Maple syrup

Health benefits

Two teaspoons of maple syrup provide 22% of the Daily Value for manganese and 3.7% DV for zinc, making it one of the more mineral-dense sweeteners available.

Manganese and antioxidant enzyme function

Manganese is a required cofactor for superoxide dismutase (MnSOD), the enzyme that neutralizes superoxide radicals generated during mitochondrial electron transport. Without adequate manganese, MnSOD cannot function, leaving mitochondrial membranes vulnerable to oxidative damage. Two teaspoons of maple syrup supply 0.44 mg of manganese.

Zinc, endothelial integrity, and cardiovascular function

Zinc contributes to the structural integrity of endothelial cells (the inner lining of blood vessels) and helps protect against damage from oxidized LDL particles. Endothelial membranes with low zinc concentrations are more susceptible to lipid peroxidation injury. Manganese deficiency, meanwhile, has been associated with decreased HDL cholesterol levels in adults.

Zinc and immune cell function

T lymphocytes, macrophages, and B cells all require zinc for normal proliferation and signaling. In pediatric studies, zinc deficiency reduced white blood cell counts and weakened immune responses; supplementation restored both measures to baseline. Manganese, as a component of MnSOD, helps modulate inflammatory signaling cascades.

Zinc in prostate tissue

The prostate gland accumulates more zinc than any other human tissue. Low prostatic zinc concentrations correlate with increased prostate cancer risk in epidemiological studies. Manganese participates in fatty acid and cholesterol synthesis, pathways that feed into sex hormone production.

Description

Maple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of either the sugar, black or red maple tree. The process of creating maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The collected clear, almost tasteless sap is then condensed by boiling, a process that helps to concentrate its initial single digit sugar content to more than 60%. This process also creates the characteristic flavor and deep color of the syrup.

The scientific name for the sugar maple tree, from which maple syrup is obtained, is Acer saccharum.

History

The process of making maple syrup is an age-old tradition of the North American Indians, who used it both as a food and as a medicine. They would make incisions into trees with their tomohawks and use birch barks to collect the sap. The sap would be condensed into syrup by evaporating the excess water using one of two methods: plunging hot stones into the sap or the nightly freezing of the sap, following by the morning removal of the frozen water layer.

When the settlers came to North America, they were fascinated by this traditional process and in awe of the delicious, natural sweetener it produced. They developed other methods to reduce the syrup, using iron drill bits to tap the trees and then boiling the sap in the metal kettles in which it was collected.

Maple syrup was the main sweetener used by the colonists since sugar from the West Indies was highly taxed and very expensive. As sugar became cheaper to produce, it began to replace maple syrup as a relied upon sweetener. In fact, maple syrup production is approximately one-fifth of what it was in the beginning of the 20th century.

Maple syrup-producing trees are only found in select regions of North America. Producers of maple syrup include the Canadian provinces of New Brunswick, Nova Scotia, and Quebec, as well as the states of Vermont and New York in the U.S.

How to select and store

Maple syrup is available in individual containers and in bulk in some stores. The quality of the syrup varies in characteristics such as color, taste and consistency. All maple syrups are labeled with a grade based upon an official United States Department of Agriculture (USDA) grading system. There are three versions of Grade A maple syrup, including Light Amber, Medium Amber and Dark Amber. The lighter the color, the more subtle the flavor. Maple syrup is also available in a Grade B version, although since it has the most pronounced taste, it is usually reserved for cooking and use in processed foods.

Pure maple syrup is distinguished in its labeling from maple-flavored syrups. Pure versions cost more but contain no added corn syrup or artificial flavoring.

While unopened containers of maple syrup can be stored in a cool dry place, they should be kept in the refrigerator once they are opened. Maple syrup can be frozen, although it should be defrosted before use since it very viscous and hard to pour when frozen. If any mold appears in the syrup, even if just on the surface, you should throw away the entire container since it may be contaminated.

How to enjoy

Serving ideas

Maple syrup, used in place of table sugar as a sweetener, gives tea and coffee a unique taste.

Pour some maple syrup on oatmeal topped with walnuts and raisins.

Add maple syrup and cinnamon to puréed cooked sweet potatoes.

Combine maple syrup with orange juice and soy sauce and use as a marinade for baked tofu or tempeh.

Spread peanut butter on a piece of whole wheat toast, top with sliced bananas and then drizzle maple syrup on top for a sweet, gooey treat.

Individual concerns

Maple syrup is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.

Nutritional profile

Maple syrup provides 22% DV of manganese and 3.7% DV of zinc per two-teaspoon serving (34.8 calories).