Here are two items on sorghum as food, one extolling it for healthy eating, and another discussing research on lipids particular to sorghum that are seen as having health benefits. *"5 Ways Sorghum Is Good for You,"* by Julia Zumpano, Cleveland Clinic Health Essentials, 21 March 2025 https://health.clevelandclinic.org/sorghum-benefits A simple list of benefits, some with sub-bullet points. That is prefaced with short lists of types of sorghum (altho listing sorghum syrup here without clarifying that this comes from the stalks, not the grains), and typical nutrition profile. Benefits proposed and reasons for the claims: 1. Lowers disease risk 2. Supports a healthy weight 3. Builds muscle 4. Boosts energy 5. Supports healthy bones and immune system It concludes with a brief discussion of who should not eat sorghum. You will recognize this article as another in the genre of writing about foods in terms of lists of pros and sometimes cons. Nevertheless, this seems to be a worthwhile intro level article from a reputable source. *"Sorghum’s bioactive compounds could improve modern diets,"* Hokkaido University press release, Oct 29, 2024 https://www.global.hokudai.ac.jp/news/8547 Lead-in: "Sorghum possesses unique lipid profiles and bioactive compounds that support health and meet the demand for health-promoting food products. This is a press-release summary of the following research article: Lipsa Rani Nath, et al. "Nontargeted Lipidomics of Sorghum Grain Reveals Novel Fatty Acid Esters of Hydroxy Fatty Acids and Cultivar Differences in Lipid Profiles." Journal of Agricultural and Food Chemistry. September 4, 2024. DOI: 10.1021/acs.jafc.4c05919 https://pubs.acs.org/doi/10.1021/acs.jafc.4c05919 Abstract of that research article: "Sorghum, a globally grown gluten-free cereal, is used mainly as an animal feed in developed countries regardless of its potential for human consumption. In this study, we utilized nontargeted lipidomics to thoroughly analyze, compare, and characterize whole-grain lipids in six sorghum cultivars (cv) grown in a single field trial in Australia: Buster, Bazley, Cracker, Liberty, MR43, and Tiger. In total, 194 lipid molecular species representing five major lipid classes were identified. Multivariate analysis unveiled distinct lipid profiles among the cultivars. The most distinct lipid profile belonged to cv. MR43. The lower ω-6 to ω-3 ratio and optimal P/S ratio in cv. Bazley reflect this as a valuable source of balanced essential fatty acids in the diet. The novel bioactive lipids known as FAHFAs (fatty acid esters of hydroxy fatty acids) were identified and characterized in sorghum grains. These findings further emphasize the potential of whole-grain sorghum as a basis for new health-promoting food products." Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance