Steer Clear of Processed Sugar
We all love a sweet treat, but when it comes to our health, it makes sense to steer clear of sugar. Sugar is laden with calories and contributes to a host of health problems, from diabetes and obesity to heart disease.
Enter maple syrup—the un-guilty pleasure.
Maple Syrup is Good For You
Maple syrup is not only deliciously sweet. It’s also actually good for you. How good? Extremely good. Researchers recently dubbed it a "super-food" after they isolated 54 health-enhancing compounds, including five that are found only in pure maple syrup. Many of these compounds are anti-inflammatory agents that actually help fight chronic diseases like diabetes and heart disease. Read more about Maple Syrup as a Superfood here.
With fewer calories than either sugar or honey, maple syrup helps promote a healthy weight. Better still, it contains a veritable feast of minerals, including iron, calcium, zinc, manganese, and potassium. Zinc and manganese are particularly important. Both are important immune system builders.
Maple Syrup is Minimally Processed
Best of all, maple syrup is minimally processed—it’s simple, natural tree sap that’s been boiled down to reduce its water content and concentrate its sugars.
Maple Valley Syrup is Certified Organic
When you choose organic maple syrup, you magnify the health benefits of this superfood by avoiding the harmful chemicals and toxic compounds associated with conventional farming. Organic maple syrup must meet strict requirements for purity, and organic certification is the only guarantee that your food is free of pesticides, herbicides, and genetically modified organisms.
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Want to give your body a sweet boost? Pour some maple on your pancakes—or better still, click here to subscribe to our email list where we feature our maple recipes.
Substitute Grade A in Any Recipe
Because it has a mild flavor, you can use Organic Maple Valley Grade A syrup as a healthy alternative to cane sugar in virtually any recipe. Most chefs recommend using ½ - ¾ cup syrup for every one cup of sugar, and reducing the liquid in the recipe by two to three tablespoons for each cup of syrup substitute. You should also reduce the oven temperature by 10 to 20 degrees, as syrup caramelizes at a lower temperature than sugar.