The sweet properties of maple syrup

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Louise Hay
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Lo maple syrup it's a sugary liquid, obtained from the sap of the sugar maple (Acer saccharum) native to the Northeast United States.


It is the second natural sweetener less caloric (about 250 calories per hundred grams) surpassed only by agave juice and stevia; characterized by a very high mineral content. In addition to being used, in the cold countries of the North, such as source of sugars and essential nutrients, maple syrup is known for its purifying properties as well as remineralizzanti.


Il delicate flavor, similar to acacia honey, makes it particularly pleasant as a natural sweetener dissolved in drinks or in the preparation of desserts, with the advantage of contain fewer calories (about 250 calories per 100g) compared to other sweeteners such as sugar, honey or malt. For these reasons it is recommended for diabetics and in some dietary regimes.

 

Maple syrup in the past and the extraction technique

In North America, the ancient natives Iroquois they worked there maple sap, to obtain sweetening crystals, as a substitute for cane sugar. Only later was the possibility of using it for its purifying and remineralizing properties discovered.  


today Canada is responsible for more than80% of world production (in particular the province of Québec, in New England, up to the South of the region of'Ontario) so much so that the syrup manufacturing process has become part of the national cultureMetropolitan region residents visit sugarshacks (the places where fresh sap is processed) at least once a year, where maple syrup dishes are served in a rustic, home-cooked atmosphere.


The sap of the maple is collected allearly spring, when the maple is in a dormant state, before spring whipping, in growing areas known as sugarbush or sugarwoods. According to the traditional harvesting method, at the beginning of April, some holes are made in the adult specimens about one meter from the ground, in which a small tube is introduced to make it flow out.

Later the lymph is made to boil in order to concentrate the juice: to get a liter of syrup it takes 40 liters of maple sap!

Therefore the syrup comes from the lymph concentration process, and is classified according to degree of refining (grade A, grade B, grade C). The most valuable varieties are those of amber color; while the darker ones have a greater hint of caramel.

 

Maple syrup: cost and where to buy it

 

The properties of maple syrup

Maple syrup as a natural sweetener for moderate sucrose content it is very suitable for feeding children and to the sports, as it lends itself to be used diluted in water both before training, as sugar supplement rapidly absorbed, and di minerals.


In fact, despite sucrose is the main component, the lymph is also rich in malic acid, potassium, calcium, iron, B vitamins, e phenolic components, antioxidant substances, which make it a valid one weapon against cellular aging. Moreover, thanks to these components, it carries out a diuretic actionslimming and purifying.


Researchers believe that when the maple plant is carved to extract its sap, it reacts by producing phenolic compounds, such as defense mechanism, as the juice itself would contain only low concentrations of these compounds.

To take advantage of these properties you can join the filtered juice of half a lemon, half a liter of water, 2 tablespoons of maple syrup and drink it between meals. This drink reactivates the circulation ee favors the thermogenesis of grassesi.

It is therefore useful for detoxing and losing a few extra pounds. Also suitable for those suffering from cellulite. It can also be used only as a purifying supplement. 

 

Here are 3 vegan recipes with maple syrup

 

| Wikimedia

 

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