Our current staple food items like rice and wheat have fibre only in the bran layer and that too approximately 0.2% in the hybridized varieties and 1.2% in the original native [indigenous] wheat varieties. So when we consume rice and wheat the glucose is released into the blood within 30 minutes. In positive millets, fibre is present to the core to the extent of 8% to 12.5% and therefore glucose is withheld and slowly released into the blood taking a duration of 5-6 hours. Thus mainly the low glycaemic index in millets makes it a superfood. Consumption of rice and wheat causes sudden release of glucose and blood becomes thicker. Extra glucose in blood is converted into glycogen by the liver and within 5-6 months glycogen becomes fat. This is the main cause of obesity, cholesterol, fatty liver, Blood Pressure [BP], heart attack and paralysis.[strain in pumping thick blood to the organs] apart from diabetes. A daily consumption of sugar more than 5 gm may make man sick and actually we consume 100-150 gm sugar daily on an average. Further alloxans used in the bleaching process of refined food items like Maida damage the beta cells of pancreas. So the year 2018 was declared the National Year of Millets in India and the Government rebranded millets as ‘Nutri-Cereals’ because of its nutritional benefits as they contain easily digestible protein, vitamins, minerals, calcium, magnesium, manganese, potassium, phosphorous, iron, zinc etc. apart from carbohydrates and fibre. Later the UN declared 2023 as the International Year of Millets. Properly processes millets can definitely bring regeneration. [Indebted to Dr. Khader Vali, the Millet Man of India and Dr. Sarala]