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Discussion in 'Food & Drinks' started by Patsy Faye, May 12, 2017.
Anyone here take this - I'm considering it
Does it taste OK, is it sweet ?
I think it's sweet...why are you thinking of taking it?
I haven't had any unless it was in something ...
I had a quick look at the benefits and sounds good
Ok. I'll have to google it. Sounds like it will have too many carbs for me though.
Yep, a lot of sugar and carbs !!!
Thanks for that Chrissy - don't think I'll bother
Well, here is 1 tbs...
There are 58 calories in 1 serving 1 Tablespoon of Molasses.
Calorie breakdown: 0% fat, 100% carbs, 0% protein.
Other Common Serving Sizes:
One tablespoon won't kill you! Lol....
Everyday - it might
Well...you might get fat and or become diabetic! Or maybe not...everybody is different.
You're slim...try it!
No - I've enough problems
Will see if any posters think molasses is a good idea....
I just came across this article from the DM on the NEW superfoods of 2017.
Watermelon seeds look interesting! Also @Yvonne Smith and @Ken Anderson ...black currents are on the list...
Molasses is high-carb, just like sugar, honey, or any sweetener. However, it has a lot of nutritional benefits, so it is a far better choice than just using plain sugar.
As far as the taste goes, it depends on what kind of molasses you buy. Blackstrap has the most iron and minerals in it, but it also has a very strong taste and is actually not even very sweet. It would be fine for making gingerbread or something that helps absorb the flavor; but taking a spoonful might not be so pleasant.
Lighter molasses is what is mixed in with table sugar and is then sold as "brown sugar" , which is usually used for baking. The main brand we have here is called "Grandma's Molasses", and the flavor is similar to a dark syrup like you would use on pancakes.
I love molasses on plain yogurt !
The two flavors seem to mix perfectly, at least for me; but I usually only have it now and then, and not very much at a time because it is high in carbs. They are healthy carbs however, and if you are not on a weight-loss plan, then you should be able to have molasses instead of whatever sweetener that you are already using, and it would be healthier for you.
I would suggest starting with a small jar until you see how well you like it. I think that molasses is one of those tastes that you either love or hate, so starting small is a good idea.
If you like dark syrup and dark brown sugar, then you will probably like molasses as well.
My mother used to use molasses in pancake syrup which I thought was good at the time, although I liked Karo Syrup then too. I haven't used molasses on anything in many years, though. It must still have a place, because they still sell it.
I had bought a jar molasses, last month...used one time, and dropped and broke not cheap either.This was used for mainly biscuits (not cookies ) home made ones, buttter-um they were good. Had not used since a child, and wanted something different the only reason I bought. Oh well, was not going to make biscuits anyway.
Do not sell molasses short! Despite the undesirable content (as many really beneficial foodstuffs have, such as liver), molasses is quite beneficial. My Mother used it in baking, claiming it was high in iron (it is).
Regarding "taking it" regularly", well, no, why would you? Make up some molasses cookies, cupcakes, bread, waffles, or even BEER, and you can't go wrong.
No Frank - me cooking days are over and as for beer, no Sir - it explodes !
If you use it as a topping, you don't have to bake it in anything, @Patsy Faye . I really like a dollup of either molasses or sorghum over top of plain yogurt. The yogurt has all of those important probiotics, and the molasses has the iron and minerals; so it is a very healthy snack, yet so simple to make.
I also use molasses or sorghum anywhere else that you might use regular syrup, on biscuits, pancakes, and even over cereal. I love the stronger flavor it has than syrup, which just tastes sugary to me and way too sweet.
Sorghum syrup is something that they make here in the south. Sorghum is also used for the grains, I think more like rice or cereal; but they press the cane just like sugar cane, and then you have sorghum, which is very similar in flavor to molasses, and also a healthy substitute for plain sugar or honey.
Thanks Yvonne - I'll look up Sorghum
Haven't been able to find it over here, would have liked an alternative to sugar
I looked it up and found that it's called black treacle in the UK...
I had never even heard of sorghum until I moved here in Alabama. It was grown and used here as the main sweetener back in the days before sugar refining, and even then, because it could be grown and produced into a sweetener locally, unlike sugar, which had to be purchased.
I think you might have to order it from some place like Amazon to get it over there, since it is not grown where you are. However, molasses is probably a better choice and has more iron than sorghum, and you can get that; so that is a better plan.
I also like molasses or sorghum in coffee or tea, so you might try that instead of taking a spoonful of it straight.
Here is an article that explains the difference between sorghum and molasses.
Sorghum itself is a plant; it was widely grown on the property we purchased in Missouri, but years earlier. An old outbuilding across the road from our house was called the "Sorghum House". In it, they had built a big bathtub-like structure of firebricks, and cooked the Sorghum to obtain syrup. Frank
" For some impoverished regions of the world, sorghum remains a principal source of energy, protein, vitamins and minerals."
"Sweet sorghum is any of the many varieties of the sorghum grass whose stalks have a high sugar content. Sweet sorghum thrives better under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production. Although, in most of the United States the term molasses refers to a sweet syrup, made as a byproduct of sugarcane or sugar beet sugar extraction, sweet sorghum syrup is known as "sorghum molasses" in some regions of the U.S ."
Missouri is where I first tasted sorghum, too, @Frank Sanoica . Our neighbors must have grown it, or had relatives who did. I used to buy the fresh cow's milk from them, and one day when I was over there, they gave me some sorghum, explained what it was and said to use it like molasses.
I think that theirs was probably processed in one of those sorghum houses, too. Maybe even the same one, since I lived not too far from where you used to live in Missouri.
Now that you know that sorghum and treacle are the same thing, have you ever had any, @Patsy Faye ? I remember reading some book that mentioned treacle; but I had no idea what it actually was.
Edit to add: When I looked them all up;it appears that molasses and treacle are the same basically, and made from sugar cane, and thus different from sorghum, which comes from the stalk of the sorghum grass.
We have a product called 'golden syrup' over here (its called treacle by people)
Its very sweet and as a child I loved it, can't have it now though
I lived in St Joe forty plus years ago..only for about a year. Worked at a place called Magoos....ever heard of that ?