Gluten-free food science: Sorghum is safe for people with celiac disease

Grain sorghum is a safe food for consumers with gluten-sensitive bowel disease, and new research has found an ideal gluten-free formula.study, published in the Journal of Agricultural and Food Chemistry of the American Chemical Society, found strong biochemical and genetic evidence that grains lacking a certain protein are toxic to people with celiac disease."These analyses provide molecular evidence of a lack of toxic alcohol-soluble protein-like peptides in sorghum, confirming that sorghum can be clearly considered a consumer product safe for people with celiac disease," the Italian researchers wrote., once a traditional animal feed in developed countries, has become a food substitute for people with celiac disease and is highly recommended because of its nutritional value, they said.researchers claim that this is the first time bio-chemical and genetic analysis of food has been completed, even though it has taken into account the safety of the celiac after immunogroupization in in vivo and in vitro studies." food grade sorghum nutritional quality is very good. Food-grade sorghum should be an important choice for everyone, especially gluten-sensitive intestinal diseases. " but must be food-grade sorghum however, the researchers made it clear that the specialized analysis included only food-grade sorghum varieties, not ordinary sorghum containing sorghum containing sorghum. Shrinking mononin can reduce the digestion of dietary proteins.food-grade sorghum varieties described in this article do not contain synth, can be developed as raw materials for human consumption. Nearly40 per cent of global sorghum production is spent on human food consumption in Africa and India, rather than animal feed, but is not widely consumed elsewhere. In recent years, however, U.S. farmers have begun to produce wheat-free sorghum hybrid foods for use in people with celiac disease.nutrition, low cost, gluten-freethe study says sorghum has many desirable properties for gluten-free products, and it has high total lipid content and high nutritional characteristics. It also has the characteristics of non-irritating, neutral taste and low price.addition, new technologies have been aimed at improving the nutritional and functional value of sorghum proteins in industrial production processes," they said.researchers have called for increased research into food-grade sorghum to support the cultivation and consumption of these varieties in new environments, such as in Mediterranean countries.details ofsorghum plant varieties were sown during the spring and summer 2010 variety assessment. The team then ground 500 grams of samples of dried grain particles for fine flour for testing. The protein is then extracted using the shock process.evaluate the protein spectrum through genetic and bio-chemical analysis of flour.