Molasses: The new "black gold" or just a sweet misconception?
Molasses, once considered a waste product, is now gaining popularity as a healthy alternative to sugar. Does it really deserve the title "black gold"? It's worth understanding its properties and how it can be used daily.
Molasses is a dark brown, thick syrup produced during the processing of sugar from sugar beet or sugar cane. Carob molasses, derived from the fruit of the carob tree, is also known. Molasses is considered a healthier alternative to white sugar, as it provides many valuable nutrients.
Rich composition of molasses
Molasses primarily contains B vitamins, including vitamin B6, which supports the nervous system and heart. It is rich in minerals such as iron, manganese, copper, and calcium, which are essential for good health, influencing bone strengthening and the immune system. The antioxidants in molasses help neutralise free radicals, delaying ageing processes and reducing the risk of heart disease.
Important!
Research shows that dark molasses contains more antioxidants than honey, maple syrup, or agave, other sugar alternatives.
How to use molasses?
Molasses can be used in numerous ways in the kitchen. Like sugar, it can sweeten beverages and is also suitable for baking or as an addition to porridge or yoghurt. It is also useful for marinades and sauces. Cane molasses is characterised by a pleasant aroma and taste.
Always in moderation
Despite its numerous benefits, molasses also has its drawbacks. It is high in calories; one tablespoon contains about 58 calories, all coming from carbohydrates, mainly sugar. However, it is considered a healthier alternative due to its high nutritional content. Molasses has a high glycaemic index, meaning it raises blood glucose levels similarly to white sugar. Therefore, it should be used in moderation. Large quantities in the diet can lead to overweight issues and also contribute to type 2 diabetes and heart diseases.
