Maple Syrup – a sugar with superpowers

ingredients

Jul 2

Written By Megan Matthews and Patricia Schroeck, Sweets You Can Eat

Maple Syrup is a sweetener - a sugar. But it’s still a healthy alternative to refined white sugar. What makes Maple Syrup better? Why do we claim Maple Syrup has superpowers?

For starters, Maple Syrup is unrefined.

It’s created in a simple two-step process that has been the same for thousands of years: First, a sugar maple tree is tapped for its sap, then the collected sap is boiled in a large kettle. That’s it! No damage done to the trees.

Sugar Maple Trees are a beautiful regenerative resource

Compare this to the multi-step production of refined, crystalized sugar: the sugar cane or sugar beets are mechanically harvested, washed, milled or cut, extracted, crushed, filtered, evaporated, purified, crystallized, granulated, decolorized and finally condensed.

During this process several chemicals, lime sludge and bone char (yes from animal bones!) are used. The result is processed white sugar that is 100% sucrose with basically no other nutrients.

Although Maple Syrup consists of 2/3 sucrose it has some natural super powers in that last 1/3. It’s main “Kaboom” are Antioxidants, the powerful plant-based polyphenols that help neutralize free radicals in the body. These powerful avengers may reduce inflammation and even aid in stopping cancer cells from growing. Brown Maple Syrup (especially the dark stuff) puts on its red cape to fight against colorectal cancer and breast cancer.

A second super-power is its anti-inflammatory effect on nerve damage.

Cell studies have shown a positive effect of Maple Syrup for degenerative diseases like Alzheimer’s. The neuroprotective effects are similar to other phenolic-containing natural foods – like green tea, olive oil, nuts, spices or berries.

Maple Syrup boast several essential minerals, but two come on strong with every spoonful: Manganese and Zinc. Manganese plays an important role in bone health, metabolism and blood sugar regulation. Zinc is critical for wound healing and a healthy immune system.

When you buy Maple Syrup, make sure it’s “all natural” and not a maple flavored syrup made from corn. There are different grades which mainly tell you the color and flavor. In general, the darker the color, the more nutrients you’ll find. We love to bake with dark and very dark Maple Syrup.

It’s a unique ingredient, smooth and silky textured with a sweet distinctive flavor that hints at caramel with toffee overtones.

Natural wholefoods like Maple Syrup have a rich history and we love that too.

Canadian Indians have used Maple Syrup for thousands of years.

Ojibwe woman tapping a sugar maple, photograph by Roland Reed (1908). US Library of Congress cph.3c05740): http://hdl.loc.gov/loc.pnp/cph.3c05740 } — *Ojibwe woman tapping a sugar maple, photograph by Roland Reed (1908). US Library of Congress cph.3c05740):* *http://hdl.loc.gov/loc.pnp/cph.3c05740* }

The Anishinaabeg call it “ninaatigwaaboo” (Maple Tree Water). It’s a part of various ceremonies, offered as trade currency and at gravesites. It’s known in natural medicine as anti-bacterial and beneficial to ease inflammation for arthritis and joint pain.

In our book, sugar by itself isn’t “bad” for you – in fact, carbohydrates are an important fuel for our bodies. Too much refined white and corn sugar in our Western diet is the problem… leading to heart disease, obesity and Type 2 Diabetes.