk) 10:34, 27 April 2013 (UTC)
Removed scientific names from lead
A user had recently added the scientific names of different millet species to the lead. This info already was in the body of the article, so I removed it. I'm open to putting it back in the lead if others think that is important.LaTeeDa (talk) 12:12, 28 June 2012 (UTC)
Origins: seeking consistency (or at least clarity)
In the lead to the article, the following statement is made:
- While millets are indigenous to many parts of the world, millets most likely had an evolutionary origin in tropical western Africa, as that is where the greatest number of both wild and cultivated forms exist.
But later in the article itself, the following statement is made:
- Millet made its way from China to the Black Sea region of Europe by 5000 BC.
I know that the statements are not inherently inconsistent (the "migration" of millet the plant from Africa to China would potentially pre-date human use by millions of years). But I think it would be wise if the movement from China to the Black Sea (and thence, presumably to Africa) was noted as being the movement of millet the food, rather than millet the plant.Doug (talk) 01:15, 27 December 2013 (UTC)
At an Ethiopian restaurant in Toronto popped corn was served with coffee at the end of the meal. I asked what they used in Ethiopia since corn is from America. After some consultation they said popped millet. --Richardson mcphillips (talk) 15:01, 26 March 2014 (UTC)
What defines a "millet"?
I think it would be useful if the article made clear the distinction between millets and other grains, like wheat or barley, which are also grass seeds. Is "millet" simply a wastebasket category for less important domesticated grains? Or do wheat and barley have specific characteristics that disqualify them from being called millets. I notice the article currently states that "Corn and sorghum are occasionally counted as major millets", and I remember seeing somewhere else the statement that sorghum is not a "true millet," which suggests that there is in fact some definition that a grain may either meet or not meet. (I'm asking this question because I only recently became aware that millets had an important role in human history, and I'd like to have a better sense of what a millet is).