Decades ago, the Amerindians already knew the virtues of maple trees' Spring sap like its usefulness in the treatment of various diseases such as bronchitis and scurvy.

Today, analysis has made us discover a lot about maple syrup. We now know that this 100% natural sugar varies in color and in flavour during the season because its chemical composition changes. At the beginning of season, there is a higher concentration of saccharose, while at the end of the season the fructose and glucose contents increase. Saccharose, fructose and glucose are all sugar types but each possesses a different sweetening capacity.

But one should not neglect the fact that the type of soils, the types of maple trees you find in the forest and the person who does the boiling of the maple sap greatly influence the taste of the maple syrup product from one place to another.

In addition to remaining pure at 100%, in spite of many transformations (osmosis, evaporation), the syrup is a recognized source of zinc, iron, vitamins of the complex B (mainly thiamine), calcium, potassium, magnesium and riboflavin. It also should be remembered that, with equal quantity, the maple syrup has a lower calorie content than honey, brown sugar or corn syrup! It also has a lower glycemic index than sugar. When you think about it, maple syrup is one of the healthiest sugar you can find.

Finally recent analyses showed that maple sap and maple syrup contain phenolic compounds which act as (antiradicaux) and (antioxidants). It is also said that it has a (antimutagène) potential.

Maple syrup remains one of Quebec's soil ignored richness which, as we have just seen , is a great allied for our health. It therefore makes sens that we should replace refined sugar for cooking with maple syrup or maple sugar. It is definitely better for our health, but more than that, it adds marvellous savour to all dishes. Why not start by using a small spoonful of 100% pure maple syrup in your coffee the next time?