Tag: Sorghum

According to the USDA, a single serving of sorghum offers a significant amount of dietary fiber, with some reports suggesting up to 48% of the daily recommended intake. While this high fiber content is excellent for gut health, it can raise the question: is sorghum hard to digest for some individuals? The answer is nuanced, depending on preparation methods, variety, and individual sensitivity.

According to Dr. Steven Gundry, a significant portion of his patients with leaky gut (specifically 70%) have developed antibodies to corn proteins. This compelling statistic underscores the strict stance on what does Dr. Gundry say about popcorn: he advises against its consumption, classifying it as one of the most detrimental snacks for gut health.

A 100g serving of uncooked sorghum contains approximately 72 grams of carbohydrates and 11 grams of protein, making it primarily a carbohydrate. However, this gluten-free ancient grain also offers a substantial amount of plant-based protein, fiber, and other essential nutrients.

As the fifth most-produced cereal grain globally, sorghum has long been a dietary staple for millions. This resilient and nutrient-dense ancient grain is increasingly recognized for its health advantages, but is sorghum good for you, and what makes it such a valuable addition to your diet?

As a staple food in many parts of India for thousands of years, Jonna Rotte, made from sorghum, offers a wealth of nutritional benefits. Packed with dietary fiber, protein, and essential minerals, this wholesome, gluten-free flatbread is far more than just a simple meal component.

With a history spanning over 10,000 years, millet is a versatile ancient grain, but when you need an alternative, several excellent options exist. Whether for baking, as a side dish, or due to nutritional considerations, finding a substitute for millet grain is a simple process with many choices.

According to traditional Ayurvedic principles, jowar is considered a cooling grain with a 'sheeta virya' (cold potency). This ancient wisdom stands in stark contrast to the misconception that jowar produces heat in the body, which is a key nutritional concern for many people, especially during warmer months.

Millet has been a staple crop for thousands of years, especially in Africa and Asia, and belongs to the grass family Poaceae, just like wheat and rice. However, it is often most closely compared to other small, nutrient-rich, and naturally gluten-free grains or pseudo-grains like quinoa, teff, and sorghum due to shared qualities in texture, nutritional profile, and culinary use.

According to traditional Ayurvedic principles, jowar flour is widely considered to have a cooling 'taseer,' making it a perfect staple for hot weather. This inherent property helps regulate body temperature, aiding in comfort during the sweltering heat of summer. The millet's light, hydrating, and easily digestible nature are key factors in determining its effect on the body's internal temperature.

In some cultures, especially in West Africa, sorghum leaves are traditionally brewed into a vibrant, reddish-brown tea for their potential health benefits and flavor. While the mature sorghum plant is generally considered safe, the immature leaves and stalks contain a compound called dhurrin, which can release hydrogen cyanide, posing a significant health risk if not properly prepared.