Sorghum is a staple food crop that feeds millions of people in Africa and Asia. It is a popular breakfast cereal grain in most countries, except the United States. Sorghum is a gluten free grain that allows people with celiac disease or a gluten intolerance to eat it without getting sick. Sorghum flour can be used to make foods like breads and cereals that are similar to products made with wheat and other grains that contain gluten, a protein that is causes an autoimmune response in people with a sensitivity. Sorghum is even used to make gluten free beer and other alcoholic beverages, making it extremely important to people who eat gluten free.
View the original article here: Genetically Modified Crops Threaten Gluten Free Sorghum – Urban …
