Let me tell you a secret. You can make almost any recipe healthier by replacing white sugar with maple syrup. Yes, it’s true! Are you asking yourself why, or how? I’ll tell you. Maple syrup is a natural form of sugar. It is minimally processed and therefore contains more nutrients than white sugar.
In fact, there has been a brand new compound discovered in Quebec — maple syrup named Quebecol. Quebecol is an anti-oxidant and anti-inflammatory, both shown to fight disease such as cancer and diabetes. Maple syrup also contains minerals such as zinc and manganese, both beneficial for a healthy immune system.
The darker the color of the syrup the more nutrients it contains. I would recommend organic maple syrup to reduce exposure to pesticides and other toxins. Of course, maple syrup is still a sugar, and we can’t forget that. It does provide some health benefits, but should also be consumed in moderation. Excess sugar has many health risks including obesity, diabetes and heart disease.
Another great thing about maple syrup is that it is so sweet and tastes so good, you don’t need much. If you would like to start substituting white sugar with maple syrup in your recipes, use half as much syrup as the recipe calls for sugar. Chances are you will like it. Don’t believe me? Try one of these recipes and see for yourself!
Click on the title for the recipes:
**This article was originally posted in the March Madness 2013 issue**
Karen Stoyles is a Registered Holistic Nutritionist residing just outside of Ottawa. Graduating from the Canadian School of Natural Nutrition in 2010, she and her husband welcomed their daughter that same year. She is grateful for what she learned about the human body, how to properly nurture it with food and thrilled to share this knowledge with others.
Karen Stoyles, RHN