Kansas Life Magazine recently stopped by Nu Life Market as part of their Farm Food Tour. Here’s and excerpt from page 29: La’Shonda Woodard talks with Allison Gouldie, research and development, at the Nu Life Market kitchen in Scott City. Nu Life processes and markets flours, grain products, and sunflower spreads for those with food allergies or sensitivities. Earl … Continued
A new University of Georgia study has found that select varieties of sorghum bran have greater antioxidant and anti-inflammatory properties than well-known foods such as blueberries and pomegranates. Researchers measure polyphenolic compounds, which naturally occur in… click here. (article by Kirk McAlpin)
Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such as antioxidant phenolics and cholesterol-lowering waxes. Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from… click here. (article by John R.N. Taylor, … Continued
Corn fiber contains an oil with high levels of three potential cholesterol-lowering phytosterol compounds. Little information is available about the levels and types of phytosterols in sorghum. In this study, phytosterols were evaluated in grain sorghum… click here. (article by Vijay Singh, Robert A. Moreau and Kevin B. Hicks)
Despite the high levels of polyphenolic phytochemicals in grain sorghum and its position as a major food staple, there has been a lack of research on its effects on both animal and human health and disease prevention. These phenolic compounds, mainly located in the bran fraction, result in… click here. (article by Johnetta L. Farrar, Diane K. … Continued
Epidemiological evidence has correlated consumption of sorghum with reduced incidences of gastrointestinal (GI) tract cancer, especially esophageal cancer. There is little evidence on how phenols of sorghum may affect chemoprevention. Seventeen sorghum varieties were screened for… click here. (article by Liyi Yang)
The bran fractions of certain varieties of sorghum (Sorghum bicolor) grain are rich sources of phytochemicals and antioxidants. In this article, the anti-inflammatory actions of extracts of select sorghum brans were evaluated in two experimental inflammatory systems… click here. (article by Amy Burdette, Pamela L. Garner, Eugene P. Mayer, James L. Hargrove, Diane K. Hartle, and Phillip … Continued
Research has shown that whole grain consumption helps lower the risk of cardiovascular disease, ischemic stroke, type II diabetes, i, and gastrointestinal cancers (36,37). In additon to dietary fiber, whole grains contain… click here. (article by L. Dykes and L.W. Rooney)
Select varieties of sorghum grain (Sorghum bicolor) are excellent sources of antioxidants, phytochemicals and very long chain fatty aldehydes, alcohols and acids. Studies have linked the consumption of food sources enriched in these beneficial compounds to… click here. (article by Amy L. Burdette)
Sorghum is a major crop used for food, feed and industrial purposes worldwide. In the Western Hemisphere it is mainly used as a livestock feed and has not been considered a significant ingredient in foods. With over 40,000 accessions in the world collection, tremendous diversity exists… click here. (article by Dr. Lloyd W. Rooney, Dr. Joseph M. Awika)
Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmented sorghums contain unique anthocyanins… click here. (article by Linda Dykes, Lloyd W. Rooney)
A black, high anthocyanin sorghum variety (Tx430) grown in several environments was analyzed for anthocyanins by spectrophotometric and HPLC methods. The samples were also analyzed for antioxidant activity using the…click here. (article by Joseph M. Awika, Lloyd W. Rooney, Ralph D. Waniska)
Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. These phytochemicals have potential to significantly impact human health. Sorghum fractions possess high antioxidant activity… click here. (article by Joseph M. Awika, Lloyd W. Rooney)
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent. Click here to read more of this article.
Free Range Cookies has been baking with our Black Whole Grain Sorghum Flour! Here’s a sample of their post: So what’s new? Or should I say Nu? Well, the nice guys at Nu Life Market were kind enough to send me samples of three new flours – white sorghum, burgundy sorghum, and black sorghum. If … Continued
Check out this video from Kansas State University! They are using sorghum to make gluten free products and the gluten free flour is supplied by Nu Life Market!