There's a new healthy grain trending that's actually thousands of years old. It's called sorghum, and although it's fairly new to American palates, this cereal grain is revered around the world, especially in Africa and Southeast Asia. Experts say that sorghum is poised to surpass quinoa in popularity as more Americans discover its taste, versatility, and health benefits.
According to John Franke of Franke Culinary Consulting, sorghum is ideal for those who have given up gluten but still want to bake with flour.
"It's the closest thing to all-purpose flour I've found," he tells Newsmax. Besides baking, you can use this super grain as you would rice or quinoa. It can also be popped in a frying pan for a tasty variation of popcorn, says Frank, who describes its taste as "rich and earthy."
According to Healthline, sorghum contains B vitamins, which play an essential role in metabolism, neural development, and the health of hair and nails. It's also chock-full of magnesium, which is important for over 600 bio-chemical reactions in the body. Magnesium is also crucial for bone and heart health.
Sorghum is high in antioxidants that can help lower oxidative stress and inflammation in the body, says Healthline.
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6 comments:
Sorghum syrup tastes like molasses and is very nutritious. Lots of magnesium and potassium.
Biscuits with butter and sorghum. Yum!
It's a great food if you want your wife to produce more milk.
Also known as Milo. But caution, it is high in sugar content and is often used to make molasses.
Our cows love it! And it makes the silage smell really sweet.
Also known as bird food or secret duck bait ... however those tricky MD DNR have a little drag with a small screen bag to try to catch you... I’d recommend hog food on an outgoing tide and just eat the milo yourself
Squeeze the stalks, boil down the resulting juice and let it ferment. Rum!
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