It is that long awaited time of year again, the maple syrup is ready! Every spring, the weather comes into a balance where the temperature thaws during the day and freezes at night. This is the perfect time for sap to flow in the sugar maple trees. The sap itself is clear and only slightly sweet but once the trees are tapped and the sap is boiled down to remove the moisture; all that is left is liguid gold!

Long known to be packed with antioxidants, zinc, thiamine and calcium, there’s new research out announcing 13 new health-beneficial compounds previously undiscovered in maple syrup. There are also high amounts of the trace mineral magneseum, which is especially benificial for prostate health in men.

It takes 40 gallons of sap to produce one gallon of pure maple syrup. This is why it tends to be quite a bit more expensive than the inexpensive immitation brands.This alternative “maple” syrup that so many people use today is actually made up of High fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, potassium sorbate (preservative), sodium hexametaphosphate, citric acid, caramel color, natural and artificial flavors. High fructose corn syrup is cost effective for companies because it is extremely sweet and cheap to produce. In animal studies it has been shown that the metabolic processes of fructose may induce high blood pressure, high blood triglycerides and pre-diabetes even liver scarring.

Pure maple syrup has many uses outside the breakfast table. Try substituting pure maple syrup in recipes calling for sugar or another sweetner. Use 3\4 cup of pure maple syrup in place of each cup of sugar and reduce the liquids in the recipe by three tablespoons. It’s also delicious used in coffee, tea and cereal.

Small substitutions such as these are a good way to incorporate a little more nutrition into the foods we prepare. After all, if we are to take control of our own health we need to upgrade the choices we make in eating. Enjoy!

Try this pancake recipe:

1/2 cup unbleached organic flour

1/2 cup whole wheat organic flour

1/2 cup plain organic yogurt

1 cup 2% organic milk

1 Tbsp olive oil

1 egg

1 Tsp baking powder

1/2 Tsp soda

1 Tsp cinnimon

Pinch of salt