Blackstrap Molasses, an alternative sweetener, nutrient rich

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Having kept molasses for many years in my cupboard I would say the only

thing that happens to it is crystallization, otherwise it stays as good as

honey does - I would say the reason most people do not like it - especially

the type of person who likes aspartame and products containing aspartame, is

because the " full bodied " flavour - people have become so accustomed to the

synthetic types of flavouring they will not accept anything as real and as

flavorsome as molasses - the other problem with it is it is used for weight

gain. I love it and occasionally use it with porridge. They use it in

animal products and supplement here more than for human consumption - and

yes it is " brim full " of goodies

 

Recipes using molasses include ginger bread, ginger cake, parkin & treacle

toffee.

 

Hmm we might have porridge for breakfast tomorrow - thanks Hanneke!

 

 

Jane

 

-

" Hanneke " <blosshan

 

Saturday, March 28, 2009 1:12 PM

Blackstrap Molasses, an alternative sweetener,

nutrient rich

 

 

Often, when talking about the negatives of using aspartame as a

sweetener, I am asked what could be used as an alternative.

Usually I would suggest to look into stevia, or honey, or cane sugar,

or other alternatives. Jane recently posted a very interesting list

with recipes to boot. Thanks Jane!

 

Only a couple of days ago, I happened to open my cupboard and my eye

caught a jar with blackstrap molasses. Can't think of the reason why

I got one, it certainly was a while ago when I bought it. Never

opened it until that morning. I added some to my cereal and, truth

be told, it was quite nice.

 

After doing some surfing the web, I have to come to the conclusion

that it is perhaps an underrated or deemed insignificant replacement

as a sweetener but I am blown away by the nutritional value of it.

 

Manganese, copper, calcium, potassium, magnesium, iron, pyridoxine

(Vit B6), and selenium. With that, it is low in calories, roughly 15

calories per teaspoon. This would mean that it is low GI, good for

most people who are insulin resistant.

 

Reading quite a few pages, I am beginning to think that this

sweetener is actually good for you.

This is only one link amongst many which might be of interest:

http://www.whfoods.com/genpage.php?tname=foodspice & dbid=118

 

Why isn't blackstrap molasses rarely if ever mentioned as an

alternative to aspartame? Are there contra indications or any other

negative reports about this which one should be aware of? I for one

would be very interested learning about it.

 

Since I am preparing a bit of a food storage that will last for a

while, it appears that blackstrap molasses keeps for a long

time. Would anyone know what to watch out for regarding storage of

this nutrient rich sweetener?

 

Hanneke