Talk:Millet

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Marathi names the Millet Family members[edit]

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.

- mskadu (Talk|Contribs|Blog) at: 21:36, 19 March 2006 (UTC)

Palaeoethnobotanists[edit]

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?[edit]

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)

Acid/Alkaline diet[edit]

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..."[edit]

I removed the following statement from the article, that was added by 204.85.128.24 (talk · contribs) on Oct 30 (with a subsequent spelling & grammar fix 3 edits later):

"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. -- 12.106.111.10 19:02, 27 November 2006 (UTC)

Ottoman Society[edit]

A millet is also a small, individually run religious group in Ottoman Society, part of the reaya group. —Preceding unsigned comment added by 24.231.185.78 (talk) 01:53, 14 December 2007 (UTC)

Modern use of millet in China/Korea?[edit]

Are there any common dishes in these cuisines that survive today? Ham Pastrami (talk) 13:19, 8 February 2008 (UTC)

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 58.109.82.120 (talk) 21:41, 12 October 2011 (UTC)

picture[edit]

The picture labeled "Millet fields in Annapurna-region of Nepal" covers up the table below it. Can someone fix it? —Preceding unsigned comment added by 160.111.254.11 (talk) 20:26, 7 July 2009 (UTC)

Nutrition[edit]

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[edit]

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)[edit]

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)

I corrected and extended the passage about the origins to reflect the actual content of the source.
--KaiKemmann (talk) 21:39, 3 November 2016 (UTC)

fun fact[edit]

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"?[edit]

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).

71.183.62.189 (talk) 18:12, 3 April 2014 (UTC)

External links modified[edit]

Hello fellow Wikipedians,

I have just added archive links to one external link on Millet. Please take a moment to review my edit. If necessary, add {{cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{nobots|deny=InternetArchiveBot}} to keep me off the page altogether. I made the following changes:

When you have finished reviewing my changes, please set the checked parameter below to true to let others know.

You may set the |checked=, on this template, to true or failed to let other editors know you reviewed the change. If you find any errors, please use the tools below to fix them or call an editor by setting |needhelp= to your help request.

  • If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
  • If you found an error with any archives or the URLs themselves, you can fix them with this tool.

If you are unable to use these tools, you may set |needhelp=<your help request> on this template to request help from an experienced user. Please include details about your problem, to help other editors.

Cheers. —cyberbot IITalk to my owner:Online 01:33, 28 August 2015 (UTC)

Millet beer[edit]

Added a "Citation neded" tag on the Tao people making millet beer (or millet wine) claim. The Tao are the only indigenous group in Taiwan that doesn't have its own traditional alcoholic beverage, and moreover, they never grew millet, but instead taros. Millet wine is made by indigenous people from Taiwan proper, like the Amis or Atayal. However, I don't have any citations for this, as this knowledge came from interaction with locals and not a book or article. Goderich (talk) 15:53, 6 December 2015 (UTC)

Contamination a concern for celiac disease[edit]

This comment is not supported directly by the findings of the study: "While millet does not contain gluten, its grains and flour may be contaminated with gluten-containing cereals", shown here in ref 49. Rather, it references a 1988 Finnish study inaccessible by a link. The previous reference I used directly assessed the level of contamination in millet, here. The Saturni reference is not adequate for the statement, while the Koemer reference is a direct analysis. Is this a necessary item to include in the nutrition section for millet? --Zefr (talk) 22:14, 6 October 2016 (UTC)

That is no reason to reject the source. If you have not been able to access the study does not mean the authors of the review and its reviewers have not done so. Here is the link, access need a login [1]. Remember that the review (PMID 22253989) which cites this study is published in a peer-reviewed scientific journal with a current impact factor of 4.74.
I edited to remove an inaccurate information and replace a primary source (PMID 24124879) by this review (PMID 22253989) per WP:MEDRS. The previous version said:
While millet does not contain gluten and is not suitable for raising bread, its fiber component may contain gluten contaminants in some consumer flours or starches.[1]
It is possible to make bread with millet, but it has low baking quality as a consequence of the absent gluten network. And this wording you made "its fiber component may contain gluten contaminants in some consumer flours or starches" seems to be a not entirely successful interpretation of what the source says ("Looking at the total mean (composite) contamination for specific ingredients (of naturally gluten-free flours and starches used by Canadians with celiac disease) the largest and most consistent contaminations come from higher fibre ingredients such as soy (902 mg kg⁻¹), millet (272 mg kg⁻¹) and buckwheat (153 mg kg⁻¹). Of the naturally gluten-free flours and starches tested that do not contain a gluten-free label, the higher fibre ingredients would constitute the greatest probability of being contaminated with gluten above 20 mg kg⁻¹."). Not that "fiber component of millet" may be contaminated but the higher fibre naturally gluten-free flours and starches (such as soy, millet, and buckwheat) would constitute the greatest probability of being contaminated with gluten.
You are right, is not a necessary item to include in the nutrition section. Perhaps is better to move it to other section, a specific section?
I think it's a good solution including the two references, secondary and primary, as is often done in Wikipedia.
Best regards. --BallenaBlanca (talk) 11:14, 9 October 2016 (UTC)
The sources for making a case of gluten contamination in millet products are not the best and the issue is WP:UNDUE for weight. I prefer leaving it out. --Zefr (talk) 13:36, 9 October 2016 (UTC)
They may not be the best sources, but they are good sources.
The best way to fix this is adding the sentence to the existing paragraph about celiac disease, so I will do.
It is not WP:UNDUE, quite the contrary, is a crucial information for the health of people with gluten-related disorders, and a brief sentence.
Best regards. --BallenaBlanca (talk) 14:28, 9 October 2016 (UTC)
Source says "However some studies have demonstrated gluten contamination either in naturally gluten free products (soybean, rice, millet, corn, buckwheat) or in industrially-purified gluten free flours"[2] and the source is a review. We base our content on reviews. Impact factor of the journal is 3.8 Doc James (talk · contribs · email) 04:03, 17 October 2016 (UTC)

References

  1. ^ Koerner, T. B.; Cleroux, C; Poirier, C; Cantin, I; La Vieille, S; Hayward, S; Dubois, S (2013). "Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease". Food Additives & Contaminants: Part A. 30 (12): 2017–21. doi:10.1080/19440049.2013.840744. PMID 24124879.