Blackstrap molasses is the dark, viscous molasses that remains after maximum extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses. This concentrated byproduct is left over after the sugar’s sucrose has been crystallized. It has a robust flavor described as bittersweet. It has the lowest sugar content of any sugar cane product. The wonderment of blackstrap molasses is that it’s unlike refined sugar, which has zero nutritional value. Blackstrap molasses contains vital vitamins and minerals — boasting a number of powerful health benefits.

I recommend organic, unsulphured blackstrap molasses as the molasses of choice. There is reason to suspect potential health risks related to sulfite allergy and use of sulfur dioxide in food processing, an issue related to the use of sulfur during sugar cane processing. There is also an environmental reason to avoid purchasing a sulphured molasses product, notably the contribution of sulfur dioxide to the production of acid rain.

Sulfur dioxide can be used for a variety of reasons during the processing of sugar cane or the production of molasses. Most commonly, sulfur dioxide is used to lighten the color of the molasses or to help extend its shelf life. It may also be used to help with the processing of sugar cane when the cane has been harvested at an early stage. In principle, it would make sense to us that a sugar cane allowed to sun-ripen and develop would make for a more natural food product than a sugar cane that was harvested at an early stage. There is a relationship in sulfur metabolism between sulfur dioxide and sulfites, and that sulfur dioxide has been identified as a key problematic substance involved with allergic reaction to sulfite in foods. This connection between sulfur dioxide and food sulfite reactions raises some questions about the desirability of a food processed with the addition of sulfur dioxide.For more information on this topic, see: Blackstrap molasses