Did you know this about millet

New data from Robert Cooksey and his colleagues at the Veterans Administration Medical Center in Jackson, Miss., the University of Alabama at Birmingham and the National Research Council of Canada in Saskatoon, show that flavonoids in the hulls of millet, when broken down by bacteria in the gut, can be transformed into resorcinol; a functionally similar variant known as “substituted’ resorcinol; dihydroxy.

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