According to Wise Geek, sorghum is one of the five cereal crops of the world. The other four are wheat, oats, barley and corn. Sorghum appears as a tall plant that can reach 6 feet. There are also dwarf breeds. The stalks of this crop become ingredients in a variety of products. Products with sorghum are generally a good substitute for those who are gluten-intolerant. But in rare cases, people can be allergic to Sorghum.
Sorghum is a grass that can grow in the driest of conditions. Sorghum adapts well to the heat and dry weather and thus is a stable source of nutrients for people. When a sorghum plant is ready for picking, it becomes red and hard.
Sorghum, or non-gluten grains, are added to such things as rice, teff, millet, corn, buckwheat, tapioca, arrowroot, water chestnut flour, soy flour, bean starch, garbanzo flour and kudzu starch. These products are a substitute for someone who is gluten-intolerant and can't eat gluten-containing grains such as rye, barley, oats and wheat.
You may be allergic to sorghum if you experience certain signs and symptoms after consuming it. These symptoms can include a swollen tongue or mouth, blisters developing in or around the mouth, soreness, headaches and hives. If these symptoms occur, immediately stop eating the product and seek medical care right away for further instructions.
Sorghum's primary use is for animal feed in the United States. Farmers can use the entire plant to feed the animals. It can also serve as a forage plant. Sorghum can also become an ingredient in adhesives and paper products through a wet milling process.
If you are gluten-intolerant and are thinking about trying sorghum products, consult a medical professional to learn more about the benefits and risks.