July 16, 2013 at 7:02 pm #9184
@mali How cool that you live on a farm and in South-Africa! (That explains why I find your lastname sounding Dutch;))
You don’t have to get a fever or rash from being bitten by a tick. I don’t want to sound like one of the many alarming Lymies,but it could be where you’re chronic fatigue migth originate from.
Anyway,that fudge recipe seems awesome :)
Do you find you consume less fat with more sugar?and weigth/fatgain? Do you also eat starch?
I think you migth enjoy the molasses,since it has more of a salty taste instead of sweet.
Makes me wonder if you can use some watered down molasses(with additional salt) as a kind of substitute in recipes for soysauce?
@j-lo Yeah,I too am wondering how you eat/prepare beef/meat with molasses?
July 17, 2013 at 5:40 am #9225
- This reply was modified 10 years, 7 months ago by Dutchie.
@Dutchie – Yes, my husband is half Afrikaans, hence the surname! I do like blackstrap molasses, and have used it in cooking for a while (particularly in tomato-based sauces). Yes, I find I am eating less of everything else (starch, fat, protein) since upping the sugar, mainly because I don’t have much room for anything else! 400g sugar alone is more calories than I’m used to, so by the time I’ve eaten as much sugar as possible, I’m not all that hungry! I still have been eating starch, fat and protein at lunch and dinner, just less than usual. Hard to tell if I’ve gained weight or not – my clothes still fit, so if I have it’s minimal. I don’t own a scale, so no idea if I’ve actually gained some pounds.
Yesterday I managed about 300g! Hopefully I’ll be at 400g by the end of the week.July 17, 2013 at 5:44 am #9226
@Dutchie – Oh, and in terms of the Lyme thing, I was diagnosed with Chronic Fatigue Syndrome at the age of 11, at which point I doubt I’d ever even seen a tick before, as I lived a typical sheltered, British existence! Didn’t spend much time outdoors! Only moved to South Africa a few years ago.July 17, 2013 at 6:36 am #9227
@mali wow,you’re progressing really quickly for someone who doesnt have a sweet tooth:)
I wanr to incorporate the molasses more into my eating,but kinda lack ideas. Tried Matts halfasses,but to me it doesnt taste caramelly at all. I prefer raw cane sugar in milk,which i guess is a ligther sweeter version of molasses.
I also find it odd that matts molasses in the vid and vids from others to look way more fluid than mine. Mine is this really thick sticky consistency.
However while swiftly browsing on youtube,i found a video of the cheatingchef with a recipe for a stirfry called blackstrap molasses shrimp. It looked quite good and also lots of sugars.:)
Do you grow/breed products at the farm to sell or for self? I so envy you regarding that,after growing up in the city/being a citygirl,i now find i really want to learn/work&live at a farm or somewhere morerural and become more selfsufficient. But theres no opportunity for me to do so.July 17, 2013 at 12:02 pm #9246cookinParticipant
So I would like to know how you ladies are feeling with all the added sugar. I have to admit, I’m still skeptical about this. As a Nutritional Therapist, there is just so much research about the negative aspects of sugar. I also have adrenal fatigue, and I’ve been adding sugar at a somewhat conservative rate….it’s not easy.July 17, 2013 at 1:11 pm #9252
@cookin – I have to admit, I no longer give much credence to “research” and “studies”, if the practical application doesn’t yield positive results. I’ve been completely sugar free before, and I felt terrible. Obviously, correlation doesn’t equal causation, and maybe there was another reason why I felt terrible. But I’m about results, not theories, and if the high sugar diet actually works (i.e. gives me more energy and improves or alleviates my symptoms), then I don’t care what all the research has to say. If it doesn’t work, I’ll keep rethinking my approach until I find something that does. There’s research into the negative effects of LOTS of things, and many studies contradict each other. If we let research dictate what’s good for us and what’s not, we’ll become completely confused and paralysed. I would encourage you to experiment until you find what yields the best results for you personally, not for a group of strangers who took part in a study once. To answer your question, I do have a bit more energy, and my daily rhythms seem to be working their way back into a more normal pattern. My fatigue issues are quite severe, so I imagine it could take a little while before I see major results. That said, I have already noticed some improvements, so I’m hopeful.
@Dutchie – We don’t own the farm, we just live in a small cottage on the property. But the farmers grow naartjies (mandarins), cape gooseberries, rose geranium, horseradish and persimmons (sharon fruit). We do have our own little veggie patch in the garden though! And we’re thinking about getting some chickens!July 17, 2013 at 6:15 pm #9290
@Mali That sounds like such a cool place to live:)
Btw correction,it’s not the cheatingchef but the cheating gourmet;)
Anyway here’s the link to the video-recipe:July 17, 2013 at 6:20 pm #9291j-loParticipant
Regarding beef and molasses: molasses is an integral part of traditional southern American bbq sauce. One of the classic (and delicious) recipes is bbq ribs. I like to roast (covered with added liquid) or boil the ribs until tender first. Then slather with sauce and grill. Sauce can be as simple as tomatoes, molasses, and salt. You can get fancier, but the simple sauce is just as good.
Beef stew with molasses is another recipe. There are plenty of variations, but usually all with Pacific, Polynesian, or Caribbean flare. Some popular variations include molasses, raisins, ginger, and sweet potatoes along with beef, tomatoes, and carrots.
Also, pulled beef sandwiches with molasses and tomato bbq sauce are great – and you could substitute ground beef for the pulled beef if you prefer. Put that on a bun or a few slices of sourdough with some cheese, toast in a pan with some butter and salt.July 18, 2013 at 3:46 pm #9441July 19, 2013 at 8:36 pm #9568
@Mali That’s weird.Whenever I copy&paste the link provided,there indeed turns out to be a workout video instead. :s
Anyway,if you look on Youtube for The Cheating Gourmet:Blackstrap Molasses Shrimp…..you should be able to watch it.
@j-lo Thanx,I think I’m gonna try making a BBQ-like sauce sometime.Have to find a recipe for it though. Is the ratio of tomatopaste vs. the blackstrap 1:1?
Also I hear people about molasses and blackstrap molasses. I have the blackstrap and it’s quite thick and doesn’t taste sweet more salty,but does regular molasses taste different/sweeter?July 21, 2013 at 7:56 pm #9718
@mali How’s it going,do you see improvements?
What do you eat in general on a day mealwise and drink in a day?July 22, 2013 at 12:27 am #9734DavidModerator
To answer the question from the OP: I also don’t have much interest in sugary foods, but I love sugary drinks. It’s especially easy to consume large quantities of soda, since the carbonation and acidity increase the palatability of the sugar. The people at Coke know what they’re doing!July 22, 2013 at 7:28 pm #9780
@Mali This should be the correct video for the blackstrap shrimp recipe:
However,it is still beyond me why people call the blackstrap sweet! Maybe I have the wrong one,but mine doesnt taste anywhere near sweet! It tastes salty,but from what I’ve seen contains lots of potassium instead of sodium so that would mean you need to add also salt to it,which makes it even more saltytasting.July 22, 2013 at 9:34 pm #9787DavidModerator
I agree with you about blackstrap molasses not tasting sweet. It’s got a nice flavor when added to certain dishes (that shrimp looks good), but as a sweetener it’s nearly worthless. But that makes sense, since it’s just the residue of sugar cane after the good stuff (the sugar) has already been extracted.
I think the recent popularity of molasses can be attributed to a supplement mentality, since it’s a low calorie fractioned food just like bran, wheat germ, or protein powder. But I used to eat the stuff off the spoon sometimes, because I was impressed by all the minerals in it. Can’t say that it ever did me any good.July 23, 2013 at 11:02 am #9833bixyParticipant
Chocolate milk is my fave trick for getting sugar in. When I was a teenager I used to smash down gallons of the stuff. It’s been fun going back to a few old favourites. Reading matts post though I may add some salt, as long as I can’t taste it.
Danny roddy has a recipe (if you can call it that) for a good sweetened milk mixture, melt sugar with water and add it plus salt to milk.
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