Hello,

I would like to ask about molasses and your opinion on it. I understand that it is beneficial due to its content of iron, calcium, and magnesium. I am curious whether thermal processing devalues these minerals in any way? Is it suitable to use it in small amounts instead of all sweeteners? I have settled on honey and molasses. These two seem optimal to me, and occasionally I reach for chicory syrup, but there, too, one must ensure that it doesn’t contain caramel and other additives.

The kitchen heat treatment can degrade the mineral composition of a product primarily by causing the breakdown of substances to which elements are bound when exposed to excessively high temperatures; however, the structure of the mineral itself remains intact. In such situations, the bioavailability of the element may change.

Consider molasses as a nutritionally advantageous sweetener, characterized mainly by its taste, which may not be suitable for everyone. If you want sweeteners to be an integral part of your diet, prioritize molasses along with honey and chicory syrup, as they are among the most beneficial from a nutritional and health perspective.

When choosing chicory syrup, always consider its composition; ideally, it should be a pure extract from chicory root without any additional substances.

Themes:  Sweeteners   Chicory syrup