As a vegan, an insect enthusiast, and someone who grew up in a family of beekeepers, I would beseech every person to only buy local honey. The practices of any individual keeper are very much preferred to that of a commercial honey operation. A farmer's market is a good place to look.
As strict vegans, my two daughters appreciate bees and know they are crucial. A bee only produces about one teaspoonful of honey in their lifetime. They wont eat it because it is supposed to be for their babies.
@@gayedawn1 About 15 years in, I find that taking a 'perfection is the enemy of progress' sort of view when speaking to a wide or unknown audience can often alienate people from ever considering any steps toward compassionate choices.
I'd recommend trying molasses with tahini sauce; 2 Tbsp of molasses /w 1 Tbsp of Tahini. It's an Egyptian recipe which boosts your energy, and above all it's mouthwatering.
@@IWantToCook do not forget to eat it with bread. Sliced, pita, or whatever you have. Take a piece of bread and dip it in the molasses and tahini. Enjoy!
Brown sugar has the molasses and other stuff added back to it but lacks the vitamins of molasses. Sugar in the raw is sugar without the molasses removed and does retain the vitamins. What I learned from working a super factory for a summer. I no longer use white sugar and mostly stevia. Though at times I will use sugar in the raw.
I lived in Mante, Mexico where they grow sugarcane and process sugar, and I never really understood why they said that the melaza wasn't good for human consumption, since we use molasses in the US. It must have been the third kind you mentioned, black strap molasses. (I might have heard of that type from an old book, like Little House on the Prairie, though.) A little shop opened up there, and he was selling lighter molasses. People weren't used to buying it. To make those little piggy cookies and similar chichimbre bread, they use piloncillo, those dark brown sugar cones. We use molasses to make gingerbread. After a few years I realized chichimbre was the Spanish interpretation of gingerbread!
Great question. For sheer stickiness factor, that probably goes to molasses. My only hesitation here is, well, the stickiness. Unless you’re eating these with a utensil, be prepared for the potential of very sticky fingers when eating them.
Brown sugar question for Chef Matt: Why does brown sugar turn to white sugar (which mine does), and can it be refreshed (turned back to the color and taste of brown sugar) by adding some molasses? If yes, which form of molasses and how much?
I must say, I'm stumped. I've never heard of brown sugar losing its color. Perhaps it was exposed to light? I've also never tried "making" brown sugar by adding molasses to white sugar, but in theory I think it should work. My advice is to combine a few drops of molasses to white sugar right before using, combining with a fork or whisk. It will likely be sticky, but hopefully tasty!
@@IWantToCook ~ I'm stumped too. For the last 5 or so years my brown sugar (dark & light brown) of different brands (including Domino) has turned white. Air-tight canisters, ceramic, glass, even plastic storage bags. No light. I'll try adding a touch of molasses. Thank you.
Black strap molasses is 100% better than honey nutritional value is much higher test's were made honey lacks many of the claims when tested and the molasses is much cheaper information is online about the two mike from the uk
Black Strap Molasses is good for gray hair and a good conditioner once in a while. because it has so many nutrients because it rich in amino acids, beneficial bacteria, zinc, and enzymes and we lose some of these things as we age and stress. if you use it within and without it will help your hair. Also remember that you should get the build up off of your hair once in a while, even though this should not be done too often.
