To make molasses, which is pure sugar cane juice, the sugar cane plant is harvested and stripped of its leaves. Its juice is extracted from the canes, usually by crushing or mashing, it can also be removed by cutting. The juice is boiled to concentrate which promotes the crystallization of the sugar. The results of this first boiling and removal of sugar crystal is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the source. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste.

The third boiling of the sugar syrup gives blackstrap molasses. The majority of sucrose from the original juice has been crystallized but black strap molasses is still mostly sugar by calories[1]; however, unlike refined sugars, it contains significant amounts of vitamins and minerals. Blackstrap molasses is a source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20 percent of the daily value of each of those nutrients.[2][3] Black strap is often sold as a health supplement, as well as being used in the manufacture of cattle feed, and for other industrial uses.

Sugar beet molasses
Molasses that comes from the sugar beet is different from cane molasses. Only the syrup left from the final crystallization stage is called molasses; intermediate syrups are referred to as high green and low green and these are recycled within the crystallization plant to maximize extraction. Beet molasses is about 50% sugar by dry weight, predominantly sucrose but also containing significant amounts of glucose and fructose. Beet molasses is limited in biotin (Vitamin H or B7) for cell growth, hence it may need to be supplemented with a biotin source. The non-sugar content includes many salts such as calcium, potassium, oxalate, and chloride. These are either as a result of concentration from the original plant material or as a result of chemicals used in the processing. As such, it is unpalatable and is mainly used as an additive to animal feed (called “molassed sugar beet feed”) or as a fermentation feedstock.

It is possible to extract additional sugar from beet molasses through a process known as molasses desugarisation. This technique exploits industrial scale chromatography to separate sucrose from non-sugar components. The technique is economically viable in trade protected areas where the price of sugar is supported above the world market price. As such it is practiced in the U.S.[4] and parts of Europe. Molasses is used for yeast production.

There is much information out there about molasses. As stated, molasses that has had chemicals added to it is called something else and is used for animal feed. Everyone has their own opinions about diet. When I was reading the information on the website you linked I was confused on the sources he didn’t furnish. I am sure you can tell our feelings on molasses based on the newsletters. We feel that it is an excellent source of calcium, iron, potassium, and other nutrients. Please let us know if we have answered your questions.

I came across this article about molasses which seems to contradict Dr. Christopher’s feelings about molasses. Can you review and give me some feedback.

http://www.rawfoodexplained.com/junk-foods-molasses/molasses-a-super-junk-food.html

but to the left is a recipe link- not all of them a mucousless but there are those on there or those that can be changed a bit…
http://www.whfoods.org/recipestoc.php#recipes

blessings, Kat