I have been working on a post about neonicotinoid pesticide toxicity to bees, but have decided to back burner that piece to bring you a post inspired by summer camp (and goats!)
This summer, I’m running around with elementary-age kiddos at a science & nature day camp in Ann Arbor, MI. We just finished our first week of camp with campers, included a few very hot days. To help me stay hydrated, I made my own rehydration solution (aka “Goat gatorade”) from a glug (1-2 tsp) of blackstrap molasses dissolved in 16 oz of water. At a muddy dark brown, goat gatorade not as colorful as the panoply of commercially available sports beverages, but there are significant nutritional and dehydration-prevention benefits to this unusual beverage.
Blackstrap molasses is produced from the third boiling of sugar cane (or sugar beets) in the sugar-making process, concentrating minerals such as Iron, Manganese, Magnesium, Copper and Potassium. It is also a great source of B-vitamins.
I first learned about “goat gatorade” when I worked helped with spring kidding (birthing of baby goats) at Adamah in March 2013. After a mama goat had given birth, we gave her a solution of blackstrap molasses dissolved in water to replace fluids, electrolytes and minerals lost during labor. The mama goats also really seemed to like the taste!
When I found myself getting dehydrated during field work at Adamah, despite what I thought was copious water consumption, our farm manager suggested I try drinking the blackstrap molasses rehydration mixture. I discovered I also liked the taste of the solution(sort of a slightly bitter burned sweetness), so I drank more of it than plain water. The solution also seemed to help ward off dreaded dehydration-triggered migraine headaches. I started mentally (then verbally) calling the beverage “goat gatorade” in a nod to the mama goats.
As an apologetic hipster, I have to admit that I’ve been enjoying my unsulphured blackstrap molasses glugs mixed with ground ginger powder, a dash of kosher salt and a pint of tap water shaken vigorously in a repurposed glass pickle jar. If you’re letting it sit overnight in fridge, you can even up your hipster points by adding 1 tsp of chia seeds for an interesting globby texture.
While I like the storage capacity of glass jars (pickle/mason/etc.) I learned that I may want to reconsider using them to transport beverages at camp. I hid my goat gatorade jar under a bench to keep it from getting knocked over during a camp activity. Little did I realize that the top of the jar was in exact place where a 6-year-old’s heels might hit if he or she was swinging them nonchalantly while sitting on the bench. Thank goodness the only casualties in the incident were a broken glass jar, a puddle of chia molasses liquid and my ego (after an embarrassed radio call to my camp director asking for help in cleaning up the puddle/broken glass prevent anyone from getting hurt.)
While the health and wellness blogosphere loves blackstrap molasses for its nutrition content, not everyone loves the taste or consistency. Some cooks warn not to use blackstrap molasses when a recipe calls for regular molasses, especially in baking recipes, because it will change the texture of the final baked good.
A quick search of Google Scholar and the NCBI database has not revealed much published research on blackstrap molasses solution for human rehydration on hot days. I mostly found information on blackstrap molasses as livestock food additive (because goats!), a feedstock for fermentation and other chemical processes, and as a plant-based dietary source of iron in nutrition journal articles.
Molasses seems to come in both sulphured and unsulphured varieties – the sulfur dioxide is added during the process as a preservative to keep the sugar cane fresh. I’ve try to avoid sulfur dioxide (I suspect it can trigger headaches), so I’ve been sticking with the unsulphured variety. (I also am not sure what causes the spelling changes from “f” in the chemical sulfur dioxide to the “ph” in “unsulphured” food product description.)
Fancier version of goat gatorade have been around for years in the form of switchel or haymaker’s punch. In The Long Winter, Laura Ingalls Wilder even describes a version of “ginger water” made with sugar, ginger and vinegar, that Laura and Pa drink while bringing in the hay harvest.