Sorghum, an ancient cereal grain that's a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity. New molecular evidence confirms that sorghum is completely gluten-free, and reports that the grain provides health benefitsthat make it a worthy addition to any diet.
Gluten is the flexible protein in common grains like wheat, barley and rye that give them a chewy, springy quality when baked into breads or pastas. Gluten triggers inflammatory reactions in people with celiac disease or gluten sensitivity that can cause abdominal pain and digestive issues, and eventually lead to joint pain and intestinal damage. For now, the only way to avoid gluten intolerance is to stick to a strict gluten-free diet