Lettuce Discuss… Organic Maple Syrup
When I make our pancakes, I like the bittersweet flavor that is typical among us Brits, I like the sugar and the Lemon or the Lime. However my favorite sweetener is Organic Maple Syrup. Not only because it tastes good but it also has additional benefits. Yes a sweetener with healthy side effects! This doesn’t mean go eat it every day. Moderation is the key with any sugar.
Lets start with how Organic Maple Syrup is made,
The simplified version is this…
You tap a maple tree with a hole put a tube in the hole and collect the sap in a bucket. You then boil the sap and evaporate most of the water so that the sap gets thicker. You then have maple syrup! There are no additives, no chemical process other than the heating up of the sap.
How It’s Graded…
Organic Maple syrup in the United States is graded by color, as either Grade A or Grade B. Grade A is a lighter color then Grade B, and is made from the first sap tapped from the maple tree. Grade B is darker in color, and made from the last stages of the sap tapped from the maple tree.
What’s in it?
The sap from the xylem and water. That’s it!
Organic maple syrup has a relatively low mineral content, it consists mainly of potassium and calcium. It also contains significant amounts of zinc and manganese.
It is reported the darker the color (Grade B) the better the syrup is for you. It has been seen to have more concentrated anti oxidants, calcium and zinc.
It is also “reported” that the natural antioxidants found in organic maple syrup – inhibit two carbohydrate-hydrolyzing enzymes that are relevant to type 2 diabetes.
Did you know, compared to honey, maple syrup has 15 times more calcium and 90% less sodium.
It doesn’t stop there- the University of Rhode Island (URI) has now identified 54 compounds in maple syrup, which is double the amount previously reported, many with antioxidant activity and potential health benefits. In laboratory studies, they acted as anti-cancer and anti-inflammatory agents.
Read the full report here…