Blackstrap molasses is not dangerous for diabetics, according to NaturalNews.com. Although it is very sweet in taste, it has a very low glycemic index. A low glycemic index indicates that the sugars and carbohydrates process slower in the body aiding in less insulin production and stabilized blood glucose readings.
Even with the low glycemic index, the use of blackstrap molasses should be limited in a diabetic diet, as discussed at DiabetesMyWay.com. The process of making the molasses includes extracting sugar from sugar cane to make a syrup. The syrup is boiled three times to make a dark syrup. What is left after the triple boiling process is a byproduct. The sucrose in blackstrap molasses is removed after the boiling process as crystallization occurs.