Sorghum is gluten-free and uniquely high in 3-deoxyanthocyanins — antioxidants not found in any other grain, with documented anti-cancer activity in colon cancer cell studies. It contains tannins that slow starch digestion, giving it one of the lowest glycemic indexes of any grain. High in iron, B vitamins, and protein.
Sorghum grain at natural food stores and online. Sorghum syrup at Southern specialty stores and online. Bob's Red Mill sorghum flour widely available.
The 3-deoxyanthocyanins are unique to sorghum — found in no other grain. Research on these compounds shows specific activity against human esophageal and colon cancer cells in vitro. Colon cancer disproportionately affects Black Americans — sorghum addresses a specific gap. The glycemic advantage (GI of 55 vs white rice 73) is clinically relevant for the 2x diabetes rate in Black Americans. The tannins are the mechanism — they bind to digestive enzymes and slow starch breakdown.
Whole grain sorghum: cook 1 cup in 3 cups water for 45-60 minutes (similar to wheat berries). Use in grain bowls, soups, or salads. Sorghum flour: use in baking (25-50% replacement for all-purpose flour in cornbread, pancakes, baked goods). Sorghum syrup (molasses): the traditional sweetener of the Black American South — available online and at Southern grocery stores.
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