Sorghum is one of the most researched crops on earth with a multitude of uses, and yet, approximately 75% of the sorghum produced in the United States is used for animal feed and another 20% as biofuel; less than 5% is consumed as human food (Dabija et al., 2021). In contrast, in Africa and Asia, most of the sorghum produced is used for human food. There have been relatively few reviews conducted on the benefits and applications of sorghum for human foods; however, there have been many recent advances regarding sorghum's health benefits. This supplement puts forth reasons why food manufacturers should use sorghum in foods produced for the US population due to the benefits the consumers stand to reap from consuming sorghum regularly as well as noting the role that sorghum can play as a domestic, drought-tolerant crop (something called the camel plant) to increase food security (Dabija et al., 2021).