Maple syrup: ancient health drink re-emerges in the 21st century
Ancient health drink re-emerges in the 21st century!
By Keith Harris
For millennia, maple sap was known to be a refreshing healthy beverage. It’s only in the past century or so that this traditional spring elixir was processed to make the iconic maple syrup. There is still a rural fallowing that will store maple sap so that it can be enjoyed throughout the year.
Why do people go to all of the effort to store this liquid, which is produced by the maple tree for only 15-20 days each spring?
There are a number of reasons: the amazing taste of maple sap is probably the biggest reason, though. But recent scientific analysis explains the affects that maple sap has on human health.
Facts:
- there are over 80 nutrients present in maple sap, including the golden triangle of minerals, potassium, calcium, magnesium, zinc, iron, vitamins, amino and organic acids
- the composition of maple sap aids in digestion, fertility, bone strength and blood circulation.
- the light 2-3% sugar content is made up of oligosaccharides which are considered a pre-biotic, food for your body's pro-biotics
- over 2 dozen anti-oxidants
- maple sap has a low glycemic index
- it also contains abscisic acid in therapeutic levels, which is a naturally occurring plant hormone that triggers the release of insulin from the pancreas and fights inflammation
- it’s a pure form of nutrition produced by the root system of the living tree. I like to say “filtered by nature” Clean and sterile until it leaves the tree, it provides a fresh source of water.
It is truly Canada's Superfood!
For more information, visit Trollbridge Creek.ca
