{"id":3347,"date":"2019-01-11T07:43:04","date_gmt":"2019-01-11T07:43:04","guid":{"rendered":"https:\/\/veryhealthy.life\/?p=3347"},"modified":"2021-08-10T05:14:38","modified_gmt":"2021-08-10T05:14:38","slug":"10-dope-facts-you-need-to-know-about-maple-syrup","status":"publish","type":"post","link":"https:\/\/veryhealthy.life\/10-dope-facts-you-need-to-know-about-maple-syrup\/","title":{"rendered":"10 Dope Facts You Need to Know About Maple Syrup"},"content":{"rendered":"\n
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The golden goodness of organic maple syrup is the perfect addition to your morning pancakes. Millions of North Americans enjoy this breakfast staple every day. Farmers harvest the syrup from Maple trees in early spring, and this syrup is a delicious sugar alternative. With a glycemic index of 54, it has a lower impact on blood glucose levels than table sugar or raw honey.<\/p>\n\n\n\n

It may surprise you to learn that the commercial brand maple syrup you buy at your favorite grocery store, isn\u2019t maple syrup at all. Manufacturers use sneaky marketing tricks to pull the wool over your eyes and entice you to buy their products. Look at the bottle the next time you pick up a bottle. If it states \u201cmaple-flavored,\u201d then it\u2019s not genuine maple syrup.<\/p>\n\n\n\n

Food manufacturers add maple flavoring to corn syrup and try to pass it off as the real thing. However, enthusiasts of Canada\u2019s favorite export know how to spot the imposter. Here are 10-facts you may not know about magnificent maple syrup.<\/p>\n\n\n\n

1. Canadian Maple Syrup Production<\/h3>\n\n\n\n

The North American nation of Canada produces over 70-percent of the world\u2019s maple syrup, of which 90-percent comes from Quebec province. This French-speaking part of the country is the largest producer.<\/p>\n\n\n\n

The cities of Nova Scotia, Prince Edward Island, Ontario, and New Brunswick led the way in harvesting maple syrup from their endless groves of trees. The Federation of Quebec Maple Syrup (FPAQ) regulates the production of over 7,400 maple syrup businesses in the province, with a further 1,200 in other parts of the country. The organization ensures the economic sustainability of the industry by providing social and ethical guidance.<\/p>\n\n\n\n

The Maple tree is part of Canada\u2019s rich cultural heritage, and maple syrup is a cornerstone of the economic and social fabric of their society. The countries Native American population taught the early French settlers how to boil <\/a>and distill the golden sap into syrup. Canada exports Maple syrup to more than 50 countries all over the world with the U.S being the primary importer.<\/p>\n\n\n\n\n\n\n\n

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2. Maple Syrup and Cooking<\/h3>\n\n\n\n

Maple syrup is a healthy alternative to table sugar<\/a>. It doesn\u2019t denature under heat and has a use in a wide variety of baked goods and desserts. The syrup makes pies, cakes, and croissants taste that much sweeter while reducing their impact on your blood sugar. The natural sweetener adds a depth of flavor and aroma to rubs, glazes, and marinades for meat, fish, and poultry. Roast fresh organic vegetables with maple syrup and watch your kids ask for seconds.<\/p>\n\n\n\n

To take advantage of the flavor of maple syrup in your cooking, use two-thirds of a cup as a substitute for every 1-cup of table sugar. To make up for the liquid viscosity, reduce all other liquid ingredients by a quarter-cup. Lower the baking temperature by 25\u00b0 F to ensure you achieve the maximum flavor from the syrup and your recipe.<\/p>\n\n\n\n

Add maple syrup to fresh fruit, sweeten organic green tea, spruce up a cocktail, or pour it over ice cream to satisfy your sweet tooth.<\/p>\n\n\n\n\n\n\n\n

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3. Maple Syrup is Seasonal<\/h3>\n\n\n\n

Maple syrup has its season between late February and early April. When the trees begin to bud, product quality declines. The trees produce the most yield after cold <\/a>winters and seasons with low snowfall are a grave concern for farmers. Tapping trees are all about timing it right, tap too early, and you lose out on syrup volume.<\/p>\n\n\n\n

Maple syrup is 100-percent pure and organic. Farmers use sustainable methods based on guidelines set by the FQMSP in Quebec, as well as Canadian laws that regulate farming activities. Each year they tap the trees in different locations to preserve the health of the sugar trees and ensure optimal growth of the groves.<\/p>\n\n\n\n

The Canadian law; Loi sur la protection du Territoire et des activit\u00e9s agricoles (Preservation of Agricultural Land and Agricultural Activities\u2019 Act,) protects agriculture zones and prevents the cutting of an entire grove. This legislation ensures that the trees have time to recover from any harvesting activities.<\/p>\n\n\n\n\n\n\n\n

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4. There\u2019s a Maple Syrup Cartel<\/h3>\n\n\n\n

The word \u2018cartel\u2019 may be a strong choice of words in this case. However, it’s apt when you consider the following. The majority of maple syrup <\/a>farmers sell their syrup production to the FPAQ. This organization then negotiates pricing and supply with the market. Around 8-buyers consume all output in the country. The bottle and distribute the syrup to retailers, exporters and local grocery stores across Canada.<\/p>\n\n\n\n

FPAQ control the supply, and when there is a surplus, they store it in strategic reserves for emergency supply during lean years. The syrup reserves help the FPAQ maintain even pricing across seasons by keeping tight control of the market supply. This strategy allows farmers to enjoy a consistent income from their efforts, without risking exposure to volatile market pricing.<\/p>\n\n\n\n

Around 46-million-pounds of maple syrup sit in strategic reserves positioned throughout Plessisville, Saint-Antoine-de-Tilly, and Saint-Louis-de-Blandford. The reserves feature top-notch security to prevent theft and safeguard stocks against vandalism.<\/p>\n\n\n\n\n\n\n\n

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5. There\u2019s a Reason for The Tiny Handle on the Bottle<\/h3>\n\n\n\n

If you\u2019re a fan of maple syrup, then you\u2019ve undoubtedly noticed the small handle on every bottle. This design theme features across all manufacturers. However, the handle is far too minuscule to offer any functionality. You may have written this feature off as a crazy Canadian quirk, but there\u2019s a reason behind it that you may find interesting.<\/p>\n\n\n\n

Traditionally, maple syrup came in large 5-pound containers with a handle on the side to help loading and unloading of the stock. However, as the industry grew into a global behemoth, the need for 5-pound bottles began to disappear. Consumers prefer to purchase smaller volumes of syrup. Therefore, the suppliers changed their packaging to meet the market demand.\\<\/p>\n\n\n\n

However, bottlers decided to keep the handle as a means of brand identity, even though they serve no functional purpose. This design element is synonymous with maple syrup and unique to the product. You won\u2019t find handles on bottles of sugar <\/a>syrup.<\/p>\n\n\n\n\n\n\n\n

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6. How Much Sap Does It Take to Make Syrup?<\/h3>\n\n\n\n

Maple sap is around 98-percent water. Therefore, it takes around 40-gallons to produce 1-gallon of maple syrup. Farmers boil <\/a>off the water over a wood-fire. They bottle the remaining golden-brown syrup for sale. Some farmers choose to boil down the syrup further until it forms sugar crystals.<\/p>\n\n\n\n

Over the generations, farmers sought to optimize their techniques and equipment. The evolution led to the creation of \u201cevaporators,\u201d which are giant frying pans with wood-burner fireboxes underneath.<\/p>\n\n\n\n

The introduction of modern extraction technology has changed the landscape for many producers. Now farmers use cordless drills to tap the sugar trees. Vacuum pumps extract higher yields from the trees and run through plastic tubing to giant storage tanks. Farmers use oil-fuel furnaces for the boiling phase and reverse osmosis filters to remove water before boiling.<\/p>\n\n\n\n

Technology may advance, but the process remains the same as it has for generations; extract and boil. The product still retains all of the properties of maple syrup manufactured by the Native Americans.<\/p>\n\n\n\n\n\n\n\n

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7. Why is Maple Syrup in the Master Cleanse?<\/h3>\n\n\n\n

Designed by Stanley Burroughs in the 1950s, the Master Cleanse is the world\u2019s most popular detox <\/a>program. People use the Master Cleanse to clear the GI tract and improve digestive health. The cleanse involves abstaining from food for up to 10-days. During this period, practitioners may only drink a home-made lemonade formula consisting of clean water, lemon juice, cayenne pepper, and maple syrup.<\/p>\n\n\n\n

The lemonade formula includes maple syrup for energy. The natural sugars in maple syrup have a low glycemic index which does not spike insulin in the same manner as sugar or sugar-based syrups. Maple syrup also contains 22-percent of the daily allowance for manganese. This mineral is vital for efficient enzyme production in the body. Maple syrup also features zinc, a critical mineral for maintaining endothelium cells in blood plasma.<\/p>\n\n\n\n

Before you decide to buy a bottle of maple syrup and jump on a Master Cleanse, consult with your medical practitioner for advice, it may not be the best detox strategy for everyone.<\/p>\n\n\n\n\n\n\n\n

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8. There are Different Grades of Maple Syrup<\/h3>\n\n\n\n

The USDA has implemented new guidelines for grading of maple syrup in conjunction with the Canadian government. Producers must use nutrition <\/a>labels that stipulate the grade of the product. The IMS proposed the new grading system as a means to provide clarity for consumers on the flavor and consistency of maple syrup.<\/p>\n\n\n\n

Maple syrup has two grades, with each classification bearing sub-categories of flavor profiles and color. The grading system guarantees the contents of every bottle to consumers, with most producers using a seven-tiered grading process.<\/p>\n\n\n\n

The grades refer to the taste and color of the sap, which can vary throughout each season. Early season sap is lighter in color and subtle in flavor. Syrup from later in the season is darker in color with a robust flavor. The process remains identical regardless of the stage in the season. Grade A<\/p>\n\n\n\n

Medium-amber syrup is lighter and more flavorful, while Grade A Dark-amber is robust and sweeter. Grade B is no longer a classification of maple syrup.<\/p>\n\n\n\n\n\n\n\n

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9. Only 1 IHOP Branch Serves Real Maple Syrup<\/h3>\n\n\n\n

America’s favorite breakfast destination; IHOP offers its customers a wide variety of syrups to slather on their pancakes. From strawberry to chocolate<\/a>, and applesauce, there\u2019s something for everyone\u2019s taste. However, it may surprise you to learn that only one of their restaurants offers real maple syrup.<\/p>\n\n\n\n

IHOP offers \u201cold-fashioned\u201d maple syrup in their decadent assortment of flavors, but it\u2019s maple-flavored corn syrup. This scam has traditional enthusiasts up in arms at their clever marketing ploy. Vermont features the only IHOP that offers genuine maple syrup on their menu. Unfortunately, you\u2019ll have to fork over an extra 99-cents to enjoy the sweet maple goodness.<\/p>\n\n\n\n

Of the 1,400 IHOP locations across Canada, the United States, and Mexico, only the Vermont location offers maple syrup. The IHOP in Vermont buys their maple syrup from the Sugarman confectionary, based in Hardwick, Vermont. If you want to order maple syrup at the IHOP location, you\u2019ll need to ask for it, because it\u2019s an off-menu item.<\/p>\n\n\n\n\n\n\n\n

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10. Native Americans Were the First Producers of Maple Syrup<\/h3>\n\n\n\n

The indigenous tribes of North-eastern America were the first people to produce maple syrup. The evidence for their production methods exists in oral and archeological testimonials. The native tribespeople processed sap into sugar and syrup long before the French and English settlers ever set foot on North American soil.<\/p>\n\n\n\n

There are no written accounts of how the indigenous tribes processed sap to syrup and how they consumed it in their diet<\/a>. However, legend suggests that maple syrup was a popular addition to cooked venison and served to the chief of the tribe. Native people had rituals around sugar processing and celebrated the \u201csugar-moon,\u201d a festival that occurs on the first full moon of spring.<\/p>\n\n\n\n

Tribespeople used the \u201cmaple-dance,\u201d as a means of showing respect to the maple tree.
When the spring thaw began, tribespeople used tools to make a v-incision in the trunk of maple trees and reeds to collect the sap into buckets. During the festival, sugar replaced salt in dishes and the Algonquians were among the first to use maple sap as a source of nutritional energy.<\/p>\n\n\n\n\n\n\n\r\n

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