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Sorghum [GF], FODMAP Friendly

Gluten Free

Sorghum: Lectin Free

The African Savannas

  • This grain can be traced back to the African savannas.
  • White berry sorghum has been used for centuries in porridges or flatbreads. The nutritional value is similar to wheat but without the gluten. It is high in complex-carbohydrates and also high in protein and is an excellent source of fibre.

Phenols and Antioxidants

  • Brown and black sorghums have an impressive level of phenols and antioxidants. For example, black sorghum has an anthocyanin content over 10 times that of blueberries (Murray, Pizzorno et al. 2005). Brown sorghum has an antioxidant activity [ORAC] of 401 in comparison to berries [Orac 63 – 282]. (Murray, Pizzorno et al. 2005).
  • These compounds are trapped in the bran and only the free-forms [those bioavailable] are of benefit to humans. An exciting discovery is that bowel bacteria are able to release these by enzyme action on the bran.

FODMAP Friendly

  • FODMAPs are readily digestible carbohydrates and sugar alcohols.
  • For more information on FODMAPs - Click here

Low allergenic potential

  • Those individuals with food allergies may benefit from sorghum.

Low Pesticide Residues

  • Sorghum also requires less pesticides to cultivate (Murray, Pizzorno et al. 2005). This may be of benefit to individuals who have hormone related cancers such as breast or prostate cancer.

Lectins and Autoimmune Disease

  • If you are suffering from an autoimmune disease, you should consider decreasing your lectin intake [Please view the free tutorial titled ‘Lectins’] as these compounds have been implicated in bowel damage enabling ‘Molecular Mimicry’ which can confuse the immune system into attacking its own tissues.
  • For this reason peanuts [which are not nuts but legumes] are lectin rich and omega-6 rich and should be avoided.
  • According to Prof Loren Cordain “Of the eight commonly consumed cereal grains, lectin activity has been demonstrated in wheat, rye, barley, oats, corn [206], and rice [207] but not in sorghum or millet].” (Rehmani and Spradbrow 1995) (Pusztai, 1993).

Free Tutorial: Lectins

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