Maple Syrup Producers Association of Connecticut
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  • Home
  • About
  • Maple Sugaring
    • How Do You Make Maple Syrup?
    • Maple 101 Course - Beginners Course
    • Maple 102 - Advanced Course
    • Glossary of Terms
    • Maple Syrup Producers Manual
    • Sugar Houses Open to the Public
    • Maple Syrup Judging Contest
  • Membership
    • Membership Form
    • Maple Syrup Producers Manual
    • Drop in the Bucket
  • Events
    • Plymouth Maple Festival
    • Blue Slope Maple Festival
    • Hebron Maple Festival
    • Stamford Museum's Maple Sugar Festival
    • Sweet WInd Farm Maple Festival
    • Ag Day at Capitol in Hartford
    • MSPAC Annual Meeting
    • MSPAC Pre-Season Meeting
  • Cookbook
  • Resources/Classifieds
    • Maple Affiliates
    • Regulations Regarding Maple
    • Research
    • Pests of Maple
  • Contact
  • Blog
  Maple Syrup Producers Association of Connecticut

Maple syrup producers association of Connecticut

MSPAC

Maple Syrup is Good for You

4/20/2012

 
Maple syrup may not yet be classified as a health food, but it’s getting close! Research results, mostly coming out of Canada and based in large part on work done at the University of Rhode Island, are showing that maple syrup delivers nutritional benefits superior to other common sweeteners and that it compares very favorably to some common “healthy” foods on a nutritional value basis. Here are two comparisons that support these points.
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Source: Canadian Nutrient File, 2007 (Health Canada) and US Food and Drug Administration.
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Source: US Department of Agriculture Nutrient Data Laboratory. The Canadian Nutrient File (Health Canada) and US Food and Drug Administration.
There is more. Antioxidants are best known for their health effects in disease prevention, including neurological diseases, heart diseases and some forms of cancer. Maple syrup compares favorably in this context versus some of the healthiest foods.
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Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods. Results showing the antioxidant power of maple syrup were obtained from Brunswick Laboratories, a USDA-certified facility.
To me, the most significant fact in the above comparisons lies with corn syrup. In various forms it is in many of the foods we consume from potato chips to ketchup to beef (beef cattle are fattened in feedlots on a diet of corn). And, of course, it is the only sweetener in table syrups like Aunt Jemima. Evidence is growing that corn syrup is not only basically empty calories, but it may be the primary cause of the current obesity epidemic. I am not in favor of banning corn syrup from the American diet or maple syrup replacing it in potato chips or, for that matter, gasoline where a corn derivative takes the name of ethanol, but I do want a bigger share of the sweeteners that are poured on pan cakes and waffles!!!! Maple syrup has fewer calories per serving and provides a lot more nutritional value than corn syrup.

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