Although I'm wary of sites promoting diets and think there is a lot out there that is untested but promoted as fact, the following caught my eye and I thought some of you might find millet detrimental to thyroid health:

'be aware that millet is a nutrient poor, antinutrient laden food – the regular consumption of which may cause multiple dietary deficiencies and nutrient related diseases, including impairment of iodine metabolism and risk for goiter.'

19 Replies

  • I don't think millet is THAT bad nutritionally.  Processed grains are far worse and poor in nutrients.  Even oat meal that goes through heavy process can lack nutrients. 

    Millet is labeled as goitogren, but jury is still out there as many hypo/hashi do consume it without any troubles. 

    I eat millet two to three times a week and see no difference to those years I didn't.  I fell ill years before I had tasted millet.   

    But everyone makes their own decisions.  If eating millet is going to kill me then fine :D 

  • justiina, in Hungary they are promoting millet consumption.  Probably because it's a good source of dietary magnesium. And manganese etc.  It's a whole grain but cooks as quickly as white rice so there's the fibre and the higher levels of minerals.  

    Letting it get cold and then just reheating it lowers the glycemic index and prevents high blood glucose.  

    I generally do that now with almost any food that has a high(ish) glycemic index.  I'm not diabetic but I was measuring glucose response to various foods and found that rice, regardless of type, temperature, what it's mixed with, forget it:  high glycemic.  But other stuff like millet, potatoes, etc. when let to cool and then warmed up (not recooked) are much lower GI.  Everyone is different and our responses are unique as is being discovered by that huge study they are doing in Israel.  We can find it out for ourselves too.

    Millet tastes great.  Along with rice it's one of my 'trigger foods':  I can't eat only one serving!  I'm staying mostly with potatoes and oatmeal, neither of which tempts me to eat second servings.

    You're in Finland, right?  A good potato eating culture!  I find that eating potatoes frequently is good for the skin.  i don't know why but they are.

  • Interesting what you say about measuring your glucose.  Been thinking about the same to see if something I eat causes crashing.  Except now that I started eating potatoes again I have had a proper crash for weeks.  

    I eat potatoes reheated to get resistant starch as I feel that's what my gut needs but that also makes potato low GI food if I get it right?

    Yes we do eat potatoes a lot.  Also good source of potassium.  I avoid fresh potatoes as those are hard to digest because of high levels of solanine and saponins.  That is why I soak millet before cooking as there can be a lot saponin left. Tho fresh potatoes with butter is sooooo good,  but no can do.  

    I have ordered Asian which is so bitter no matter how long you soak it.  Now I order only American which tastes far better.  I like the taste and dog loves it too! 

  • Because I'm testing glucose, boiled potatoes eaten straight after they are boiled take glucose up to 7, 7.3.  If they are cold and reheated it's in the low to mid 6s.  If I eat them cold, in the high 5s.

    Rice, any kind, brown, black, wild, white, hot, cold, mixed with lots and lots of vegetables..... in the 8s.  Nothing makes any difference in regards to rice.  Even if it's 1/2 cup rice with 1 1/2 cups asparagus, same result.  That stuff is totally off the menu.

    I have not checked millet.  

    Oatmeal is problematic because if eaten plain, it's okay.  Add honey?  All bets are off.  Honey causes mega spikes in blood glucose.  Regular oatmeal goes to 7s.  With honey it spikes to high 8s.  That 1 teaspoon of honey makes a huge difference.  So, no honey.  I haven't tested cold oatmeal yet, but assume glucose response will be similar to cold potatoes.

    These days by keeping it low glycemic, the rare occasion I consume anything that takes blood glucose into the 8s, it comes down faster than before.  It starts coming down after 1 hour as opposed to 2 hours.  

    I'm 6 kg lighter than last summer and have lost half of that since early March.  Probably that is also having an effect because I think the mechanism in the gut that controls how fast glucose enters the circulation is also playing a role.  If most days I eat two meals per day, then the GLP-1 seems to work better.  

  • So you have tested 1, 2 and 3 hours after a meal? For how long you have done it?

  • I've done testing for 5 hours sometimes depending on what it is.  But these days usually two tests when am in the mood to experiment.  45 - 55 minutes and 75 minutes by which time glucose is going down. 

    So far I have not tested pasta or egg noodles.  I don't eat them often at all but I'll have to find out what happens just for curiosity's sake. 

  • My 'coasting' blood glucose is about 4.7, 4.8, which is about three hours after a meal and then until the next meal.  i usually eat 2 meals per day but sometimes 3.  No snacks.  When I was under a lot of stress, it was 5.5 which is too high. This is a major project.  My blood pressure was up at 150/100 for the past couple of years and since i semi-retired it's 120/70.  All stress related.  Nowadays I'm focusing on my health and it seems to be working out.  

  • It seems you must be insulin resistant or something. Your blood sugars go high very quickly or is this normal?  I have never charted it like you are.  Do you stick yourself or have a needleless meter?   I have type 2 can be reversed and due to inflammation, low ft3 etc..  

  • faith, I'm not insulin resistant.

    My meter comes with a lancet but I've figured out the best places on my fingers to poke.  I've been at this for a long time, like since 1985.  I'll go for a few years and not bother testing, then get curious to see how things are going.  

  • I used to eat millet,until I was diagnosed & read about it possibly being contra-indicated.Then I realised going without it was no big deal-much prefer brown rice!

  • I am unfortunately very sensitive to rice, corn and wheat so that limits my diet a lot. Eating millet is sort of a compromise so I don't eat buckwheat pasta and potato every day and can rotate foods a bit. 

    Brown rice is a good choice as white seems to contain a lot of arsenic that surprise surprise lowers iodine. 

  • Hi Justiina-I think you are right to keep on with millet,if you are limited with other grains.I don't get on with  oats(blood sugar issues,sinus issues,stomach pain).I don't know if I have a wheat sensitivity but have gone GF because of Hashi's antibodies,after reading so many articles about inflammation.

    I have a gut feeling(sorry!)that I am OK with spelt,but am not eating that at present.I think perhaps like with you and millet,I should re introduce spelt at some point.I love spelt pasta!Completely gone off bread except my own GF loaf.But just heated up a quiche for my husband-what a delicious smell of hot pastry!!I think I will make some pastry with spelt flour...

  • Spelt is a bit on the edge but as it has less gluten than processed wheat I hear many tolerate it. 

    At some point I was thinking about trying it too, but going gluten free helped me to get rid awful cramps or should say hellish ongoing pain during periods I find staying away from gluten a small price.  

    That pain is one of the worse things ever.  Now I feel nothing.  I also had double periods which is related to adrenal fatigue, bleeding stopping and starting again on fourth day with awful pain. 

    I say these things are connected even though doctors deny it.

  • Can't remember where I heard this but it was said that all cereals are anti-nutrients, ie any nutrient value is outweighed by the detrimental effects, and this is the reason that breakfast cereals are required to be fortified with minerals. Will post the link if I can remember the source.

  • isn't that what budgies have?

  • I think so...maybe we should 'TWEET IT' and see what others think..LOL x

  • {:-)}

  • I have struggled to find something suitable to cook as a porridge for breakfast and was having a Bob's Red Mill mix which has some millet in it (along with buckwheat and rice).

    However I have recently 'discovered' Teff which is quite nutritious and easy to cook and tastes good. At the moment I just mix some in with the rest of the other porridge, and also add some ground almonds and mixed seeds with it.

  • Millet is a goitrogen, but the fact that it impairs iodine metabolism and can cause a goitre, is only of interest to those who are not yet diagnosed and depend entirely on their struggling gland for all their hormone.

    If you are on thyroid hormone replacement, then it likely won't affect you at all. Not all goitrogens affect all hypos. The only way to find out is to try it. If it makes you feel unwell, Don't eat it. :)

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