If you are feeling grain deprived there is good news emerging from a recent study titled “Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses” by Pontieri, et al.
According to this study both maize and rice are distantly related to wheat – as is the grain sorghum. However, maize and rice are labeled safe for those with celiac disease to consume. Why is sorghum the third man out?
With this study’s strong biochemical evidence you may change your mind about this nutritious grain.
“The goal of the present study was to provide biochemical and genetic evidence that sorghum is safe for celiac patients. In silico analysis of the recently published sorghum genome predicts that sorghum does not contain peptides that are toxic for celiac patients….These analyses provide molecular evidence for the absence of toxic gliadin-like peptides in sorghum, confirming that sorghum can be definitively considered safe for consumption by people with celiac disease.” – According to Pontieri, et al
With the limited diet those with celiac disease face, any safe dietary additions are always welcome. This is an interesting study, but where do we go with this information? Perhaps the old school teaching will change as it has with oats and sorghum will be added to the clean foods list.