The
Center for Unhindered Living
Sorghum
Sorghum
 Sorgum
is a grass that grows up to 15 feet high. It is used as a cereal
grain, to make alcoholic beverages, and as an ingredient in sorghum
molasses. It also has more total antioxidant content than any of the
superfruits: blueberries, acai and pomegranite. In fact,
the only things with more antioxidant content are cloves and cinnamon.Sorghum is a grain that has no gluten, so people with Celiac Disease can eat it safely. It also contains compounds called policosanols which lower cholesterol and promote heart health by preventing platelets from sticking together - it is a potent blood thinner. Sorgum can be grown successfulky in semi-arid conditions in which other grains could not grow. It can be eaten as a hot cereal much the same way one would eat oatmeal. It can be ground into flour to make baked goods, although since it does not contain gluten, it does not produce the same elastic dough tht wheat flour produces. Other items can be added to recipes, such as eggs, to help the dough rise. Sorghum seeds can also be popped and eaten as a snack like popcorn, as they have a similar but nuttier taste. Sorghum's TAC (total antioxidant content) is 240,000, making it 3rd on our list. Here's a great recipe for bread made from sorghum flour. You will need the magic ingredient - warm club soda - to help it rise. Enjoy! |
These values can be found in the document "Oxygen Radical Absorbance Capacity of Selected Foods - 2007" USDA |
Back to The Unhindered Living Knowledge Collection
Back to Removing Obstacles to a Healthy Body abd Mind
Back to Total Antioxidant Content of Foods (TAC)
© 2010-12 Judie C. McMath and The Center for Unhindered Living
