Thank you Robin. This is the first I recall hearing about lignans. A quick search online gave me three impressions: (1) lignans are not the same as lignins; (2) defining lignans quickly gets into organic chemistry; and (3) lignans in the human diet (they come from plants) are often referred to in positive terms, In fact, I had a hard time finding negative takes on lignans, and those related to very high consumption of flax (one of the foods particularly high in these compounds; all grain, including millets and sorghum, have lignans, but at more moderate levels). Can you give us more info, Robin? Here's a definition of lignans that I found helpful (many, including the one in WIkipedia,/1 are more technical): "The lignans are bioactive, non-nutrient, non-caloric phenolic plant compounds that are found in highest concentration in flax and sesame seeds and in lower concentrations in grains, other seeds, fruits and vegetables. The enterolignans (sometimes referred to as mammalian lignans) are metabolites of food lignans produced by human intestinal bacteria. They have been identified in human urine and plasma. Their weak estrogenic and other biochemical properties suggest potential for nutritional significance in the prevention of cardiovascular and other chronic diseases."/2 Regarding millets a different article states: "Millets are rich in lignans, upon digestion they can be converted into animal lignans by gut microbiota, and those animal lignans have been shown to protect against certain chronic diseases, like cancer and heart disease."/3 Sorghum apparently does contain lignans./4 In general, "Lignan-rich foods are part of a healthy diet"/5 Various research articles explore specific positive effects of lignans, including for cardiovascular health,/2 stress perception,/6 and possibly pot-menopausal symptoms./7 I see some suggestions of anti-cancer effects./3 /7 Lignans have an important role in gut microbiota, apparently with implications for health in various ways./8 The above is neither comprehensive, nor necessarily representative with regard to the thinking about lignans, but as a non-specialist in this field, this is what I came up with. It's important to note that lignans are a class of compounds, and not one single thing, so perhaps there are differences in the effects of various lignins? Interested to learn more. Don DO, EL, MI, US NAMA Notes: 1. https://en.wikipedia.org/wiki/Lignan 2. Peterson, Julia et al. “Dietary lignans: physiology and potential for cardiovascular disease risk reduction.” Nutrition reviews vol. 68,10 (2010): 571-603. https://doi.org/10.1111/j.1753-4887.2010.00319.x 3. Babele, Piyoosh K et al. “Mainstreaming orphan millets for advancing climate smart agriculture to secure nutrition and health.” Frontiers in plant science vol. 13 902536. 12 Aug. 2022, https://doi.org/10.3389/fpls.2022.902536 4. https://www.glnc.org.au/resource/sorghum/ 5. https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/lignans 6. Micek, Agnieszka et al. “Negative Association of Lignan and Phytosterol Intake with Stress Perception during the COVID-19 Pandemic-A Polish Study on Young Adults.” *Nutrients* vol. 16,3 445. 2 Feb. 2024, https://doi.org/10.3390/nu16030445 7. Jang, Won Young et al. “Antioxidant, Anti-Inflammatory, Anti-Menopausal, and Anti-Cancer Effects of Lignans and Their Metabolites.” *International journal of molecular sciences* vol. 23,24 15482. 7 Dec. 2022, https://doi.org/10.3390/ijms232415482 8. Senizza, Alice et al. “Lignans and Gut Microbiota: An Interplay Revealing Potential Health Implications.” Molecules (Basel, Switzerland) vol. 25,23 5709. 3 Dec. 2020, https://doi.org/10.3390/molecules25235709 On Mon, Apr 22, 2024 at 4:30 PM Robin Asbell via Collab < collab@lists.millets2023.space> wrote:

Just a note on sorghum flour- I cook for a client who is now avoiding lignans (the latest food demon) and she asked me to swap in sorghum flour for oats in a gluten-free bread I make for her. This is one of the things that a certain consumer cares about, and it might be boosting some of the interest in sorghum.

On Mon, Apr 22, 2024 at 12:02 PM <collab-request@lists.millets2023.space> wrote:

...

Send Collab mailing list submissions to collab@lists.millets2023.space

To subscribe or unsubscribe via the World Wide Web, visit https://lists.millets2023.space/mailman/listinfo/collab or, via email, send a message with subject or body 'help' to collab-request@lists.millets2023.space

You can reach the person managing the list at collab-owner@lists.millets2023.space

When replying, please edit your Subject line so it is more specific than "Re: Contents of Collab digest..."

Today's Topics:

1. Flour power (3 items) (Don Osborn)

----------------------------------------------------------------------

Message: 1 Date: Mon, 22 Apr 2024 13:02:05 -0400 From: Don Osborn <don@milletsalliance.org> To: collab@lists.millets2023.space Subject: [Collab] Flour power (3 items) Message-ID: < CA+RHibVWss+K494LbqzNrVXxWPzehLMt46vHaBfQnZYKdpU6Zg@mail.gmail.com> Content-Type: text/plain; charset="utf-8"

1. Sorghum flour cheaper than proso millet, rice, & other gluten-free grains?

On a grocery run the other day, I noticed this row of 3 pound bags of flour - various gluten free flours (attached image). Basically sorghum flour at least with this brand is about $1 / lb. less expensive than any of the others (about $4 / lb. as compared with about #5 / lb.). Is this typical in others' experience?

The website for the brand pictured is: https://www.authenticfoods.com/ For comparison, standard white flour is about $0.50. WHole wheat somewhat higher. Organic and non-GMO a bit higher again (sorry no specific market analysis, and I'm not typically buying flour).

2. Coarse grind black sorghum flour

Came across a coarse ground black sorghum flour on sale May be too fine for grits, but might work in hot cereals or baking?? (Sale price $2 / 15 oz., normally $6)

See: https://naturenatesllc.com/search?q=black+sorghum

3. Analysis of the global "millet" flour market

An interesting analysis by Future Market Insights published last month predicts that "Global Millet Flour Sales to Total US$ 7.8 Billion by 2034, Amid Rising Consumer Awareness of its Health Benefits." The US part of that is listed as $1.6 billion, or about a fifth of the global total.

It is not said which millets go into this calculation, but proso millet is the most traded internationally of the grains surnamed millet. (Pearl millet and foxtail millet have higher total grain production, but apparently are consumed closer to where they are grown.) One of the problems we have in analysis of millerts globally is the conflation of figures for several of the millets under the single category, "millet."

Note the list of companies in the article under the subheading "Who is winning?"

See:

www.globenewswire.com/news-release/2024/03/19/2848252/0/en/Global-Millet-Flour-Sales-to-Total-US-7-8-Billion-by-2034-Amid-Rising-Consumer-Awareness-of-its-Health-Benefits-Future-Market-Insights-Inc.html

Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance