Did you know that sorghum is one of many plants that contains amygdalin? It is a naturally occurring chemical compound that has been proven to kill abnormal cells and can prevent, and also help fight cancer. In addition, studies show that sorghum bran (especially black & sumac varieties) contains more antioxidants than blueberries or pomegranates! Sorghum is also one of the best sources of dietary fiber; one serving provides 48 percent of the daily recommended intake.
High-tannin sorghum strains contain levels of polyphenolic compounds ranging from 23 to 62 mg per gram, and “superfoods” like blueberries contain 5 mg per gram – just to give you an idea of how rich these varieties of sorghum are in antioxidants and anti-inflammatory properties. Most chronic diseases are caused by high oxidative stress and chronic inflammation. Foods high in polyphenols such as tannic acid help ameliorate these diseases.
Most of the sorghum grown in the United States (the largest producer in the world), is comprised of low-tannin varieties. In order to receive the optimal health benefits, you would need to seek-out varieties such as black sorghum and sumac sorghum.
That being said, here are some of the many possible health perks of consuming organically-grown, whole grain sorghum:
- lowers blood cholesterol
- improves digestion
- helps with managing a healthy weight
- boosts the immune system
- improves heart health
- helps maintain healthy bones
- helps manage diabetes/protects against diabetes
- protective against osteoporosis & arthritis
- helps reduce tumor growth
- provides many vitamins & minerals
- supports healthy metabolism
- regulates calcium levels
- prevents celiac disease
Sorghum syrup, made from the green juice of the sorghum plant, is quite different from sorghum molasses. It takes around 3 trailer loads of stripped sorghum cane to make one batch of molasses! Around 10 gallons of sorghum cane juice yields about a gallon of molasses. It is cooked down for about 6 hours in order to craft the thick, sorghum molasses.
One of our favorite things to make for Christmas is gingerbread cookies, and sorghum molasses can be used in place of blackstrap molasses in your homemade recipe.
- 1 cup of thick sorghum molasses
- 4 tablespoons of grass-fed butter
- 1 cup of buttermilk
- 2.5 cups of all-purpose flour
- 2 teaspoons of ginger powder
- pinch of ground cloves
- teaspoon of cinnamon powder
- quarter teaspoon of allspice
- quarter teaspoon or less of fine ground sea salt
- 1 and 3 quarter teaspoons of baking soda
Mix together the wet ingredients, mix together the dry ingredients, and then mix the wet & dry ingredients together. Roll out, wrap with plastic and chill in the fridge for 30 minutes. Bake at 350 degrees for 20 to 30 minutes, depending on the thickness of your cookies or sections you’re making for gingerbread houses.
Be Well and God Bless You!