If you must eat a gluten-free diet, it can be a challenge to do so in a restaurant. In research conducted by Columbia University, they found that in the restaurants they tested, about one-third of the food labeled as gluten-free, actually contained some gluten.
In this study, data was collected from restaurants in Western states and Northeastern states. A portable gluten detection device was used. Each test included date/time, food item, restaurant name and address, presence/absence of a gluten-free label, and presence/absence of gluten. They collect 5,624 tests. Gluten was detected in 27.2% occurrences at breakfast and 34.0% occurrences at dinner. Pizza and pasta labeled as gluten-free had the highest contamination readings.
According to FDA regulation, for a food to be labeled as gluten-free, it has to have <20 ppm of gluten.
Sorghum is a staple food in African, Asian, and South American diets. In the U.S. it is typically found in animal feed or made into ethanol.
But sorghum is becoming a popular food item in American diets. It contains 10 grams of protein per half cup serving. It is also a good source of fiber, antioxidants and is gluten-free. It is the latter that has landed sorghum into many American diets.
Using sorghum in gluten-free foods has helped those with Celiac disease or other medically diagnosed reasons to avoid gluten. It helps increase whole grain consumption in gluten-free diets.
Sorghum also decreases insulin and glycemic responses compared to corn and rice. While sorghum has a lower glycemic index than wheat, sorghum syrup does not.
Antioxidants in sorghum help prevent cell and DNA damage. Many studies have shown the potential of sorghum to decrease certain cancer risks. While it may not be the cure to cancer, it certainly is a healthy addition to the diet.
Toss cooked sorghum into soups or salads, use in place of oatmeal for breakfast, or pop it like popcorn!