Friday, November 27, 2020

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Molasses is another sugar option
that doesn’t get a lot of press.  It’s a
bit more expensive, sticky, and less commonly used.  However, there are good reasons to consider
adding some to your food storage program. 

For one, it is simple to add molasses
to granulated sugar to make brown sugar. 

To make light brown sugar,
add two tablespoons of molasses per cup of granulated sugar.

To make dark brown sugar,
add four tablespoons of molasses per cup of granulated sugar.

Beyond this most basic of uses, there
are a few things to understand about molasses. 
First off, molasses can be made from sugar cane or sugar beets. 

Sulfured molasses is
obtained from young sugarcane and treated with sulfur dioxide to preserve it.

Unsulfured molasses is
extracted from ripe sugarcane and is not preserved with sulfur.

In addition, there are three main types of molasses:

Light molasses has a
sweet, mild taste.

Dark molasses has a rich,
full-bodied flavor.

Blackstrap molasses is
obtained from the processing of raw cane sugar. 
It tends to be bitter and is usually not eaten alone.  It has the highest concentration of
antioxidants compared to other sweeteners. 
And it is actually better source of iron than red meat for treating
individuals with anemia.

Culinarily (apparently that’s not
a word), molasses is most often used in making gingerbread and baked
beans.  I use it in Molasses Oat Bread,
and my husband likes it on toast. 

Molasses Oat Bread

2 2/3 cups boiling water

1 1/3 cups rolled oats

2/3 cup molasses

2 tablespoons oil

3 tablespoons sugar

2 teaspoons salt

1 1/2 tablespoons yeast

6-7 cups flour

In a large mixing bowl, combine
the first six ingredients.  Cool to
110-115°F.  Add yeast; mix well.  Add enough flour to form a soft dough.  Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. 
Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until
doubled, about 1 1/2 hours.

Punch dough down and divide half;
shape into loaves.  Place in greased loaf
pans.  Cover and let rise until doubled,
about 1 hour.  Bake at 350°F for 45-50
minutes or until golden brown.  Remove
from pans to wire racks to cool.


Like many articles describing the
latest wonder food that will cure everything from colds and zits to cancer,
many health benefits are attributed to molasses as well.  If you are looking for a good, natural source
for calcium, magnesium, potassium, iron, folate (important for women planning
to become pregnant to prevent birth defects), vitamins B5 and B6, blackstrap
molasses is the way to go. 
Unfortunately, you need at least a tablespoon per day.  That’s a lot of blackstrap molasses, both to
eat on a daily basis and to store for the long term.

In addition to being a natural
source for vitamins and minerals, molasses has a medicinal use as well, in
managing constipation.  Research has
demonstrated that a 50/50 mix of milk and blackstrap molasses administered as
an enema is more effective than its conventional pharmaceutical counterpart of
sodium phosphate.  (And it is perfectly
acceptable to use powdered milk for this.) 
More on this will be covered in a post on constipation.

How much should you store?  Probably 16-32 ounces per person per
year.  If constipation is a concern,
especially in children, you may wish to store double to triple that amount.


Links to related posts:

Basic Food Storage–Sugars



if you go to buy molasses in bulk – IE: a 5 gallon bucket – make sure it’s food grade and NOT animal feed supplement – YUKE !!!! – there’s no sanitary involved and the contents could include just about anything imaginable ….

I had forgotten about animal feed molasses. Yes, I would hope people would do a little research before buying animal feeds to use as food for people.

I never know which to buy. Sulfered or unsulfered. And which is better if at all

Hi Genevieve, I should have covered that better. I had the thought originally, but lost it before I could do anything about it. Anyway, sulfur was originally used in processing green, unripe sugar cane into molasses. It added a bit of a bitter flavor to the molasses, which was undesirable, but also helped preserve it. It also lightened the color a bit. Nowadays, most molasses is unsulfured. One isn’t necessarily healthier than the other.

I hit reply too soon.

While there isn’t a difference nutrient-wise in the sulfured/unsulfured molasses, some people have allergic reactions to sulfur. For that reason, storing unsulfured molasses may be a better way to go.

Thank you!

I had severe anemia due to blood loss after my last birth, and I can’t recommend blackstrap molasses enough!

Friday, November 27, 2020

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