Are there any benefits of using maple syrup?
If you think maple syrup is only another sugar, this article will surely change your mind immediately and probably forever!
The best sweetener you can use is maple syrup from Québec.
Maple syrup from Quebec is 100% natural, unrefined, sterile, gluten-free, vegan, and contains no artificial colours, flavours or preservatives. Maple sugar was the first kind of sugar produced in eastern North America and remained the standard sweetener until 1875 when cane sugar became available. This was the cheaper option, but we know now it might be the worst choice we ever made for our health.
Maple syrup contains an interesting anti-inflammatory called: Quebecol
Maple syrup holds a powerful anti-inflammatory called Quebecol. It is unique to Quebec maple syrup. See the science news about these incredible discoveries. An article on Pain management also speaks about Quebecol.
Researchers demonstrated in a recent study that Quebecol, a molecule found in maple syrup, has interesting properties for fighting the body's inflammatory response.
Maple syrup also contains anti-oxidant properties! A lot of them!
This perfect gift from mother nature discovered by our ancestors also has other natural secrets: polyphenols!
Even the National Library of medicine has an article on it on their website.
This unique compound is known to have antioxidant properties, which have been shown to decrease the risk of many diseases and cancers.
The University of Rhode Island has many articles on this subject on their website.
Maple syrup has another superpower! It can also be anti-microbial!
This incredible superpower was discovered in 2015.
The US National Library of medicine study says '' Phenolic compounds are believed to be promising candidates as complementary therapeutics. Maple syrup, prepared by concentrating the sap from the North American maple tree, is a rich source of natural and process-derived phenolic compounds. In this work, we report the antimicrobial activity of a phenolic-rich maple syrup extract (PRMSE). PRMSE exhibited antimicrobial activity as well as strong synergistic interaction with selected antibiotics against Gram-negative clinical strains''
Switching to maple syrup is the best decision you can make for your health.
How to convert your favorite recipe from your table white sugar to maple syrup?
It is easy. You substitute about 180 ml (3/4 cup) of maple syrup for every 250 ml (1 cup) of granulated white sugar. You also will have to decrease the liquid in your recipe by 30 ml to 60ml (2 to 4 Tbsp) for every 250 ml of syrup used.
Also, you need to know that you will need to decrease your oven temperature by about 5 degrees Celsius, because maple syrup tends to caramelize around the edges more quickly.
Enjoy your maple syrup now and forever! Mother nature is watching over your health.
It was a pleasure to contribute to that article.