Molasses is made the same way as maple syrup is in large vats over an open fire usually. Sweet sorghum is cut, the outer stalks stripped and the inner sweet part is juiced and boiled down to make a thick, dark sweetener known as molasses. In contrast to refined white sugars and corn syrup, molasses is much higher in nutrients than mostly sweeteners making a better choice than sugars or corn syrup which have very little nutritional value.
Therapeutic Properties: Molasses is one of the richest sources of nutrients per ounce. Conditions which have shown improvement with molasses added to the diet are, varicose veins, angina, constipation, ulcers, eczema, nerve disorders, anemia, colitis, damaged hair and psoriasis. It is the best sugar substitute available because it contains all the enzymes and vitamins necessary for metabolizing of sugar.
Acid or Alkaline: Alkaline (refined sugar is acidic in the body)
Significant Nutrients: 1 Tablespoon of molasses contains more iron than eggs, more calcium than a glass of milk and is an excellent source of B vitamins. It also contains some trace elements not found in many foods, such as inositol and copper. Molasses is also very rich in magnesium, phosphorus and vitamin E. Refined white sugar contains none of these nutrients or any other nutrients.
How to Use: Best eaten as unrefined as possible and preferably, organic.