The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
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486 - ‘Sugarcane Molasses – A Potential Dietary Supplement in the Management of Iron Deficiency Anemia’. Journal of Dietary Supplements. 14(5):589-598

Reference Number: 486

Year: 2017

Authors: Rahi Jain and Padma Venkatasubramanian

Link: Link to original paper

Summary

Iron deficiency anemia (IDA) is a serious public health problem that debilitates ?1.6 billion people globally every year, the majority being pregnant women and children from developing countries. In India, for example, in spite of several operational programs at the national level using iron-folic acid and other allopathic interventions, IDA is still prevalent. Traditional medicines, such as Ayurveda, prescribe herbal formulations containing sugarcane derivatives for the management of pandu, a condition similar to IDA. This article reviews molasses, a sugar industry by-product, as a potential raw material to develop nutraceutical products for IDA. Molasses contains iron and its absorption enhancers, such as sulfur, fructose, and copper, which make it a potential dietary supplement for IDA. More research, product development, and evidence of safety and efficacy of molasses in IDA management can provide a tasty and cost-effective dietary supplement, particularly for children. However, there are challenges, such as competition for raw material from refined sugar manufacturers, quality control, etc., that need to be overcome.

Significance of this study to the baker:

This study finds consumption of sugarcane molasses may improve iron levels in adults and children. Molasses are an component of brown sugar and they are a source of some vitamins and minerals, including iron. We make use of molasses in our recipes here at the Sourdough School, such as in our Borodinsky Bread and it is famously found the dark rye bread called Pumpernickle.

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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