Sorghum: A New Wave of Grain

by Diane Lofshult

Food for Thought:

Are you one of the 1–2 million Americans who are gluten-intolerant and need to avoid products that contain wheat? If so, you may want to investigate a whole grain known as sorghum, which is increasingly being used in products ranging from bread to waffles to noodles.

Described as having a nutty flavor, sorghum contains high amounts of cancer-fighting compounds called phenols and tannins, which are known to absorb free radicals in the body. The grain is also high in dietary fiber. More important to some, sorghum is well tolerated by individuals diagnosed with celiac disease and who are allergic to the gluten contained in wheat.