Maple Syrup
By Cheryl Player
Pure maple syrup was once a staple of the American kitchen until
convenience caused us to replace this wholesome sweetener with
refined sugars void of any nutrition. Nutrients are absorbed best in
the form of foods because they are diluted and dispersed among other
ingredients that may better facilitate their absorption. This makes
the vitamins and minerals more easily assimilated in the body. Pure
maple syrup is composed of balanced sugars, minerals, vitamins and
amino acids which makes it unique from other sweeteners.
The majority of the minerals making up pure maple syrup are
potassium, calcium, magnesium, and manganese. Minerals provide both
specific and nonspecific roles in the body. Potassium plays a major
role in maintaining cell integrity and is also critical in keeping
the heartbeat steady. Calcium owns the distinction of being the most
abundant mineral in the body. When there is a deficiency of calcium
in the body, the bones will be the first to lose this vital mineral.
Magnesium is critical to the operation of hundreds of enzymes.
Magnesium acts in all the cells of the soft tissues, where it forms
part of protein-making machinery and is necessary for the release of
energy. Magnesium helps relax muscles after contraction and promotes
resistance to tooth decay by holding calcium in tooth enamel. Only
20 milligrams of manganese is present in the human body. Studies
suggest that manganese cooperates with many enzymes, helping to
facilitate dozens of different metabolic processes.
The vitamins present in pure maple syrup are PP (Niacin), B5 (Pantothenic
Acid), B2 (Riboflavin), Folic Acid, B6 (Pyridoxine), Biotin, and
Vitamin A. Vitamins are essential, organic nutrients that serve as
as helpers in cell functions. Niacin participates in the energy
metabolism of every body cell. Niacin is unique among the B vitamins
in that the body can make it from protein. Two other B vitamins-pantothenic
acid and biotin-are also important in energy metabolism. Pantothenic
acid was first recognized as a substance that stimulates growth. It
is a component of a key enzyme that makes possible the release of
energy from the energy nutrients. Riboflavin also facilitates energy
production in the body. Vitamin B6 has long been known to play roles
in protein and amino acid metabolism. In the cells, vitamin B6 helps
to convert one kind of amino acid, which the cells have in
abundance, to another, which they need in larger amounts. Vitamin A
is a versatile vitamin, playing diverse roles in vision, maintenance
of body linings and skin, and immune defenses.
Maple syrup not only contains trace amounts of these vitamin and
minerals, but also amino acids which are the building blocks of
protein. Doesn't it make sense to to use a sweetener which has so
much more to offer than just a wonderfully rich, robust full of
flavor taste?
The maple syrup sold in regular supermarkets is composed of corn
syrup with 20% maple syrup sugar, artificial flavor and color and
two preservatives. You can taste the difference. To make pure maple
syrup, an average of 40 gallons of clear, barely sweet sap are
boiled down to produce one gallon of syrup.
Various techniques have been used to speed up or increase the
collection of sap. Paraformaldehyde pellets may be inserted into the
tap holes to kill germs and prevent sap from clotting and clogging
the holes. Some residues of this poison may be present in the maple
syrup and the treatment may also shorten the lifespan of the trees.
Another potential hazard in maple syrup is excess lead
concentration. Maple sap collectors often use metal pans and buckets
whose seams and patches are soldered with lead. The syrup can also
pick up lead from the seams of metal containers used for storage and
packaging. If the syrup is sold in glass bottles, the risk will be
minimized. When shopping for pure maple syrup, be a conscientious
consumer.
Maple syrup has many uses outside the breakfast table. Try
substituting pure maple syrup in recipes calling for sugar or
another sweetener. Use 3\4 cup of pure maple syrup in place of each
cup of sugar and reduce the liquids in the recipe by three
tablespoons. It's also delicious used in coffee, tea and cereal.
Small substitutions such as these are a good way to incorporate a
little more nutrition into the foods we prepare. After all, if we
are to take control of our own health we need to upgrade the choices
we make in eating.
References
Cataldo, De Bruyne, Whitney. Nutrition and Diet Therapy, 1995
by West Publishing Company, New York
Hamilton, Whitney, Sizer. Nutrition-Concepts & Controversies,
1988 by West Publishing Company, St. Paul
Meredith Mc Carty Sweet and Natural, Feb. 1999 by St.
Martin’s Pressn