Penza maple syrup and the first Russian maple growers. Maple syrup from Russia: all the production secrets How maple syrup is made in Canada

Maple syrup is an amazingly healthy product that came to Europe thanks to the discovery of America; local Indian tribes made it in large quantities. Unlike potatoes, pumpkin and corn, maple syrup is not as popular in Europe and Asia as it is in its homeland, Canada. The reason for this is the difficulty of collecting and preparing the syrup, but the benefits of this product are attracting attention around the world.

History of maple syrup

The first written mention of maple syrup dates back to the 60s of the 18th century. The birthplace of the product is Canada. In this country there are many sugar, red and black maples, the sap of which is used to make sweet syrup.

Europeans borrowed the technology for making syrup from tree sap from local Indians, who made it long before Columbus discovered America. Making sugar from sugar cane was cheaper and easier, but it did not completely replace the tradition of collecting maple sap and making syrup.

Currently, most of the world's maple syrup production is concentrated in Canada. This is a national American product that is very popular in its homeland. The syrup is added to baked goods, poured over pancakes and waffles, and prepared in drinks and various dishes. The maple leaf is depicted on the country's flag.

What is maple syrup made from?

Maple syrup is made from tree sap. Not all varieties of maples are suitable for its production. Only red, sugar, black and Norway maples contain sufficient amounts of sugar in their sap.

On the shelves of Russian stores you can often find a fake - ordinary sugar syrup, colored and flavored in a special way. It does not have the beneficial properties inherent in a natural product.

In the Leningrad region, several years ago they began producing maple syrup from the sap of Norway maples, which grow here in abundance. The difficulty is that only mature trees are suitable for collecting sap. To reach the required trunk size, a maple tree needs to grow for 30 years.

In order to open production, you need a real forest of maples, given the small yield of syrup from the juice. The sap collection season is limited to two spring months; they cannot be missed; it is impossible to make natural maple syrup at any other time of the year.

Taste and appearance

Maple syrup differs in density, transparency, and color intensity. In America, it is conventionally divided into two types - Canadian and Vermont. A special commission has been created to monitor the quality of the Canadian product, its purity and naturalness.

Maple syrup is clear, amber yellow to dark brown in color, sometimes with a reddish tint. It has a woody taste and a special aroma.

In consistency and appearance, maple syrup resembles liquid acacia honey or light jam syrup. Some enterprising manufacturers take advantage of this by producing regular sugar syrup with various additives under the guise of maple syrup.

Composition, nutritional value and calorie content of maple syrup

The chemical composition of maple syrup determines its sweet taste and health benefits. 100 g of product contains 260 kcal. The syrup contains no proteins or dietary fiber and contains: 0.1 g of fat, 67 g of carbohydrates and almost 33 g of water.

Contains many minerals and vitamins:

• calcium;
• magnesium;
• manganese;
• iron;
• copper;
• selenium;
• zinc;
• B vitamins

The syrup also contains antioxidants similar to those found in flax seeds, red wine and fresh berries.

Regular consumption of a few teaspoons of maple syrup helps prevent colds, strokes, heart attacks, depression and chronic fatigue. The benefits of syrup for the pancreas help in preventing diabetes.

Maple syrup: benefits and harms

This healthy delicacy can be compared to natural honey. The syrup has a beneficial effect on the functioning of the heart and the condition of blood vessels, and has an antibacterial and antitumor effect.

Its beneficial health properties have been studied by doctors and nutritionists; the syrup helps:

• strengthen the immune system;
• reduce the risk of developing cancer;
• increase potency;
• stop the development of atherosclerosis and diabetes;
• improve heart function.

The syrup contains few purines and oxalates, so it does not cause allergies. This makes it useful for people with metabolic disorders, living in environmentally unfavorable conditions and working in hazardous industries.

Only excessive consumption of syrup can cause harm, since it contains a lot of glucose. It is advisable to eat no more than 50 grams of this sweet product per day, adding it to tea, or as a snack with baked goods.

How to make syrup at home?

To make natural maple syrup you need sap from Norway maples. It is harvested in early spring, when the nights are still cold and the day is already warm. The trees “cry” at this time; the harvest season begins in January and ends in April; March is considered the best month.

To collect sap, a hole with a diameter of up to 1.5 cm and a depth of up to 5 cm is drilled in the tree, and a tube is inserted into it. Place a container for juice under the tube.

The collected juice contains more than 95% water. It is evaporated for several hours to obtain a thick syrup. From 40 liters of raw materials, only 1 liter of healthy sweetness is obtained. Sugar is never added to natural syrup.

Use of syrup in cooking

Syrup from maple sap is widely used in cooking on the American continent. In Russia, this tradition is less developed, since it is not easy to find natural syrup on sale.

Maple syrup does not acquire carcinogenic properties during heat treatment, as happens with honey, so it is healthier to add it to various baked goods and hot desserts.

Syrup is used instead of jam, honey, jam, and served with pancakes, pancakes, waffles, and ice cream. They are often added to vegetable and meat dishes, used to prepare various sauces and bake bread.

How to choose maple syrup?

To choose real maple syrup, you need to carefully look at the label, which contains information about the composition of the product.

Natural syrup should not contain preservatives, dyes, flavors or other fillers. If it contains regular sugar, it is no longer a natural product, but regular sweet water, which is sold under the guise of maple sap syrup.

You can taste the quality of the syrup by its soft woody taste, transparent and viscous consistency, reminiscent of liquid honey.

What to substitute when preparing dishes?

You can replace maple syrup when preparing various culinary dishes with liquid, clear honey, syrup from pear or gooseberry jam. This will be reflected in the taste of the dishes, and a true connoisseur of American cuisine will immediately feel the substitution.

Natural maple syrup can be bought nowadays in any country. Entrepreneurs appreciate the benefits of the product and import it from Canada or produce it on their own from maple sap, which contains a high percentage of sugar.

Maple syrup is one of the healthy alternatives to refined sugar. While the product is just becoming popular in Russia, in North America it has been used for cooking for many centuries. Canada provides more than 80% of the world's maple syrup. The country earns $145 million annually from its exports.

The indigenous inhabitants of the mainland - the Indians - knew about the natural sweetener. They believed that it had a positive effect on the human body and viewed it as a source of energy and nutrition.

The production technology has remained virtually unchanged for many centuries, and reminds us all of the well-known collection of birch sap. A small depression of 2-5 cm is made in the trunk of a sugar, red, Norway or black maple, 40-60 years old. A faucet or a special tube is inserted into the hole, through which the juice flows into a container. Its structure is liquid and resembles water.

The procurement of raw materials begins in the spring. The best and most favorable time is March, when the buds swell and the air temperature during the day does not drop below zero. This is the so-called “crying of plants” - the tree gives out more juice with the richest taste and content of the maximum amount of valuable vitamins and minerals. It is very important to note that the collection process itself does not harm the tree, and therefore it can serve as a source of product for many years.

To obtain 1 liter of syrup you need to collect about 40 liters of juice

Once collected, the sap is manually poured from the vessels into a large, flat tank to evaporate and turn it into maple syrup. Since it contains approximately 96% water, this production stage is quite long - approximately 24 hours.

A high-quality product does not contain sugar, preservatives or other harmful additives.

A typical sugar season lasts 4-6 weeks

Types of maple syrup, description and taste

The syrup has a specific, very sweet woody flavor, which is why it is so popular in cooking for sweetening dishes and making desserts.

The consistency is thick and viscous, reminiscent of honey. It has a wide range of shades - from light yellow to dark red. Color, taste and aroma depend on the time the juice is collected. The later (March-April), the darker the syrup turns out, and the richer the taste.

As a result of these differences, a product classification was created.

Composition of maple syrup

Debates about the benefits of syrup have been going on for many years. Some are convinced that this is an excellent sweetener that supports the normal functioning of the human body, while others are convinced that it is a product that is poor in composition.

Maple syrup contains vitamins IN, plus 24 antioxidants and minerals ( iron, potassium, calcium, magnesium, phosphorus, zinc). But to get 62% of the daily value of the vitamin AT 2, 9% calcium, 8% zinc and 5% potassium must be eaten per 100 g of product. And each tablespoon contains approximately 50 kcal and 12 g sucrose!

In addition, the syrup does not contain proteins or fats, but 100 g contains 67 g of carbohydrates.

Therefore, it is not worth adding it to your diet as a remedy. But it will be an excellent substitute for refined sugar, as it has a lower glycemic index, so it does not have such a drastic effect on blood glucose levels.

In addition, it is produced in a safe manner and does not contain harmful additives.

Maple syrup calories - 260 kcal per 100 g.

Glycemic index - 55-65.

Daily norm - 60 g for adults, 30 g for children.

Useful properties and benefits of maple syrup for the body

• improves the functioning of the cardiovascular system,
• reduces the likelihood of cancer,
• increases male potency,
• moisturizes the skin,
• relieves skin inflammation.

Yes, it is impossible to talk about the great benefits for humans of maple sap syrup. But it would also be wrong to deny its benefits.

Most artificial sweeteners, including sugar, contain harmful components that cause digestive upset (dyspepsia, increased gas production, bloating and constipation), the body's oxidation process (which in turn accelerates the aging process and is the cause of various diseases) and the development of diabetes. Consumption of maple syrup does not lead to these problems, provided the daily intake is met (see above).

In addition, the product can be safely added to the diet of people prone to allergies. It contains purines and oxalates, which serve as protection against unpleasant reactions of the body.

Contraindications and harm

Syrup can only cause harm to humans if taken in excess. Due to its high percentage of glucose, it can lead to obesity and high blood sugar levels.

Of course, low-quality goods pose a health hazard. Therefore, you should approach its purchase responsibly.

How to Select and Store Maple Syrup

1. First of all, pay attention to the product label. Quality products are manufactured in Canada and the USA, and are marked with a golden maple leaf. The address of the farm of production must also be indicated, and the class (type of syrup) must be specified.

2. The price of the product is high. If it is below $70 for 1 liter, then this is a fake.

3. Good maple syrup is transparent or translucent in color, without cloudiness. The consistency is medium thick.

After opening the container, unlike honey, mold may form on the syrup. Therefore, it should be stored in the refrigerator on the bottom shelf. Shelf life 6-12 months. An unopened bottle can be stored in a cool place for up to 2-3 years.

How to make maple syrup at home

To make your own natural sweetener, you need to do the following:

• collect broadleaf maple sap,
• boil it over low heat until the moisture completely evaporates and the mass turns into syrup,
• cool and pour into glass containers.

Maple syrup has excellent taste. And, despite its meager composition, you can safely buy it to diversify your diet. It adds a sweet taste to dishes without harming your health.

How syrup is made in industrial quantities

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Maple syrup is still a new product for our consumers. The product appeared on the domestic market relatively recently and is not very popular. And completely undeservedly. This is an excellent sugar substitute with many beneficial properties and a pleasant taste.

According to the results of recent studies, it was found that maple sap contains more than 50 macro and microelements that are beneficial for our body. Moreover, some elements are unique and are not found in the natural environment.

The product is popular in Canada and the United States of America, where it is widely used in cooking. No sugar, food additives, flavorings, fillers, or preservatives are used in its production. The product is completely natural and useful for both children and adults.

What are the benefits of maple syrup, and can it cause harm? What parameters should be taken into account when choosing it, and how to use it correctly? Let's find out all the details.

What is maple syrup made from?

Maple sap is mainly extracted in the United States and Canada (about 92%). Its production comes down to the following. The sap of sugar maple trees is evaporated in specially equipped factories. The result is a healthy, sweet syrup.

The Indians have long known about the properties of maple sap. They used it to make refreshing drinks. Later they learned to make syrup by evaporation. 40 liters of sap yield 1 liter of maple syrup. The drink is concentrated, viscous and incredibly sweet. The consistency is similar to honey. Shade – amber, various colors. The taste and aroma differs depending on the season of collecting the juice and the growing conditions of the trees.

Composition, calorie content

Of all the beneficial substances, we will highlight only the main ones:

• polyphenols;
• B vitamins;
• potassium;
• manganese;
• antioxidants;
• coumarin;
• abscisic acid;
• zinc;
• thiamine;
• sodium;
• oligosaccharides;
• phosphorus;
• phenolic group of compounds;
• iron;
• amino acids;
• organic acids;
• calcium.

Maple syrup is a healthy food product. Recommended for use in diabetes and obesity. There is practically no fructose, and there is much less sugar than in honey.

Calorie content of 100 g of product is 260 kcal.

Read also: The benefits and harms of Jerusalem artichoke syrup.

Benefits of syrup and effects on the body

1. A great alternative to sugar.
2. Maple syrup has been proven to help treat inflammatory conditions.
3. Thanks to the record content of nutrients, the immune system is stimulated.
4. The product normalizes digestive and metabolic processes and improves intestinal motility.
5. Inhibits invasion and growth of colorectal cancer cells by suppressing one of the signaling pathways.
6. Controls insulin secretion.
7. The circulatory system is cleansed and the formation of cholesterol plaques is prevented.
8. The leader in the amount of potassium and calcium, therefore it is recommended for children during the period of active growth.
9. Promotes rejuvenation, prevents aging processes.
10. Positively affects the functioning of the pancreas and liver.
11. An excellent aphrodisiac for men, enhancing potency.
12. It is a preventative against the development of cancer.
13. Regular consumption normalizes cholesterol levels and blood sugar levels.
14. Has a beneficial effect on the cardiovascular system.
15. Protects the gastric mucosa from the effects of negative factors.
16. It has anti-inflammatory, antibacterial, regenerating, wound-healing properties.
17. Prevents the development of atherosclerosis.
18. Relieves fatigue, indicated for increased mental or physical stress.
19. Does not cause allergies, unlike bee products.
20. Strengthens hair and nails.

The beneficial properties of the product are incredibly diverse. It is no coincidence that many popular weight loss diets have been developed on its basis.

It would be fair to say that for the first time Belarusians began to look closely at maple syrup thanks to cinema. How many films where the characters generously pour a portion of pancakes on them for breakfast! Can't count. Fortunately, today this amazing product, given to the world by ancient Indian tribes who once lived in the territory of modern Canada, is available throughout the world. And in Minsk, it is increasingly offered as a topping not only for pancakes, but also for ice cream and other desserts. Let’s figure out the benefits and harms of this sweet “seasoning” and learn how to choose real maple syrup.

Maple syrup is produced from sugar-rich maple sap (sugar, black, red), which is collected in early spring (from February to April). Trees suitable for sweet production grow only in some regions of North America: New York, Vermont, Nova Scotia, Quebec, Nebraska.

Fresh maple sap is clear and does not have a distinct taste. The syrup's characteristic aroma, deep amber color and caramel taste appear during the process of boiling the water. Initially, maple sap is approximately 96% water, so it takes up to 40 liters of sap to make 1 liter of maple syrup. To get the syrup to the desired thickness, evaporation requires a significant amount of time.

By Canadian standards, maple syrup must be at least 66% sugar. We are talking exclusively about the sugar that remains in the syrup after the maple sap has evaporated. No other sugar, as well as preservatives, fillers, or other “synthetics” are used to make real maple syrup. Its main component is sucrose.

The hallmark of real maple syrup is its mild, woody flavor. Its consistency is close to fresh natural honey - transparent (translucent), thick and viscous. Depending on the degree of density and transparency, it is conventionally divided into Canadian and American (Vermont) syrup. Almost all maple sap is extracted in Canada and the USA, with the latter accounting for no more than 10%.

BENEFITS AND HARMS OF MAPLE SYRUP

Many doctors come to the conclusion that in terms of its beneficial properties this product can even be compared with honey.

According to the latest research by American scientists, Canadian maple syrup contains 54 antioxidants and beneficial microelements. The chemical composition of maple syrup includes B vitamins, as well as minerals: calcium, phosphorus, potassium, iron, zinc, etc. The antioxidants of this wonderful product are similar to those found in tomatoes, berries, red wine, whole wheat and flax seeds.

In addition, maple syrup can be called a leader among other foods consumed by humans in terms of the amount of calcium and potassium stored in it. Just ¼ cup of maple syrup contains more calcium than the same amount of whole milk and a dose of potassium comparable to bananas.

It is also known that maple syrup contains 5 substances that scientists have never encountered in the natural environment until now. Of these five elements, Quebecol stands out especially, which has a sweet taste, but does not belong to carbohydrates, but to the phenolic group of compounds. Which in turn can be useful for people suffering from diabetes.

Thanks to a whole range of useful substances, maple syrup:

• has a positive effect on the functioning of the cardiovascular system;
• helps fight cancer and cardiovascular diseases;
• strengthens the immune system;
• prevents the development of atherosclerosis;
• reduces the risk of diabetes;
• increases potency.

An important advantage of the product over other sweets (including brown sugar, stevia, agave syrup and even honey) is that it contains an extremely low amount of oxalates and purines, so it does not cause food allergies.

The harm that maple syrup can cause can only be attributed to individual intolerance and excess in food.

HOW TO CHOOSE THE CORRECT REAL SYRUP

The biggest challenge for the uninformed consumer is distinguishing natural syrup from sugared imitations, which are typically made from corn with a little maple syrup or artificial maple essence added. They are made almost entirely of unhealthy high fructose corn syrup. These imitation products are illegally called "maple syrup" and do not contain the beneficial properties of the real natural product. Moreover, counterfeits are found in both the USA and Canada.

There are several criteria by which you can choose high-quality maple syrup:

Pay attention to its consistency and color. The syrup should be transparent or translucent, without any cloudiness, and have a medium oiliness.

Choose syrup that is made in Canada. The purity and authenticity of Canadian maple syrup is monitored at the government level by the Canadian Food Inspection Agency. On all products produced in compliance with the technology, you can find a golden maple leaf - a guarantor of quality and that the product is truly made in Canada.

An important point: if the label says that it was produced in Canada, but is packaged in another country under the brand of a non-Canadian company, it is not a Canadian product. In this case, Canada no longer bears any responsibility for the quality and composition of this maple syrup.

Pay attention to the cost of maple syrup. Natural syrup is expensive - no less than $70 per liter.

The lighter the syrup, the more delicate its taste and subtler the aroma. Canada has adopted a special classification system for maple syrup: it is divided into three groups. Group Canada #1, which is considered the best, includes light syrups and is divided into Extra Light (very light), Light (light and light) and Medium (medium, the most popular due to its richness). Group Canada #2(mainly used in cooking) includes syrups of a darker Amber color (amber, tart and viscous). Group Canada #3(has a strong thick taste and is used almost exclusively as a commercial sweetener) - the darkest. Maple syrup grades are based solely on the syrup's ability to transmit light. The higher the degree of clarity, the higher the grade of maple syrup.

The most meticulous buyers should pay attention to the density indicator. In 100% natural maple syrup, the volume to net weight ratio should average 1:1.32.

Don't be fooled by labels like "100% organic." Maple syrups, by definition, are organic products because the maple trees that provide them grow naturally without the use of pesticides. And even the corn syrup that is added to the fakes is also a 100% natural product.

WHERE CAN I BUY?

In Minsk, Canadian maple syrup can be found in online stores specializing in the sale of organic products. However, from experience we can say that not everywhere it is possible to familiarize yourself with the composition.

To avoid fakes, it’s better to go to the store and carefully examine the bottles of syrup yourself. Canadian syrups are available in the Corona shopping center, BIGGZ, Preston and Green hypermarkets, as well as in stores at United Company gas stations.

Sources: poleznenko.ru, calorizator.ru, canadianmaple.ru, iamcook.ru. Photo: by Google search.

Views: 5462

27.10.2017

A wonderful gift of nature, maple sap– one of the most useful products in the world. Its collection was traditional among the indigenous people of North America and has been preserved to this day due to the high nutritional, dietary and medicinal qualities of the product. This juice serves as the basis for cooking maple sugar And maple syrup. It is extracted from only a few types of maple: Canadian (sugar), silver (sugar), red, black, holly. The largest amount of sugars (about 2%) is present in Canadian and silver maples, which is why they are the main source of nutritious and healing sap.

Maple sap is a transparent, golden-yellow woody intercellular fluid that moves along the trunks and branches of the plant under the influence of osmotic pressure. It is collected, like birch, during the spring sap flow (from early March to late April). For intensive release of sap from damaged tree trunks or branches, it is important that the temperature drops below zero at night and the thermometer readings are positive during the day. Such fluctuations contribute to more intense fluid movement in plants.

Only mature (not younger than 30 - 40 years old), completely healthy trees with a medium-sized trunk diameter (from 25 - 30 cm or more), growing in an ecologically clean area, are suitable for obtaining the product. The more heat maples receive from the sun, the sweeter the sap they contain. You can collect 4–5 liters of juice per day from one tree, and up to 80 liters per season. Some specimens are capable of providing juice for up to 100 years of age or more. Maple sap is all the more valuable because it is extracted in early spring, therefore it serves as a reliable protection against vitamin deficiency, stimulates metabolic processes in the body, increases the protective properties of the immune system, relieves depression, depression, and fatigue.

The composition of this healing drink includes polyunsaturated acids, especially valuable for the body, organic acids (malic, citric, succinic, acetic, fumaric, abscisic, etc.), vitamins (C, E, PP, group B), minerals (including including zinc, manganese, potassium, sodium, calcium, phosphorus, iron, silicon oxide), natural enzymes with antioxidant properties, glucose, tannins, carotenoids, lipids, aldehydes, oligosugars and other biologically active components.

Maple sap is known in folk medicine as an external and internal antiseptic; it is used as a mild choleretic agent for diseases of the pancreas, kidneys and liver. The juice serves as a preventative against atherosclerosis, removes toxins and waste from blood vessels and normalizes the activity of the entire cardiovascular system. Maple sap helps prevent the occurrence and slow down the development of Parkinson's and Alzheimer's diseases, and also blocks the process of cancer formation.

The shelf life of fresh maple sap does not exceed 3 days, so it is processed by canning or evaporation. There are two ways to preserve juice: with sugar or without sugar. Both of them involve bringing the liquid to a temperature of at least +85 - 90 ° C and pouring it into sterilized jars, which are immediately sealed with lids. In the first case, sugar (100 g/l) is added to the juice during cooking. Another option for preserving juice, widespread mainly in European territory, where Norway maple serves as a source of a valuable product, is the preparation of maple kvass (by analogy with birch kvass).

As a result of condensation of the juice by evaporation, maple syrup or maple sugar is obtained. The technology for making syrup from maple sap was developed by Indian tribes hundreds of years ago and then improved by colonialists, and today maple syrup is the national treasure of Canada, which produces up to 80% of the world's total. Maple syrup is also produced on an industrial scale in the USA, but the quality of this product is somewhat inferior to that of Canada.

is a viscous and thick, sweet amber-colored liquid with a slight woody flavor. Syrup is obtained by evaporating water from maple sap at a temperature of about +104° C. Since the water content in maple sap is 90 - 96%, the production of syrup is a rather lengthy process. To get 1 liter of syrup, you need to use at least 40 liters of juice. Previously, the same technology was used to produce maple sugar, when the sap was condensed to a state of crystallization, but with the advent of sugar cane, the need for sugar from maple sap decreased significantly. The syrup is in very high demand. The demand for it exceeds production volumes, so substitutes are often used instead of the natural product. They are cheaper, but do not have the same therapeutic effect.

Maple syrup contains about 54 natural components, the benefits of which for the human body are enormous. In addition, it contains a very small proportion of oxalates, which can trigger food allergies. Restrictions on the use of maple sap and syrup are associated only with their considerable glucose content. And although the calorie content of the syrup is relatively low (260 kcal), if you are overweight, you must refrain from consuming it excessively. No other contraindications for this product have been found, with the exception of individual intolerance.

Maple syrup is the most popular in cooking. It is used in the confectionery and food industries as a very healthy, environmentally friendly and dietary product. The syrup is served as a dessert with pancakes, waffles, and cookies; it is added instead of sugar to drinks, caramel is made from it, and beer is brewed. It is included in meat and vegetable dishes, yoghurts, cereals and other food products.

Most people consume a lot of sugar—probably more than they actually need. Maple syrup is considered to be one of the sweeteners you should use in small quantities and a good alternative to refined (table) sugar when used in moderation.

Similar to the difference between whole and refined grains, unrefined natural sweeteners like maple syrup contain higher levels of beneficial nutrients, antioxidants, and phytochemicals than white table sugar or high fructose corn syrup. This is why we see many health benefits from eating natural raw honey. When used in appropriate amounts, the benefits of consuming maple syrup may include the ability to reduce inflammation, provide nutrients to the body, and better control blood sugar levels.

Maple tree syrup, or more accurately, sap, has been used for centuries. In fact, syrup was made from the sap of various maple trees long before the first European settlers arrived in America. Native Americans had theories about the nutritional value of maple syrup even in those ancient times, and the sweetener had cultural significance to many native tribes. They even celebrated the “Sugar Moon” (the first full moon of spring) with the “Maple Dance” and viewed maple sap as a source of energy and nutrition.

What are the beneficial properties of maple syrup?

Compared to refined sugar, which contains absolutely no nutrients, maple syrup contains some important antioxidants and minerals, such as zinc and manganese. When we do a nutritional comparison between sugar and maple syrup, we see that they have a few things in common, but also some things that definitely make maple syrup a more interesting choice.

What makes maple syrup better than regular sugar?

They are both about two-thirds sucrose, but maple syrup provides the body less with sugar and more with nutrients. Maple syrup has a glycemic index of about 54, compared to sugar's glycemic index of about 70. This means that one of the benefits of consuming maple syrup is that it affects your blood sugar a little less dramatically than regular table syrup. sugar. Maple syrup also provides the body with some micronutrients and antioxidants, while sugar contains neither.

Another factor that makes these two sweeteners very different is how they are made. Maple syrup is made from the sap of maple trees. Unlike refined sugar, which is produced through a long, complex process, maple syrup is a relatively more natural, unrefined product. And, as you probably know, high fructose corn syrup and artificial sweeteners, like refined sugar, are not natural or healthy foods.

For example, sugar cane stalks and sugar beets are mechanically harvested, cleaned, washed, crushed, extracted, squeezed, filtered, clarified and condensed - all before producing sugar crystals from these products!

Nutritional value and composition of maple syrup

1 tablespoon maple syrup contains approximately:

• 0.7 milligrams manganese (33% of the recommended daily intake, or RDI);
• 0.8 milligrams zinc (6% RDI);
• 13.4 milligrams calcium (1% RDI);
• 40.8 milligrams potassium (1% RDI);
• 0.2 milligrams iron (1% RDI);
• 2.8 milligrams magnesium (1% RDI).

Various Brands of Maple Syrup

There are several different "grades" of maple syrup, depending on color. The exact way they are classified may vary from country to country.

In the United States, maple syrup is classified as either Grade A or Grade B.

• Class A is divided into 3 groups: light amber, medium amber and dark amber.
• Class B the darkest of all.

The main difference between the two is that dark syrups are made from sap that is extracted during the harvest season. Dark syrups have a stronger maple flavor and are typically used for baking or cooking, while lighter ones are used more like syrups, such as drizzled over pancakes.

Plus, dark varieties of maple syrup contain more antioxidants and nutrients.

If you are going to buy maple syrup, choose the natural product as there are maple flavored syrups on the market that may contain refined sugar or high fructose corn syrup.

Benefits of maple syrup

Eating maple syrup benefits human health. Here are 9 beneficial properties of this amazing product:

1. Contains many antioxidants

Studies comparing the total antioxidant content of natural sweeteners and refined sugar-containing foods, such as white sugar or corn syrup, have found significant differences. Refined sugar, corn syrup, and agave nectar contain minimal amounts of antioxidants, but maple syrup, dark and black molasses (molasses), brown sugar, and raw honey show higher antioxidant capacity.

The nutritional value of maple syrup is impressive when it comes to the presence of protective antioxidants. Medical journal Pharmaceutical Biology showed that pure maple syrup contains up to 24 different antioxidants. These antioxidants, in the form of phenolic compounds, are useful in reducing damage caused by free radicals, which can cause inflammation and contribute to various chronic diseases. Whenever possible, choose darker "B" maple syrups as they contain more beneficial antioxidants than lighter syrups.

Some of the main antioxidants found in maple syrup include:

• benzoic acid
• gallic acid
• cinnamic acid

Maple syrup also contains various flavanols, such as:

• catechin
• epicatechin
• routine
• quercetin

While most are found in low concentrations, others are present in large quantities, so it is possible that the beneficial effects of these antioxidants may outweigh the negative effects of the large amount of sugar present in the syrup.

2. Has a lower glycemic index

Refined sugar and refined carbohydrates are known to be rapidly metabolized by the liver, causing a spike in blood sugar levels and then a rapid decline. Even worse, consuming too much sugar quickly raises blood sugar and increases insulin levels, which over time can lead to decreased insulin response, problems with blood glucose control, and the development of diabetes.

However, keep in mind that since consuming too much sugar from any source is one of the main causes of some of the most common health problems (such as obesity, type 2 diabetes and cardiovascular disease), even natural sweeteners such as maple syrup should be used in small quantities. When it comes to treating diabetes naturally, or other sugar-related diseases, it is best to reduce your sugar intake in general and especially avoid refined sugar.

3. Fights inflammatory diseases

Because maple syrup supplies the body with inflammation-reducing antioxidant polyphenols, it can be considered part of a healthy diet that helps prevent certain diseases such as arthritis, inflammatory bowel disease (IBD), or cardiovascular disease. The plant compounds in maple syrup reduce oxidative stress, which is responsible for faster aging of the body and a decrease in the strength of our immune system.

4. May Help Protect Against Cancer

5. Helps Protect Skin Health

The benefits of maple syrup extend to skin health. Many people use maple syrup topically by applying it directly to their skin. Similar to raw honey, maple syrup can help reduce skin inflammation, redness, blemishes, and dryness. Combined with raw milk or yogurt, oatmeal and raw honey, this natural mixture is applied to the skin as this mask can hydrate the skin while reducing bacteria and signs of irritation.

6. Alternative to sugar to improve digestion

Consuming large amounts of refined sugar can contribute to the development of candidiasis, irritable bowel syndrome (IBS), leaky gut syndrome, and other digestive system disorders. In fact, one of the biggest steps you can take to heal leaky gut and autoimmune diseases is to reduce your intake of refined sugar and consume small amounts of natural sweeteners.

Most artificial sweeteners also cause symptoms of indigestion, including flatulence, bloating, colic, and constipation. To keep your digestive tract healthy and protected from the damaging effects of chemicals and sugar, maple syrup can be a much better alternative to add to baked goods, yogurt, oatmeal, or smoothies.

7. Provides important vitamins and minerals

In addition to potassium and calcium, maple syrup contains fairly large quantities of zinc and manganese. Zinc can help fight disease and improve immunity as it maintains white blood cell levels, while manganese plays an important role in fat and carbohydrate metabolism, calcium absorption, blood sugar regulation, brain and nerve function.

8. Healthy alternative to artificial sweeteners

If you habitually use artificial sweeteners or dangerous refined sugar products such as sucralose, agave, aspartame or sugar, you should consider switching to consuming maple syrup and natural honey as soon as possible. Although artificial sweeteners are low in calories, their consumption is associated with numerous health problems, including:

• weight gain
• fatigue
• anxiety
• learning difficulties
• short-term memory loss
• and much more

Many pre-existing conditions can worsen over time due to continued use of artificial sweeteners. When it comes to losing weight, their consumption can also hinder the process. There is a high chance of developing an addiction to artificial sweeteners used in many diets or low-calorie foods because they affect your food cravings and your ability to control hunger and satiety.

Maple syrup is not associated with any of these health problems, plus it provides a greater sense of satisfaction due to its naturally sweet flavor.

9. May enhance antibiotic effects

Antibiotics may seem like a quick and easy solution to a range of different diseases, but as new research results are released, it becomes increasingly difficult to ignore the dangers and downsides of using antibiotics. In the process of suppressing harmful pathogens, antibiotics can also attack healthy cells. In addition, overuse of antibiotics leads to the emergence of “superbugs” that no longer respond to antibiotic treatment.

When researcher Natalie Tufenkji and her team tested maple syrup extracts in combination with antibiotics such as Ciprofloxacin and Carbenicillin, they observed the same antimicrobial effect but used 90% fewer antibiotics. In other words, maple syrup extract helped the antibiotics work better. How? The researchers found that the extract increased the permeability of bacteria, helping antibiotics penetrate into bacterial cells.

The harm of maple syrup

As previously mentioned, maple syrup can be a good natural sweetener when the serving size is small and it is consumed in combination with other healthy natural foods. While maple syrup contains some nutrients and is healthier than white sugar, it still does not provide the body with the required amount of important vitamins or minerals compared to other whole foods such as vegetables, fruits and high-quality proteins and fats.

There may be harm from consuming maple syrup if you consume it in excess. This can lead to significant spikes in blood sugar levels, which can lead to hyperglycemia and the development of type 2 diabetes.

As a result, it would be better to think of this product as a better alternative to sugar, but this does not mean that you should strive to include it in your daily diet. As long as you consume maple syrup in moderation, it shouldn't pose a problem. Just make sure you buy the highest quality available on the market and watch your portion size!

History of maple syrup

Maple syrup is one of the most ancient sweeteners, which was consumed by Native Americans living in North America hundreds of years ago. Maple syrup was first collected and used by indigenous peoples before they introduced it to early European settlers, who quickly improved the technology needed to harvest more of the product.

Maple syrup's natural harvesting method and history as a healing sweetener is another reason why many people today choose maple syrup and natural honey as healthier sweeteners. And even those who follow the paleo diet consume this natural product.

80% of maple syrup today comes from Canada. In the United States, the largest production of maple syrup is in Vermont, where it has been produced for hundreds of years. In fact, some of the large maple trees in Vermont that are still extracted for sap are over 200 years old! Most sap maples are approximately 25-30 cm in diameter and are usually about 40 years old.

How is maple syrup made?

What is maple syrup made from? All plants naturally contain sugar, which is a product of photosynthesis that occurs when sunlight comes into contact with the plant's leaves. Sucrose is the most common type of sugar present in maple syrup (at least 66% of the sugar in natural maple syrup is sucrose).

Sugar synthesized in plants is used as an energy source for plant growth and is stored throughout the plant, especially in the roots. In most cases, sugar from the roots, stems and leaves of plants is quite difficult to obtain without some mechanical and chemical process (for example, from sugar cane or beets), but in the case of maple sap it is quite easy to collect.

Then, as spring arrives and temperatures warm, pressure builds up inside the trees, causing sap to flow out of the holes and into the buckets. The buckets are collected by hand and their contents are poured into large tanks where some of the water is evaporated and removed to create a more concentrated syrup. And that's all - the process is very simple. A typical sugar season lasts 4-6 weeks and it takes 40 liters of maple sap to make 1 liter of maple syrup!

How to Buy and Use Natural Maple Syrup

To get all these benefits of maple syrup, you need to be careful when purchasing it. Many maple syrups sold in stores are essentially impostors or "flavored" maple syrup sugars, which are highly refined. Check the label carefully for third-party ingredients to ensure that the only ingredient in the product is maple syrup and that it does not contain refined sugar or high fructose corn syrup. It is also wise to buy organic maple syrup whenever possible - this will ensure that the trees are not treated with any chemicals.

All types of maple syrup are classified as either "Grade A" or "Grade B". Both Grade A and Grade B maple syrups can be a good choice as long as they are pure and free of preservatives and artificial colors and flavors. The biggest difference is that Grade B syrups are darker in color and more concentrated, so they are typically used for cooking instead of drizzled over foods. Some studies also show that Grade B maple syrup is richer in antioxidants than Grade A maple syrup.

Most store-bought maple syrups are grade A (the lighter type used to sweeten pancakes). There are also several different types of Grade A syrups, which range in color from light to dark amber. The darker the syrup, the later it was collected and the stronger its flavor.

When using maple syrup instead of table sugar in baked goods, replace the sugar with the same amount of maple syrup, but reduce the amount of liquid the recipe calls for by about half a cup. In cocktails and other drinks, you can simply replace sugar or agave nectar with maple syrup.

Maple syrup is still a new product for our consumers. The product appeared on the domestic market relatively recently and is not very popular. And completely undeservedly. This is an excellent sugar substitute with many beneficial properties and a pleasant taste.

According to the results of recent studies, it was found that maple sap contains more than 50 macro and microelements that are beneficial for our body. Moreover, some elements are unique and are not found in the natural environment.

The product is popular in Canada and the United States of America, where it is widely used in cooking. No sugar, food additives, flavorings, fillers, or preservatives are used in its production. The product is completely natural and useful for both children and adults.

What are the benefits of maple syrup, and can it cause harm? What parameters should be taken into account when choosing it, and how to use it correctly? Let's find out all the details.

Maple sap is mainly extracted in the United States and Canada (about 92%). Its production comes down to the following. The sap of sugar maple trees is evaporated in specially equipped factories. The result is a healthy, sweet syrup.

The Indians have long known about the properties of maple sap. They used it to make refreshing drinks. Later they learned to make syrup by evaporation. 40 liters of sap yield 1 liter of maple syrup. The drink is concentrated, viscous and incredibly sweet. The consistency is similar to honey. Shade – amber, various colors. The taste and aroma differs depending on the season of collecting the juice and the growing conditions of the trees.

Composition, calorie content

Of all the beneficial substances, we will highlight only the main ones:

• polyphenols;
• B vitamins;
• potassium;
• manganese;
• antioxidants;
• coumarin;
• abscisic acid;
• zinc;
• thiamine;
• sodium;
• oligosaccharides;
• phosphorus;
• phenolic group of compounds;
• iron;
• amino acids;
• organic acids;
• calcium.

Maple syrup is a healthy food product. Recommended for use in diabetes and obesity. There is practically no fructose, and there is much less sugar than in honey.

Calorie content of 100 g of product is 260 kcal.

Benefits of syrup and effects on the body

1. A great alternative to sugar.
2. Maple syrup has been proven to help treat inflammatory conditions.
3. Thanks to the record content of nutrients, the immune system is stimulated.
4. The product normalizes digestive and metabolic processes and improves intestinal motility.
5. Inhibits invasion and growth of colorectal cancer cells by suppressing one of the signaling pathways.
6. Controls insulin secretion.
7. The circulatory system is cleansed and the formation of cholesterol plaques is prevented.
8. The leader in the amount of potassium and calcium, therefore it is recommended for children during the period of active growth.
9. Promotes rejuvenation, prevents aging processes.
10. Positively affects the functioning of the pancreas and liver.
11. An excellent aphrodisiac for men, enhancing potency.
12. It is a preventative against the development of cancer.
13. Regular consumption normalizes cholesterol levels and blood sugar levels.
14. Has a beneficial effect on the cardiovascular system.
15. Protects the gastric mucosa from the effects of negative factors.
16. It has anti-inflammatory, antibacterial, regenerating, wound-healing properties.
17. Prevents the development of atherosclerosis.
18. Relieves fatigue, indicated for increased mental or physical stress.
19. Does not cause allergies, unlike bee products.
20. Strengthens hair and nails.

The beneficial properties of the product are incredibly diverse. It is no coincidence that many popular weight loss diets have been developed on its basis.

Possible harm

The product is completely safe. The only contraindication is individual intolerance to maple syrup.

Consumption should be limited only to children under six years of age - no more than 3 tablespoons per day.

Use in cooking

Maple syrup is a great substitute for sugar. It can be used in the preparation of drinks, confectionery sweets, baked goods, creams, to sweeten coffee, tea, and as a substitute for jams, marmalade, preserves.

The product is a universal product that improves the taste of meat dishes. In America, it is used in the preparation of vegetables, legumes, omelettes, grilled meat, and fish dishes. Particularly popular are lollipops that resemble our “cockerels”. This is an excellent addition to pancakes, pancakes, toasters, ice cream, and sweet cereals.

There is a recipe for a very tasty drink. Mix two tablespoons of maple syrup in a glass of cold milk. It makes a great refreshing cocktail.

How to choose a quality product

There are many criteria when choosing maple syrup. Let us highlight the main ones.

1. A quality product made in Canada. It is there that syrup of proven quality, authentic, and as pure as possible is produced. If the country of origin is Canada, but the syrup is packaged in another country, you are looking at a high-quality fake.
2. Pay attention to the price. If 1 liter costs less than $70, you should refuse to buy.
3. The fresh product does not have a strong pronounced taste and is transparent.
4. The taste is caramel with a soft woody taste. The aroma is pronounced. Consistency – medium thickness.
5. The lighter the amber hue, the more pronounced the aroma and taste.

There is a special classification system by which you can select a product.

• The best and most popular is Canada #1 (used for medicinal and dietary purposes).
• Group Canada #2 is widely used in cooking; the syrup in this case is darker.
• The thickest in consistency and having the most pronounced taste is Canada #3 maple syrup, used as a sweetener.

You are unlikely to find real maple syrup in stores. Counterfeits consist of fructose and corn syrup. You can buy genuine products only in specialized online stores.

How to store it correctly

The product can be stored at room temperature or on the bottom shelf of the refrigerator. An important condition is that the container must be hermetically sealed.
After the container is unpacked, maple syrup is poured into glass jars for storage and stored at -5-8 degrees. Shelf life is three years from the date indicated on the package.

Maple syrup is an incredibly healthy, delicious product that everyone can benefit from. Not to mention the delicious dishes with maple syrup, which are distinguished by excellent taste. Having tried it at least once, you will never forget the splendor of the aroma and taste, and you will certainly find your own use for the product.