3. Harmful Chemicals In Molasses
Most of the chemicals which are used in the refining process of cane sugar eventually find their way into the waste residue which is the molasses. Therefore, you not only have the harmful effects of the sugar but also of the toxic chemicals which are used in its manufacture. We will take a look at some of the chemicals.
3.1 Sulphur Dioxide
Sulphur dioxide is a chemical compound of sulphur and oxygen, having antioxidant properties. It is sometimes used in food for control of discoloration.
An antioxidant is a substance that prevents or delays oxidation—a substance capable of chemically protecting other substances from uniting with oxygen. It is one of the most common groups of additives used to prevent change in color or flavor caused by oxygen in the air. For example, some fruits and vegetables containing certain enzymes (such as apples, apricots, bananas, cherries, peaches, pears and potatoes), darken when exposed to air after being cut, bruised, or allowed to overmature.
According to the Merck manual, exposure to sulphur dioxide results in respiratory tract irritation: sneezing, cough, dyspnea, and pulmonary edema when inhaled as in smog. If the body responds so strongly to this agent when it is in the air, it makes sense that it cannot tolerate it when we ingest it with our food. It is, in fact, a deadly poison and is treated as such in the manual.
Everyone knows that we need oxygen to live; in the absence of oxygen we cannot breathe. On a cellular level our cells require oxygen to function. All plants and fruits of plants contain oxygen as an essential component of their structure. Oxygen also plays a role in every action and reaction in our body and is required to produce the ATP (adenosine triphosphate) for energy metabolism.
Oxidation may be interpreted in several ways. The addition of oxygen to a molecule is one form of oxidation. Every oxidation must also be accompanied by the opposite reaction, a reduction, and this is when oxygen is taken away or reduced from a molecule.
Oxidations and reductions are essential in utilization of foods to provide energy. The oxidation of foodstuffs, fats, carbohydrates, and proteins, takes place in a step by step manner through what is called the "Kreb's cycle." The end result of the Kreb's cycle is liberation of energy to be used as needed by the body.
Any interference at any point during the oxidation reduction process can and does effect the entire body. Research is lacking on what effect antioxidants which are added to our food can have on general cellular metabolism but as students of Life Science you know that any fragmentation of our natural foods always results in adverse consequences. Especially serious consequences occur when out and out poisons are added to our food, such as sulphur dioxide.
Does molasses meet any of these requirements?
Molasses is the end product in the manufacture of refined sugar. It contains many toxic substances. Psychologically, this dark gooey product has no appeal at all except that we have become accustomed to it and have learned to accept it as an addition to our diet along with other perversions. Children naturally rebel against the taste of molasses. This does not occur with a nice ripe banana or a piece of watermelon, for example.
Molasses is not delicious to any unperverted palate. Furthermore, molasses has no natural state since Nature never created such a conglomeration of sugar and chemicals. Molasses has no living state in Nature. It is repulsive to our sense of smell, taste and sight. Molasses is not easily digested. As little as one tea-spoonful will result in nausea. This indicates that the body rejects this poison rather than attempting to digest it as it would with a normal food such as an apple.
Molasses is not digested efficiently. It is often passed through the body with little absorption and often results in diarrhea. This is another indication that the body is attempting to dispose of this toxic matter.
Molasses is entirely lacking in protein.
Since molasses goes through such a long boiling process, there are no vitamins left in the end product. The only mineral salts that are detectable in molasses are those inorganic minerals that are residues from the contaminants accumulated during the manufacturing process. These inorganic minerals are not usable and are toxic.
Molasses supplies no fatty acids.
One tablespoon of blackstrap molasses supplies approximately 43 calories. In order to meet our daily caloric needs, we would have to consume an entire meal of molasses. Molasses cannot be relished by itself by anyone. A proper food of humans can be eaten as a meal. For instance, we can make a mono meal of any one of these foods: apples, watermelon, cantaloupes, bananas, grapes, oranges, peaches, apricots, figs, dates, etc. And you can maintain health for several weeks just on these foods alone. However, you could never make one mono meal of molasses. It would be repulsive to even think of doing so and it could certainly not support life.
The fact that molasses cannot meet any of the criteria of a food automatically puts it in the category of junk food and it should be eliminated from our diet forever!
Home > Lesson 35 - Junk Foods: A Case Study On Molasses
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