Canadian Maple Syrup
A Natural Nutritional Ingredient...
Are all sweeteners created equal? Not really... Maple Syrup is less refined than honey and sugar and retains many valuable nutrients.
In fact Maple Syrup has many health benefits...
Essential vitamins & minerals.
On average, a 4 Tbsp serving of Maple Syrup supplies more than 100% of our daily required intake of manganese, 37% of riboflavin, 18% of zinc, 7% of magnesium and 5% of calcium and potassium.
What other sweetener can beat that!
Other Beneficial Compounds.
Maple Syrup and its products also contain phenolic compounds which are found in sap.
In a recent study on Maple Syrup products, Quebecois researchers demonstrated that these substances have antioxidant and anticancerogenic properties.
Low Glycemic Index
Maple Syrup (GI 54) compares well with other sweetening products such as sugar (GI 58) and honey (GI 87).
There are strict laws governing the harvest and production of Maple Syrup in Quebec.
Maple Syrup is a wild harvested product that doesn’t come into contact with the herbicides, pesticides and fertilisers used
in conventional fruit and vegetable farming.
The trees grow in a forest and the only time when the delicious Maple water is available
for harvesting is early spring when a blanket of snow still covers the ground.
Maple Syrup making starts from a natural phenomenon. During spring time, when nights are still cold (below freezing) , the water from the soil is sucked into the tree via a natural absorption phenomena.
During the day time, warmer temperatures create pressure in the tree. The pressure pushes the water back to the bottom of the tree which allows one to collect a part of the sap flowing down.
This watery sap is then evaporated to produce Maple Syrup.