3+1 health benefits of Sorghum consumption

Sorghum is an ancient cereal grain originating in Africa and Australia more than 5.000 years ago. It is a 100% whole grain kernel grounded into fine flour that can be used in various ways for cooking and baking. Sorghum flour is sweet, softly textured and mild-tasting and has become really famous since it is gluten free. It is high in protein, iron, B vitamins and dietary fiber, as well as in antioxidants like phenolic compounds and anthocyanin, nutrients that help reduce inflammation and free radicals damage.

Some remarkable health benefits of sorghum are the following (1):

  1. Gluten-Free and Non-GMO:

    Sorghum doesn’t contain gluten so it is easier to digest and tolerate, and also a great substitute for wheat for people with celiac disease. What is more, sorghum and its products do not contain genetically modified ingredients. This is so because sorghum grains are grown from traditional hybrid seeds that combine several types of sorghum grasses, a natural method that has been used for centuries and does not require biotechnology.

  2. Good Source of Antioxidants:

    Sorghum is a rich source of various phytochemicals, including tannins, phenolic acids, anthocyanins, phytosterols and policosannols. In fact, antioxidant activity and pH stability were found in sorghum to be at levels three to four times higher than in certain other whole grains (2).

  3. Low Glycemic Index food:

    Because it is high in fiber and protein, it takes longer than other similar refined-grain products to digest. This slows down the rate at which glucose (sugar) is released into the bloodstream, helps fill you up and prevents spikes and dips in blood sugar levels that can lead to moodiness, fatigue, cravings and overeating. All those benefits are particularly helpful for anyone with blood sugar issues and/ or in need of losing weight.

  4. Fights Inflammation, Cancer and Heart Disease:

    Epidemiological evidence suggests that sorghum consumption -compared to other cereals- reduces the risk of certain types of cancer in humans (3). The high concentrations of anti-inflammatory phytochemical antioxidants in sorghum are partly responsible, as is the high fiber and plant-based protein content. The natural, waxy layer that surrounds the grain and contains protective plant compounds, called policosanols, have shown cholesterol-lowering potential in human studies (4). Finally, other phenolic compounds found in sorghum improve arterial health.

(1). Information based on: https://draxe.com/sorghum-flour/
(2). Information based on: https://www.ncbi.nlm.nih.gov/pubmed/15237941
(3). Information based on: https://www.ncbi.nlm.nih.gov/pubmed/15184005
(4). Information based on: https://www.ncbi.nlm.nih.gov/pubmed/14677572