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Sorghum: The Biblical Superfood for Food and Medicine

Updated: Aug 6, 2023

Sorghum is a versatile and nutritious crop that has been cultivated for thousands of years. In the Bible, Sorghum is mentioned as a tree whose fruits are for food and whose leaves are for medicine. This reference to Sorghum highlights its potential as both a food and a medicine.

While Sorghum grains are a common food source, they can also be a source of polyphenols, which are beneficial compounds that have antioxidant and anti-inflammatory properties. However, extracting polyphenols from Sorghum grains can be difficult and expensive. Instead, Sorghum leaf sheath extract offers a readily available and concentrated source of polyphenols.

Studies have shown that Sorghum leaf sheath extract has potential therapeutic benefits for chronic diseases, such as diabetes, cancer, and heart disease. The extract has been found to have potent antioxidant and anti-inflammatory properties, as well as antimicrobial properties.

For individuals who are generally healthy, Sorghum grains prepared in different ways can still provide some health benefits, as they contain some polyphenols. However, for those who are suffering from chronic diseases, the abundant quantity of polyphenols in Sorghum leaf sheath extract may be necessary for treatment and possibly even cure.

Incorporating Sorghum into your diet can be a great way to support your health and wellness. Whether you choose to consume Sorghum grains or extract polyphenols from the leaf sheaths, this divine superfood offers a range of potential health benefits.

In conclusion, Sorghum is a gift from God that can be used for both food and medicine. Its potential as a source of polyphenols makes it an attractive option for supporting human health and wellness. By incorporating Sorghum into your diet, you can tap into the many potential health benefits that this divine superfood has to offer.

Uses (Plus Recipes)

What is sorghum used for? Ground sorghum flour can be used just like other gluten-free grains to make homemade baked goods like bread, muffins, pancakes and even beer.

You can also take inspiration from places like Africa and the Middle East where savory breads, breakfast “pudding,” couscous and tortillas are all made with sorghum flour.

Across the globe, some of the ways that this grain is commonly consumed is in leavened and unleavened flatbreads called jowar roti in India, porridge eaten for breakfast or couscous served with dinner in Africa and in stews made in parts of the Pacific Islands. It is also used to make both various fermented and unfermented beverages or simply consumed as a fresh vegetable in some cultures.

Can sorghum flour replace all-purpose flour?

When making recipes at home that call for wheat flour (such as when you’re baking brownies, cakes, cookies, breads and muffins), unbleached sorghum can be added or substituted for part of the regular flour or subbed for gluten-free flour blends.

On top of providing nutrients, an added benefit is that unlike some gluten-free flours (like rice flour or corn flour, for example) that can sometimes be crumbly, dry or gritty, sorghum flour usually has a smoother texture.

Most experts recommend adding between 15 percent to 30 percent sorghum flour to replace other flours (like wheat flour). Using 100 percent sorghum isn’t usually the best idea because it doesn’t rise as well as lighter flours.

It works best when combined with other gluten-free flour like rice or potato starch. You’ll likely get the best results if you start with recipes that use relatively small amounts of flour in general, like brownies or pancakes, for example, rather than muffins or breads.

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