Why We Use Sorghum Flour

Sorghum is a nutrient-rich grain that has been part of a balanced diet for over 8,000 years. It contains essential B6 vitamins and minerals like Magnesium, fiber, antioxidants, and protein. Sorghum is gluten-free, hearty, drought–and heat–resistant, making it a versatile and sustainable grain that can be grown and cultivated in almost any environment.

“Sorghum originated in Ethiopia, Sudan, and Egypt, and the word “Sorghum” comes from the East Indies word “sorgi.” From Africa, the grain went to India, Australia, China, South America, and eventually to the United States in the 1800s. It is primarily grown here. We haven’t heard much about it until now because it has been used to feed livestock.

This versatile grain is used for various purposes worldwide. It can be made into flour and used to make bread, pearled to mix in pancake mix, sweet syrup, boiled to make a side dish, added to a risotto, or included in a grain bowl. Sorghum is also used as a tasty thick porridge in India, called dosa, and eaten at any meal. Additionally, it can be popped like popcorn, used to feed livestock and fuel machines, and sorghum stalks can even be used to make brooms. See the article resources below for more information.

Including Sorghum in your daily diet is an excellent way to enjoy its nutritional benefits, versatility, and sustainability. Dr. Michael Greger, a physician, internationally recognized speaker, and author on nutrition helped me understand how to live a plant-based life through his books and research-based videos. I am on his email list and devour the renowned videos he produces through his science-based nonprofit, NutritionFacts.org. He offers a free online portal hosting over 2,000 videos and articles on a plethora of health topics. You can learn more about the science-based facts of why this ancient sorghum grain is one of the top grains to include in your daily diet and why it is becoming more popular to eat in the United States.

As shown in the photo, I have Dr. Greger’s Daily Dozen List on my refrigerator. Becoming plant-based as I turned 60 has changed my life and my family’s life and increased the awareness of everyone around us. We are 98% vegan, which means we need flexibility in a world that has taught us to eat animals and animal products first before consuming a diet of healthy grains, vegetables, and fruits.

I suggest that you conduct your research on plant-based diets. You can start by visiting your favorite restaurants with friends and family and trying a plant-based meal. Fortunately, social entrepreneurs are working hard to increase awareness and make it more inclusive to offer vegan options on most menus. Some stand-alone vegan restaurants have also popped up.

During your experiment, discuss with your meal companions how many selections that do not contain eggs, dairy, meat, or fish are offered. As someone who has been cooking for decades, I found learning how to shop and cook differently enjoyable. It has brought a new joy to eating.

I wrote this article to provide you with information and resources so you can make your own decisions. Increasing our nutritional knowledge improves our ability to take charge of our health and well-being. This helps us be informed decision-makers and empowered to make food and lifestyle choices that help us feel better and live longer. Dr. Greger’s book, “How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease,” is a great resource. Additionally, sorghum is one of the top five grains you can add to your diet today, and climate scientists believe it will be the crop of the future. I wish you luck in experimenting with what works in your life.