For people with gluten intolerance and welcoming a healthy lifestyle, a line of gluten-free products has been presented for a long time in various retail chains and shops in your cities.

Gluten is a kind of protein found in wheat, barley, in rye and even in some oat cultures, because now oats are grown on common or wheat-adjacent fields.

Some people have an allergy not only to oats, but also to wheat, barley and rye. However, most of us can use these foods for food without any consequences for the body.

Gluten-free diets have become very popular, but you should not avoid grains that contain gluten if you have no signs of allergies to it. After all, many untreated cereals contain vitamins and minerals that are healthy for health.

A gluten-free diet is a complete rejection of wheat, barley, rye, oats throughout life.


Some of us have to comply with the gluten-free diet because of the established allergies or personal preferences. If you decide not to eat gluten, you need to pick up foods - which are natural substitutes for gluten, even if it seems difficult at first sight.

There are many alternative foods that are high in fiber and other trace elements that can be eaten even with an acute form of gluten allergy.

It is very important, when buying products marked "gluten-free" (not containing gluten), to check the composition of the ingredients included in them. First of all, do not buy without testing "gluten-free" products - semi-finished products marked "gluten-free", advertised in stores: cookies, bread, crackers, chips, pizza and bakeware base, etc.

There is an individual intolerance to even the most useful products. It happens that some sort of cereal just causes strange reactions from the gastrointestinal tract. Individual intolerance to sorghum is possible because of the high fiber content. It manifests itself almost like the most common flatulence. However, it is quite rare. Do not recommend high-fiber foods and meals from them with exacerbation of gastrointestinal diseases. If there are already violations of microflora, it is more logical to first go through treatment and restore it, and only then include in the diet of coarse fiber. It is possible that an abrupt transition from habitual millet and rice to sorghum will cause constipation or, conversely, diarrhea, adaptation, usually in a healthy person, takes place in a few days. Care should be taken in infant nutrition. For complementary feeding, cereals with a large amount of dietary fiber are usually not suitable. Children from 5 years of age can gradually introduce gross porridge from this cereal, but it is necessary to observe the reaction of the body. Breastfeeding mothers should decide on the use of sorghum individually. General recommendation - cereals continue to eat those for whom it is a habitual component of nutrition.

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