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BTD Forums  /  The GenoType Diet  /  Taster status & Blackstrap Molasses
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Posted by: paul clucas, Wednesday, January 5, 2011, 6:05pm
I wanted to know if there is some food that is almost as good as a taster strip.  Blackstrap molasses has a strong unpleasant taste to me that really lasts - I don't know how anyone could call it a sweetner!
Posted by: Henriette Bsec, Wednesday, January 5, 2011, 6:12pm; Reply: 1
I kind of like it and I am taster :-/
Posted by: Lloyd, Wednesday, January 5, 2011, 6:15pm; Reply: 2
Straight up there are more pleasant flavors. I really like using it for cooking/baking.

And, it is clearly a sweetener.  ;)

Perhaps you would do better if you only used it where the flavor will be complimentary or hidden? I would not use it to sweeten tea.  :P
Posted by: deblynn3, Wednesday, January 5, 2011, 6:44pm; Reply: 3
I wouldn't use it in tea, but I don't sweeten my tea.  Like it in baking, and on oatmeal. I label it a earthy sweetener and as such need to be in the heaver foods.
Posted by: O in Virginia, Wednesday, January 5, 2011, 8:21pm; Reply: 4
I like it, but I was introduced to it as a child (along with fresh sugarcane, and honey in the comb straight from the hive).  Perhaps molasses is an acquired taste.  It does have an earthy flavor, like soil or something.  And you're right, Paul, it lingers afteward.  The foods I used to have with it are avoids for me now (oatmeal, biscuits, coffee), so I don't use it much anymore.  I made spice cookies and gingerbread with it over the holidays.  As Deblynn3 says, it needs a substantial sort of food to hold up to that flavor.
Posted by: Lola, Wednesday, January 5, 2011, 9:11pm; Reply: 5
I consider it nutritious and delicious!!
glad some don t like it, leaves more for us who do!!!!

found out Mexico was exporting ours in exchange for HFCS!!!!

we are 100 years apart when it comes to nutrigenomics..... :-/
Posted by: MsRubyLu, Wednesday, January 5, 2011, 10:06pm; Reply: 6
I like Molasses, it is much better than Amaranth flour. Maybe I should mix them.  What does cancel bitter?? The taster strips were very bitter and did last a long time. I can't seem to find anything that Amaranth goes with. Agave on amaranth bread only helps a little.  Anyone else have any ideas?
Posted by: honeybee, Wednesday, January 5, 2011, 11:57pm; Reply: 7
Non taster / dislike Blackstrap.

To me it is potently metallic & viscous to boot - does not slide down well off spoon!

I drizzle it on baked things like apple, amidst occasional attempts to do it straight off the spoon thing.

Nut butters seem to mellow it a bit for me...

It is a diamond on my SWAMI
Posted by: Lola, Thursday, January 6, 2011, 1:08am; Reply: 8
yup......iron goodness in a spoon!! ;)
to each their own, again
Posted by: Andrea AWsec, Thursday, January 6, 2011, 1:56am; Reply: 9
It is so good in coffee, it is not on my SWAMI so I don't use it.
I could eat the whole jar.

I think it tastes different based on who/where it comes from.
You can read here about the different types. Does SWAMI specify blackstrap?
http://en.wikipedia.org/wiki/Molasses
Posted by: C_Sharp, Thursday, January 6, 2011, 2:08am; Reply: 10
SWAMI has two entries for molasses:

* Molasses
* Molasses, Blackstrap
Posted by: Lola, Thursday, January 6, 2011, 6:33am; Reply: 11
try the search window on your swami, Andrea.....it s there
under Condiments
Posted by: Andrea AWsec, Thursday, January 6, 2011, 1:04pm; Reply: 12
I don't have a SWAMI express.
Posted by: Lloyd, Thursday, January 6, 2011, 1:42pm; Reply: 13
Quoted from Andrea AWsec
I don't have a SWAMI express.


A search can still be done by putting your SWAMI Pro output into a Word or PDF file and using the search feature of that program.
Posted by: Andrea AWsec, Thursday, January 6, 2011, 1:52pm; Reply: 14
I have a SWAMI from 2007 done in Tenn. I have not updated it. It is not on my computer.

Molasses (both types) is an avoid for me.
Posted by: Lloyd, Thursday, January 6, 2011, 2:34pm; Reply: 15
Quoted from Andrea AWsec
I have a SWAMI from 2007 done in Tenn. I have not updated it. It is not on my computer.

Molasses (both types) is an avoid for me.


Maybe it's time to update.  ;)
Posted by: Andrea AWsec, Thursday, January 6, 2011, 2:41pm; Reply: 16
Well overdue for sure. :) :)
I am entering a new phase in life just turned 48--- so yes it is time.

Posted by: Drea, Thursday, January 6, 2011, 4:14pm; Reply: 17
I'm a taster and I love black strap molasses.  8) Right out of the bottle. Glug glug. (I'm not eating sugar at the moment, so that will have to wait ;)).
Posted by: ruthiegirl, Thursday, January 6, 2011, 8:25pm; Reply: 18
I like it in yerba mate- it helps the mate taste more like coffee. I also like its flavor in hot cocoa, where the richness adds to the flavor of the food. I've also used molasses in teeny tiny amounts, along with stevia, to replicate the taste of brown sugar with a fraction of the sugars.

It's not something I would just eat off a spoon, although I have done that in the past. I agree that, eaten plain, blackstrap molasses tastes more like an iron supplement than a sweetener (which is basically what I was going for those times I ate it off the spoon.)

I only get 1 tsp of sweetner a day, and I find that one teaspoon of molasses is more satisfying than a teaspoon of honey or agave. It's less sweet and provides more richness of flavor.
Posted by: O in Virginia, Friday, January 7, 2011, 2:28pm; Reply: 19
Both Molasses and Blackstrap Molasses are superfoods on my SWAMI.  I suppose the one I'm buying in my supermarket is just molasses - no wonder I like it.  I'm going to look out for *blackstrap* molasses so I can taste it.   I was just reading that it's thick as tar and has a very strong flavor.  I'm not sure I've had it, though maybe in my distant past.
Posted by: ruthiegirl, Friday, January 7, 2011, 4:18pm; Reply: 20
You may need to check the health food store, not just the supermarket, for blackstrap molasses.
Posted by: balletomane, Friday, January 7, 2011, 4:41pm; Reply: 21
I only use it in a recipe that replaces soy sauce (thanks to this forum) to marinate my meat. The resulting taste is superior to soy and it's so nutritious! But when I eat it right off the bottle it does not appeal to me as a sweetener. It doesn't give me a lingering bad taste though. Glad I can have it as a superfood, as I like to have my meat marinated and was at a loss at first when I found out I couldn't have soy.
Posted by: O in Virginia, Friday, January 7, 2011, 7:03pm; Reply: 22
You're right Ruthie - I can't imagine a regular supermarket would have much demand for blackstrap.

Balletomane - Good to know about using it replace soy for marinating meat.  I have a great meat marinade that calls for soy, which is an avoid for me now.
Posted by: Victoria, Friday, January 7, 2011, 8:03pm; Reply: 23
I absolutely love the taste and texture of Blackstrap Molasses!  (drool)

But, I consider it a food and not something I would use to add much sweetening to other foods.  I like its' "stand alone" flavor;  it really shines when drizzled onto something like a toasted rice cake, spread with almond butter, for example.  
Posted by: Luana, Saturday, January 8, 2011, 10:14pm; Reply: 24
I do like the taste of blackstrap but my body does not process it very well so I stay away.
Posted by: O in Virginia, Friday, January 14, 2011, 1:02pm; Reply: 25
I bought blackstrap molasses yesterday so I could taste whether there's a difference between it and the regular molasses I usually buy.  The blackstrap molasses does indeed leave a bitter lingering tatse on my tongue - not pleasant.  At first it tastes just like regular molasses, but a bit salty as well, and then the bitterness kicks in and goes on and on.  It's not as nasty as a tasting strip, and I imagine I'll have some uses for it, but not for sweetening tea or eating off a spoon!   :P
Posted by: Chloe, Thursday, April 25, 2013, 8:13pm; Reply: 26
I'm a mild taster and although Barbardos molasses tastes tolerable, I find blackstrap a bit too strong and bitter/burnt.  I don't use molasses very often, sometimes in baking and I mix it with other sweeteners like cooked down pureed dried fruit.  I actually prefer honey over molasses.  Not fond of any sweeteners that have strong flavors. Don't like stevia either.  And it's funny because molasses smells like it should taste delicious....It just doesn't taste like I expect it should.
Posted by: Averno, Thursday, April 25, 2013, 9:31pm; Reply: 27


I like it in the right context with other dark, earthy flavors. Perfect for ginger snaps, awful for pecan sandies.
Posted by: Cristina, Thursday, April 25, 2013, 11:53pm; Reply: 28
Love it!  Use a bit of it in my coffee or breakfast rolled oats .... but I lick the spoon too! Love it that much ... and I am a taster ...
Posted by: chrissyA, Friday, April 26, 2013, 1:19am; Reply: 29
I like to mix it into a glass of soy milk - to me that has a similar flavor profile to a frappa-lappa iced coffee. That sweet/bitter thing going on... Yum... ;D
Posted by: yaeli, Monday, May 6, 2013, 7:55am; Reply: 30
I am a taster and I like it. It is a very mild sweetener. 1/2 a tsp to 1 tsp is just enough to give me a boost of energy w/o the craving typical to sugar and honey.
Posted by: O in Virginia, Tuesday, May 7, 2013, 1:31am; Reply: 31
I don't like blackstrap molasses.  It's sweet but the bitterness ruins it for me.  Yes, that taste lasts a looooong time!  I'm fine with regular molasses.  I used to like it in coffee, though I no longer drink coffee.  The only thing I use molasses for now is gingerbread (non-wheat of course),
Posted by: ruthiegirl, Thursday, January 23, 2014, 11:10pm; Reply: 32
I use it in my "mocha mate" and in "mock soy sauce."
Posted by: Averno, Thursday, January 23, 2014, 11:35pm; Reply: 33
Quoted from ruthiegirl
I use it in my "mocha mate" and in "mock soy sauce."


Geeze, Ruth, you're reading my mind. I was trying to figure out a soy/teriyaki sauce substitute. Would you share the recipe, please?
Posted by: md, Friday, January 24, 2014, 1:54am; Reply: 34
Averno,

I'm not ruthiegirl, but there are 2 versions in the archives. Maybe ruthie will tell us which one she uses and why that one over the other one.

1 Tbsp. blackstrap molasses
1 Tbsp. water
1 tsp. sea salt
Makes 2 Tbsp. soy sauce

1 cup hot water
1 Tbsp. blackstrap molasses
1 tsp. salt
Makes 1 cup soy sauce
Posted by: ruthiegirl, Friday, January 24, 2014, 1:38pm; Reply: 35
I use the one with the full cup of water. I often will add salt and molasses to broth, along with spices such as garlic and ginger, rather than making up "soy sauce" and adding that to a sauce. I rarely measure anything carefully.

The version that calls for equal amounts of water and molasses is VERY strong tasting, syrupy thick, and I honestly can't see using it by itself for anything.
Posted by: Averno, Friday, January 24, 2014, 4:47pm; Reply: 36
Thank you both. I'll give it a try.  :)
Posted by: BluesSinger, Friday, January 24, 2014, 6:13pm; Reply: 37
I've tried and tried to like Blackstrap.. but I can't stand it!  it's so good for me but I hate it!   :X :'(
Posted by: huntermama, Thursday, May 29, 2014, 7:21pm; Reply: 38
I'm not sure if I'm a taster or a super taster, but I don't like blackstrap molasses
Posted by: PCUK-Positive, Wednesday, June 4, 2014, 11:23am; Reply: 39
Love BSM
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