May 4, 2018

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      Molasses is a natural sweetener that is formed as a byproduct of the sugar-making process. There are several varieties of this syrup:

Light Molasses

      Made from the first boiling, it has a light in color and a sweet  taste. It’s most commonly used in baking.

Dark Molasses

      Made from the second boiling, it’s thicker, darker and less sweet. It can also be used in baking, but produces a more distinct color and flavor.

Blackstrap

      Made after the third boiling, it is the thickest and darkest in color, and also tends to have a bitter taste.

      Blackstrap molasses is the most concentrated form and contains the most vitamins and minerals.

By Kayla McDonell, RD

Wanna know more? Access the original http://www.medicalnewstoday.com/articles/318719.php to expand your molasses culture.

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• 1: https://i.pinimg.com/236x/c7/22/f4/c722f428f46126ee6a3012b8e4ba8e72--vegan-vegetarian-vegan-food.jpg
• 2: https://s-i.huffpost.com/gen/2425128/images/o-MOLASSES-facebook.jpg
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IMAGE COURTESY: IMAGENS INTERNAS AO POST:
• 1: http://cdn.yemek.com/mncrop/940/625/uploads/2016/10/pekmez-cesitleri.jpg
• 2: http://i1.wp.com/ohhoneybakes.com/wp-content/uploads/2017/10/DSCF0189.jpg
• 3: https://godswaytohealth.files.wordpress.com/2014/01/molasses-in-a-bowl.png?w=616&h=460

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