Molasses is made from sugar cane. Juice is extracted from crushed sugar cane and boiled. This causes sugar to crystallise so it can be extracted. The left over syrup is molasses, which is high in minerals and vitamins. This process is performed three times; the syrup from the third boiling is called blackstrap molasses. Blackstrap molasses has the lowest sugar content and the highest nutrient content. Sulphur is sometimes added to molasses as a preservative; look for un-sulphured blackstrap molasses.

Blackstrap molasses contains vitamins and minerals

Blackstrap molasses contains large amounts of calcium, copper, iron, magnesium, manganese and potassium. Blackstrap molasses still contains some sugar, but is much healthier than pure sugar. Two teaspoons will give you 10-20 percent of your daily requirement of these minerals as well as 5 percent of your daily vitamin B6 needs.

Using blackstrap molasses

Blackstrap molasses has a sweet, but strong flavour. Some people use blackstrap molasses in place of sugar in tea or other hot beverages. Blackstrap molasses may be used in baking in place of sugar with varying degrees of success. This probably works best in simple baked food such as cookies.

If you want to take blackstrap molasses as a supplement, but don’t like the taste, simply take a teaspoon twice a day and wash it down with water.

Note that molasses is often fed to livestock as a mineral supplement.

Blackstrap molasses cures

Blackstrap molasses has been said to cure or help with many conditions such as constipation, diabetes, amenia, anxiety, acne, fibroid tumours, insomnia, arthritic pain, high blood pressure, heart palpitations and symptoms of menopause. Some people have reported grey hair returning to the original colour.

Some of these folk remedies are unproven, so do your own research and consult your medical practitioner. As a sweetener that is much healthier than sugar, consider adding blackstrap molasses to your diet in moderation.

References:

Scott, C. Crude Black Molasses: a natural “Health -food”. 1948

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