Organic brown millet seeds from Austria, residue-controlled
Brown millet seeds, silicon in its best form, organic, round, small, ready to sprout
Millet has long been known as a valuable food. Our organic brown millet from Austria is gluten-free, GMO-free, rich in micronutrients, particularly rich in silicon, suitable for raw food, nourishes skin, hair and nails, protects against free radicals.
1 to 4 tablespoons daily
Our organic brown millet differs from the usual golden millet, because it is a brown wild form of millet and unpeeled, therefore whole food. However, the shell is hard and difficult to digest, so it must either be ground or germinated.
With its high micronutrient content, especially in the outer layers of the grain, the brown millet is ideal as a dietary supplement. It contains natural fluorides, sulfur, iron, magnesium and zinc, as well as plenty of B group vitamins.
Some chew brown millet raw
However, it is easier to digest when ground, but in fact it does not have to be boiled to benefit the body because its valuable ingredients are readily available to the body, even when raw.
Brown millet contains high amounts of silica - therefore it is the best source of silicon
Silicon is valuable for connective tissue, skin and bones.
Our premium Austrian brown millet contains up to 600 milligrams of silicic acid. Therefore, just 10 grams of brown millet per day can be enough to make hair and fingernails look smooth and healthy again, because silicon is good for your skin, hair and nails.
The trace element silicon for joints, teeth and bones
Similar to boron (borax), calcium and magnesium, silicon is also involved in tooth, bone and cartilage formation and contributes to bone density. The silicon provides the important elasticity and is considered anti-inflammatory.
Powerful, elastic blood vessel walls need silicon
Vitamin C and silicon together can strengthen and hold the walls of the veins so that the blood can flow freely and unhindered until old age. With it the brain is well supplied with all nutrients. When your blood flows freely, all nutrients even get into the smallest capillaries.
Germinate brown millet
If you sprout our Organic Brown Millet, the phytic acid and tannins are almost completely degraded. The valuable ingredients of brown millet are improved by sprouting, for example, it increases the vitamin E content by up to 100 percent, and the fats and amino acids are more easily absorbed by the body after germination. The full mineral content is retained, yes, the minerals are even more bioavailable!
Instructions for germination
10 g of seed becomes about 30 g of sprouts.
Soak the brown millet in warm water for 4 hours.
Then drain off the water and rinse the brown millet under running water.
Now put it into the sprouter or germinating jar.
Then rinse with water 2-3 times a day, either drain the drip tray from the sprouter and rinse or drain the water from the jar through the holes in the lid and add fresh water.
After 3 to 5 days the brown millet seedling is about 3 times as big as the millet grain.
From now on you can harvest the millet sprouts.
Before you eat the sprouts, rinse them thoroughly under running water again. Then they last for up to 3 days covered in the fridge.
Soak 1 - 2 tablespoons per day with your oatmeal or muesli with mulberries and cranberries for 20 minutes before enjoying them.