Some interesting tidbits to mull over …
Sorghum … what is it? I first had sorghum a few months ago on a road trip to the US southeast (Charlotte, NC exactly) … in a dish of black-eyed peas with sorghum. And it was yummy and sweet AND it did not raise my blood sugar levels! What the heck was this?!?
According to the Huffington Post … Unless you were raised in the South, sorghum isn’t an ingredient you’ve encountered often — if at all. A couple of generations ago, sorghum was a staple sweetener in the South. It was cheap, plentiful and often went by the name of sorghum molasses. The thick golden syrup was used in place of pricier sweeteners; and those that have grown up on it are partial — with an almost nostalgic attachment — to the flavor. Edward Lee, Southern chef and cookbook author said to AP that this sweetener has “a unique flavor. And it adds a lot of depth to what you’re cooking, more so than honey.” And Sean Brock, the James Beard Award winning chef, says in his new cookbook Heritage that the flavors of sorghum remind him of home, where every fall the community would get together to harvest the tall plant and boil down the sorghum syrup.
Sorghum is a cereal grain that grows tall like corn, and it is used for a lot more than just sweetening. First and foremost, in the United States, sorghum is used as livestock feed and turned into ethanol. It’s a popular crop to grow within the drier regions of the States because it is drought resistant. This quality has also made it a popular crop in Africa — where it has been growing for 4,000 years. Actually, sorghum is thought to have been introduced to America from Africa, making its way over on slave ships.
Experts say: Because sorghum flour is low on the glycemic index, plus high in starch, fiber and protein, it takes longer than other similar refined-grain products to digest. This slows down the rate at which glucose (sugar) is released into the bloodstream, which is particularly helpful for anyone with blood sugar issues such as diabetes. Sorghum also helps fill you up and prevents spikes and dips in blood sugar levels that can lead to moodiness, fatigue, cravings and overeating.
And finally, a fun and funky podcast by Jill Anenberg Lawrence, a entertainer/comedian as well as a board certified health coach and personal trainer (https://www.jilllawrencehealth.com/) interviewed by Dr. Martin Hsia, talking about lifestyle changes, as it pertains to food and how to manage what we put into our bodies to decrease stress and anxiety. Interesting and lively … enjoy!