“Don’t fall prey to diets that eliminate whole food groups, especially grains and carbs. Whole grains like sorghum can provide beneficial nutrients to the diet and allow some great fun and variety, too.” – Lauren Harris-Pincus
Sorghum was recently named the “It Grain” by the James Beard Foundation. It’s a naturally gluten-free whole grain, it’s high in fiber and antioxidant rich, and it’s good for digestive health and blood pressure. On this episode we hear from a dietitian and recipe developer who shares tangible tips to use sorghum in your diet to boost your nutrition, and a representative from the United Sorghum Checkoff Program (USCP) about the history, farming and sustainability of sorghum, as well as tips for using sorghum syrup as a marinade blend when you’re grilling!
Lauren Harris-Pincus, MS, RDN, is a nutrition communications specialist, speaker, spokesperson, and dietitian in private practice where she specializes in weight management and prediabetes. She is the owner and blogger behind nutritionstarringyou.com and author of the newly released book: The Protein-Packed Breakfast Club, which features easy, high protein breakfast recipes with 300 calories or less to help you lose weight and boost metabolism. She is a consultant for the USCP.
Doug Bice is the Market Development Director for the USCP and has a background in the Battery Industry, Metals Recycling, and Biofuels.
You can read the full show notes at www.soundbitesrd.com
