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How do you cook millet so it's still alkaline?

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How do you cook millet so it's still alkaline?

I never cooked millet before ever. But I read over and over that it's one of the few grains that are alkaline forming. So how do you cook it and not ruin the alkaline?

Just throw it in a pan with water and let it soften like oatmeal?

I don't get it. I usually sprout it.

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