Abstract

Millets, officially recognized as 'Shree Anna' in India, are among the oldest cultivated crops in human history. Despite their ecological resilience and profound nutritional benefits, these 'miracle grains' experienced a severe decline in cultivation and consumption during the Green Revolution, which heavily favored high-yielding varieties of rice and wheat. However, the exponential rise in lifestyle-related chronic diseases—such as diabetes, obesity, and celiac disease—has prompted a global rediscovery of millets, culminating in the United Nations declaring 2023 as the International Year of Millets. This review synthesizes the classification, global production, and profound therapeutic properties of millets. Drawing on the pioneering research of Dr. Khadar Vali, millets are categorized into positive, neutral, and negative grains based on their dietary fiber-to-carbohydrate ratios. The paper comprehensively outlines the structural wellness benefits of the five 'Siridhanya' (positive millets) and presents detailed dietary and herbal decoction protocols for the management of various chronic ailments. By integrating these grains into modern diets, particularly through traditional probiotic preparations like 'Amali' (gruel), societies can combat metabolic syndromes while promoting sustainable agriculture.