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Molasses

In season all year

Food Description:

Molasses is thick, dark syrup produced during the refining of sugar. It was one of the most popular sweeteners until the end of the 19th century, as it was much cheaper than refined sugar. There are three major types of molasses: unsulphured, sulphured and blackstrap. Blackstrap molasses is the most nutritionally valuable, containing many vitamins and minerals. It is made from the third boiling of the sugar syrup and is the concentrated byproduct remaining after the sugar's sucrose has been crystallised.

General Information:

Category: Sweetener
To Buy: Look for unsulphured blackstrap molasses as it has a cleaner, more clarified taste and is free from processing chemicals.
To Store: Molasses should be kept in it's container, tightly sealed either in a cool, dark place or in the fridge. Unopened, molasses may keep for about a year, but once opened will last for 6 months.
Tips and Tricks:

Nutrition (1 Tablespoon):

Energy (kJ): 309
Protein (g): 0.0
Saturated Fat, g : 0.0
Vitamin K: Vitamin K is used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting. It is involved in creating the important prothrombin, which is the precursor to thrombin - a very important factor in blood clotting. It is also involved in bone formation and repair. In the intestines it also assists in converting glucose to glycogen, this can then be stored in the liver. There are some indications that Vitamin K may decrease the incidence or severity of osteoporosis and slow bone loss. Contraindications: Be careful not to take too much Vitamin K in the last stages of pregnancy, since it could be toxic for the baby.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 19.1
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate

Cooking:

Cooking Tips: Add to gingerbread and cakes, or use to sweeten tea and coffee.

Benefits the Following Health Conditions:*

Anaemia

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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