New research shows the cereal grain sorghum is safe for people with coeliac disease.
Published in the Journal of Agricultural and Food Chemistry, the research found biochemical and molecular evidence sorghum does not have the proteins harmful to people with coeliac disease.
The study was done by researchers at chemistry science representative body American Chemical Society. Their evidence from an analysis of the recently published sorghum genome, the set of genes in the plant and other sources, shows the gluten protein is not present.
Aus Food News reported the researchers said sorghum is high in nutrition and that everyone should think about consuming food grade sorghums, especially coeliac patients.
The researchers said sorghum is used for animal feed in Western countries. But in Africa and India, it has been food for people.
Farmers in the United States recently started producing sorghum hybrids that are a white grain, known as ‘food grade’ sorghum.