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7 Benefits of Eating Sorghum
7 Benefits of Eating Sorghum
7 Benefits of Eating Sorghum
Sorghum is the fifth most commonly grown grain crop in the world after wheat,
rice, corn and barley. But this tasty, gluten free grain often gets overlooked in
many Western countries. Sorghum has many health benefits that make it worth
including in your diet.
There are over 30 different species of sorghum native to tropical and subtropical
regions around the world. The majority are used to feed animals or get
processed into secondary products like alcohol and sorghum syrup. Very few
varieties are harvested for human consumption.
One serving also contains 47 percent of your daily recommended iron and 55
percent of your phosphorus intake. It’s also a good source of magnesium,
copper, calcium, zinc and potassium.
2. Rich in Antioxidants
Antioxidants help to slow down aging, and antioxidant-rich foods have been
linked to a lower risk of heart disease, cancer, type II diabetes and some
neurological diseases.
Fiber is vital for overall digestive function. It keeps your digestive tract moving
and of course prevents constipation. But it also helps to regulate blood sugar,
lower cholesterol, and prevent diverticulitis, hemorrhoids, gallstones and kidney
stones.
4. Inhibits Cancer
Whole grains in general are correlated with reduced risks of other forms
of digestive tract cancer, especially colon cancer. It is unknown if this is due to
the phytochemicals or dietary fiber in grains, but as sorghum is high in both, it
would certainly provide the same benefits as other grains.
5. Gluten-Free
Sorghum is safe to eat for those with Celiac disease. The Journal of Agricultural
and Food Chemistry published a study that analyzed the genome of sorghum to
determine if it contained any gluten proteins. They confirmed that gluten is
absent in all varieties of sorghum.
Most plant genetic engineering to date has been to improve a crop’s herbicide
tolerance and resistance to pests. DuPont is working on a new type of genetic
engineering to enhance the micronutrient content of sorghum. Their goal is to
develop a “biofortified” strain of sorghum with higher vitamin A, more easily
absorbed iron and zinc, and an improved balance of amino acids. They have
already grown trial GM sorghum crops in Africa.
GM sorghum is not grown in North America yet, but always buy certified organic
sorghum products when you can find them. This will ensure there is no GM
material present, as well as avoiding harmful pesticide residues.
7. Versatile
Sorghum is a very versatile grain. It is best eaten in its whole grain form to get
the most nutrition. It can be prepared similar to rice.
Try soaking whole sorghum for 8 hours or overnight to first break down the
enzymes and make it more digestible. Then boil it in three times as much water
for about an hour or until tender. It can also be cooked in a rice steamer or slow
cooker.