Sorghum rice, or sorghum, is warm in nature, neither hot nor cold.
Sorghum alias, wood millet, marshmallow millet, marsh broomcorn, reed millet as a flavor of medicine and food, derived from the graminaceous plant sorghum, the dried seed kernels of the concocted products into medicine. The product is sweet, astringent and warm in nature and enters the spleen, stomach and lung meridians.
Sorghum as a food can be traced back to two million years ago, when ancient man began to find wild sorghum to eat, about 5,000 years ago, the ancient Ethiopians successfully domesticated sorghum, sorghum at that time and today’s sorghum state is no doubt.
Sorghum entered China 2,800 years ago through Arab traders and successfully conquered the Chinese table due to its resistance to flooding, drought, salinity and barrenness.
Sorghum has the ability to strengthen the spleen and stop diarrhea, transform phlegm and calm the mind. The main spleen deficiency and diarrhea, cholera, indigestion, phlegm and wet cough, insomnia and dreamy effect.
Sorghum as a medicinal food and medicine, no adverse reactions have not been found, it can be safely consumed, but patients suffering from the sagging of the qi (spleen and stomach qi deficiency, appearing visceral organs falling and other manifestations) that is, gastroptosis should be consumed sparingly.