reducing refined grain intake Archives - Amazing Health Advances

Is Sorghum a Healthy Grain?

The AHA! Team — Wed, 20 Aug 2025 05:11:56 +0000

Michael Greger M.D. FACLM via Nutrition Facts – How does sorghum compare with other grains in terms of protein, antioxidants, and micronutrients? And the benefits of red sorghum compared to black and white varieties? Sorghum is “the Forgotten Grain.” The United States is the top producer of sorghum, “but it is typically not used to produce food for American consumers.” Instead, it’s used mainly “to produce livestock feed, pet foods, household building materials…but it is a preferred grain for human diets in other parts of the world, such as Africa and Asia.” There, it’s been a staple and eaten for thousands of years, making it currently the fifth most popular grain grown after wheat, corn, rice, and barley, beating out oats and rye. Sorghum is gluten-free Because sorghum is gluten-free and “can be deﬁnitively considered safe for consumption by people with celiac disease,” we’re starting to see it “increasingly used” as actual human food in the United States, so I decided to look into just how healthy it might be. As you can see below and at 0:59 in my video Is Sorghum a Healthy Grain?, it is comparable to other grains when it comes to protein. Since when do we have to worry about getting enough protein, though? Fiber is what Americans are desperately deficient in, and sorghum does pull towards the front of the pack, as seen here and at 1:06 in my video. The micronutrient composition is relatively “unremarkable, relative to other cereal grains.” As shown below and at 1:15 in my video, you can see how it rates on minerals, for example. Where sorghum shines is its polyphenol content. Polyphenols are plant compounds and “their regular consumption has been associated with a reduced risk of a number of chronic diseases, including cancer, cardiovascular disease (CVD), and neurodegenerative disorders.” It’s also been shown to have “a protective effect…on all-cause mortality.” If you compare different grains, sorghum really does pull ahead, helping to explain why its antioxidant power is so much higher, as seen here and at 1:40 in my video. Now, sorghum gets its grainy butt kicked by fruits and vegetables, but when compared to other grains, a sorghum-based breakfast cereal, for example, might have about eight times the antioxidants than a whole wheat-based one. What we care about, though, isn’t antioxidant activity in a test tube, but antioxidant activity within our body. If you measure the antioxidant capacity of your blood after eating regular pasta, it goes up a little. If you replace 30 percent of the wheat flour with sorghum flour, it doesn’t go up much higher. But, if you eat 30 percent red sorghum flour pasta, the antioxidant capacity in your bloodstream shoots up about 15-fold, as seen below and at 2:22 in my video. Red sorghum? Yes. In fact, there are multiple types of sorghum—such as black sorghum, white sorghum, and red sorghum. Below and at 2:31 in my video is how they look in grain form (including yellow sorghum). Red sorghum and especially black sorghum have extremely high antioxidant activity, comparable to fruits and vegetables, as seen here and at 2:41. The problem is I can’t find any of the colored sorghum varieties. I can go online and buy red or black rice, purple, blue, or red popping corn, and purple or black barley, but red or black sorghum can be harder to find. White sorghum is widely available for about four dollars a pound, though. Does it have any “unique nutritional and health-promoting attributes”? It’s promoted as “An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease,” according to a study title, but what is the “effect of sorghum consumption on health outcomes”? Epidemiological study As you can see below and at 3:20 in my video, an epidemiological study in China found lower esophageal cancer mortality rates in areas where more millet and sorghum were eaten, compared to corn and wheat, but that may have been due more to avoiding fungal contamination of corn than from any benefit of sorghum itself. Though, it’s possible. “Oats are the only source of avenanthramides,” which give oats some unique health benefits. Similarly, sorghum, even white sorghum, contains unique pigments known as 3-deoxyanthocyanins, which are strong inducers of some of the detoxifying enzymes in our liver and can inhibit the growth of human cancer cells growing in a petri dish, compared to red cabbage, for instance, which just has regular anthocyanin pigments. White sorghum didn’t do much worse than red or black varieties, which have way more of the unique 3-deoxyanthocyanins, so it may just be a general sorghum effect. You don’t know until you put it to the test. Researchers found that sorghum suppresses tumor growth and metastasis in human breast cancer xenografts. What does that mean? They concluded that sorghum could be used as “an inexpensive natural cancer therapy, without any side effects. We strongly recommend the use of [sorghum] as an edible therapeutic agent as it possesses tumor suppression, migration inhibition, and anti-metastatic effects on breast cancer” for humans. However, xenograft means human breast cancer implanted in a mouse. Yes, the human tumors grew more slowly in the mice-fed sorghum extracts and blocked metastasis to the lung. Yes, sorghum did the same for human colon cancer that, again, was in mice, but that can’t necessarily be translated to how human cancers would grow in humans, since not only do these mice not have a human immune system, they hardly have any immune system at all. They’re bred without a thymus gland, which is where cancer-fighting immunity largely originates. I mean, how else could you keep the mouse’s immune system from rejecting the human tissue outright? But this immunosuppression makes these kinds of mouse models that much more artificial—and that much more difficult to extrapolate to humans. And that’s a lot of what we see in the sorghum literature—in vitro data from test tubes and petri dishes, and data from rats and mice. There has been “a critical missing piece of the puzzle” needed to link laboratory data to actual beneﬁts in humans. Missing, that is, until now. Thankfully, we now have human interventional studies, which we’ll explore next. Stay tuned for The Health Benefits of Sorghum. Should we all be seeking gluten-free grains? See related posts below. Key Takeaways Sorghum, especially red and black varieties, has high antioxidant levels, comparable to some fruits and vegetables, which may benefit chronic disease prevention. Sorghum contains 3-deoxyanthocyanins, unique pigments that may help inhibit cancer cell growth and enhance liver detoxifying enzymes, especially in red and black sorghum. Animal studies show sorghum extracts may slow tumor growth and prevent metastasis, though these findings need confirmation in human studies. Sorghum is gluten-free, making it a suitable grain for people with celiac disease, and its fiber content may aid overall digestive health. Despite its nutritional benefits, sorghum is mainly used for farm animal feed in the United States, though it is a dietary staple in parts of Africa and Asia. To read the original article click here.

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Is It the Sugar, the Milk, or the Cocoa in Chocolate Causing Acne?

AHA Publisher — Mon, 03 Jan 2022 08:00:11 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Is the link between chocolate and acne due to the sugar, the milk, or the cocoa in chocolate? Researchers put white chocolate, dark chocolate, baking chocolate, and cocoa powder to the test to find out. A century ago, “diet was commonly used as an adjunct treatment for acne. During the 1960s, however, the diet–acne connection fell out of favor.” Why? Because of a study that purportedly “‘proved’ that chocolate had no influence on acne by comparing a chocolate bar to a pseudo chocolate bar composed of 28% hydrogenated vegetable oil, a food known to increase inflammatory markers.” It’s no wonder real chocolate didn’t come out looking so bad when compared to that pure trans-fat-laden fake chocolate. As well, in another study, small groups of medical students ate a variety of purported acne-causing culprits, and only about a third broke out. However, there was no control group for comparison. Nevertheless, these two studies, despite their “major design flaws, were sufficient to dissociate diet from acne in the minds of most dermatologists. Textbooks were revised to reflect this new academic consensus, and dermatologists took the stance that any mumblings about the association between diet and acne were unscientific and one of the many myths surrounding this ubiquitous disease.” “Comments such as ‘The association of diet with acne has traditionally been relegated to the category of myth’ are commonplace in both the past and current [medical] literature…[however] the major textbooks of dermatology promulgate the notion that diet and acne are unrelated, yet rely only on 2 primary references”—those two flawed studies. So, this “present consensus within the dermatology community that diet and acne are unrelated has little or no factual support.” But there is reason to suspect chocolate consumption may be an issue, as I discuss in my video Does Cocoa Powder Cause Acne?. Blood was taken from subjects before and after they ate a couple bars of milk chocolate. It appears the milk chocolate “primes” some of their pus cells to release extra inflammatory chemicals when you expose them to acne-causing bacteria in a petri dish. “This may indeed represent one of the mechanisms that could explain the effects of chocolate on acne,” but how do we know it’s the chocolate and not the added sugar or milk? If you survey teens on their acne severity and eating habits, there does appear to be a link to chocolate consumption, as you can see at 2:18 in my video, but is this association from people sprinkling cocoa powder in their smoothie or eating dark chocolate, or is it because of the added sugar and milk? As you can see at 2:32 in my video, simply cutting down on sugary foods and refined grains can halve pimple counts in a few months, which was significantly better than the control group. You can view compelling before-and-after pictures at 2:38. To tease out whether or not it was the sugar, researchers gave subjects milk chocolate or jelly beans. If it was just the sugar, then, presumably, acne would get worse equally in both groups. Instead, the chocolate group got worse, experiencing a doubling of acne lesions, whereas there was no change in the jelly bean group, as you can see at 2:52 in my video. So, apparently, it’s not just the sugar. Maybe there is something in chocolate, or is it only in milk chocolate? “There have been no studies assessing the effects of pure chocolate (made of 100% cocoa) on acne”…until researchers randomized 57 volunteers with “mild-to-moderate acne” into three groups, receiving white chocolate bars, dark chocolate bars, or no chocolate bars every day for a month. The dark chocolate wasn’t just any dark chocolate; it was 100 percent chocolate, like Baker’s chocolate. Unlike pure dark chocolate, white chocolate is packed with sugar and milk. What happened? Indeed, acne lesions worsened in the white chocolate group, but not in the dark chocolate or control groups. “According to this study, white but not dark chocolate consumption is associated with exacerbation of acne lesions.” Other studies, however, did show acne worsening on dark chocolate. As you can see at 3:55 in my video, when research subjects were given a single, large quantity of Ghirardelli baking chocolate, they broke out within days. “Significant increases were found” in the total average number of acne lesions within only four days. The same was found with more chronic consumption of dark chocolate. Subjects ate half a small chocolate bar a day for a month, and increased acne severity was reported within two weeks, as you can see, along with before-and-after pictures, at 4:11 in my video. Was anything lacking in these two studies? Subjects were either given chocolate every day or one big load of chocolate, and their acne got worse. What didn’t these studies include? Long-time NutritionFacts followers should know the answer by now. The studies were missing a control group. If you look at surveys, you’ll find that most people believe chocolate can cause acne. So, if you give people a big load of chocolate, it’s possible the stress and expectation of breaking out contributes to actually breaking out. To really get to the bottom of this, you’d have to design a study where people were given disguised chocolate so you could expose them to chocolate without their knowledge and see if they still break out. For example, you could put cocoa powder into opaque capsules, so the participants don’t know if they were getting cocoa or placebo. This would have the additional benefit of eliminating the cocoa butter fat factor. No milk, no sugar, no fat—just pure cocoa powder in capsules versus a placebo. There had never been such a study…until now. A double-blind, placebo-controlled study assessed the effect of chocolate consumption—actually, cocoa powder consumption—in subjects with a history of acne. Participants were assigned to swallow capsules filled either with unsweetened, 100-percent cocoa or a placebo of an unflavored, unsweetened gelatin powder. Interestingly, “240 capsules were required for 6 oz of [cocoa] powder.” So, what happened? As you can see at 5:50 in my video, researchers found the same significant increase, the same doubling of acne lesions within four days, just like in the Ghirardelli study. So, sadly, it really “appears that in acne-prone…individuals, the consumption of chocolate correlates to an increase in the exacerbation of acne.” Now, the study included only men, who don’t have to deal with cyclical hormonal changes like women do, and it’s hard to imagine that after swallowing hundreds of capsules, the real cocoa group didn’t burp up some cocoa taste and realize they were not in the placebo group. But, the best available balance of evidence does suggest that if you’re bothered by acne, you may want to try backing off on chocolate to see if your symptoms improve. What about the effects of chocolate, dairy products, and sugar on acne risk? See my video Does Chocolate Cause Acne?. KEY TAKEAWAYS Although diet was a common adjunct treatment for acne a century ago, studies have been published, purporting to prove that chocolate was not associated with acne. The first was designed misleadingly, pitting a chocolate bar against a fake one composed of 28 percent hydrogenated vegetable oil, a food known to increase inflammatory markers, and another had no control group for comparison. Nevertheless, these two studies, despite major design flaws, effectively dissociated diet from acne in the minds of most dermatologists. Milk chocolate, however, appears to “prime” some pus cells to release extra inflammatory chemicals when exposed to acne-causing bacteria in a petri dish. To investigate whether the chocolate itself is the culprit and not the added sugar or milk, researchers gave subjects milk chocolate or jelly beans. The chocolate group got worse, doubling their acne lesions, while the jelly bean group had no change. So, sugar doesn’t appear to be the culprit. Researchers randomized acne patients to receive white chocolate bars (packed with sugar and milk), dark (100 percent) chocolate bars, or no chocolate bars, and found that acne lesions worsened in the white chocolate group, but not in the dark chocolate or control groups. Other studies did show dark chocolate exacerbating acne, but they lacked a control group, so simply the expectation of experiencing a worsening of acne from consuming chocolate cannot be discounted. In a double-blind, placebo-controlled study, subjects were given capsules filled either with unsweetened, 100-percent cocoa or a placebo of an unflavored, unsweetened gelatin powder. Researchers found the same significant increase in acne lesions, so it appears consumption of chocolate correlates to greater exacerbation of pimples and lesions in those prone to acne. To read the original article click here.

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