September 2003

My2cents on Health
Albert Einstein said, "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it." The same can be said of your health. You need to take charge and do something about ‘your own’ health.

We are living in a world and society that is demanding that we as adults take more responsibility for our health. I can remember the days when going to a doctor meant a quick visit to get a prescription for whatever ailed you. This was the extent of personal health care. We rarely asked ‘why’ and we were usually quite content to ‘give up’ our right to choice because it was the doctor’s responsibility to fix us! Today we should be working towards a ‘shared’ responsibility with our doctors and the primary focus being preventive medicine and actions on our part. This month I want to start a series on superfoods!

One of the most important concepts to understand about nutrition is that food is the best way to give your body the vitamins and minerals it needs. Our food is our natural medicine. However, the problem with today’s food is that most of it is altered and subjected to many different chemicals and preserving methods. But there are still some natural food sources out there that are readily available such as ‘unrefined’ natural salt: oats, brewers yeast, wheat germ, apple cider vinegar and my favorite blackstrap molasses that are considered to be nutritionally sound.

These superfoods contain minerals and vitamins that are sometimes the most difficult to assimilate in the body especially when they’re taken in pill form. Vitamin supplements work and are great alternatives for the most part but scientists can only speculate at how much each body can absorb. There are many different factors that can enhance or block the bodies’ ability to recognize and assimilate vitamins and minerals. However, when the vitamins are in this natural structure (i.e. food) your bodies’ chemistry recognizes the nutrients more easily and can organize and distribute them with the least amount of effort. This is especially important with nutrients such as calcium, iron and the B vitamins!

One of my favorite superfoods is ‘Blackstrap Molasses’. It’s been suggested that it contains more calcium than many dairy products. This is especially important for many First Nations people, as many of us are ‘lactose intolerant’ yet; we still have to get our daily calcium intake. *Calcium is not only necessary for strong bones and teeth but it assists in preventing cancer. Much of the bodies maintenance work for a healthy heartbeat, the lowering of blood pressure, the transmission of nerve impulses, the breaking down of fats and most importantly the maintenance of a healthy heartbeat are just a few of the things calcium does for your body. The copper in molasses chelates with iron so the body receives maximum absorption.   These are just a few of the nutrients in blackstrap molasses but the benefits are enormous.  It is said that your hair and skin will love it especially because of all the anti-stress B vitamins in blackstrap molasses.  Researchers also believe copper is one of the most effective elements in reversing gray hair in humans and molasses has copper with it’s mate iron.  Women who are anemic will greatly benefit. If you’ve been working too hard and need a great pick-me-up, molasses will do the trick. It’s so affordable and there is hardly any preparation to take it.

My mother remembers when she was a child that blackstrap molasses was added to the lard of venison and bannock was dipped into this dish. My Kokum would have this sitting on the table for company with a cup of tea and of course this was considered a treat. Today it might be easier to simply take a spoonful of organic unrefined molasses and stir it into warm water and drink it like a tea. You can add squeezed lemon juice to it also but after every cup make sure to brush your teeth. As for the bannock, I’m still working on that!

Five Tablespoons of Blackstrap Molasses can contain:
Calcium 258mg, Phosphorus 30mg, Iron 7.97mg, Copper 1.93 mg, Potassium 1500 mg, B Vitamins: Inositol 150mg, Thiamin 245 mg, Riboflavin 240 mg, Niacin 4mg, Pyridoxine 270 mg, Pantothenic acid 260 mg, Biotin 16 mg
*Symptoms of Calcium Deficiency: Aching joints, brittle nails, eczema, elevated blood cholesterol, heart palpitations, hypertension (high blood pressure), insomnia, muscle cramps, nervousness, numbness in the arms and/or legs, a pasty complexion, rheumatoid arthritis, rickets, tooth decay, cognitive impairment, convulsions, depression, delusions, hyperactivity.
Information source: Prescription for Nutritional Healing, Third Edition, Phyllis A. Balch, CNC, James F. Balch, M.D., Penguin Putnam Inc.

Disclaimer: The information on this website is presented for educational purposes only. It is not intended as a substitute for the diagnosis, treatment and advice of a qualified licensed professional. As stated this is my 2 cents.

Blackstrap Molasses Oatmeal Cookies (Fat-free)
1 1/2 cups rolled oats
1-cup all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
3/4 cup unsweetened natural applesauce
1/4 cup blackstrap molasses
1/4 cup unpasteurized honey
1 large beaten egg white
1 teaspoon of vanilla extract
3/4 teaspoon cinnamon (optional)
1 cup of seedless unsulphured raisins or carob chips

Pre-heat oven to 350 degrees. Put the oats, flour, baking soda, baking powder and salt into a bowl and mix really well. In another large mixing bowl combine the applesauce, the blackstrap molasses and the honey. Mix well and stir in the beaten egg white and then add the vanilla extract. Add the cinnamon and the rolled oat mixture. Stir well folding in the raisins or carob chips. With a 1/4-cup measure scoop level measures of dough onto a non-stick cookie sheet leaving two inches of space between each. For a drier, larger cookie flatten with a fork. Bake for about 15 minutes or until the edges turn golden brown. Remove the cookie sheet from the oven and cool for about 5 minutes.
Yields 14, 3 1/2 inch cookies.
Fat per cookie: 0.55gr

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