molasses

[Electricblue1]

hi all, does anyone know if molasses is an artificial sweetener or if it’s a trigger for some. I had eaten something with it in and that’s the only thing I can pinpoint it to. Does anyone else have problems with this.

[BobD Volunteer]

Molasses is not artificial. It is basically a sugar solution.

[Maggimunro]

molasses contains a good level of magnesium apparently, so I sometimes put a soup spoon in warm water as my early morning drink.

[Mugsy15]

For many including myself, any sweetener is a trigger for arrythmia, not just artificial ones.

[Dippy22]

Oooh that’s interesting. I made a batch of homemade granola just a couple of weeks ago and I sweeten it with black strap molasses (high in iron, potassium and magnesium, etc). My AFib has started to go a bit haywire since I started eating some every day. 🤔🤔

*. molasses, also called treacle, syrup remaining after sugar is crystallized out of cane or beet juice.

Molasses syrup is separated from sugar crystals by means of centrifuging. Separation from the sugar crystals occurs repeatedly during the manufacturing process, resulting in several different grades of molasses; that obtained from the first extraction contains more sugar, tastes sweeter, and is lighter in colour than molasses obtained at the second or third extractions. The third and final extraction yields blackstrap molasses, a heavy, viscous, dark-coloured product that has had all the sugar removed from it that can be separated practically by ordinary crystallisation.

[MarkS]

Molasses is virtually pure sugar. I wouldn't touch it. Having said that, I do enjoy the occasional pudding or piece of cake but I do feel a bit jumpy and unsettled afterwards. I used to have a sweet tooth when I was younger which might have been a contributory factor for my AF?

[Electricblue1 in reply to MarkS]

yes I can eat cheesecake and muffins but anything with sweeteners, syrup, molasses or anything similar and within five minutes my hear is flipping.

[Elsie1955]

"Molasses is a thick, dark syrup made during the sugar-making process. First, crush the sugar cane or beets and extract the juice. Next, boil the juice to form sugar crystals, removing it from the liquid. The thick, brown syrup left after removing the sugar from the juice is molasses. Repeat this process several times to produce a different type of molasses each time." southernliving.com/food/swe...