Print Topic - Archive

BTD Forums  /  Golden Threads  /  Blackstrap Molasses
Posted by: Joy, Thursday, June 16, 2005, 12:11am
Once again the BTD has "given selflessly" to whoever pays attention and listen.  I read that Black Strap Molassses was a "high beneficial" for A's.  But......my "perception" of Molasses was "Slow As Molasses......"  so how well can it work?  A misconception to say the least.  I bought a bottle of it and it was very liquid before I refrigerated it.  Then it lived up to its name.  Well, a little further research and I found that it is a good, no make that great, source of iron.  I've taken iron supplements in the past and I guess they worked OK.  But this is a natural source and its a little gentler on the system from what I read.  

I hope that all Blood Types can benefit from this but right now I only know about A's.

For those of you who buy a bottle of molasses I recommend putting it in another container right away as every time I pour some from the bottle onto a teaspoon some of it spills over the side of the bottle and it is very sticky.........

Regards,

Joy
Posted by: jillthepilllady, Thursday, June 16, 2005, 12:49am; Reply: 1
I've been putting it in my Spelt bread, rolls and pizza crusts and on my morning Oatmeal.  I'm going to try my mothers old fashioned Oatmeal Raisin Molasses cookies some fine day.  It's just another way to do away with some sugar, which I've always cut back about 25% on and no one has missed it.  Hopefully, gradually, I can use more molasses and honey and the sort and even less sugar.

~jill~
Posted by: Alia Vo, Thursday, June 16, 2005, 1:59am; Reply: 2
I usually drizzle 1 tablespoon of blackstrap molasses over my moning oatmeal.  It's one of my favorite sweeteners that I use daily for the taste and for the added benefical iron supplementation as suggested in ER.  Most sweeteners have negligible mineral content, but molasses--especially dark, unsulphered molasses is an exception.


Alia
Posted by: ISA-MANUELA (Guest), Thursday, June 16, 2005, 8:13am; Reply: 3
:P  :P  :P  :P  :P  :P.............................................................................:P  :P  .........


iiirrxxxx the smell..... and then the taste ...bääääääääääääääääääääää!!!!!
I can't even smell it ..so sorry :X  :X :X
Posted by: Alek, Thursday, June 16, 2005, 3:41pm; Reply: 4



  hello Jill, could we please have your mothers old fashioned Oatmeal raisin molasses cookies recipe. Alek
Posted by: jsgrierson (Guest), Thursday, June 16, 2005, 10:00pm; Reply: 5
I used to find that molasses had nice childhood memories in that the horses were fed with it in the mix. Then I found that the smell etc was much too strong. But I've now found an organic brand which is-well-sweet as pie, and because I am working on iron levels (being a blood donor, they test it every time), I find many ways to use my new love of molasses. ie in coffee (sorry O's), in turkey stew (sorry vegetarians), and on muesli (home crafted with all the separate goodies from the organic shop).
Molasses rocks!
Jenny
Posted by: 1196 (Guest), Thursday, June 16, 2005, 11:04pm; Reply: 6
I noticed Alia's mention of 'unsulphured' molasses and wonder is it the sulphur that makes it oh so strong and as Isa so aptly puts it:

"iiirrxxxx the smell..... and then the taste ...bääääääääääääääääääääää!!!!!"
Posted by: ISA-MANUELA (Guest), Friday, June 17, 2005, 9:27am; Reply: 7
:D  :D ;D ;D   = super bäääää !
Posted by: 689 (Guest), Saturday, June 18, 2005, 2:20am; Reply: 8
Do you put it in the refigerator I don't. The bottle that I buy doesn't say so.

I have it with Soya Milk and a tablespoon of blkstrap once a week. It tastes excellent to me.
Posted by: Joy, Saturday, June 18, 2005, 4:11pm; Reply: 9
Isa

I feel the same way about cod liver oil -can't stand the stuff.



Hadoken

I get the Tree of Life brand of molasses.  Yes, I do refrigerate it because of the warm climate.  

Regards,

Joy
Posted by: ISA-MANUELA (Guest), Saturday, June 18, 2005, 7:39pm; Reply: 10
 ;D  :D :D   ;)
Posted by: jsgrierson (Guest), Saturday, June 18, 2005, 10:31pm; Reply: 11
I've been looking on typebase to find the difference between molasses and blackstrap molasses and have come away a little confused.There's the 1st 2nd and 3rd boilings but how do you tell which one you have bought? the one I am currently using is called Willowvale Organic Molasses from South America, but it is so delightfully palatable that I am starting to think that it does not have all the mineral loadings of true blackstrap.In fact I would call it black treacle.For those of you with subcontinental Indian heritage, would it be the same as jaggery?Despite the blackness of the product, I'm realizing that the word blackstrap might in fact be very important.
Jenny
Posted by: Maria Giovanna, Sunday, June 19, 2005, 2:52pm; Reply: 12
Yes Jenny, it is very important,
common molass has less iron and nearly no calcium, so balckstrap molass is far better for minerals thant other sweeteners. It needs tw teaspoon a day to have your iron and calcoium as two milk glasses (better absorbed for As and Os).

Enjoy it !
Maria Giovanna
Posted by: jsgrierson (Guest), Sunday, June 19, 2005, 9:50pm; Reply: 13
ok. back I go to the fragrant (?) horse feed! But it sure is worth it, especially for A's- who have problems getting enough iron in our diet in the way that most 'experts' want us to ( ie by red meat, more red meat).
Just recappping -- beans, lentils, figs, brown rice,blackstrap.
Jenny
Posted by: Alia Vo, Monday, June 20, 2005, 4:03pm; Reply: 14
Quoted from jsgrierson
I've been looking on typebase to find the difference between molasses and blackstrap molasses and have come away a little confused.There's the 1st 2nd and 3rd boilings but how do you tell which one you have bought?


Barbados molasses is made from the first pressing of sugarcane.  It's lighter in color and more delicate than blackstrap molasses.  

Unsulfered or blackstrap molasses is made from the last pressing of the sugarcane.  It's the darkest, most nutritious, and most intensely flavored.  My bottle of Wholesome Sweeteners Organic Molasses states it contains 15% iron.


Alia
Posted by: Brighid45, Monday, June 20, 2005, 8:47pm; Reply: 15
Blackstrap molasses . . . mmmmmm!!

Later this fall I'll see if I can convert my mom's recipe for molasses cookies to something resembling compliancy, and then I'll share it here. It's a very old recipe, with an ingredient list that used to read "piece of butter the size of a fist" and so on. My mom always made those cookies with blackstrap, and the whole house smelled delicious for days on end. The cookies got better with age too. Yummy!

Back during our school days, my brothers and I could trade those cookies for anything we wanted. Toys, whole lunches, caps, books . . . no kidding. They were that good! :)
Posted by: Joy, Tuesday, June 21, 2005, 12:11am; Reply: 16
That molasses cookie recipe sounds like it made a big hit in your neighborhood.


We await the revised recipe......


Joy
Posted by: Brighid45, Tuesday, June 21, 2005, 5:14am; Reply: 17
It's going to take some doing, mainly because there's a TON of sugar in these things on top of the molasses.

I think this is a very old cake recipe that got turned into one for cookies. I remember reading that cookies came about as 'tests' for cake back in the old days--a cook would put a little dollop of cake batter on a tray and bake it to see how it would come out. Mom's molasses cookies are very cakelike--they are soft, rise fairly high and have a fine crumb. They are also frosted with just a little bit of icing that is put on when they're hot and melts to make a thick glaze. They are very pretty cookies, dark brown with the tan-colored glazed spot on top.

Once fall gets here and the cooler weather sets in, I'll try some batches and let you know how they come out. Any winning compliant recipe will get posted, for sure. :)
Posted by: italybound, Wednesday, July 6, 2005, 11:12pm; Reply: 18
I seem to remember reading that one type of molasses was okay for O's, but not the other. Can anyone tell me which is which.
Posted by: Lola, Wednesday, July 6, 2005, 11:36pm; Reply: 19
maybe you mean the blackstrap ones?
those contain more iron than the normal ones, I think.
Posted by: italybound, Thursday, July 7, 2005, 2:09am; Reply: 20
lola, do you mean that O's shouldn't eat the blackstrap molasses? And are we not supposed to get extra iron?
Posted by: sue_ab, Thursday, July 7, 2005, 2:24am; Reply: 21
Hi Italybound,

No, blackstrap molasses is neutral for O's...both secretor and non.
Link to typebase4:  http://www.dadamo.com/typebase4/depictor5.pl?499

Enjoy.

Sue.
Posted by: dancer, Sunday, July 10, 2005, 9:53am; Reply: 22
Hello everyone!
I was on the mountain during the past days ...
Now I 'm returned to home and I had seen a lot of good new info here on the BTD Forum!

About blackstrap molasses:
I've just recived 1 bottle of PURE BLACKSTRAP MOLASSES 100% NATURAL ...
It's VERY DARK and its smell is very intense!
The kind man who gave it to me, told me to use 2-4 tablespoon  daily in 1 liter of water ( + 1/2 lemon, if I want)...as a powerful and natural integration of IRON, CALCIUM, POTASSIUM & MAGNESIUM...

I know that blackstrap molasses is beneficial x type A ( and so I'll give 1/2 bottle to my dear Dad, the only A in the family! He has hypertension and I told him to eat BTD A! I hope he'll follow my advise...! )
But CAN I USE THIS GENUINE BLACKSTRAP MOLASSES x MYSELF, TYPE 0 -?
Ciao Ciao!
Posted by: Lola, Sunday, July 10, 2005, 9:21pm; Reply: 23
ofcourse you can dancer!!! )

see how your candida reacts to the molasses!
Posted by: dancer, Monday, July 11, 2005, 7:40am; Reply: 24
Many thanks Iola!
I'll try and I'll tell you!
ciao!
Posted by: CrystalIda (Guest), Monday, July 11, 2005, 5:59pm; Reply: 25
Oh please come back and let us know how that mixture tastes. Everytime I put blackstrap in something it overpowers it; I have yet to acquire a taste for it. :X That mixture doesn't sound too bad though.


Quoted from dancer
Hello everyone!
About blackstrap molasses:
I've just recived 1 bottle of PURE BLACKSTRAP MOLASSES 100% NATURAL ...
It's VERY DARK and its smell is very intense!
The kind man who gave it to me, told me to use 2-4 tablespoon  daily in 1 liter of water ( + 1/2 lemon, if I want)...as a powerful and natural integration of IRON, CALCIUM, POTASSIUM & MAGNESIUM...

I know that blackstrap molasses is beneficial x type A ( and so I'll give 1/2 bottle to my dear Dad, the only A in the family! He has hypertension and I told him to eat BTD A! I hope he'll follow my advise...! )
But CAN I USE THIS GENUINE BLACKSTRAP MOLASSES x MYSELF, TYPE 0 -?
Ciao Ciao!


Posted by: Joy, Monday, July 11, 2005, 11:41pm; Reply: 26
Hi all,

The first bottle of blackstrap molasses I bought was from Tree of Life.  It was thick once it was refrigerated and had a strong taste but a little sweet.  As I said earlier it reminded me of black licorice which is an OK taste for me.  I read that someone uses Barbados unsulfurered and I thought I'd try that.  It truly pours "as slow as ....." and has a heavier taste.  I would have thought all molasses was more or less created equal.  But supposedly this has a higher content of iron and I am feeling more strength throughout the day when I take it on a regular basis.

Right now I feel the benefits outweigh anything else and I just have it before breakfast.


Joy
Posted by: crkcrk (Guest), Wednesday, July 13, 2005, 12:11am; Reply: 27
all i can say is i am out of my molasses and gotta get me more!!!!!
Posted by: Lola, Wednesday, July 13, 2005, 12:15am; Reply: 28
pump that iron, crkcrk!!!  lol )
Posted by: resting, Wednesday, July 13, 2005, 3:20am; Reply: 29
Hi Lola,

To metabolize iron it is critical to have some acid, so dancer's idea of lemon + molasses is very good ... especially for A's ... who have a natural low-acidity.

John
Posted by: Lola, Wednesday, July 13, 2005, 4:46am; Reply: 30
John,
that is very instructive!
thanks )
Posted by: CrystalIda (Guest), Wednesday, August 10, 2005, 6:58pm; Reply: 31
Quoted from John_McDonell_O+
Hi Lola,

To metabolize iron it is critical to have some acid, so dancer's idea of lemon + molasses is very good ... especially for A's ... who have a natural low-acidity.

John


And it's yummy!!! I finally tried it, made it with 6 oz hot water, 1.5T blackstrap and about a T of lemon (a squirt from my bottle-o-lemon) and stirred. It tastes like tea, yummy!!!
:D

Posted by: grey rabbit, Friday, August 12, 2005, 1:54am; Reply: 32
blackstrap molasses is also very good with ginger, I always use it for ginger snaps and I just polished off half a pan of gingerbread, yum!
Posted by: Lola, Friday, August 12, 2005, 3:02am; Reply: 33
hey,not fair!!!! )
Posted by: italybound, Thursday, August 25, 2005, 4:28pm; Reply: 34
Quoted from dancer
About blackstrap molasses:
I've just recived 1 bottle of PURE BLACKSTRAP MOLASSES 100% NATURAL ...
It's VERY DARK and its smell is very intense!
The kind man who gave it to me, told me to use 2-4 tablespoon  daily in 1 liter of water ( + 1/2 lemon, if I want)...as a powerful and natural integration of IRON, CALCIUM, POTASSIUM & MAGNESIUM...


Ooookeeedokeee, here's a loaded question. If blackstrap molasses is loaded w/ iron,calcium, potassium and magnesium, would I be correct in assuming the iron is organic iron (+2)?  If anyone knows, please share, as my mom's iron count is high, but the rest are low. However, we suspect her iron count is so high from having used an iron skillet (inorganic iron   +3) all her life. Having said that, if the b/s molasses IS organic iron, would she be safe to use the molasses even tho her iron count is high right now? Also she is diabetic, so I know if she could use it, she would have to be extra careful.

hadoken , you say you have Soya Milk and a tablespoon of blkstrap once a week....
THAT sounds really yummy!!!!!!!!  Sorry Isa.

Alia Vo, you said unsulfered or blackstrap molasses is made from the last pressing of the sugarcane. I read somewhere recently that the last pressing is called sorghum molasses which I understand is an avoid for O's. ???????????  I'm SO confused and I need not to be because I absolutely love molasses.  All I have to do is look at the bottle and my mouth waters. Open it up and take a whiff,    just heaven!!!
Posted by: Lola, Thursday, August 25, 2005, 11:29pm; Reply: 35
sorghum is another grain.....
Posted by: italybound, Friday, August 26, 2005, 11:50am; Reply: 36
and....................???????????????
Posted by: Lola, Friday, August 26, 2005, 8:18pm; Reply: 37
.......and sugarcane has nothing to do with sorghum, to my understanding. )
Posted by: italybound, Saturday, August 27, 2005, 12:46pm; Reply: 38
so, this means sorghum molasses is made from a grain, and all the other molasses' are made from sugarcane?
Posted by: Ellie, Saturday, August 27, 2005, 1:11pm; Reply: 39
I started eating dried unsulphured apricots a few months ago and last time I had my iron tested it had gone up from about 12 to 29!! I had not really been taking iron supplements, just the apricots. I don't know if they're ok for other Blood Types but I eat them because I find them yummy!

I have some blackstrap molasses (altho all this talk of different types is very confusing!) and last night I added some to my spelt bread mixture - I use honey instead of sugar already - not sure if it's made a difference yet.
Posted by: Lola, Saturday, August 27, 2005, 5:31pm; Reply: 40
I had never heard of sorghum molasses before.......
the blackstrap molasses mentioned, are from sugarcane, exclusively.
Posted by: jsgrierson (Guest), Monday, August 29, 2005, 2:21am; Reply: 41
I made a drink that I call Molassi today, and find it nice, especially as I can't use dairy and am going light on soy milk for a while.
It's made with yoghurt plus a teaspoon of molasses and a spoonful of tinned apricots (or any other appropriate fruit), all whipped up in a blender.
Jenny
Posted by: 230 (Guest), Thursday, September 1, 2005, 11:19pm; Reply: 42
To CrystalIda,
I have tried the molasses in water with lemon (I use minute maid lemonade w/cherry) and it is very good. I does taste like an herb tea. Thanks for the suggestion. :)
Posted by: italybound, Friday, September 2, 2005, 12:21am; Reply: 43
Quoted from HealthNut
To CrystalIda,
I have tried the molasses in water with lemon (I use minute maid lemonade w/cherry) and it is very good. I does taste like an herb tea. Thanks for the suggestion. :)


Are there no avoids in Minute Maid????
Posted by: Connect, Tuesday, October 4, 2005, 1:33am; Reply: 44
Jenny,

Is your molassi drink just yogurt, fruit and molasses?

And then you blend it?
Posted by: Alia Vo, Tuesday, October 4, 2005, 2:58pm; Reply: 45
Quoted from pkarmeier
Alia Vo, you said unsulfered or blackstrap molasses is made from the last pressing of the sugarcane. I read somewhere recently that the last pressing is called sorghum molasses which I understand is an avoid for O's. ???????????  I'm SO confused and I need not to be because I absolutely love molasses.  All I have to do is look at the bottle and my mouth waters. Open it up and take a whiff,    just heaven!!!


You want to look for 'unsulphered' blackstrap molasses on the label.  Many commercial brands are a by-product of sugarcane processing mixed with chemicals, whereas, unsulphered molasses is made from the last pressing of the sugarcane; thus, it's not refined.  Look carefully at the bottle, it will state if it is 100% unsulphered blackstrap molasses.  Wholesome Sweeteners is a quality brand.  

Sorghum molasses is from the grain sorghum--this has no relationship to blackstrap molasses.
Posted by: italybound, Tuesday, October 4, 2005, 4:22pm; Reply: 46
thanks for the info Alia.  
So, there IS such a thing as sorghum molasses????  This is what I've always heard it called. Guess it was just a "family" thing. :-)
Posted by: northernstars, Tuesday, October 4, 2005, 7:16pm; Reply: 47
This post has been going around for quite some time, now.  Every time I see it in the list, I want to go into the kitchen, pour myself a tablespoonful and drink it down.  I love blackstrap molasses!  I was disappointed to find that it is only a neutral for me.  Well, enough said.  I'm heading into the kitchen!
Posted by: SheriBerry, Tuesday, October 4, 2005, 10:13pm; Reply: 48
Has molasses changed values?  I thought for SURE it was an avoid for type O's...since it does have sugar, albeit a natural one, is it inflamitory?
Posted by: Lola, Tuesday, October 4, 2005, 11:19pm; Reply: 49
no, it s ok........
check it out in typebase
Posted by: italybound, Wednesday, October 5, 2005, 2:14pm; Reply: 50
Quoted from northernstars
Every time I see it in the list, I want to go into the kitchen, pour myself a tablespoonful and drink it down.  I love blackstrap molasses!


After my own heart!!!  I love it too. Just looking at the jar makes me....want.....some.............      Mmmmmmmmmmmmmmmm...................

Posted by: leabdea, Wednesday, October 5, 2005, 3:05pm; Reply: 51
Well, thanks to this thread I went and dug my jar out from the back of the cupboard and this morning I had a glass of Rice Milk with a tablespoon of blackstrap molasses stirred into it - yummo! And the kids asked for some and they love it too. Thanks for reminding me of this!
Posted by: mhameline, Wednesday, October 5, 2005, 10:16pm; Reply: 52
Can anyone tell me if blackstrap molasses needs to be refrigerated or if it's ok just in the cupboard.  Mine hasn't been refrigerated and I got to wondering if it was still ok at room temp after being opened??  Sorry if this was asked earlier on in the thread - I didn't have time to read through it all right now.  
Posted by: Lola, Wednesday, October 5, 2005, 10:35pm; Reply: 53
I keep mine in the cupboard.
gets too hard in the fridge.
Posted by: italybound, Thursday, October 6, 2005, 12:09pm; Reply: 54
I keep mine in the cupboard too.  Has been there for mths. :-)
Posted by: mhameline, Thursday, October 6, 2005, 5:53pm; Reply: 55
Ok great - I just wanted to make sure it wasn't going bad by not being refrigerated ;)
Posted by: zola, Monday, October 17, 2005, 1:14am; Reply: 56
Someone here said they don't like cod liver oil. It's a beneficial for us A nonnies. It has helped me to lose weight in the past. I suggest the Carlson's brand with lemon oil added. It is really quite painless. Gotta have good fats to burn the unwelcome fat!
Posted by: slyparrot, Sunday, November 27, 2005, 3:00pm; Reply: 57
Molasses, Molasses......

Are there any "super light flavored" molasses out there?  It is the only sweetener I am allowed to have and I can't stand the smell or taste of it.  Yuk.  I did find a pomegranate molasses that is good but the flavor does not work well in most recipes.  No sweeteners at all is driving me insane!  No, I'm not a sweet junkie, but a little on occasions is wanted.

signed, an O-nonnie wanting a little sugar!
Posted by: Victoria, Sunday, November 27, 2005, 9:10pm; Reply: 58
You can buy "light molasses".  It's higher in sugar than Blackstrap.  

There are two or three different types of Molasses, depending on what stage of the sugar refining process it comes from.  Blackstrap is the end of the refining process, and is basically all the minerals that are left over after the highest possible amount of sugar is refined out.  That is why Blackstrap has the lowest sugar content and highest mineral content of all the molasses varieties.
Posted by: Bloody_Mary (Guest), Monday, November 28, 2005, 6:47pm; Reply: 59
My little one is a type o and astmatic. My husband,  our other son and I are all in danger of developing diabetes genetically thru both our families.   As Blackstrap Molasses is also high in Iron and beneficial for type o's  how dangerous would it be to give to my children keeping in mind to ward off diabetes?

I'm  new to this board and am loving the valuable information from all of you posters. thanks! :B
Posted by: italybound, Monday, November 28, 2005, 8:11pm; Reply: 60
Bloody Mary, do you have your asthmatic on the blood type diet (BTD)?  If so, you should soon see improvement in his/her condition. It's kind of a funny story - my daughter has asthma and psoriasis. She has had asthma since she was 1-1/2 yrs old (hmmmmmmmm just about the time they start eating alot of table food and milk). She has been bucking this "diet" for a long time  -  she thinks she is fine. Never mind the asthma and psoriasis. Hmmmmmmm..............
 I firmly believe the old addage of diseases being hereditary is more than not, through learned eating habits. If mom and dad had diabetes and ate alot of things that caused diabetes, so probably did and do you. That being so, you too are probably eating things that will also give you diabetes eventually. Following the BTD will be your biggest help in all things.
When I started, I had a myriad of problems disappear.  I had lots of allergies and headaches, of which I thought were all environmental. Turns out they were food allergies. At least 95% of them. All of my athritis like pains disappeared also. A ton of digestive problems went by the wayside also.
There is a section on the site called "Testimonials".  Bet you'd find a lot of good info there. :-)
Posted by: Lola, Monday, November 28, 2005, 10:28pm; Reply: 61
Mary,
welcome!
if you'll go up to the top right side of the
page,to Member Center, then to Avatar
Settings on the lower left side of that page,
you can select your blood type click the save
button at the base and you won't
have to keep telling us what it is.
.

try get  hold of the diabetes book, for support and wise food choices.

following BTD will be your best preventive meassure! )
Posted by: 774 (Guest), Wednesday, December 14, 2005, 2:08pm; Reply: 62
Now where is that oatmeal raisin molasses cookie recipe????

Just got myself a bottle of Blackstrap myself and have been putting it in my oatmeal in the morning for the past two days. It tastss good, makes my oatmeal mixture a bit darker then I'm used to.  :D
Posted by: italybound, Wednesday, December 14, 2005, 4:03pm; Reply: 63
I want that cookie recipe too!! :-)

I love our new purple and black scrolls!!
Posted by: geminisue, Wednesday, December 14, 2005, 7:17pm; Reply: 64
I am on the MCF for diabetics and I am using Holiday Blackstrap Molassesnunsulphured.  It has
20% iron20 % calcium, 615 Mg postassiumwhich is 20%RDA per tablespoon.  The molasses heals the pancreas, so insulin can be reduced by 10 units a day until not on any.  The molasses is increased from 1 T. gradually to 2 T each glass+1/2 Squeezed lemon +1/10tsp. cayenne pepper. 6 -12 times a day.  No food.  This replaced the nutrients of the food needed in a day.  After I get off of the insulin completely than I change from the molasses to pure maple syrup 2T ,  I keep testing glucose along the way and see it staying in normal ranges.  Than I get off of MCF as directed.  I'm on my third day.  
Posted by: geminisue, Wednesday, December 14, 2005, 7:18pm; Reply: 65
This mixture is put into 8 oz. of spring water, sorry I forgot that.
Posted by: italybound, Wednesday, December 14, 2005, 7:35pm; Reply: 66
Wow!! Am I going to look into this!!
Also a good website for molasses nutrition info:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=118#safetyissues
Posted by: carmen, Thursday, December 15, 2005, 2:05am; Reply: 67
Hi geminisue, what is MCF please? I am not diabetic but mum is borderline...
thanks.
carmen of oz :)
Posted by: geminisue, Thursday, December 15, 2005, 2:21am; Reply: 68
Go to http://www.healthandlight.com.The Master Cleanse   and also to curezone.com
Posted by: geminisue, Thursday, December 15, 2005, 2:37am; Reply: 69
EeDan & Carmen Hope you can check into it as I typed in second modify if not check thecurezone.com and go the the Master Cleanse Fast  If you can't do these and get results I will try and explain again  step by step.
Posted by: Lola, Thursday, December 15, 2005, 2:57am; Reply: 70
check
Rose's Blackstrap Molasses cookies in recibase!)
Posted by: Victoria, Thursday, December 15, 2005, 5:20am; Reply: 71
Blackstrap Molasses is most excellent drizzled on lightly toasted Rice Cakes spread with almond/walnut butter.

:-)  (My version of a cookie)  :-)
Posted by: italybound, Thursday, December 15, 2005, 1:43pm; Reply: 72
Victoria, what an excellent idea!!
Posted by: Victoria, Thursday, December 15, 2005, 7:41pm; Reply: 73
Careful!  They are addictive!!!  :-)
Posted by: italybound, Thursday, December 15, 2005, 8:04pm; Reply: 74
Somebody has too much time on their hands! I see our scrolls have been changed to a shield, is it? Cute!!
Posted by: jsgrierson (Guest), Thursday, December 15, 2005, 8:29pm; Reply: 75
Quoted from slyparrot
Molasses, Molasses......

Are there any "super light flavored" molasses out there?  It is the only sweetener I am allowed to have and I can't stand the smell or taste of it.  Yuk.  I did find a pomegranate molasses that is good but the flavor does not work well in most recipes.  No sweeteners at all is driving me insane!  No, I'm not a sweet junkie, but a little on occasions is wanted.
signed, an O-nonnie wanting a little sugar!

Have you ever tried vegetable glycerine Slyparrot? It is a very sweet liquid, rather like runny honey in consistency, and can be used in cooking or fresh. It is absolutely harmless.
Jenny

Posted by: Victoria, Thursday, December 15, 2005, 8:40pm; Reply: 76
If you go over to the thread about Fisher Price Design, you will see that Dr. D. is just trying to find a way to please all his kids!

:-)
Posted by: italybound, Thursday, December 15, 2005, 10:03pm; Reply: 77
Hey, why did I get changed back to a scroll???????????  I wasn't complaining, I was just making an observation.  :'( :'( :'( :'( :'( :'( :'( :'(
Posted by: jsgrierson (Guest), Thursday, December 15, 2005, 10:18pm; Reply: 78
I hit the refresh button, and that changed me over. Taswolf has some instructions on the Little fishes segment.
Jenny
Posted by: italybound, Thursday, December 15, 2005, 10:43pm; Reply: 79
Jenny, thanks for that info. I have already been over there and gotten Tas'   'structions. It's my daughter's puter that was doing it, after I did the refresh thing, I had all shields. There must be something wacky w/ her puter tho, because it keeps changing them back and forth.  Oh well.......not to worry. All will be well when I'm back at home or work. :-)
Posted by: Carol the Dabbler, Sunday, December 18, 2005, 2:25am; Reply: 80
Back to molasses (sorry!) -- Have any of you tried to buy organic Barbados molasses lately?  Wholesome used to make it (I a little bit left in the bottle), but it's not on their web site now, and none of my usual stores have it, just the blackstrap.

I have nothing against blackstrap, mind you, but the Barbados works better in some recipes, and the blackstrap in others.  They're certainly not interchangeable!

Quoted from Victoria
Blackstrap Molasses is most excellent drizzled on lightly toasted Rice Cakes spread with almond/walnut butter.

:-)  (My version of a cookie)  :-)


Victoria, do you buy ready-made walnut butter?  I never knew there was such a thing till I read your post.  What's your favorite brand?  Or do you make your own?  (If, so, how?)  I love walnuts, but generally eat nut butter instead of nutmeats, so don't  eat walnuts as often as I'd like.
Posted by: Victoria, Sunday, December 18, 2005, 7:28pm; Reply: 81
Carol,
I buy organic raw almond butter, and mix it half and half with coarsly ground organic walnuts.  I've never tried making just walnut butter, although I've thought about it because of the essential fatty acid balance being better with the walnuts.  I just really like the taste of almond butter.
Posted by: Carol the Dabbler, Sunday, December 18, 2005, 9:06pm; Reply: 82
After I saw your post, I did a Google search on "walnut butter" -- and there are at least three brands of raw organic walnut butter with no other ingredients.  I don't think these brands are sold in stores (though perhaps they are in their local areas), but they are available over the Internet or mail order.

Almond butter does taste wonderful, doesn't it?  Since I had to give up cashew butter (it's an Avoid), I've been eating a lot of it, even though I probably should be eating tahini & PB more often, for variety in my diet.
Posted by: italybound, Sunday, December 18, 2005, 11:07pm; Reply: 83
Carol the Dabbler,
    what are the websites or links for the walnut butters please?  And yes it sad to have to give up the cashews. Cashews and pistachios were 2 of my favorite nuts. "-(

I make my walnut butter w/ my meat grinder. Then I add some walnut oil and some Himalayin salt. It is SO good!!  It is, however, nice to be able to have it ready made if you want. :-)
Posted by: san j, Monday, December 19, 2005, 12:00am; Reply: 84
So glad this thread is here, because I bought a bottle of Blackstrap M. months ago, and haven't done a thing with it.  There seem to be some experiments suggested by contributions to this thread.... I'll get back to ya.
Posted by: Victoria, Monday, December 19, 2005, 2:51am; Reply: 85
I may try making walnut butter with my blender attachment.  I have tried making my own almond butter, but don't like the way the texture comes out.  Walnuts are a different density, so I think I'll experiement.
Posted by: italybound, Monday, December 19, 2005, 3:05am; Reply: 86
Making it in the blender also works. It was just such a hassle getting it all out, that I opted to use the meat grinder attachment on my Kitchen Aid mixer. As walnuts are pretty expensive at the HFS, I didn't want to waste a drop. :-)
Posted by: Carol the Dabbler, Monday, December 19, 2005, 4:26am; Reply: 87
Italybound -- Just do a Google search on "walnut butter" (between quotes) -- I didn't save the links, because I figure I'll just do the search again when I'm ready to examine my options in more detail.
Posted by: italybound, Monday, December 19, 2005, 1:03pm; Reply: 88
thanks Carol, I've googled for walnut butters before, but never found anything "clean". Will give it a shot!! :-)
Posted by: Victoria, Monday, December 19, 2005, 8:55pm; Reply: 89
Oops, I meant to say Juicer Attachment instead of Blender Attachment.  I'm suffering from frozen brain from our excessive cold weather that we have been suffering through!

:-)
Posted by: italybound, Tuesday, December 20, 2005, 2:53am; Reply: 90
Hope it warms up for you Victoria. It was 12 here this morning and tomorrow it's supposed to be in the upper 30's and the rest of the week in the upper 30's or low 40's.  I've been "lucky" so far in not getting the crud, but w/ the weather bouncing up and down as it is...........we'll see.  Everyone around me has been sick at one point or another, it seems. Yea!!! for the BTD. Even tho I'm not 100% compliant, seems it is still helping. :-)  Now, just watch, I'll get it.
:'(





Posted by: Victoria, Tuesday, December 20, 2005, 4:41am; Reply: 91
If you do "get it", you'll kick it out faster than anyone else!!

:-)

I think our weather is finally turning back to normal.....nights in the 30's, days in the 40's, very workable in my opinion.  Brain will finally thaw.

:-)
Posted by: wendy_walker (Guest), Friday, January 13, 2006, 11:11pm; Reply: 92
Hi - does anyone know if black strap molasses is ok for a gluten free diet.  I think it probably is but can anyone confirm it please.  Also, there are a some things that are beneficial to blood type A that are not if you have a thyroid problem.  i.e. peanuts, brocolli, millet, anything soya.  Any advice whether I should still avoid these for the thyroid problem or do you think it will be ok if I am following the BTD to include these foods now.  I have celiacs disease so it would be good if I could eat millet.  Regards
Posted by: Victoria, Saturday, January 14, 2006, 12:36am; Reply: 93
Our resident specialist on Celiac is Melissa, and maybe she'll check in here with some words of advice for you.  Otherwise, you can read her blogs, or find a post by her and click on her name.  You can then access posts that she has made.  Also if you search through the main index, there are a lot of threads discussing celiac.  I'm not the best person to give directions, but I'm sure someone else will assist you.  
Posted by: Victoria, Saturday, January 14, 2006, 12:40am; Reply: 94
Also, Wendy, There is a very informative thread going on right now with a lot of folks dealing with thyroid imbalances.  It's called Fucus/Thyroid.
Why don't you try your questions about thyroid over there, in addition to here.  
Posted by: Lola, Saturday, January 14, 2006, 2:14am; Reply: 95
I believe  millet is fine for you...

oatmeal is tolerated by some......(due to the traces of wheat used in the process)
Millet is gluten-free.  Also, corn (maize),
rice, soy, potato, buckwheat, quinoa, lentils
and amaranth are all gluten-free.
...........................
check those against typebase though.
Posted by: Carol the Dabbler, Saturday, January 14, 2006, 7:13am; Reply: 96
Quoted from Brighid45

I think this is a very old cake recipe that got turned into one for cookies. I remember reading that cookies came about as 'tests' for cake back in the old days--a cook would put a little dollop of cake batter on a tray and bake it to see how it would come out. Mom's molasses cookies are very cakelike....


Mom tells me that they used to check the heat in their wood-stove oven by baking a cake-batter "cookie" -- then if that baked OK, they'd put in the whole cake.

Quoted from jsgrierson

I made a drink that I call Molassi today ... It's made with yoghurt plus a teaspoon of molasses and a spoonful of tinned apricots (or any other appropriate fruit), all whipped up in a blender.


Cute name!  It's from the Indian "smoothie" drink called Lassi, right?

Well, I checked with Wholesome Sweeteners (the Sucanat folks), and they no longer make Barbados molasses.  Plantation still does, but it's not organic (though they do make an organic blackstrap, as does WS).  Guess I'll just have to adapt my molasses recipes (not that there are all that many) for blackstrap -- unless anyone knows of a current source for organic Barbados molasses?
Posted by: jsgrierson (Guest), Saturday, January 14, 2006, 7:52pm; Reply: 97
Quoted from Carol_the_Dabbler



Cute name!  It's from the Indian "smoothie" drink called Lassi, right?



Well spotted Carol,

Jenny

Posted by: acameron (Guest), Wednesday, January 18, 2006, 1:29am; Reply: 98
I am a new member and love reading all the information on these ..........whatever they are called.

Recipe I would love to have it.  All the information on Blackstrap was very interesting, I will have to get some soon.
Posted by: Lola, Wednesday, January 18, 2006, 1:33am; Reply: 99
recibase is a good place to start! )
Posted by: RedLilac, Wednesday, January 18, 2006, 1:55am; Reply: 100
OK I think I’ve gone from cigarette addition to BTD Forum addiction.  I found a Whole Foods through a link I found on this website.  Besides spending 3 hours and $300, I bought Unsulphured Blackstrap Molasses among other things I’ve heard about on this forum.   I’ve never tasted it in my life, I’m not a sweet eater and I don’t bake goodies.  Now what do I do with it?  It’s a beneficial for me.  Can I just take a tablespoon of it like medicine?  I also bought some Laver Nori seaweed to munch on and I feel super energized after munching on it.  I went though a bag of rice cakes in two days.  Someone at work today told me to buy a puppy teething chewy. I figure as long as I’m chewing on healthy BTD foods it’s better than smoking.  DAY 17 !!! (dance)
Posted by: 774 (Guest), Wednesday, January 18, 2006, 2:01am; Reply: 101
I pour a little in my oatmeal every morning.
Posted by: Lola, Wednesday, January 18, 2006, 3:34am; Reply: 102
good for you Arlene!!
try munching more on beneficial veggies strips instead of high glycemic rice cakes!
that will be better on your weight.
Posted by: Victoria, Wednesday, January 18, 2006, 4:23am; Reply: 103
Hi Arlene!  Another B nonnie is always welcome!  :-)

I just made myself a couple of lightly toasted rice cakes, spread with almond butter and lightly drizzled with blackstrap molasses.  Then I sat down at the computer and opened this thread, and read your post.  Well, is that a coincidence, or what!!  ??

This is a pretty tasty treat, and my current favorite way to eat Blackstrap molasses.  Also, if you drink milk, (which I don't digest so well, but some B's can do it) try hot milk with a tsp. or more of blackstrap stirred in.

We really like Nori around my house.  My daughter lays out a sheet of the Sushi Nori (lightly toasted) and spreads a line of cooked rice down one end of it, tops that with cooked salmon and a few slices of Eden brine-cured ginger slices, and rolls it up.  Instant Sushi!  

Hey hang in there with the anti-cig. campaign.  That's not your friend, and you're over the worst part.  Drink a lot, lot of pure water.  Drink green tea.  Genmaicha is my favorite, made with "not quite boiling" water, and steeped a couple of minutes.  Or make with hotter water, and steep only 45 seconds.  It's helpful with nearly everything that ails us.

I look forward to seeing you around the Forum.
Posted by: Carol the Dabbler, Wednesday, January 18, 2006, 6:35pm; Reply: 104
Quoted from Arlene

OK I think I?ve gone from cigarette addition to BTD Forum addiction.



There's no known cure....
Posted by: Draginvry, Sunday, January 22, 2006, 10:47pm; Reply: 105
I love Blackstrap Molasses.  It mixes with, well..anything.

Just don't eat it by itself.  It will get lonely.
Posted by: Carol the Dabbler, Monday, January 23, 2006, 12:07am; Reply: 106
VG -- I love your disclaimer/signature!

About not eating blackstrap (hmmm, better not abbreviate that...) by itself.  I don't do that, but I do often have it mixed with just a little something else, like a hot drink or a serving of yogurt.  Sometimes it seems like eating the stuff on a daily basis is irritating my digestive tract.  Since blackstrap is naturally high in iron, I'm wondering whether this might be similar to the effect that some people get from taking iron pills (though the molasses has nowhere near that level of iron in it).

Has anyone else noticed anything of the sort?  I really like having the molasses now and then.  Is there an antidote?
Posted by: Draginvry, Monday, January 23, 2006, 3:17am; Reply: 107
Quoted Text
Is there an antidote?


I wouldn't know.  I don't eat it all THAT often.

But I am prone to eating too many sardines.  Sometimes in conjuction with blackstrap molasses.
Posted by: Carol the Dabbler, Monday, February 6, 2006, 3:11am; Reply: 108
I got to wondering last night about that word "blackstrap."  The "black" part is pretty obvious -- the stuff is awfully dark.  But "strap"?  Maybe because it's so thick that when you pour it, the stream looks like a strap?  Pretty farfetched!

My dictionary gives no indication of the word's origin except to say that it's an Americanism.

Then I remembered seeing an ad for Dutch cookies called "stroopwafels."  The ad translated the word as "syrup waffle."  Anyhow, the "stroop" part is Dutch for "syrup."

So I'm thinking that "blackstrap" may be an English-Dutch hybrid from New York (formerly New Amsterdam). The Dutch speakers called the stuff "stroop," and their English-speaking neighbors turned it into the closest English word they could think of, namely "strap," and added the adjective "black."  So "blackstrap" would basically mean "black syrup" -- and "blackstrap molasses" would be redundant.
Posted by: RedLilac, Monday, February 6, 2006, 3:28am; Reply: 109
Oh Carol, I found someone just as bad as me about searching until I get an answer about something only someone like me would ponder.  :K)

Arlene

(think)
Posted by: Carol the Dabbler, Monday, February 6, 2006, 3:36am; Reply: 110
And you're not even an A?

::)  ??)  ;)
Posted by: Laura P, Monday, February 6, 2006, 3:40am; Reply: 111
Have you all noticed actual health benefits from the BSM or just use it for a sweetner
Posted by: Victoria, Monday, February 6, 2006, 3:56am; Reply: 112
It's subtle and totally subjective.  I don't eat any other sweetener.  Honey, maple syrup, glycerine, agave, none of them feel good to my body.  But BSM feels like food.  I only eat about 1/2 tsp a day, drizzled on my couple of rice cakes/almond-walnut butter.  I know that it is rich in iron and calcium, but beyond that, I think it is high in other minerals, since it is the bottom of the barrel, after all possible sugar has been removed.
Posted by: Lola, Monday, February 6, 2006, 4:08am; Reply: 113
Carol, I think you have a point there!(clap)
Posted by: Carol the Dabbler, Monday, February 6, 2006, 4:09am; Reply: 114
Thank you, Madam Language Expert!
Posted by: susiehoww (Guest), Tuesday, February 7, 2006, 11:52pm; Reply: 115
more then anything else i am seeing if i can respond, as i just join... molassess, well yeah its great on iron and potasium too...

i thinks its cool for type O too...

susie
Posted by: Lola, Wednesday, February 8, 2006, 2:21am; Reply: 116
susie,
welcome!)
If you go to the top of the page and click on member centre (on the top right hand side of this page) and get yourself a nice avatar (located on the left) then we can all see what blood type you are and you won't have to type it each time you post.
-if you want to add information below your avatar setting, such as Rh +/-, by going to the Profile Information section in the Member Center and typing in the Personal Message box.  You can also create a Signature of any other information you want to share that will go at the bottom of every message you post.
.

Carol!
:K)......
Posted by: Carol the Dabbler, Wednesday, February 8, 2006, 2:46pm; Reply: 117
A slight variation on the possible history of the term:

If I ask Babel Fish (http://babelfish.altavista.com/babelfish/tr to translate "black syrup" into Dutch, it comes back with "zwarte stroop."  A Google search turned up 44 references to "zwarte stroop" (all in Dutch, of course), but when I ask Babel Fish to translate one of these pages into English, it renders "zwarte stroop" as "black stroop"!

Admittedly, any automated translator is likely to do a somewhat awkward job.  (One of the sentences in the first recipe came back as "Mix the ebullient mass by 2½ kilo rye flower to a tough paste," for example.)  But it's interesting that "zwarte" was translated but "stroop" was not.

I'm now thinking that the word "blackstrap" might have originated (back in old New York / New Amsterdam) when a bilingual person from a Dutch family made the same half-translation in a conversation with a strictly English-speaking neighbor.  (Perhaps they were unfamiliar with the word "syrup," or perhaps they were simply so used to calling the stuff "stroop" that it never occurred to them that it was a Dutch word.)  The neighbor, hearing in English, assumed that the phrase was "black strap," and knowing no other word for the dark molasses, began calling it that.

And, of course, the redundant "molasses" was added by the English-speaking person, since they didn't realize that "blackstrap" by itself means "black syrup."
Posted by: 547 (Guest), Wednesday, February 8, 2006, 5:37pm; Reply: 118
Hey gals, nice sweet thread   ;D ;D

Carol asked me if I could help unraveling the stroop ;)
Indeed black means zwart and strap is stroop in Dutch.
Molasses is completely abundant in this name..

Stroopwafels are thin wheat waffles with light brown strap between them.
sooo sweet that my enamel is jumping off my teeth when eating it >:(

Remember we Dutchies 'invaded' your continent to settle down. New Amsterdam, Brooklyn/Breukelen and many more dutch names in your cities, and brought of course those typical dutch treats with them...

Since on the diet I have lost my sweet tooth for the bigger part. Only in the morning I eat some veggly (half a tablespoon) in my special type A buckwheat-amaranth-oats porridge with dried apricots and some wheatfree muesli...
No sugar for me, nor really fatty foods. Both give me acidreflux during hours after eating it..

Was that okay Carol?????? ;D

Sorry not to have seen this thread sooner, was a bit preoccupied with my Travelagency ;)

Cocky 8)
Posted by: Carol the Dabbler, Wednesday, February 8, 2006, 7:08pm; Reply: 119
Thanks for the expert commentary, Cocky!

Just one thing I'm still not sure about -- is "zwarte stroop" the same thing as blackstrap molasses?
Print page generated: Friday, August 29, 2014, 8:22am