The concentrations of plain unsulphured molasses cause you to add more if you are in it for the micronutes. That then adds a ton more sucrose, which is good in moderation but can cause problems if left for a period of time in the medium. That is why blackstrap is better, you have to add less, get more micronutes and limit the residual sucrose in the soil which feeds the microbes and also attract a lot of other pests and after a while fungus. Unsulphured molasses has, in comparison, a lot of complex sugars which are not easily processed by the soil microbes. The third round of heating greatly reduces the quantities of those complex sugars (heat breaks them down), as well as less sugars in general. It is far superior to use blackstrap molasses regarding its sugar type content and its nutrient concentration. All I was trying to stress if that if you spend 2.95 on grandmas unsulphured, then you might as well spend 4.80 on blackstrap and actually get the full noticeable benefit.
Yes, blackstrap is more processed, I was mistakingly comparing it to sulphured molasses mentally.
