Maple syrup is a traditional Canadian product, not without reason called Canadian Liquid Gold. In addition to the appreciated taste, the syrup is characterized by a we alth of nutrients, incl. manganese, zinc and magnesium as well as B vitamins. Maple syrup has a pro-he alth effect, confirmed in numerous scientific studies.

Maple syrupis a valuable sugar substitute, which certainly cannot be called empty calories. However, it should be used in moderate amounts because it contains a lot of sucrose.

How is maple syrup made?

Maple syrup is produced overwhelmingly in Canada, Quebec. It was originally produced by Indian peoples living in today's Canada and the northern United States, long before Columbus' discovery of America and the influx of European settlers.

As the name suggests, maple syrup is produced using clones, mainly of the following species: sugar (Acer saccharum), silver (A. saccharinum), red (A. rubrum) and black (A. nigrum). The trees must be around 30-40 years old to be suitable for sap production. The process itself is minimally invasive for them, and the same clones can be used as raw material for many decades.

Juice is obtained in early spring, during the thaw period. This is the best time because the trees are not too dry then and the sap tastes best. As the trees begin to develop their buds, the taste of the juice changes to its disadvantage.

Faucets are placed in tree trunks, through which the juice collected directly in the dishes flows or is transported to larger gutters, thanks to a special system of pipes connected to the faucets. The collected juice is evaporated and concentrated by heating until the appropriate syrup consistency is obtained. Traditionally, the Indians thickened the juice by throwing hot stones into it, thanks to which the water gradually evaporated. The "cold" method was also used, allowing the juice to freeze and then removing a film of water from the surface of the vessel. Both methods were very time consuming. European settlers modernized the way maple syrup was made. They obtained it by cooking it for a long time in copper cauldrons. Currently used methodsindustrial ones are not very different from the traditional ones. Modern equipment is used for them, but the production method is non-invasive, no chemicals, dyes or preservatives are used. Currently, energy-saving evaporators are used to evaporate the syrup. Sometimes the reverse osmosis method is used, i.e. the flow of solutions through a membrane after applying pressure to obtain a product with a specific sugar concentration. The syrup is also filtered so that it does not contain crystallized lumps of sucrose. However, none of these activities interfere with the value of the product.

Juices obtained from clones vary in composition. They usually contain 1.5-3% sugar. The amount of sugar in the juice determines the yield with which it is made into a syrup.

20-50 liters of juice are needed to produce 1 liter of maple syrup.

Due to the changing parameters of the juice, it is difficult to determine the exact time required for cooking. An experienced manufacturer can tell by its appearance whether the syrup is ready. It also checks the sugar content with a sugar meter.

Maple syrup is bottled at 82 degrees Celsius. Thanks to this, it is naturally protected against the growth of microorganisms and does not require the addition of preservatives. On average, maple syrup is good for consumption for 18 months.

Using maple syrup in the kitchen

Maple syrup is fluid and thick. It has a golden color, reminiscent of honey. In stores you can find lighter and darker syrups. The darker the color, the stronger the sugar caramelization process took place during the evaporation of the syrup. Light syrups are considered to be more valuable. They have a delicate flavor - they sweeten without changing the taste of the dish. Many people, however, appreciate the characteristic "burnt" aftertaste of dark syrups and find them tastier.

The most popular use of maple syrup is pouring it over pancakes, or traditional in Canada and the USA, pancakes, resembling our pancakes. It is also a tasty coating for waffles and French toast. The syrup dissolves very well in water, so it can be used to sweeten warm drinks, drinks and cocktails. Darker syrups will work as a marinade for meats, and all types can be used for baking.

This will be useful to you

When baking maple syrup cakes, follow these tips:

  • Instead of 1 scoop of sugar, use ¾ scoop of maple syrup.
  • Reduce the amount of other liquids added to the dough.
  • Add ¼ teaspoon of baking soda to each cup of syrup.
  • Reduce baking temperature by 10-20 degrees and extenda bit baking time.
See the gallery of 7 photos

Maple syrup instead of sugar

100 g of maple syrup provides 270 kcal, which is less than sugar (approx. 400 kcal / 100 g). It consists mainly of sucrose (52-75%), so it should be consumed in moderation. It also has a fairly high glycemic index (IG=65), so it is not recommended for diabetics. It should also not be used by people on a sugar-free diet, with candidiasis, or as a sugar substitute for people who are slimming.

Maple syrup, however, will not be called empty calories, due to the presence of high amounts of antioxidants beneficial to he alth, as well as vitamins and minerals. Maple syrup is also a good product for people allergic to honey.

Maple syrup can be bought in natural food stores and large supermarkets, and recently also in discount stores. Its price is close to that of good honey. It is best to buy it in glass bottles, because glass prevents gas exchange and allows the quality and freshness of the syrup to stay longer. Plastic bottles must be stored in the refrigerator.

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Nutritional values ​​of maple syrup

Maple syrup, in addition to sugar, contains minerals: manganese, zinc, calcium, sodium, potassium, iron and selenium and some B vitamins. The amount of manganese and vitamin B2 (riboflavin) is particularly important in it.

60 ml of syrup, or 1/4 cup, covers the entire daily requirement of an average person for manganese, 37% for riboflavin, 18% for zinc, 7% for magnesium, and 5% for calcium and potassium. Eating this amount of maple syrup provides 216 kcal, which is a he alth-to-calorie ratio pretty good for a sweetener. We must not forget that maple syrup is also a very good source of phenolic compounds belonging to the group of antioxidants.

The antioxidant capacity of maple syrup, i.e. the ability to combat harmful free radicals, is similar to that of broccoli, apples and bananas. 60 ml of maple syrup, or 1/4 cup, provides 10-38% of the daily antioxidant requirements recommended by nutritional organizations in the US.

He alth properties of maple syrup

Maple syrup and cancer

Maple syrup is well-tested for its antioxidant content. In numerous studies on this product, several dozen compounds with antioxidant activity have been detected. They have a protective effect on human cells and help prevent diseases caused by free radicals, such as cancer and type II diabetes.

In the work of Legault and colleagues published in 2010, it was shown that pure clone alloy in vitro (outside the body, under laboratory conditions) inhibited the growth of cancer cells, especially in the prostate and lungs. It was also found that the syrup has the ability to inhibit the action of nitric oxide. Overproduction of nitric oxide is the result of inflammation in the body and is a risk factor for the formation and growth of cancer cells. Inhibiting the action of nitric oxide reduces inflammation and may be helpful in preventing cancer.

Maple syrup and diabetes

Rhode Island University researchers have noticed that pure maple syrup inhibits the action of enzymes essential in causing type II diabetes. The polyphenols contained in it are responsible for slowing down the activity of enzymes converting complex carbohydrates into glucose. As more and more people suffer from type II diabetes, finding a potential medicine in natural food gives high hopes for scientists and consumers. However, it is necessary to confirm the positive effect of the syrup in human studies. Dr. Yves Desjardin of Laval University and colleagues found that maple syrup contains abscisic acid in amounts that produce he alth benefits for humans. Abscisic acid is a phytohormone that in plants is responsible for inhibiting photosynthesis and chlorophyll production and causes the plant to go into a state of rest. In humans, it is helpful in the treatment and prevention of type II diabetes and metabolic syndrome. It stimulates the secretion of isnulin by the pancreas, increases the sensitivity of fat cells to isnulin and increases the use of sugar by the muscles. The same dependencies were found by Guri and colleagues in 2007. Abscisic acid can be a very good drug used to fight metabolic syndrome and diabetes in adulthood.

Maple syrup good for the heart

The combination of zinc and antioxidants present in maple syrup can reverse atherosclerotic lesions. Zinc is necessary for the proper functioning of the blood vessel endothelium, which is damaged by LDL cholesterol particles. Their large amount in the blood is primarily associated withimproper diet and excess body weight. Cells low in zinc are much more likely to develop atherosclerotic lesions.

Maple syrup can be one of the food sources of zinc as well as manganese. Manganese supplied with maple syrup was found to decrease LDL cholesterol levels in adults with manganese deficiencies.

Maple syrup as a probiotic

There is an idea of ​​using maple juice and syrup as a carrier of probiotic bacteria, positively influencing the human intestinal microflora. In 2010, a method for producing products containing probiotic bacteria based on maple juice was developed. This is a good solution especially for people with lactose intolerance or allergic to dairy products, because the vast majority of probiotics in tablets contain lactose, and food with probiotic bacteria are mainly dairy products.

Maple syrup has a very interesting and appreciated taste. It can be used in many ways in the kitchen and is certainly a good sugar substitute. The pro-he alth potential of maple syrup and the antioxidants present in it are very valuable qualities, but their presence does not mean that you can eat unlimited amounts of the syrup, for example to deliver antioxidants to the body. However, if you want to use something for sweetening, maple syrup will be a much better choice than sugar.

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