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BTD Forums  /  Eat Right 4 Your Type  /  Blackstrap molasses versus Fancy molasses
Posted by: Lisalea, Tuesday, November 7, 2006, 3:28pm
Blackstrap molasses is beneficial for me ... however; I was wondering if the fancy molasses is ok to alternate with once in a while since it's sweeter and I to prefer the taste ;) ?
Thanks ;D
Posted by: mhameline, Tuesday, November 7, 2006, 3:48pm; Reply: 1
Does the fancy molasses have corn syrup in it?  That would be my first thought about it - could that be what makes it sweeter - if so I would avoid the fancy kind.  
Posted by: Vicki, Tuesday, November 7, 2006, 3:54pm; Reply: 2
Mild molasses is taken earlier in boiling.  I do fine with molasses even if it isn't blackstrap.  I use molasses instead of other sugars.  Plantation barbados molasses is my favorite sugar substitute.  I do like to cut it with some vegetable glycerine when baking and such.  Blackstrap molasses is bitter and gets much more bitter in baking.  Blackstrap molasses is considered animal feed.  
Posted by: Victoria, Tuesday, November 7, 2006, 6:49pm; Reply: 3
Quoted from Vicki
Blackstrap molasses is considered animal feed.  


;D  ;D

Lucky animals!  They get all the nutrients!  lol

But, yes, it has that bitter aftertaste that just isn't the same in making desserts!  
(Pretty dang good drizzled on my toasted rice cake and nut butter, though!)
Posted by: Joy, Tuesday, November 7, 2006, 6:55pm; Reply: 4
Lucky animals is right.  

They get the benefits and they don't have to pay for the privilege!



Joy
Posted by: apositive, Tuesday, November 7, 2006, 7:09pm; Reply: 5
Not sure what "fancy" molasses is.  It may be the same as just "molasses" in the U.S.  In which case, it is neutral for you.
Posted by: Lisalea, Tuesday, November 7, 2006, 11:14pm; Reply: 6
Quoted from apositive
Not sure what "fancy" molasses is.  It may be the same as just "molasses" in the U.S.  In which case, it is neutral for you.


http://www.grandmamolasses.com/index.php


;D
Posted by: ABJoe, Wednesday, November 8, 2006, 3:53am; Reply: 7
Grandma's molasses is usually the first boiling and may not have any of the sugar removed.  This is why it fill your sweettooth better than blackstrap...  I found that this molassses is still too much sugar for me...  I haven't done the secretor test yet, but would bet that I'm a nonnie because I always inflame after eating just a bit of sweetener...
Posted by: Vicki, Wednesday, November 8, 2006, 5:58am; Reply: 8
Mercury binds to yeast and so I think I do okay with more sugars simply because I have a lot of dental mercury exposure at this time.  But in cooking, molasses does get more bitter.
Posted by: Schluggell, Wednesday, November 8, 2006, 8:42am; Reply: 9
The processing of the molasses is to concentrate/crystallize the sugar and separate the sugar from the healthy bit of the cane juice.
Dark and Blackstrap Molasses has more minerals.
The lighter stuff has less mineral and can have corn or other syrup added.

"Golden Syrup" is not really a molasses at all - as its the sucrose thats been converted to Glucose and Fructose, thus 'twice as sweet'.

In US, 'Molasses' can also be 'Sorghum Syrup'.
Posted by: Vicki, Wednesday, November 8, 2006, 1:44pm; Reply: 10
http://www.diamondorganics.com/text_molasses

Sorghum is different and has different values in typebase:

http://www.ces.uga.edu/Agriculture/agecon/pubs/sweetsorg.htm

Posted by: Lisalea, Wednesday, November 8, 2006, 1:50pm; Reply: 11
Hi all and thanks for all the info ... but on my carton of Molasses it does say:

100% PURE
The original
GRANDMA
Molasses
Fancy
100% Natural
No preservations
Ingredient: Fancy molasses (from 100% Pure sugarcane juice) No preservatives.


I take it that this DOES mean that there's NO CORN or anything else in it ... 'cause  if it's "not" written in the ingredient section why would it be IN the product ... right ?? At least I hope so ...  ??)

JEEZ can't we even trust that they write the truth anymore ????
What has this world come to ?? !!
Are we gonna be forced to eat things NOT even fully knowing what's in them and if it's even truthful ??
:'(  :(
Posted by: Lisalea, Wednesday, November 8, 2006, 1:57pm; Reply: 12
Quoted from Vicki
Mercury binds to yeast and so I think I do okay with more sugars simply because I have a lot of dental mercury exposure at this time.  But in cooking, molasses does get more bitter.



Mercury binds to yeast and so I think I do okay with more sugars simply because I have a lot of dental mercury exposure at this time.  But in cooking, molasses does get more bitter.



Can u get into further details please ?? I'm NOT sure I understand this ??
Thanks so much in advance Victoria  ;D
Posted by: Lola, Wednesday, November 8, 2006, 3:23pm; Reply: 13
Lisalea,
apropos mercury and amalgams:
are you familiar with the simple 'chelation pesto'? (cilantro)
you might want to try it due to your dental mercury exposure.......
Posted by: Lisalea, Wednesday, November 8, 2006, 4:13pm; Reply: 14
Quoted from lola
Lisalea,
apropos mercury and amalgams:
are you familiar with the simple 'chelation pesto'? (cilantro)
you might want to try it due to your dental mercury exposure.......



Nope I'm NOT unfortunately ... Please enlighten me Lola  ;)

I've had all my fillings changed to white actually a couple years ago ...
I had quite a few of them in my mouth for over 20 years ...   :'(

however; I do have a bridge in my mouth for a missing tooth
(upper right side) and it's silver in color...not sure of the material
that the dentist used though ??)
furthermore;
I  also wear a partial in combination with metal frame for a couple of teeth way in the back of my mouth that I lost due to a poisoning many years ago by a very incompetent dentist (long story ...)
http://www.talladium.com/flexident.htm
Sometimes I think that this is part of the problem concerning my digestive distress ...

I also have to say that my present dentist doesn't beleive in all this dental mercury exposures etc ...  :-/
Oh Lord ...  ::)[b][/b]
Posted by: Lola, Wednesday, November 8, 2006, 4:24pm; Reply: 15
Quoted Text
Cilantro Chelation Pesto

4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (coriander, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Sea salt to taste

Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.

Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser.

Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.


to that you can add chlorella and other chelating agents.......bon appetit!
Posted by: Don, Wednesday, November 8, 2006, 4:43pm; Reply: 16
Quoted from LISALEA
I also have to say that my present dentist doesn't beleive in all this dental mercury exposures etc ...  :-/

I strongly suggest you get another dentist.

Posted by: Lisalea, Wednesday, November 8, 2006, 4:54pm; Reply: 17
Quoted from lola


to that you can add chlorella and other chelating agents.......bon appetit!



Hi again ;)

The problem is that sunflower seeds and pumpkin seeds  r avoids for me  :'(

Would it work if i just mix the rest of  ingredients ??
I have a feeling that it wouldn't be as efficient :-/

Thanks ;D
Posted by: Lola, Wednesday, November 8, 2006, 5:11pm; Reply: 18
add nuts which are compliant for you.....walnuts perhaps? or other favorites of yours......
this is all about substituting......end results are usually very tasty, too! )
Posted by: Victoria, Wednesday, November 8, 2006, 6:12pm; Reply: 19
LisaLea,
Play with different recipes and always adjust for blood type compliancy:

Walnuts
Cilantro
Basil
Extra Virgin Olive Oil
Sea Salt
Chlorella (lightly)

Simple and delicious!
Posted by: Lisalea, Wednesday, November 8, 2006, 7:14pm; Reply: 20
Quoted from Victoria
LisaLea,
Play with different recipes and always adjust for blood type compliancy:

Walnuts
Cilantro
Basil
Extra Virgin Olive Oil
Sea Salt
Chlorella (lightly)

Simple and delicious!




Oh that's something I can manage VERY easily ;)
Can the Cilantro and Basil be the (spice) dried version ??

Chlorella ??? ... I don't beleive that I've ever seen this at the supermarket ... except for maybe in a vitamin stores as a supplement ...   ??)

I'm just wondering though if this version will still make a powerful tissue/mercury/amalgam cleanser due to my dental mercury exposure  ??

Thank-u
:)
Posted by: Lisalea, Wednesday, November 8, 2006, 7:21pm; Reply: 21
Quoted from lola
add nuts which are compliant for you.....walnuts perhaps? or other favorites of yours......
this is all about substituting......end results are usually very tasty, too! )




Oh yes I love pestos VERY tasty indeed :D :) ;) ;D
Thanks !!
Posted by: Victoria, Wednesday, November 8, 2006, 7:44pm; Reply: 22
LisaLea,
The chelating substances in that recipe are the cilantro and chlorella.

Cilantro is tasty and chlorella is not.  I use chlorella in my morning smoothie at a ratio of about 1/2 tsp to 3 cups smoothie.  Very strong and very effective in binding heavy metals for safe elimination.
You will have to get chlorella at a natural food store or order online.  Many people just buy the pill form since it's not a particularly tasty food.  It needs to be in a cracked cell form.

Yaeyama is the brand I use, for price and bioavailability.
Posted by: Lola, Thursday, November 9, 2006, 12:52am; Reply: 23
I usualy add all sorts of greens into my pesto-relish type combo.....
parsley, basil, mint, cilantro, epazote......it s a real mess, but I love it!! lol
Posted by: Victoria, Thursday, November 9, 2006, 1:45am; Reply: 24
LisaLea,
I think you should use fresh herbs for pesto instead of dried.
Posted by: Lola, Thursday, November 9, 2006, 1:55am; Reply: 25
oh yes absolutely!
I never use dried herbs for pesto! )
Posted by: Alia Vo, Thursday, November 9, 2006, 2:13am; Reply: 26
As well, shredded or granules of seaweed can be added to pesto for extra nutrients, minerals, calcium, texture.

Alia
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