Maple Syrup



Maple syrup is the only product in our diet coming directly from a plant’s sap. Unlike refined cane sugar – which undergoes a long, complex process to be condensed in crystalized sugar – maple syrup is a natural, unrefined product.



Maple syrup’s plant-based compounds reduce oxidative stress, which is responsible for aging us at a quicker rate & reducing the strength of our immune system. Maple syrup features over 63 compounds that can help delay or prevent diseases caused by free radicals, such as cancer or diabetes. Studies have revealed that pure maple syrup contains up to 24 different antioxidants.



Maple syrup features high levels of calcium, iron, magnesium, phosphorus, sodium, potassium, & zinc as of well as vitamins such as thiamin, riboflavin, niacin, & B6, which keep the heart healthy & boost the immune system. Zinc can help fight illness & improve immunity by raising white blood cells level, while manganese plays a role a crucial role in fat & carbohydrate metabolism, calcium absorption, blood sugar regulation, & nervous system function.



Researchers have discovered that the polyphenols in maple syrup inhibit enzymes that are involved in the conversion of carbohydrate to sugar. In fact, studies found that maple syrup has a greater enzyme-inhibiting effect compared to several other healthy plant foods such as berries. Maple syrup is low in fructose (about 35%, compared to agave at 89%), which plays a major role in the development of obesity & type II diabetes.