The global health catastrophe of diabetes mellitus is expected to reach 783 million by 2045. Traditional diets containing a high glycemic index (GI) of grains (such as rice and wheat) exacerbate the condition, and a shift to nutrient-dense options is necessary. Millets, with low GI, high dietary fiber, polyphenols, and resistant starch, are a promising solution for diabetes management and are also drought-resistant. This chapter highlights the role of millets in blood sugar control through delayed digestion, fermentation by the gut microbiome, and antiinflammatory effects. Clinical trials show that consuming millet reduces blood sugar spikes after eating by 15–30% and lowers HbA1c levels by 0.8%, with some cases even reversing diabetes. However, issues such as limited consumer access and product variability prevent widespread adoption. To fight diabetes sustainably, modern-day nutrition science must work with policymakers and innovators to bring millets into the world’s food systems, harnessing their ancient wisdom for better health outcomes.