Millet in TCM:Explore the properties of Millet according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Channels: ST, SP, KD
Flavors: sweet, salty
clears heat, eliminates toxins
In terms of Traditional Chinese Medicine (TCM) Millet is known for its ability to tonify yin which builds fluids and moistens dryness. It also helps to clear heat and eliminate toxins.
In general the ancient Chinese medical texts cite that it enters the Stomach, Spleen, and Kidney. The flavor of Millet is cool, and it is considered to be sweet and salty in temperature.
Millet is a diuretic known to strengthen the kidney, as well as being beneficial to the stomach and spleen-pancreas. Millet is particularly alkalizing and known to help balance overly acidic situations. Millet sweetens breath by retarding bacterial growth in the mouth. Millet has a high amino acid (protein) profile and is rich in silicon. Millet is known to help prevent miscarriage and it is an anti-fungal. In fact Millet is considered to be one of the best grains for those with Candida Albicans overgrowth. Millet is "also useful for diarrhea (roast before cooking), vomiting (millet soup or congee), indigestion, and diabetes (HWWF 467)."
Millet can also help to sooth morning sickness - eat in soup or congee regularly. Millet is known as the "queen of all grains", and due to its alkaline forming nature its often cooked with little or no salt.
Caution: Millet is contraindicated for those with signs of very weak digestive functions such as consistently weak stool.