Maple syrup: useful or not?

Unrefined natural sweeteners, including maple syrup, are higher in nutrients, antioxidants, and phytonutrients than sugar, fructose, or corn syrup. In reasonable amounts, maple syrup helps reduce inflammation, control blood sugar levels, and these are not all of its benefits. Maple syrup, or rather juice, has been used for centuries. The glycemic index of syrup is about 54, while sugar is 65. Thus, maple syrup does not cause such a sharp spike in blood sugar. Their most important difference is in the method of obtaining. Maple syrup is made from the sap of the maple tree. Refined sugar, on the other hand, undergoes a long and complex process to turn it into crystallized sugar. Natural maple syrup contains 24 antioxidants. These phenolic compounds are essential for neutralizing free radical damage that can cause serious illness. The main antioxidants in maple syrup are benzoic acid, gallic acid, cinnamic acid, catechin, epicatechin, rutin, and quercetin. Consuming large amounts of refined sugar contributes to the growth of candida, coronary heart disease, leaky gut syndrome, and other digestive problems. To prevent the above conditions, it is recommended to use a natural sweetener as an alternative. Topical use of maple syrup has also been noted for its effectiveness. Like honey, maple syrup helps reduce skin inflammation, blemishes, and dryness. Combined with yogurt, oatmeal or honey, it makes a wonderful hydrating mask that kills bacteria. Canada currently supplies nearly 80% of the world’s maple syrup. Two steps in the production of maple syrup: 1. A hole is drilled in the trunk of the tree, from which a sugary liquid flows out, which is collected in a hanging container.

2. The liquid is boiled until most of the water evaporates, leaving a thick sugar syrup. It is then filtered to remove impurities.

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