What is better about the black strap molasses?
like i said earlier in thread i am new to the mollassa thing
i do not know much about it
i read somewhere about in not in a theard but some kind of document.
it stated to use blackstrape not the other (unsulfered i think)
it had something to do with the grade of it
blackstrape is lower grade so it has more good stuff for plants
than the stuff that is procesed more
i think it had to do with where it cme from as well (cane or beet)
i think black is used for cooking and the other is for pan cakes and such
now i am getting in to something i truly know nothing about
so that is why i would say blackstrape is better