Molasses

Yes and No.

Molasses is essentially a form of sugar. Most diabetics can eat very small amounts of sugar, although it is not a good practice, since the desire for sweets can get reinforced each time you eat very sweet foods. So, ideal would be NO consumption of sugars for diabetics, although this is not always achievable. That is when moderation becomes very important.

"All things in moderation" is a wise maxim. Diabetics should maintain a diet of approximately the same number of calories each day and controlled with each meal and snack to avoid blood glucose spikes or dips too low. The calorie allotment can be increased if exercise is increased, however, the control of and slow, even consumption of calories is very important for those with diabetes mellitus.

Choosing foods to get the maximum enjoyable and nutritious diet involves balancing the calories and being sensible about choices. When you eat "empty" calories like sugars, you are, in a sense, using up your allotted calories more quickly with each bite and getting no or little nutrition in the process. An occasional sensible splurge is usually acceptable by diabetics' physicians, but ask yours before you use any forms of sugars.

For comparison of molasses to other sweeteners:

Molasses, which is a by-product of the sugar making process from sugar cane or sugar beets (or some fruits like grapes), has little to no nutritional value. Calories are 58 per Tablespoon and there are 14.9g of Carbohydrates, of which 11.1g are sugars. There is a small amount of sodium (salt). And, you get no protein, no fats, and no fiber, all essential nutrients.

Sorghum "molasses" is a different ingredient, and is not really molasses, it is actually a syrup that is made from a sorghum plant. This would be a better choice, since it, at least, has some nutritional value. Calories are also slightly less with 40.7 calories per Tablespoon and 651 per cup. A Tablespoon has approximately 9g of carbohydrates plus the nutrition of some fats, protein and fiber with a small amount of sodium. Some people do not enjoy the extra flavors in sorghum, others choose it for that reason. It is not always easily found on the supermarket shelves, though.

Granulated sugar is totally "empty", with no nutritional value and 48 calories per Tablespoon. The carbohydrate content is all sugar and there is no protein, no fats and no fiber. It is the considered the worst choice by most nutritionists and dietitians.

Artificial sweeteners have no or negligible calories, but again, no nutritional value and some worry about all the chemical processing and fear potential side effects. For others, these are their best choices despite the negatives, and first discussing their use with your physician or nutritionist is always wise.

Stevia is another sweetener made from a plant. It has no calories and no nutritional value, although it is preferred by some people because it is "natural" and plant-based and they enjoy the flavor.

See the link to a site where you can look up calories of different foods and sweetening agents below in the related links section.

The word syrup is an uncountable noun for a substance. Nouns for substances are not identified as separate objects; substance nouns are expressed as amounts or measures:

• some syrup, a lot of syrup, a bottle of syrup.

The plural form for a substance is reserved for 'kinds of' or 'types of'; example:

• Their selection of syrups included blueberry, raspberry, and my favorite, chocolate.

Backing up for a second, you have to know what happens to an egg in tap water. Tap water is less dense than an egg; therefore, the egg will sink.

Then you have to take a look at soda water. Soda water is tap water with a gas (CO2) dissolved in it. Water will not naturally be carbonated unless the two substances are put under pressure (excluding fermentation), thereby forcing the gas to be dissolved in the water. If the soda is not under pressure, the carbon dioxide will naturally "undissolve" from the water. Since the carbon dioxide is also less dense than the water, it will "undissolve" from the water and float out of the container.

In addition, the overall density of the soda water will change due to the added CO2, although it may not change much. Really, it depends on the concentration of the CO2 (how carbonated it is), which determines the volume. Density is defined as mass divided by volume. The CO2 is being added to the water and is less dense, so the density will already be decreasing. But the CO2 also adds volume to the solution, which also deceases the density (due to CO2's relative zero mass). The most we can say is that soda water is less dense than regular water, but since the degree of carbonation is not known, it is unsure how less dense it is.

So you put the egg in. What happens? Well, we know that an egg will sink in tap water because the tap water isn't dense enough. We also know that the soda water is going to be slightly less dense than the water. So the egg is going to have to sink.

But this isn't the end of the story. Although the egg looks smooth, its surface is in fact porous enough for the bubbles to lodge into. Depending on the carbonation and amount of bubbles that form, the bubbles could attach to the shell of the egg. Because the bubbles are "undissolving" and are less dense than water, they are already on their way to the surface. Moreover, when the bubbles lodge onto the egg, the egg and bubbles overall volume will increase without the mass changing (because of CO2's relative no mass). The overall volume increases without the mass increasing, so the egg will become less dense. This, and the conjunction of the buoyancy caused by rising bubbles, could in fact lift the egg back to the top of the water. Again, this would have to be determined by the amount of carbonation. If the egg does return to the surface, some bubbles may dislodge from the egg or burst, in which the opposite process may happen and the egg will sink again. This process may repeat itself many times.