Sorghum is an ancient cereal grain that originated in Africa and remains a staple food in India and Africa. It’s the third most important cereal crop in the United States and the fifth most important around the world (largely due to its drought tolerance). In the United States it is used mainly for livestock feed and in a growing number of ethanol plants. However, its food usage in the US is on the rise, thanks to the gluten-free benefits of sorghum for those with celiac disease. Because it doesn't have an inedible hull, sorghum is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Some specialty sorghums are high in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases. In addition, the wax surrounding the sorghum grain contains compounds called policosanols, which may have an impact on human cardiac health.