Hippocrates lived about 2,500 years ago. The interpretation of his quote is that the ideal food should have, in addition to normal food, nutrients, such as sugar, elements, vitamins and fatty acids.
The quote is a confirmation of what the scriptures had says from beginning of creation. Going through the scriptures, Genesis 1:29 said: “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food”.
In Ezekiel 47:12, the Bible says: “ Fruit trees of all kinds will grow on both banks of the river, their leaves will not wither nor their fruit fail, every month they will bear fruit because the water from the sanctuary flows to them. Their fruit will serve for food and their leaves for healing. Another interesting portion of the Bible is Daniel Chapter 1:5-15, where Daniel in captivity refused to defile himself with portion of the King’s meat, nor the wine which he drank, but preferred to eat vegetables and drink water.
At the end of 10 day’s trial, he looked much better than those who were fed with the King’s meat. The last chapter of the Bible, Revelation Chapter 22:12, also confirms the importance of plant that it is for the healing of the nations.
The Holy Quran contains an interesting portion in Chapter 16:69, where it states: “Then eat of all fruits and walk in the ways of your Lord submissively. There comes forth within it a beverage of many colours, in which there is healing for men”.
Holy Prophet Muhammed lived about 1600 years ago and with this portion of the Quran prophesied what in modern times is known as Antioxidants. They are produced from plants with colours. Examples are Acai berry, tart cherry, blue berry, etc.
All health authorities, including the World Health Organisation (WHO), United States Department of Agriculture (USDA), United States Food and Drug Administration (USFDA), and European Food Safety Authority (EFSA) confirm that it is only food and nutrition that could prevent you from chronic diseases, such as cancer, heart diseases, diabetes, arthritis etc. No drug has yet been discovered to play this role.
First, about half of all American adults—117 million individuals—have one or more preventable, chronic diseases, and about two-thirds of U.S. adults—nearly 155 million individuals—are overweight or obese. These conditions have been highly prevalent for more than two decades. Poor dietary patterns, overconsumption of calories, and physical inactivity directly contribute to these disorders. Second, individual nutrition and physical activity behaviours and other health-related lifestyle behaviours are strongly influenced by personal, social, organisational, and environmental contexts and systems. Positive changes in individual diet and physical activity behaviours, and in the environmental contexts and systems that affect them, could substantially improve health outcomes.
Humans require a wide range of essential micronutrients and macronutrients for normal growth and development and to support healthy aging throughout the life cycle. Essential nutrients, including most vitamins, minerals, amino acids and fatty acids, water and fiber, must be obtained through foods and beverages because they cannot for the most part be endogenously synthesised, or are not endogenously synthesised in adequate amounts to need recommended intakes.
Nutrition is coming to the fore as a major modifiable determinant of chronic disease, with scientific evidence increasingly supporting the view that alterations in diet have strong effects, both positive and negative, on health throughout life. Most importantly, dietary adjustments may not only influence present health, but may determine whether or not an individual will develop such diseases as cancer, cardiovascular disease and diabetes much later in life. However, these concepts have not led to a change in policies or in practice. In many developing countries, food policies remain focused only on under nutrition and are not addressing the prevention of chronic disease – WHO.
Unfortunately, no single food item has been identified to prevent these chronic diseases to fulfill the famous Hippocrates quote that: “Let food be thy medicine and let thy medicine be food.The pharmaceutical companies in an attempt to fill the gap have formulated dietary and food supplements to supply the nutritional items in the ordinary man’s food intake.The companies have assembled synthetic equivalent of the essential nutrients as supplement. In most cases, they are not bio-available.‘’
Researchers from various parts of the world have published documents pointing in the direction of Sorghum as the a grain that would fulfill Hippocrates quote because it combines both food and medicine. There are different varieties of the Sorghum plant. These are mainly the edible and the medicinal Sorghum. The latter contains food and almost all the essential ingredients but it is poisonous. At the time the Americans saw the potential of this plant and decided to propagate it in the United States, they were only interested in the edible variety which they have improved over the centuries using the plant genetic engineering.
A recent publication by Nancy D. Turner Associate Professor of Nutrition, Food Science and Genetics Texas A&M University, College Station advocated that the national goal is to “avoid preventable diseases from occurring in the first place “ and suggested that Sorghum is the grain that Americans should be consuming for this purpose. She concluded that Sorghum grain and their bioactive phytochemicals appear to contribute toward the suppression of several chronic diseases , that the national goal is to “avoid preventable diseases from occurring in the first place”and that to achieve the Target to double whole grain consumption , Sorghum should be included in our food supply to derive these health benefits.
In another recent publication by Anita Stefoska-Needham School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, Australia , it was stated: Sorghum is an important cereal grain food, grown globally, that is rich in nutrients, dietary fiber, and bioactive components yet is considered of low value to humans and often used as an animal feed. This review provides an overview of key sorghum grain components, including starches, dietary fiber, protein, lipids, and phytochemicals, with functional properties that have potential to impact on health. Though acknowledging the impact of the whole food will reflect the synergy between the components, studies of these components implicate effects on energy balance, glycemic control, lipids, gut microbiota, and cell-mediated immune responses, including antioxidant and anti-inflammatory effects. For these to be confirmed as contributory effects from sorghum consumption, evidence from quality randomised controlled trials is required. If proven effective, there may be a role for sorghum grain–based diets to assist in the prevention of chronic diseases such as diabetes, obesity, and heart disease. Future research addressing effects of sorghum consumption may help drive a paradigm shift from sorghum as a low value food to a potentially health-promoting, highly valued human grain food.
From Nigerian folk medicine, the medicinal sorghum, which had been in the custody of the people of the Southwest, had been developed to a product (Jobelyn) that had been researched to contain food and medicine. Recent laboratory research from GMP Laboratories in the USA confirmed that it contained Vitamins, Selenium, Calcium, Potassium, Magnesium, Iron, Zinc, Phosphorus, Sodium, Copper, Omega3, 6 & 9 and other fatty acids.
For millennia, the indigenous people of western Africa have relied on this botanical to support whole health and a balanced inflammation cycle.
A simple bunchgrass, Sorghum bicolour’s superior antioxidant capacity is revealed only through a traditional folk preparation of its leaf sheath.
Modern science has been working hard in the past 15 years to isolate the plant’s antioxidant components in an effort to create a synthetic version. The results? It doesn’t work. The impressive ORAC rating, higher than grapeseed extract and well-known antioxidant berries and fruits, is seen only within the traditionally prepared African remedy using the sorghum leaf in its complete natural state.
We call our Sorghum ingredient “Jobelyn” after the Jubi River where it originally grew wild. Now a domesticated plant, it is grown on our own organic plantation.
3-Deoxyanthocyanidins are rare flavonoids found in only a few plant species. These unique flavonoids are the major pigments in the flowers of Sinningia cardinalis, and they are found in silk tissues of certain types of corn. Sorghum is the only dietary source of 3-deoxyanthocyanidins.
Many plants use secondary metabolites, such as flavonoids, to protect themselves against pathogen attack. In sorghum, this defense is an active response resulting in the accumulation of high levels of 3-deoxyanthocyanidin phytoalexins in infected tissue. This defensive mechanism is the power that Jobelyn uses to strengthen the body and promote whole health.