Unusually rich in iron and the B vitamins thiamine and riboflavin, unsulphured or blackstrap molasses is a dark brown, almost black, syrupy, bittersweet liquid made from residue left from making sugar out of sugar cane. The juice is boiled until it is crystallized. Sulphured molasses is bleached with potassium to make it more attractive, but the process destroys important nutrients.
Today, molasses production is primarily in Brazil, India, Thailand, the Philippines, Taiwan, and the USA.
History
The process for making molasses was first developed in India as early as 500 BC. In time, Arabs brought the process over to Spain. After sugar cane was brought to the West Indies by Christopher Columbus, cuttings were taken and brought to New Orleans for planting. Molasses became the most used sweetener in the earliest colonies because it was less expensive than refined sugar.
During the world's slave-trading days, English rum was sold for the slaves Africa brought to the West Indies. Africa brought West Indian molasses back to England.
In 1733, the English tried to tax the colonists to discourage them from independently entering business deals with West India; but, as we know, the Americans wanted to make their own decisions and rebelled against British control.
In Boston in 1919, quickly rising temperatures caused a 2-million-gallon storage container to break and bring about the Great Molasses Flood which killed 21 people, injuring another 150. Many horses and dogs were killed, and buildings were toppled and crushed.
Nutrition
Unlike highly refined sweeteners such as sugar and corn syrup, which are devoid of nutrients other than glucose, molasses is minimally processed and retains many trace nutrients. Along with iron and B vitamins, blackstrap molasses is a good source of calcium, copper, manganese, potassium, and magnesium. It also contains selenium and pantothenic acid. Five tablespoons of blackstrap molasses provides 235 calories: 61 grams of carbohydrate, no fat or protein.
As far as artificial sweeteners, please be aware they are suspect in contributing to certain chronic illnesses.
Storage
To avoid agricultural chemicals used in conventional products, it is recommended that you buy blackstrap molasses made organically. Store in an airtight container in the refrigerator or other cool area. Unopened, it will last up to a year. After opening, the shelf life is about six months.
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