The Dr. Gundry Podcast The INSANE Benefits of Sorghum (and how I prepare it!) - Dr. G's Quick Health Tip | EP 389.B
Feb 5, 2026
They dig into sorghum’s origin and why it’s being called the next quinoa. Topics include sorghum’s unique hull, lectin-free profile, and cooking forms like pearled, flour, syrup. Hear practical recipe ideas—tabbouleh, pilaf, porridge, popped sorghum—and tips on batch cooking, resistant starch, and who should limit intake. Environmental benefits and a personal triglyceride experiment also come up.
AI Snips
Chapters
Transcript
Episode notes
Seeing Sorghum's Value In Ethiopia
- Dr. Gundry recounts missions in Ethiopia where sorghum was vital because it thrives in drought conditions.
- He links his Charity Water involvement to seeing sorghum's importance in water-limited regions.
Nutrient-Dense Grain With High Fiber And Protein
- Sorghum offers an impressive nutrient profile with higher protein and soluble fiber than many grains.
- One cup cooked supplies about 12 grams of fiber and 11–13% protein, supporting gut health and plant protein needs.
Choose Pearled Sorghum For Easier Cooking
- Use pearl (pearled) sorghum for most cooking because unpearled sorghum can take hours to soften.
- Prefer pearled sorghum or pre-pearled products to avoid overly long cook times and tooth-breaking hardness.