Canadian Maple Syrup

Canadian Maple syrup is fantastic! It is nature’s liquid gold. Did you know it takes 40 drops of sap to make 1 drop of syrup? This is astonishing!

So the next time you savour the flavour of this wonderful sweet substance, appreciate the ratio in which it is made.

The history of maple syrup goes back some 300 years ago. Early settlers in the U.S. Northeast and Canada learned about sugar maples from Native Americans. Legends exist to tell the initial discovery. One such legend suggests that a chief of the tribe threw a tomahawk at a tree and sap ran out, so his wife boiled venison in the liquid. One other such legend is that Native Americans stumbled on sap running from a broken maple branch.

Regardless of the legends, since the 17th century on, dairy farmers were looking for a way to supplement their milk income, so they began tapping trees. It was a cheaper source of sweetener then sugar or molasses as well for these farmers.

Typically sap would run from the trees between the end of winter and the beginning of spring. When temperatures would reach around plus 5 in the day and followed by a night of about minus 5.

After tapping the maple trees and putting spiles in the trees, they hung buckets to catch the sap in. When enough sap was gathered it was time to begin to let the “magic” begin, to start the boiling process of this watery substance. And begin making maple syrup.

Because the ratio is 40-1 the boiling process can take some time. Over a wood burning fire, the sap is boiled and watched closely , until is reaches the perfect stage. Approximately 218-219 degrees Fahrenheit.

Of course these days people are much more high tech with their making maple syrup setups. Labour has been replaced by tubing systems. The holes are drilled with cordless drills, and the tubing is connected to huge canisters to hold the sap till the boiling time begin. Some even vacuum systems to suck sap out of the trees to increase the yields. And of course oil furnaces have replaced the wood burning methods.

But never the less, this Canadian maple syrup product holds the key to many nutrient secrets, and large cash supplies for others.

This sweet substance contains fewer calories and has a higher concentration in minerals than even honey does. It is one of the richest sources of manganese and zinc. Manganese produces energy and antioxidants. These antioxidants are defenses against various illnesses. It also acts as a immune-stimulant. For those suffering from high cholesterol, maple syrup serves as a catalyst that hastens the chemical reaction of foods in the body. Zinc on the other hand helps to prevent prostrate cancer.

The beauty of this nutritious food is that is is natural and organic. It does not undergo any kind of processing or artificial production. So is therefore a relatively clean food that does not harm your body. Its nutritional package consists of protein, iron, calcium, magnesium, and carbohydrates.

In a new research study done by the University of Rhode Island. Dr Narindra Seeram discovered more than 20 compounds linked to maple syrup, 15 of these which have been discovered for the first time. These finding were revealed on Sunday March 21st 2010.

Many people view the sap of the maple tree as the life blood of the tree. So one can see how special this watery substance is, and how nutritious it is for mankind to indulge in. Not to mention the delicious taste of the Canadian maple syrup itself! So get out there enjoy making maple syrup today!

Return to the top of Canadian Maple Syrup
Return to Nutritional Foods
Return to Chemical Free Living homepage.

Comments are closed.