This episode of the Outside Podcast is brought to you by Bob's Red Mill,

making ingredients that are the backbone of proper nutrition for athletes.

And it turns out, when you're looking for ingredients that are really good for athletes,

you tend to turn up ingredients that are really good for lots and lots of people.

This week, it's whole grain sorghum, a product you've probably heard of in passing as an ingredient in other meals,

but what you may not know is a staple food in India and Africa.

In fact, when you start looking into it, sorghum is pretty cool.

It's not only a really good source of protein, fiber, and antioxidants, it's also completely gluten-free.

So if you're gluten intolerant or have celiacs, or just have someone coming over for dinner

who is, you can replace stuff like noodles or rice with sorghum.

Or if you're baking, you can replace flour with sorghum flour, also available from Bobbs.

In fact, sorghum flour is actually more dense with nutrients, so even if you're not gluten-sensitive, it might be worth looking into.

Head over to Bob's Redmill.com slash Outside, and enter for a chance to win some fun Bob's Red Mill goodies, a

subscription to outside, a book from our collection, and a brand new backpack.

One winner will be selected at random each month. That's Bob's Red Mill

dot com slash outside.

From Outside,

from Outside magazine and PRX, this is sweat science, stories of human endurance.

A few years ago, journalist Megan Brown started noticing something strange in her local

ultra-running community. I had a couple of friends who were struggling with something that seemed kind of unplaceable.

Basically they would do really, really well for like two or three years

and then totally fall off the map.

...