When Lata Ramaswamy was 35, she was diagnosed with borderline diabetes, which became more severe when she reached 59.

Her right retina had been affected and this compromised her eyesight.

Disturbed by this development, Lata, a teacher in Gurugram, decided to modify her diet.

She found a lead via Dr Khadar Valli, also known as ‘Millet Man of India’, whose daughter, also a doctor, was taking a workshop on dietary requirements for a diabetic patient.

“In the workshop, I learnt that millets can be a substitute for rice and wheat or maida flour. They proved to be life-changing,” says Lata.

Millets have a low glycemic index (GI) and high fibre content, which makes them good for people with diabetes.

The millets that Lata experimented with were: – Foxtail: Packed with dietary fibre, protein, vitamins and minerals and is low in fat. – Little: A good source of phosphorus, magnesium and vitamin B3 (niacin). – Barnyard millets: Low in calories, GI, gluten-free and rich in iron. – Kodo: Rich in phytochemicals, phytates and protein. – Browntop: Rich in fibre, iron, calcium, potassium, magnesium and minerals.


For nearly three months, the 67-year-old experimented with different millet recipes and says she witnessed a drop in her sugar levels.

In addition, she lost 14 kg and her blood pressure (BP) came under control.

She says, “My sugar levels are always healthy post meals which is an indication that millets are working.”


She started documenting her diet plans on her Facebook page ‘Amma’s Miracle Millets’ to spread awareness and shared her diet plans with close to 700 people.

Today, she sells different millet-based items like dosa batter, poha, soaked millets, flour, and millet rava in Gurugram and Delhi.