Maple Syrup – sweet but healthy

Published : 02/01/2018

Maple Syrup – sweet but healthy

In today’s ‘health age’, where science more and more reveals the poisonous effects of sugar, alternative sweeteners are on the rise. Within this movement, maple syrup, the thickened juicy sap of Canadian maple trees, has become an all-around-classic. What should be remembered though is that the chemical make-up of maple syrup, as that of all the other fancy natural sweeteners like honey, stevia etc., remains the same as for conventional sugar (saccharose). Nevertheless, they are more `natural`, less refined and carry on top of their sweetness a wealth of additional health-benefitting compounds.

Maple syrup, being a purely plant-based product, is rich in plant secondary metabolites (polyphenols), which give rise to its antioxidant and anti-inflammatory properties. Substances that carry antioxidant powers help inhibit dangerous oxidative stress in your body – the basis for many of our chronic inflammatory diseases including cancer.

The antioxidant polyphenols in maple syrup are also believed to inhibit two enzymes that are known to trigger diabetes. The fact that a natural sweetener might become an anti-diabetes-drug in future shows that not all sugars are composed in the same way. One only has to look at their Glycemic Index (GI), which indicates how quickly a food substance causes an increase in blood sugar levels. While normal household sugar (saccharose) has a GI of 70, that of maple syrup lies at 43. The underlying reason has to do with household sugar consisting of 100% saccharose, while maple syrup is made up of 60% saccharose and the rest of it being water.

Furthermore, maple syrup benefits health by providing valuable minerals and receives more and more scientific attention for its antibiotic-enhancing properties.

EAT only uses sugar substitutes across all its products. From its morning granolas all the way to snack-time cookies and bars – maple syrup is our go-to sweetener!

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