This Is Why Diabetics Should Eat More Millet And Barley

The millet and barley have a very wide application in the dietary diet of diabetics. For example, a glass of millet should be boiled in one liter of water, but not completely hard. Add 200 grams of freshly baked pumpkin to the mixture and continue to cook for another 20 minutes. According to taste, salt and oil can be added. This cooked porridge should be eaten for 20 days as dinner.

Add 2 tablespoons of oil to a millet, a salt to taste and four cups of water. Boil first to strong, and then to low heat until the millet is gently cooked. Such millet can be used for the preparation of dumplings, mussels, porridge and other dishes.

Good results are achieved by the application of the following enhancement agent: 50 grams of millet in grains and 100 grams of rye, barley, and corn must be boiled in 5 liters of water until the corn is cooked. Then do it all out, mix the mixture nicely and put the tea in a cool and dark place. Drink along with honey and lemon instead of water.

Teas of rosehip, octopus or apples can be added to this tea. Instead of honey, sweet from fruit can be used (strawberries, currants and the like).


Take two tablespoons of barley malt flour, mix it with 100 grams of warm water (room temperature), drink all the liquid obtained after breakfast and just as much as after lunch. Treatment should last for one month. Dried barley stem can be used: Mix 30 grams of stem and mix with 250 grams of oatmeal, pour the mixture with 2 liters of cold water and allow it to stand overnight, and cook it in the morning in a closed container for 30 minutes. After cooking the mixture, allow it to stand, and drain it down. Drink this tea during the day instead of water, adding a few drops of lemon juice to it.