White Gold: The Ancient Superfood for Gut Health and Immunity

Recent reports highlight a growing interest in ancient “superfoods” capable of supporting digestive health and immunity, specifically focusing on the revival of manna and the nutritional potential of sorghum.

The Revival of Mediterranean Manna

In the Madonie mountains of Sicily, farmer Giulio Gelardi is working to revive the production of manna, a white mineral-rich resin often referred to as white gold.

Manna is extracted from the bark of Fraxinus ornus, commonly known as ash trees. The harvesting process involves cutting the bark to collect the sap, which then forms a honey-like, flaky, and frost-colored resin.

This substance has been harvested in the Mediterranean region for more than a millennium and is referenced 17 times in the Bible. Historically, it has served as both a medicinal aid and a natural sweetener.

Despite its long history, the practice of manna harvesting nearly vanished over the last 80 years due to the effects of industrialization and urbanization.

Gelardi has spent 30 years attempting to bring this Biblical superfood back to modern consumption. Currently, the resin is being integrated into innovative culinary applications by pastry makers and chefs.

Sorghum: An Ancient Grain for Gut Health

Parallel to the revival of manna, researchers are identifying the health benefits of sorghum, an ancient, drought-resistant grain originating in Africa and Asia.

According to research published in the Journal of Food Science, sorghum contains phytonutrients that may improve blood sugar levels, immunity, gut health, and satiety.

Sorghum is characterized as a naturally gluten-free and non-GMO grain. We see rich in fiber, protein, and essential minerals that support heart health and digestion.

The grain is versatile in its application and can be consumed in several forms:

• Cooked whole as a grain.
• Popped.
• Ground into flour for use in gluten-free baking.

Environmental Sustainability and Crop Efficiency

Beyond its nutritional profile, sorghum is noted for its high crop efficiency and sustainability, particularly in challenging environments.

Registered dietitian Aderet Dana Hoch notes that the grain thrives in high temperatures and poor soil conditions, requiring minimal sunlight and water.

Data from the United Sorghum Checkoff Program (USCP) indicates that sorghum uses 36% less water than other grains. Over 90% of sorghum fields in the United States are rain-fed, meaning they require no irrigation.

While sorghum has historically been utilized primarily for ethanol production and animal feed, its role is expanding as its human health benefits become better understood.

Contextualizing Ancient Superfoods

The resurgence of these ancient foods reflects a broader trend in wellness toward ingredients that are both nutrient-dense and ecologically sustainable.

Whether through the mineral-rich resins of Sicilian ash trees or the fiber-dense grains of Africa and Asia, these foods are being repositioned as tools for improving microbiota balance and overall systemic health.