Maple Syrup!
Because of its composition, maple syrup stands out as a choice sweetening agent, far less damaging to the health. Of course, that doesn’t mean you should overdo it. Use maple syrup in moderation, as a substitute for refined sugars whenever possible.
Early testing conducted at the Institute of Nutrition and Functional Foods, by Professor André Marette and his team, show that maple syrup can limit the onset of Type 2 diabetes, obesity and cardiovascular disease.
Tests have also been performed with other sweetening agents such as dextrose, corn syrup and brown rice syrup.
Positive points of maple syrup :
Maple syrup’s glycemic response is similar to that of honey, molasses and agave syrup.
Maple syrup contains phytohormones, some of which support glucose uptake by the muscles without causing spikes in insulin secretion.
The dominant sugar in maple syrup is sucrose, which is better than the fructose contained in agave syrup and honey.
Maple syrup contains 3 to 5 times more polyphenols (powerful antioxidants) than honey, brown rice syrup and corn syrup, and 400 times more than agave syrup.
Testing will continue for years to come, but as you can see, the initial results are promising. So no need to feel guilty about all the sugaring-off parties you’ll be attending this spring.
