Sorghum is an excellent, high yielding gluten free grain. It is excellent for those with gluten intolerance similar to millet: ruclips.net/video/uhAflry8o0c/видео.html
Please review a product called “Ting ya Mabele”. It’s milled Sourgum, can be fine or corse. Typically fermented by BaTswana people in South Africa (not sure but assumed it’s also consumed in the country Botswana, where BaTswana people in SA descend from - these are neighbouring countries. For reference Africa is 3x the size of US. There are 54 sovereign countries in Africa, each with separate elections, cultures and languages. A widely purchased brand - Supreme, Corse Mabele a Ting. I always wonder if it’s healthy or heavily fortified. I enjoy Mabele… when fermented. Used as sour porridge with sugar or as is with a sides for lunch or supper.
Thanks so much for the information on Sorghum I'm diabetic n been using sorghum for porridge n different types of making roti My sugar count is almost normal .Thanks for the video
We have it a LOT in ZA🇿🇦. We even make beer from it 🍻 By the by, Don't throw even a millilitre of that water away. Use it in the garden. It's so yum for microorganisms.
They sell sorghum popcorn where I work. I highly recommend it. It's starting to become available in small bags like single-serve potato chips in the U.S.
I live in Kansas and we grow it for animal food. I didn’t know that humans could eat it. I don’t know where to buy some but I will find out. Thank you for sharing this.
There is a list of sources in the description box. If you like it, you know you can grow it where you live. There's quite a bit grown where I live, in Tennessee; it's used here pretty much exclusively for syrup. You would want different seed varieties for flour and for cooked grain.
thats crazy lol, because we feed our chikens with corn we dt eat it as much at all in some west Africa traditions while sorghum is part of traditional staple food lol
Most people don't even think about small grains (milo, millet, sorghum) and is not retail sold by the bigger wheat, rice, buckwheat, barley, rye, ...) grain retailers. But birds know - and eat all that bird seed first !!! Something to think about - as well as the higher African population eating this since antiquity.
Video is packed with helpful information. Sorghum sure is a mighty grain! I have used the flour in my baking, but you have expanded my knowledge base to use it more. 😋
In India sorghum flour commonly made into a Flatbread. You have to mix the flour with a pinch of salt and hot water and knead it into a soft dough. Rest it for 15 mins. Then make small balls, roll it flat and cook on a skillet or pan like tortillas. Whole sorghum grains can be soaked and cooked like rice. Toss the cooked sorghum into your salad or saute with some veggies and spices like fried rice. Cooked sorghum grains can be mashed and added to soups. Also the flour can be used to make soups.
I been big on using ancient grains ever since I tried quinoa. Then over time I have discovered others but have not tried many unless they were in a bread. I heard about sorghum in a video by Dr. Gundry. As a type 1 diabetic, I thunk this would be a great addition to my diet. 😁👍
@@charlanpennington3989 Sounds good. I mostly use stevia as a sweetener and very rarely do I use raw unfiltered honey in small amount maybe in a tea once in a blue moon. But stevia is my main go to. Gotta watch the dried fruits as they are high in sugar. 🤷♂️ Thank you for the suggestion😁👍
@@mattnobrega6621 , I love Stevia in cold or frozen things, but despise it in hot drinks and baked goods. You are very fortunate that you can use it. My sister turned alergic to the whole world of food except for a few things. I visited and tried to create some baked goods for her. Dates as sweetener worked in muffins, maple syrup ok if limited, so I covered the top of one muffin type so the tongue believed it was sweeter than it was. Did another muffin with maple as sugar, and diced bits of dried apricot. Raisins helped sweeten a cinnamon nut kind, and a little molasses to increase flavor.
Thank you so much for this -sensation hat just came up. Just yesterday, I asked the Lord ,’ What was this that looked a lot like corn growing in my flower pots?’ I had bought bird seed I thought it was millet but there was also a reddish round seed along with black sunflower seeds in this mix. Well the birds were messy. Question, how do you process sorghum for syrup? Grandmom Mae taffy and popcorn balls with it!
Not all varieties of sorghum can give syrup. There is a specific one the "sweet sorghum" made by the Haitian Biologist *Gaël Pressoir* this type is mainly use to produce beer and malt beverages. They also use it the make a molasse.
WOW! What a versatile grain! Now I gotta get some. First, try it popped - looks like a really fun snack. Replacing it for rice in a recipe looks pretty awesome, too. And I could grind it and throw it into my usual bread recipe? Cool!
Been growing this for years...as I was told it was called purple sugar cane,I was given both seeds,red sugar cane and purple,red grows 8 ft plus,the purple shorter and more stalks
@@jeffreyharris3440 I'm not sure, I'm still learning all this,when you break open a cane,it drf isn't as sweet as the red cane,and didn't even know about the use on seeds,I've been growing it to build up more seeds for future reference,but now I plan to save seeds for milling etx
No kidding. Clearly you haven't watched 'Liberty Hangout' when they ask the general public (mostly younger), very basic trivia questions. They can't even answer Q's about their own country and are downright clueless about anything foreign. Check it out for a good laugh ... or cry. 🙄
@@jackhinkle8844It's embarrassing to find it necessary to point it out for others who are also ignorant of something so basic to literacy. It is a kindness.
Don't even know why we still grow this. It's the one seed that's always left when we give a seed mix to our animals. Chooks won't even eat it if it's the only thing left.
I been eating mostly raw foods for last 2 weeks and felt like a nice big bowel of rice as a treat... Mixed with sesame oil, avocado, some raisins, herbs and spices, My god i felt like shit... afterwards... i passed out and woke up 12 hours later. Never again. I discovered that rice is a genetically modified food and not an original grain and has a glue-like effect on our bodies. So interesting this video just showed up on my feed as i do value and enjoy cooked food sometimes.
@@SuperfoodEvolution Appreciate it. I also feel maybe its best to sprout the grain then cooking if desired for even more bio-availability and assimilation of nutrients or keeping some raw on the side for active enzymes :) Thanks for sharing as always.
Wanderer, many gluten free rice varieties in USA. Your oil is cut with 34% Gee. Emm. Oh canola. Trader Joe's has it pure. Anything at that store they try to insure is free of that problem. Laws changed at 2022, so any fake can be sneaked in with no label change. Changed pound plus chocolate bar,, and i got the violent cramping from co rn syrup alcohol in that now. Health will be more difficult now. Test small serving on each new package, too much trouble but now required. Especially coffee.
i think it is same principle like pasta,flour,and rice when pasta and rice boiled it will double or triple in size and it will absorb some of the water, then example if you weight it before cook it will around 250 gram and maybe it can increase to 300 or even 350 gram depends on the water that absorb into the rice or pasta same as flour when you're weight it before mixing with water.. example 100 gram than you add some water it will add some of the weight that why the sorghum (maybe) it have more protein when dry compare to when it is already cooked,it is absorb some water? in video they say 1 cup of dry sorghum contain 22 gram protein compare to the cooked 1 cup sorghum contain 6 protein mabe it is triple (3x times absorb water) the size when cooked
Mindblowing how they often get it wrong since Africa is the 2nd largest Continent in size & pop, and is extremely diverse: With 54 countries. 1000 distinct nations (erroneously called tribes). Speaking 3000 languages or dialects.
I stopped watching at 0:44. "Countries like Africa"? Seriously? If you don't know Africa is not a country, you shouldn't be educating anyone about sorghum... or anything else for that matter
@@SuperfoodEvolution You are right. I overreacted. You might not be excellent at geography, but it should not discredit your work in agriculture or any other field for that mattter
Allah SWT bagi akal fikiran kepada hamba-Nya.. pikirlah apa yang terbaik untuk cari dan kaji kelebihan dari tanaman yang Allah SWT ciptakan.. Allahuakbar Allahuakbar Allahuakbar 🤲🤲🤲☝️🤔
Africa is not a country please . It is a continent with 54 Individual Countries 😊 that are self governed. Sudan recently being even split into two . Just stating the facts here 😊
Sorghum is an excellent, high yielding gluten free grain. It is excellent for those with gluten intolerance similar to millet: ruclips.net/video/uhAflry8o0c/видео.html
Please review a product called “Ting ya Mabele”. It’s milled Sourgum, can be fine or corse. Typically fermented by BaTswana people in South Africa (not sure but assumed it’s also consumed in the country Botswana, where BaTswana people in SA descend from - these are neighbouring countries. For reference Africa is 3x the size of US. There are 54 sovereign countries in Africa, each with separate elections, cultures and languages.
A widely purchased brand - Supreme, Corse Mabele a Ting. I always wonder if it’s healthy or heavily fortified. I enjoy Mabele… when fermented. Used as sour porridge with sugar or as is with a sides for lunch or supper.
But better texture than millet
Thanks so much for the information on Sorghum I'm diabetic n been using sorghum for porridge n different types of making roti My sugar count is almost normal
.Thanks for the video
I was just about to say and saw uour comment!!!
We have it a LOT in ZA🇿🇦.
We even make beer from it 🍻
By the by,
Don't throw even a millilitre of that water away. Use it in the garden. It's so yum for microorganisms.
They sell sorghum popcorn where I work. I highly recommend it. It's starting to become available in small bags like single-serve potato chips in the U.S.
Does it really taste like popcorn? How is the hull? Does it get stuck in your teeth like popcorn?
I live in Kansas and we grow it for animal food. I didn’t know that humans could eat it. I don’t know where to buy some but I will find out. Thank you for sharing this.
Anne, you can order them on Amazon. That’s why I got a 16 ounce of organic ones not too long ago
There is a list of sources in the description box. If you like it, you know you can grow it where you live. There's quite a bit grown where I live, in Tennessee; it's used here pretty much exclusively for syrup. You would want different seed varieties for flour and for cooked grain.
thats crazy lol, because we feed our chikens with corn we dt eat it as much at all in some west Africa traditions while sorghum is part of traditional staple food lol
I recently purchased red sorghum online here in the Philippines and appreciate the info. I will try to cook some up and perhaps grow some.
Where did you buy the seeds? I’m looking for sources from there, I want to try planting them.
Most people don't even think about small grains (milo, millet, sorghum) and is not retail sold by the bigger wheat, rice, buckwheat, barley, rye, ...) grain retailers. But birds know - and eat all that bird seed first !!! Something to think about - as well as the higher African population eating this since antiquity.
What is sorghum called in huasa language
Reply
Is yam tuber a grain
Reply please
@@angelaosuji3279 dawa
Sorghum is a grain consumed in India for centuries. Also different kinds of millets were ancient grains in India. They are a power pack of nutrients.
Video is packed with helpful information. Sorghum sure is a mighty grain! I have used the flour in my baking, but you have expanded my knowledge base to use it more. 😋
Glad it was helpful!
In India sorghum flour commonly made into a Flatbread. You have to mix the flour with a pinch of salt and hot water and knead it into a soft dough. Rest it for 15 mins. Then make small balls, roll it flat and cook on a skillet or pan like tortillas. Whole sorghum grains can be soaked and cooked like rice. Toss the cooked sorghum into your salad or saute with some veggies and spices like fried rice. Cooked sorghum grains can be mashed and added to soups. Also the flour can be used to make soups.
@@SuperfoodEvolutionSorghum is A have Sugar ? Yes or no
I never knew this was available it looks good so will have to buy some and try it thanks for the video
I have had sorghum based cereal, sorghum and rice beer and sorghum syrup. Which l have loved since I was a kid. I'm 54 and still love sorghum syrup.
I been big on using ancient grains ever since I tried quinoa. Then over time I have discovered others but have not tried many unless they were in a bread. I heard about sorghum in a video by Dr. Gundry. As a type 1 diabetic, I thunk this would be a great addition to my diet. 😁👍
Great for cookies. Can be sweetened with ground dates if you wish.
@@charlanpennington3989
Sounds good. I mostly use stevia as a sweetener and very rarely do I use raw unfiltered honey in small amount maybe in a tea once in a blue moon. But stevia is my main go to.
Gotta watch the dried fruits as they are high in sugar. 🤷♂️
Thank you for the suggestion😁👍
@@mattnobrega6621 , I love Stevia in cold or frozen things, but despise it in hot drinks and baked goods. You are very fortunate that you can use it.
My sister turned alergic to the whole world of food except for a few things. I visited and tried to create some baked goods for her. Dates as sweetener worked in muffins, maple syrup ok if limited, so I covered the top of one muffin type so the tongue believed it was sweeter than it was. Did another muffin with maple as sugar, and diced bits of dried apricot. Raisins helped sweeten a cinnamon nut kind, and a little molasses to increase flavor.
@@mattnobrega6621 honey has too much sugar tbh, Coconut sugar is a better option.
@@charlanpennington3989 I wonder if she can tolerate coconut sugar. btw has she tried AIP or this kinda diet yet?
Countries like Africa? Africa is a CONTINENT, not a country.
It releases energy to the body very very slowly over 6 to 8 hours there by regulates insulin flow into the body
Wonderful grain this grain was heavily grown in India
You are the greatest source of information about food. Always outstanding. Thank you.
Excellent information about Sorghum I use in my baking a few spoonfuls n mixed with oats for breakfast porridge
Thanks for sharing!
in my country el Salvador the most poorest people used to make tortillas, I try them are delicious.
Awesome show, I've had questions about this grain, you've answered my questions here, really appreciate it !!
well, welcome home! This is a big staple in my traditional food, I am Fulani from West Africa (Mauritania/Guinea)..
Thank you so much for this -sensation hat just came up. Just yesterday, I asked the Lord ,’ What was this that looked a lot like corn growing in my flower pots?’ I had bought bird seed I thought it was millet but there was also a reddish round seed along with black sunflower seeds in this mix. Well the birds were messy. Question, how do you process sorghum for syrup? Grandmom Mae taffy and popcorn balls with it!
Not all varieties of sorghum can give syrup. There is a specific one the "sweet sorghum" made by the Haitian Biologist *Gaël Pressoir* this type is mainly use to produce beer and malt beverages. They also use it the make a molasse.
Some synchronicity right there...
Wow thank you so much as always! I had no idea about sorghum but will now add it top my pantry for sure 🙏🏼❤
Thanks so much!
In India it is eaten in the form of roti / bread made from flour
I just got my seeds and I’m planting red sorghum in the spring!
We grow it in Zim,its good food and have seen it here in Botswana and they grow it for food
WOW! What a versatile grain! Now I gotta get some. First, try it popped - looks like a really fun snack. Replacing it for rice in a recipe looks pretty awesome, too. And I could grind it and throw it into my usual bread recipe? Cool!
Been growing this for years...as I was told it was called purple sugar cane,I was given both seeds,red sugar cane and purple,red grows 8 ft plus,the purple shorter and more stalks
Can your sweet variety seeds also be eaten?
@@jeffreyharris3440 I'm not sure, I'm still learning all this,when you break open a cane,it drf isn't as sweet as the red cane,and didn't even know about the use on seeds,I've been growing it to build up more seeds for future reference,but now I plan to save seeds for milling etx
@@jeffreyharris3440 but from all I've read,all same plant for most part,same family so should be able to do all the same with all types
In my farming days we grew 150 acres of milo several years. I remember it being great pheasant habitat.
Thank you for this video. Very informative as usual.
Thanks I needed this recipe
Curious why the wild birds and squirrels eat everything in the birdseed mixture before they touch the sorghum?
Great video...looking to move to an African country soon. Will look for red and/or black sorghum to grow. Thanks!
I recently purchased a bag of birdseed that I never bought before from Walmart. It must be 60% surgum. Maybe I'll experiment this growing season. PTL
Great info, thank you!
Thanks!
How Interesting. Thank You
Our pleasure!
Stupid question - can the "sweet" varieties where the stalk is used for sugar, can the seeds also be eaten?
Africa is a continent, not a country. Can't believe I even have to say this.
No kidding. Clearly you haven't watched 'Liberty Hangout' when they ask the general public (mostly younger), very basic trivia questions. They can't even answer Q's about their own country and are downright clueless about anything foreign. Check it out for a good laugh ... or cry. 🙄
........Americans are dumb,but then no one gives a shit about Africa anyways
You don't have to, but it seems that your personality requires you to.
@@jackhinkle8844It's embarrassing to find it necessary to point it out for others who are also ignorant of something so basic to literacy. It is a kindness.
Oh who gives a crap.
The Problem is, that must be unaffordable. Like Quinoa is very expensive. I cannot afford it.
Mabele is the name in South Africa.
Does sorghum play a role in soil-management as a rotational-crop?
Would you also search on how to make sorghum molasses? Thanks
Really interesting. Thanks.
Thanks mate!
It is native to Central and Southern Africa as well
Don't even know why we still grow this. It's the one seed that's always left when we give a seed mix to our animals. Chooks won't even eat it if it's the only thing left.
thanks.
We call this mutongoza in my native home Zimbabwe
Thanks for the info!
Plenty of receipes are available in RUclips
It it's good for diabetic
0:40 "...countries like Africa"😡 You just lost me. Africa is a huge continent (second in population and size only to Asia) made up of 54 countries.
If I'm allergic to the red dust or pollen can I still eat it???
In our place(tamil) vellaicholam..
Can we eat it raw and/or sprouted?
Thank you for sharing.
You can eat it sprouted. Or just steam it a bit to make it easily digestible.
Is sorghum drenched with cancer causing Roundup herbicide?
ಜೋಳದ ರೊಟ್ಟಿ ❤
We eating sorghum only in roti form, never boiling it like rice.
what about red/brown sorghum ?
Old salem's museums & garden.
Country is the jungle close to tarzana us as any.
I marry jane🤷
I've seen sorgum beer in the market.
Countries like Africa...
He who is......cast the first stone, (got the memo thanks).
Do you know glycemic index ?
How many carbs per cup?
It is similar to many grains.
Very very nice information......
So nice of you!
Hey buddy, you mixed up Sudan and Ethiopia. 3:27
Sorghum being gluten-free is only a benefit to those with actual gluten intolerance. Don’t get me started on how many people have that…..
It's not the gluten. There is something else about American wheat and flour that causes health problems, which are quite real.
What an excellent video!
Glad you enjoyed it!
So do a video on bulgur wheat. The US military choice this wheat for the best candidate to make hardtack. Keep up the great work.
Good suggestion, thanks.
@@SuperfoodEvolution FYI, I like sprouting them. Superfood on steroids.
NB:Africa is a continent with over 50 countries.
I been eating mostly raw foods for last 2 weeks and felt like a nice big bowel of rice as a treat... Mixed with sesame oil, avocado, some raisins, herbs and spices, My god i felt like shit... afterwards... i passed out and woke up 12 hours later. Never again. I discovered that rice is a genetically modified food and not an original grain and has a glue-like effect on our bodies. So interesting this video just showed up on my feed as i do value and enjoy cooked food sometimes.
We hear you!
@@SuperfoodEvolution Appreciate it. I also feel maybe its best to sprout the grain then cooking if desired for even more bio-availability and assimilation of nutrients or keeping some raw on the side for active enzymes :) Thanks for sharing as always.
Wanderer, many gluten free rice varieties in USA. Your oil is cut with 34% Gee. Emm. Oh canola. Trader Joe's has it pure. Anything at that store they try to insure is free of that problem. Laws changed at 2022, so any fake can be sneaked in with no label change. Changed pound plus chocolate bar,, and i got the violent cramping from co rn syrup alcohol in that now. Health will be more difficult now. Test small serving on each new package, too much trouble but now required. Especially coffee.
Primitive corn.
i've heard of Sorghum molasses here in the south..BUT -that's made from the STALK which is high in SUGAR... the grain isn't..
Where does most of the the "protein" go to after it's been cooked......????
Diluted with water?
@@SuperfoodEvolution implying that, per gram, it is now less because of the weight of water ???? Or something else ?? Thanks.
@@SuperfoodEvolution or do you mean that some of the protein has been 'lost' when water is drained ways ???? Thanks.
i think it is same principle like pasta,flour,and rice
when pasta and rice boiled it will double or triple in size and it will absorb some of the water,
then example if you weight it before cook it will around 250 gram and maybe it can increase to 300 or even 350 gram depends on the water that absorb into the rice or pasta
same as flour when you're weight it before mixing with water.. example 100 gram than you add some water it will add some of the weight
that why the sorghum (maybe) it have more protein when dry compare to when it is already cooked,it is absorb some water?
in video they say 1 cup of dry sorghum contain 22 gram protein compare to the cooked 1 cup sorghum contain 6 protein mabe it is triple (3x times absorb water) the size when cooked
Africa is a CONTINENT ... NOT a country!!!
You beat me to it.
OK.
Thank you. Shocking that they do not know that
We should be a country.
Mindblowing how they often get it wrong since Africa is the 2nd largest Continent in size & pop, and is extremely diverse: With 54 countries. 1000 distinct nations (erroneously called tribes). Speaking 3000 languages or dialects.
Chapters bro
Description box?
❤
👍👍
How convenient of you to not mention how carb heavy sorghum is!
100 gms of sorghum contains 75 gms of Carbs, making it a high glycemic grain!!
Some are not concerned about carbs especially fruit like us…
My comment is meant for those who are carb conscious.
Beats mashing the stalks and playing with the juice.
Can`t afford to buy it. My God...
Africa is not a country. It is a continent. With over 50 different countries in it.
Only super food that exists are fruits... Rest are vested interests.
I stopped watching at 0:44. "Countries like Africa"? Seriously?
If you don't know Africa is not a country, you shouldn't be educating anyone about sorghum... or anything else for that matter
You are literally the 1000th person that has pointed this out. To say that mistake discredits all that we do and have done is ridiculous.
@@SuperfoodEvolution You are right. I overreacted.
You might not be excellent at geography, but it should not discredit your work in agriculture or any other field for that mattter
Africa is not a country.
B17 food source
Africa is not a country though. I don't know why we do that. Africa seems to be the only continent people lump together...
I've already profusely apologized.
Allah SWT bagi akal fikiran kepada hamba-Nya.. pikirlah apa yang terbaik untuk cari dan kaji kelebihan dari tanaman yang Allah SWT ciptakan.. Allahuakbar Allahuakbar Allahuakbar 🤲🤲🤲☝️🤔
"... in countries such as AFRICA and India." Africa is a continent, not a country.
Yes we have acknowledged this mistake ad nauseum...
Countries like Africa? You lost me there :)
You are at least the 2137th person who has corrected us for this blunder. Perhaps we should edit a WARNING message into the intro...
@@SuperfoodEvolution You should've already known this. The only "country continent" on the planet is Australia!!!
Is this narration AI-generated? Why did Africa become a country? It's a continent!!!
I’m 100% human and thus make mistakes. We do our best. BTW, you are the 10,345th person to point this out. I think it’s time to move on now…
Gosh Africa is freaking continent, not a country...
Congratulations, you are the 1375th person that has pointed out our mistake!!!
Africa is not a country please . It is a continent with 54 Individual Countries 😊 that are self governed. Sudan recently being even split into two . Just stating the facts here 😊
We've been corrected hundreds on times....ARGH.
I came straight to the comments when I heard Africa was a country! How sad dude😢
you're so afraid of gasoline AND gluten, and salt....and sugar, and trans fat probably, you need to move to Hippy town.
Come on over to hippie town. We have low BMI's, less diabetes, more energy, better concentration and more disease resistance.
We'll be waiting.
You forgot (intentionally ????) to mention the most important thing. HOW MANY CARBOHYDRATES ?????????????
Approximately 76 gram carbs in 100 gram sourgham