Caribbean Food Emporium

Good Sugars

AN ANALYSIS OF MOLASSES

The report on a sample of Molasses in Great Britain used for making silage reveals:

SUCROSE

39.5%

INVERT SUGAR

11.5%

ASH

9.0%

WATER

22.5%

ORGANIC MATTER

17.5%

CRUDE BLACKSTRAP MOLASSES

100 GRAMS

The United States Department of Agriculture, in Handbook No. 8, composition of foods, list the following content of minerals and vitamins to be FOUND in Molasses.

Calcium

684 mg

Phosphorous

84 mg

Iron

16.1 mg

Sodium

96 mg

Potassium

2927 mg

Magnesium

258 mg

Thiamine

.11 mg

Riboflavin

.19 mg

Niacin

2 mg

A more detailed analysis of American Blackstrap Molasses reveals trace amounts of copper and zinc; furthermore, that the aliment is a rich source of most of the vitamins of the B family with the exception of Vitamin B1. According to the notable diet expert, Gaylord Hauser, it is EXTREMELY high in Vitamin B6, in Pantothenic Acid and Inositol; and it should be put on one's table as regularly as salt, and used as a sugar substitute on cereals, stirred into milk and eaten instead of jam or jelly.

A most IMPORTANT constituent of Molasses is phosphoric acid: "A COMBINED DEFICIENCY OF THIS AND POTASSIUM IN THE HUMAN BODY CAUSES GENERAL BREAKDOWN OF THE CELLS, ESPECIALLY THOSE OF THE BRAIN AND NERVES" . CRUDE SUGAR CANE MOLASSES CONTAINS ABOUT 50 PERCENT FRUIT SUGARS.

Taking Molasses everyday has been known to contribute to better health and the overcoming of certain ailments such as:

Intestinal growths & polyps

Strokes

Arthritis

Ulcers

Dermatitis

Eczema

Psoriases

High Blood Pressure

Angina Pectoris (Weak Heart)

Constipation

Colitis

Varicose Veins

Dull and Clouded thinking

Sinus trouble

Pyorrhoea

Tuberculosis

Anemia

Pernicious Anemia

Bladder Troubles

Difficult urination

Gallstones

Bad Nerves

Maternal Health during pregnancy

Change of Life (Menopause)

Unhealthy fingernails & hair

METHODS OF TAKING MOLASSES

The most convenient way of taking Molasses is before meals. The dosage is one teaspoonful, which should be melted in half cup of hot water, then cold water should be added, so as to make two-thirds of a cupful, the latter to be drunk warm.

For children, use 1/2 teaspoon. The Molasses can be taken neat; but hot water should be drunk immediately afterwards. Some people, however find the latter method unsuited to them. The patient must use his own judgment and adapt the method to his individual idiosyncrasies.

Persons with delicate stomachs who find a teaspoonful too much at one time, should take a smaller dose, but more often during the day. In severe cases, such as for growths, Molasses should be taken last thing at night and on rising, as well as during the day. The water should of course NEVER be too HOT; never hotter than a temperature in which one can comfortably bear to put one's finger.

Another point is that the Molasses-and-water mixtures should not be gulped down like nasty medicine so as to produce flatulence, but should be sipped and tasted like connoisseurs taste fine wines.

The reason for taking the Molasses in hot water is because by being thus diluted it is more easily assimilated, and also more digestible. Cold water with some people is apt to chill constant replenishing; moreover, as biochemists point out, they are the most soluble salts ( especially potassium and phosphorous) and are easily lost when foods are COOKED or BOILED.

Hence, the advisability of taking Molasses at any rate once or twice a day even when in great health should be emphasized. This is all the more imperative, because, in addition to the DEFICIENCY-diet on which the majority of people live, the consumption of salty and soda impregnated foods has vastly increased of late years

Source: Peacekeepers.com