According to research by Khoddami, Szintia Jevcsák and Péter Sipos, sorghum contains polycosanols, which can reduce cholesterol absorption. It has also been found to contain alpha, beta, gamma tocopherols and tocotrienols. These may also reduce the risk of developing dyslipidaemia (high cholesterol, bad cholesterol) (source: pharmaonline.hu)

Sorghum is high in fibre and can therefore help to maintain a balanced digestive system. Its fibre content is 21% and its insoluble fibre content is 19.59%. A diet high in fibre can help maintain heart health, regulate insulin and blood sugar levels, aid weight loss, support healthy digestion and maintain a healthy immune system. Insoluble fibre can speed up digestion and help the bowel function properly. Sorghum is also recommended in FODMAP diets (recommended for people with irritable bowel syndrome) because of its high fibre content.

Sources:

• • Cirok on gluténérzékeny.hu
  • Lesser known grains: Sorghum
  • Sorghum ID – Human food operators.
  • 3rd European Sorghum Congress, 12-13 October 2021, Touluse, Monia Caramma: 100% sorghum pasta: an innovation in the gluten-free market and a new frontier of healthy nutrition.
  • Szintia Jevcsák – Péter Sipos.
  • Claire Muszalski Registered Dietitian
  • FODMAP diet

Sorghum is high in vitamin E*, which helps protect cells from oxidative stress and may reduce chronic inflammation and oxidative stress. Sorghum may also protect against oxidative stress through its phytochemicals and may have cancer-preventive, anti-inflammatory, cardiovascular-preventive and antihypertensive (blood pressure-lowering) effects.

*Sources: gluténérzékeny.hu; 3rd European Sorghum Congress and research by Szintia Jevcsák and Péter Sipos.

Sorghum is a slowly absorbed carbohydrate with a low glycaemic index. Foods with a low glycaemic index are less likely to raise blood sugar levels and can therefore form the basis of a balanced sugar-free diet. Sorghum has a low content of soluble sugars (1-5%), but a higher content of slowly absorbed sugars.

Sources:

• Sorghum ID – Human élelmiszeripari szereplők: KÉRJÉK A CSILLAGOS CIRKOT!
• Cukorbetegközpont – glikémiás index

Sorghum is one of the smart foods. This category includes foods that are not only tasty but also healthy. Sorghum ticks all the boxes as a smart food: it is nutritious and resilient to climate change. According to smartfood.org, the website of ICRISAT (International Crops Research Institute for the Semi-Arid Topics), which has been providing scientific research on smart foods for several years, sorghum can contribute to bone health, delay the onset of dementia in the elderly and prevent diabetes.

Sorghum is high in fibre and may be recommended (after consulting your doctor) for

• People with celiac disease
• People with non-celiac gluten intolerance
• People with irritable bowel syndrome (IBS)
• Other patients who have been advised to follow a gluten-free diet by their doctor
• and those following a low glycaemic index diet.

Sources:

• 3rd European Sorghum Congress, 12-13 October 2021, Toulouse, Dr Stefano Bibbo, Doctor and Researcher, Department of Internal Medicine and Gastroenterology, University Polyclinic Foundation, Italy, Lalatiana Rakotozafy, Researcher, Cnam – Agri-Food Industries, France, Bilaly Konate, Director of Mali Agrico, Mali Allergy Centre.
• Allergiaközpont

Sorghum is an important source of vegetable protein and is therefore highly recommended for vegans, but can also be recommended for athletes.

Sources:

• Sorghum ID – Humán élelmiszeripari szereplők: KÉRJÉK A CSILLAGOS CIRKOT!
• Fittprotein

Sorghum is rich in magnesium. Magnesium helps reduce fatigue and tiredness, maintains electrolyte balance, participates in normal energy-producing metabolic processes, contributes to proper nervous system function, normal muscle function, plays a role in normal protein synthesis, contributes to normal psychological function, contributes to normal skeletal function, contributes to normal dentition, plays a role in cell division.

Several studies (including Jevcsák-Sipos and Sorghum ID researchers) have shown that sorghum has a significant iron content – 10.6 mg/kg, or 1.06 mg of iron per 100 g of sorghum.  This means that sorghum can provide part of the daily iron requirement.

Iron deficiency can easily be caused by poor diet – the most important source of iron intake is the food we eat every day, and one of the most common causes of iron deficiency is inadequate diet. Iron contributes to normal mental function, is involved in normal energy-producing metabolic processes, contributes to normal red blood cell and haemoglobin production, is involved in normal oxygen transport in the body, contributes to normal immune function, reduces fatigue and tiredness, and plays a role in cell division.

Sorghum has a high potassium content (also confirmed by the above researchers) – 239.9 mg/kg, i.e. 100 g of sorghum contains 23.99 mg of potassium. Potassium levels in the body have been shown to affect blood pressure – the right levels can lower blood pressure. Sorghum may also be involved in the prevention of cardiovascular disease, according to a 2014 study. Potassium contributes to the proper functioning of the nervous system, normal muscle function and is involved in maintaining normal blood pressure.

Sorghum is a naturally gluten-free food and, according to the National Association of Hungarian Dieticians, is an excellent wheat substitute in a balanced gluten-free diet. It is also free of toxins and has good natural resistance to diseases and pests. It is productive, sustainable and healthy.

Sorghum is energising due to its high magnesium, iron and antioxidant content – its consumption can be recommended for athletes and people with a healthy lifestyle.

This means it does not interfere with protein digestion and mineral absorption.