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NewsBites June 2013 Issue

Sorghum Confirmed Gluten-Free

People with celiac disease looking for gluten-free options can safely consume products made from sorghum, accord-ing to research in the Journal of Agriculture and Food Chemistry. For the first time, scientists used biochemical and genetic analyses to confirm that the cereal grain has none of the proteins toxic to people with celiac disease, although prior immunochemical research had reported sorghum is celiac-safe. Sorghum is inexpensive and highly nutritious, scientists noted. Only food-grade sorghum is completely celiac-safe, however; sorghum grown for animal feed con-tains condensed tannins that can reduce the digestibility of dietary proteins.

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