Better Black than White
By Corinna Mainberger MA R.Nut.Cert.R.I.P.H.H.ND
http://healingbodyandmind.wordpress.com
Mmmhhhh…the scent of cinnamon and cloves drifting upwards from the kitchen to your bedroom…there is that definite hint of Christmas in the air.
Associated with these warming spices during the festive winter season is Molasses, traditionally used as a natural sweetener in baking or cooking, especially Grandma’s recipes, ginger bread and Christmas cakes.
Black, thick and a very ‘slow mover’, Molasses is a semi-sweet sticky syrup; a by-product of the sugar extraction process, very dense in minerals (iron, magnesium, calcium, potassium), trace elements and vitamins. Ideal for an extra supply of goodness during pregnancy and breast feeding, for growing children and as a mineral replenishing sports drink. Molasses can be diluted in hot water with some freshly squeezed lemon juice added, to aid the absorption of iron.
It contains only 65% sucrose, whereas refined sugar consists of 99% sucrose. (Black treacle is similar but is slightly more refined than its relative, the more crude Molasses.)
Feel reassured Molasses actually adds something to your ‘nutritional bank account’, whereas regular consumption of refined sugar means raiding your bank account and could finally lead to a ‘nutritional overdraft’!
But do still keep in mind that, even though Molasses contains only natural sugar, it is still a form of sugar and needs to be eaten in moderation.
Healthy eating isn’t simply a matter of just black or white!
For consultations as well as telephone consultations call Corinna on: 01892 510950