A Closer Look at Maple Syrup

Pure organic maple syrup is not just needed to make pancakes since this can be used in many ways. This sweet cocktail has lots of minerals which is excellent for healthy diet maintenance. This is rich in nutrients and also has lower calories as compared to the other sweeteners. The premium organic syrup with excellent doses of antioxidants and this is also great for diabetes, cancer and inflammation. With the different benefits offered by this, it is great for addressing inflammation to treat diabetes and this can also benefit those with heart disease and cancer. The liquid that comes http://www.slowfood.com/ out from it should be collected and boiled down in order to make thick syrup. The length of boiling the sap is the basis for different color graded maple syrup. Variation in color indicates the percent of sugar present, the darker the color the sweeter it is. The intensity of the color is also the basis in determining the usage of maple syrup in many cooking purposes.

If you want to experience the benefits offered by this kind of syrup, then you can go for Vermont maple syrup. You should be able to try this for you to experience the health benefits and not just the great taste that a grade b maple syrup. Anti-oxidant compounds are contained in the pure Vermont maple syrup that can combat cancer, heart disease and diabetes. The syrup is a commercial product which is from the sap of a tree. There is only less nutritional value known before but according to the recent studies there are so many compounds found in this and it comes with 23 phenolics that are also present in blueberries and wine. Since this maple sap is nutrient-rich and is concentrated by heat in the boiling process, this contains higher levels of superior antioxidants. Maple syrup is known to be a perfect partner for pancakes and waffles. It has a unique organic flavor that makes it different from ordinary syrups. Production of this syrup happens mostly in Canada and in some areas of America. The syrup’s primary ingredient is the sap of maple tree and there is a specific season for the harvest of this sap. Unseasonal harvest of sap results to off-flavor which will eventually lead to low quality maple syrup.

The nutrients are minerals, vitamins, fats, proteins and carbohydrates. These are very important for right body functioning. The syrup has dietary mineral potassium and the amount is quite significant. Potassium rich foods are best for people who are suffering from hypertension or high blood pressure so that the possibility of stroke is minimized.

Grade B Maple Syrup Is Healthy

Maple trees grow super high and live for hundreds of years because of the sweet syrup that lives inside. This syrup is very healthy for the growing trees but the great news is that it is also very healthy for us and great tasting a double whammy. Most sweeteners like sucrose and corn syrup have been manipulated to the point that all nutritional value has been removed from them leaving them very unhealthy. The health benefits of maple syrup are all there because it comes out of the tree and straight to us without much processing.

This Maple Grove Farms Maple Syrup is known for its wonderful flavor, color, consistency and thickness. With no artificial additives, this Maple Grove Farms Syrup is a smart and tasty way to start the day. One of the things that is really healthy about grade b maple syrup is how much calcium it has. It is comparable to whole milk in calcium but without all the fat. Grade b maple syrup only has 2/3 of the calories that corn syrup has and has no fat at all making it very healthy. When you eat a little syrup from the maple tree it is like having your vitamins but these canada pharmacy no prescription vitamins taste great. There are several vitamins in it like biotin, niacin, potassium, frolic acid, iron, phosphorous, copper, thiamin, and also b5, b2,and b6. With all these vitamins it is no wonder so many people are finding our about the health benefits syrup can bring into their lives. In today’s world it is important to stay healthy and the more vitamins we consume the healthier we will live.

We bring you 100% pure and organically produced Grade B Maple Syrup. This means not only offering you a non-artificial, additive and preservative free product, but also bringing you a socially and economically responsible commodity. Great effort has gone into selecting woodland farmers whose standards represent stewardship to the environment and our planet. This is the darkest and strongest flavored of the table grade maple syrups. Maple syrup production is indeed an interesting process, and it all starts in a sugar bush, which is a term used to describe a maple syrup farm. In this location, sugar maple trees or black maple trees are cultivated. Producers of maple syrup have chosen the two aforesaid kinds of maple trees as they contain the highest amount of sugar. Usually during February, March, and April, maple trees produce sap, which is collected by plastic pipelines that are attached to specific parts of the trees. The pipes send the maple sap to a large container, which is then transported to a sugar house. Once in the sugar house, the sap will be placed in a tank that has valves, which lead to a flat pan called an evaporator. The evaporator will boil down the sap so much that a huge amount of water in it is lost and it would turn into a syrupy substance, which is the final product. With regard to its main producers, Canada provides around 80% of the world’s maple syrup, most of it made in the province of Quebec. In the United States, Vermont is the largest maple syrup producer.

Storing Maple Syrup

Maple syrup comes from the sap of maple trees. Extracting this syrup from the sap is a painstaking process because in each sap, only around 2% of it is the syrup, while the rest is water. Taking out this water to get the maple syrup is a long and tedious process. And that is why perhaps these ingredients are quite expensive in the market.

Maple syrup is a good alternative to sugar. It is used in many of the recipes today, especially in baking desserts. But these sweeteners are expensive that it should be stored properly to preserve them for a longer time.

Another popular container is plastic. These containers are food grade and can be purchased at maple syrup suppliers. The lids are purchased separately, so make sure that when you place your order you have purchased enough lids for the containers you plan to use.

Metal containers are also a viable option for storing maple syrup. This type of storage container represents a traditional way to store maple syrup. Now that we know what type of containers are options, we can begin the process of storing maple syrup.

Only a small amount of maple syrup is needed for our daily cooking. It is best that we buy just the right amount for daily use. But there are those that buy in bulk because the market is far from them. If it cannot be avoided, then learn how to store them properly. It also may be heated to 180 degrees and canned in sterilized jars. Process pints in boiling water for 10 minutes. If syrup ferments, it can be restored to full flavor by bringing it just to the boiling point without stirring. Let it simmer for 2 or 3 minutes, then turn off the heat and let it cool to room temperature. Skim all matter that rises to the surface, boil briefly once more and store as above. It is important to monitor the temperature of the syrup. If it is below 180 degrees Fahrenheit after filtering it must be reheated to 180 degrees Fahrenheit or above in order to pack the syrup hot. Be careful to not go over 200 degrees Fahrenheit because that may darken the syrup, which would lower the grade of syrup. Store your syrup in a cool, dark place for up to two years until it is opened, then it must be stored in a refrigerator for up to about one year.

This Is A Guide To Maple Syrup Grades

Maple syrup is one of the most efficient and healthier alternative for sugar.It is prepared by reducing the clean and clear sap of maple trees.It exhibits a range of trees and the main maple producing tree is called as the Sugar Maple.This is also known as the acer saccarum known for providing highest quality sap.The trees grow up to the height of 100 feet which can also be used for producing excellent furniture items.

Some of the other important maple trees include The Red,The Silver and The Ash Leafed Maple but sugar is considered as the main maple tree.These are also used to flavor the food.

Production is centered around the months of in February, March, and April, depending on local weather conditions, and generally in the Northeastern United States and Southeastern Canada. The sap can be collected for syrup production until just before tree buds begin to expand and should be process as soon as possible to produce the highest quality syrup. Grade A This is the quality used in flavor infused gourmet maple syrups. Grade B maple syrup, since it has the most pronounced taste, is usually reserved for cooking and use in processed foods.

Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.

Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually  made after the sugaring season begins to warm, about mid-season.

Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.

In United States and Canada,the syrups can be graded according to their color.In US,Grade A and Grade B exists and Grade A is further sub-divided into three depending upon the color in to light amber,medium amber and dark amber.The Grade B syrup is much darker than the Grade A dark amber.These grades are a measure so that one could differentiate the syrup according to the taste and the color.It nothing has to do with the quality of the maple syrup.

First things first: Always make sure your maple syrup is “maple” syrup. The good, pure stuff comes from maple trees, whose starch is converted to sugar between winter and spring, resulting in sweet, runny sap. That sap is boiled down to make syrup — and it’s boiled down far more than you may imagine. For example: At Baker’s Maple in Bainbridge, NY, every 39 gallons of sap make just 1 gallon of maple syrup. Now do you understand why a jug of syrup is so expensive?

Pure maple syrup is not to be confused with “breakfast syrups” or “pancake syrups” like Aunt Jemima, or basically anything you get at diners and fast food restaurants. Those aren’t made from maple sap at all, but from high fructose corn syrup flavored with an aromatic compound called sotolon, which contains the scent of fenugreek, curry and burnt, caramelized sugar. American labeling laws prevent these imitations from carrying the word “maple” on their labels, but people are still fooled nonetheless.

Canada, which produces more than 80 percent of the world’s maple syrup, uses its own classification system. There are three grades: Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); #2 Amber (C); and #3 Dark (D).

The Maple Syrup For Your Health

Pure organic maple syrup is not just for pancakes any more. It is a sweet cocktail full of minerals for maintaining a healthy diet, it is nutrient rich and lower in calories than most other sweeteners. Premium certified organic syrup contains serious doses of antioxidants and has powerful anti cancer, anti bacterial and anti diabetic properties. Due to the sheer number of it’s health benefits it can be used as an anti-inflammatory treating diseases such as heart disease, diabetes and slowing cell growth in some cancers. Production is centered around the months of in February, March, and April, depending on local weather conditions, and generally in the Northeastern United States and Southeastern Canada. The sap can be collected for syrup production until just before tree buds begin to expand and should be process as soon as possible to produce the highest quality syrup. Grade A This is the quality used in flavor infused gourmet maple syrups. Grade B maple syrup, since it has the most pronounced taste, is usually reserved for cooking and use in processed foods to eat.
Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream. Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season.If you’ve never had real, pure maple syrup, now might be a good time to try some. Aside from the fact that it’s a special tasty treat, discovery of the health benefits of maple syrup and the fact that newly identified anti oxidant compounds in maple syrup may help to combat cancer, diabetes and heart disease. Maple syrup is the only commercial product in our diet that comes from the sap of a tree. Very little was known about the nutritional value until recent studies at the University of Rhode Island identified many new compounds and 23 phenolics some of which are found in blueberries and wine. Because online canadian pharmacy this nutrient rich maple sap is concentrated by heat during the boiling process, it may have higher levels of these superior anti-oxidants.

Similarly, you could consider sugar alternatives such as palm sugar free maple syrup, sugar, xylitol syrup as well as sugar free raspberry syrup too. These are some of the ideal replacements for sugar coated food stuff. When you consume these types of natural sugar alternatives you would not end up in unwanted health issues. Glycolic index is just 7 for these xylitol related products and it is recommended for all the adults as well as children too of most age group. Still when you are using it for diabetes patients who are elder than sixty years old, you could seek the guidance of the physicians in special. They would advise you on the dosage levels and the standards of mix. You could certainly give it to those who are suffering from diabetes but the quantum could be best understood from the doctor’s suggestions and recommendations.

Siddha, ayurvedha, and allopathic medicine recommend the usage of palm sugar, in food for there is a lot of associated health benefits in using it. You could order for all these type of special foods in this online platform if you are really concerned about the health seriously. Some of us might hesitate for the prices could be slightly on the higher side while considering the financial household budgets. Still, spending on quality lifestyle is always worth it as you could endanger your life itself otherwise.

The Organic Agave Syrup

Have you heard the news about the brand new all natural sweetener in town? Organic Agave Syrup is a delicious alternative for those of us who want to cut back on using sugar. The syrup is made from the agave cactus, which grows naturally in Mexico and is similar to the yucca plant. Organic Agave Syrup is an exciting new entrant in the product line of alternative natural sweeteners available in the market. This natural liquid sweetener is made from the extract of the wild agave plant and is suitable for use any baked products, beverages and other sweets. Moreover, Organic Agave Syrup substantially replaces the sweetness of regular sugar and at the same time controls the calorie count. This occurs due to high fructose level and low glycemic index of Organic Agave Syrup. Fructose is a simple sugar that is gentle to our system and possesses 50% greater sweetness but less caloric value than sucrose. So when it comes to replacement of sugar with Organic Agave Syrup, a one-teaspoon serving of Organic Agave Syrupequals a calorie-free food and two servings or two teaspoons equal ½ rate of carbohydrate exchange. It is a mild liquid with no strong aromatic characteristics that pours easily and dissolves readily, even in cold drinks. The syrup undergoes less processing than sugar making it a popular choice for people who want alternatives to highly processed sweeteners. To make organic agave syrup, nectar is squeezed from the center of the plant. The juice is filtered and heated into sugars that your body can use. This process is at a temperature below 118 degrees F to ensure that the Agave retains its full-bodied flavor. The brand given to me comes from Mexico, where agave nectar is widely produced, but agave nectar is also produced in South Africa.   The nectar is derived from agave plants, which look a lot like aloe plants.   Juice is extracted from the core of the agave.  It’s then hydrolized by a process that uses either enzymes or heat or a combination of both heat and enzymes.  Depending on the process used and the type agave plant, it yields a syrupy substance that’s somewhere in the range of 60% to 90% fructose.  This means that agave syrup is a processed substance that’s mostly fructose.  In comparison, high fructose corn syrup, or HFCS, is typically made from a recipe that has 55% fructose and 42% glucose.

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In Making Maple Syrup

Food represents the best part of life. There are many reasons that food is so important. Perhaps the most important thing about food is that it provides nutrition. Without food, we would starve. Food provides the vitamins that are necessary. Everyone will view food a different way. If you are an athlete, you will need to consume many calories. Low calorie diets, on the other hand, are good for people that are looking to lose weight. Sap to produce maple syrup can be collected from any native species of maple, but in Ohio, sugar and black maples are the first choice when they are available. Sap can also be gathered from red maple (Acer rubrum), silver maple (Acer saccharinum), and Box Elder (Acer negundo). The optimum male tree reaches maturity for tapping in 40-60 years. This is dependent on the quality of the earth in which the tree is grown.

The groves of maple trees that cover the Northeastern United States and Canada are referred to as the sugarbush, and the process of making maple syrup is called sugaring. Making maple syrup is one of Agriculture’s oldest natural commodities. The history of Maple Syrup is nearly as old as the land itself. Maple syrup is a true American product, and the art of making maple syrup is generally attributed to Native Americans. The native population of North America was producing maple syrup when Europeans first arrived.

You can make your own maple syrup with very little equipment, and you may already have most of these items. Much of the equipment can be acquired from your local store, and the items that are unique to making maple syrup such as spiles, (spouts) hydrometers, and finishing filters can be found at maple syrup equipment suppliers, or you can find them online. The fact is most people are unaware of the many different uses of maple syrup, other than the tried and true ‘pancakes and syrup’. Try pure Maple Syrup on ….grapefruit, plain yogurt, winter squash, or sweet potatoes. Use it as a glaze on meat, or poultry and over ice cream for a tasty treat. For a special treat put it in coffee, milk or a milkshake. The uses for maple syrup are never-ending. Maple syrup is one agricultural crop in which there is no surplus. It is only produced in North America, because Europe does not have the proper weather conditions conducive to producing enough sap. All maple syrup is not created equal, and making maple syrup is a source of pride for many Northeastern States in the US, and most of Canada.

Production is centered around the months of in February, March, and April, depending on local weather conditions, and generally in the Northeastern United States and Southeastern Canada. The sap can be collected for syrup production until just before tree buds begin to expand and should be process as soon as possible to produce the highest quality syrup. Grade A This is the quality used in flavor infused gourmet maple syrups. Grade B maple syrup, since it has the most pronounced taste, is usually reserved for cooking and use in processed foods.

Nutrition is important, but there are other important things about food. Food can also be consumed just for the fun of it. When it comes to food, no two people are the same. Some people like to eat fruit, while for others vegetables are more satisfying. Some people are comfortable eating very spicy foods, and some prefer more bland flavors. The bottom line is that enjoying food is one of the great things about being alive. Food can be used to celebrate things. A cake, for example, is a sign of celebration. One food worth taking note of is syrup. You don’t eat syrup by itself, so many people take it for granted. Make no mistake, though; maple syrup is a special food. As its name implies, maple syrup is a specific recipe of syrup. The key ingredient is xylem sap. Believe it or not, this sap can be found on a variety of trees. Usually, syrup is made from red maple, sugar maple, or black maple trees.

The Sugar Maple

The sugar maple tree is one of the most commonly used species to make maple syrup. The largest of all maple trees in North America, sugar maples can grow to be over 100 feet in height. Leaves of the sugar maple most commonly have five points, and are dark green on the top side, and a lighter green on the underside. Sugar maples are famous for their colorful autumn foliage, with its leaves changing to a wide variety of colors, from green to yellow to bright orange, to a deep red.

Sugar maple is a deciduous, Missouri native tree which will typically grow 40′ to 80′ tall and in some areas can get up to 100 feet. The Sugar Maple is known for its dense, rounded crown. This tree is the main component of the Eastern U.S. hardwood forest and is one of the trees which are most responsible for giving New England its reputation for spectacular fall color. In the Southeast people flock to the mountains in the autumn just to see all the marvels of fall colors and many of the trees that they are looking at are Sugar Maples. Medium green leaves (3-6″ wide with 3-5 lobes) turn yellow-orange in autumn, sometimes with considerable color variations. These trees are long-lived trees which grow relatively slowly (somewhat faster in the first 35 years). Native Americans taught the early colonists how to tap these trees to make maple syrup which has now become a multi-billion dollar industry in the U.S. and Canada. The Maple also makes an excellent shade tree. Many people have the tree and use them just as shade, most yards that you see a Maple growing in is not tapping it for syrup. They have it because of the shade and low maintenance that it requires to keep it growing. The Sugar Maple is a tall tree whose fully mature height ranges from 50 to 100 feet, and its spread is known to be 35 to 50 feet. There are certain exceptions in the wild where the tree has reached an amazing 150 feet. It has a canopy which is nearly symmetrical having an outline which is regular and smooth. The leaves are star shaped, and have an undulated lobed margin. Lobes at the base of the leaf are small compared to the upper lobes, and these have deep notches as well. The notches of the Sugar Maple leaf are more rounded on the inside, compared to other Maples. These green color leaves come in sizes of 4 to 8 inches and also 2 to 4 inches. In fall, these leaves turn into beautiful shades of yellow, orange and red. The Sugar Maple tree is the major source for tapping sap, which is the ingredient for making Maple syrup. There are many different types of Maples but for making syrup the Sugar maple is considered the best. The wood of this tree is considered to be one of the densest and hardest, having a weight of 740kg per cubic meter. This wood finds use in flooring and building sturdy furniture. Also the wood is used in Bowling alleys, and the making of the bowling pins, pool cues and baseball bats. For making musical instruments such as the violin, guitar and drums this wood is widely used. The Sugar Maple tree has a beauty of its own and therefore  many people prefer to have it in their garden and is also grown to line streets.  So why not make an investment in your yard instead of spending money season after season to spend numerous hours pruning, spraying, keeping bugs off and taking care of it. With this tree you can sit back, relax and enjoy your nice large full shade tree for many years to come. It’s something you can be proud of because it’s an investment.

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The Lemon Maple Syrup Diet

The Lemon Maple Syrup diet was created during the 1950s and it was used by thousands of people all across the globe for purifying their bodies. It was and is still regarded as one of the best ways to lose weight. This is basically a 10-day detox diet program that would cleanse your body of pollutants that have accumulated in your body due to various contributing factors such as, processed foods, modern lifestyle habits and other such relevant factors. We do have various pollutants within ourselves up to a certain degree, but when these pollutants are excessively present within our system, it can cause severe health complications. Some of us might gain online Canadian pharmacy excessive body weight abruptly, while some others might simply fail to lose weight even after restricting your diet and exercising. Some other conditions include stomach aches and cramping, allergies, acne and pimples, colon related problems, problems with the bowel movements etc.  It’s actually a great diet and you can lose as much as 20 pounds in 10 days flat, and many people has had great results with this special diet. Here’s a little bit about it and how it works. It’s a simple diet. One thing people love about this diet is that there’s nothing complicated about it, and nothing to figure out. It’s all there in black and white just waiting for you to drink up. It’s a cleansing lemon juice drink that cleanses and flushes out toxins from the body. You drink it when you wake up in the morning and before you turn in at night or whenever you go to bed. The Lemon Maple Syrup diet is indeed an excellent cleanser that would eliminate all the accumulated toxins from the body in a very short period of time. There is not any other diet that can show such promising results in just about 10 days. During the beginning of the diet, you may have looser bowel movements, which is the body’s natural way of cleansing and should not be a matter of concern. This juice is made up of fresh squeezed lemon juice, maple syrup grade B, and cayenne pepper. Many people claim they can’t get pass the first 3 days because of hunger, which is a hard task to complete when you order pills Canada body isn’t use to the diet, but the truth is, the hunger will gradually go away after the third day, that is, if you can stick with it long enough to reap the benefits. You will feel more energy by the fifth day. Unless you are experienced with weight loss pills, you can only trust that these are safe for consumption, and ultimately will help you to lose weight. Most of us get swayed easily especially if the product provides “guarantees” like: “eliminate 30 to 40% of your fat intake and suppress your appetite” , and “clinically proven” . And when the effectiveness http://edition.cnn.com/2012/10/29/health/massachusetts-pharmacy-license is backed by medical doctors, 99% of the time we will want to give it a try.

The Pure Maple Syrup

Pure Maple Syrup is a sweetener made from the sap of maple trees, and production is centered in the Northeastern United States and Southeastern Canada. Pure maple syrup can be made wherever maple trees grow, and the maple season usually lasts 4-6 weeks in the spring. Maple syrup and sugar were among the earliest agricultural crops in Canada and in fact was the standard sweetener in pioneer households until about 1875. Pure Maple syrup is divided into two major grades: Grade A and Grade B, and is sold by liquid volume, not weight, and is approximately 33 percent water and 67 percent sugar. Maple syrup must be graded and labeled properly, in accordance with the color scale standards approved by the state the syrup is produced in (or province, in Canada). The first white settlers and fur traders introduced wooden buckets to the process, as well as iron and copper kettles. In the early days of colonization, it was the Natives who showed French settlers how to tap the trunk of a tree at the outset of spring, harvest the sap and boil it to evaporate some of the water. This custom quickly became an integral part of colony life and during the 17th and 18th centuries, syrup was a major source of high quality pure sugar. Later, however, they would learn to bore holes in the trees and hang their buckets on home-made spouts. Maple Sugar production was especially important due to the fact that other types of sugar were hard to find and expensive. It was as common on the table as salt is today. Amongst its thick and viscous syrup, maple is reportedly as a minimum three times more sweeter than sugar cane. Syrup is produced by the sap of the maple tree. Whilst nearly everybody would normally think that the sap is already the organic Canadian maple syrup itself, however it is not reality. Merely a narrow percent of the sap created from of the actual syrup and it takes a long and tiresome process before the actual maple can be extracted. This can be probably one of many reasons why a jar or bottle of maple syrup is far from being cheap. So how beneficial can maple syrup be? It is rich in vitamins, particularly vitamin B12 which is also referred to as riboflavin. Besides its sugar content, it is the vitamin B12 that would make the maple an excellent source of energy. It improves our body’s metabolism, resulting in more efficient and more quickly burning up of energy. Maple syrup has the benefit of zinc, which significantly helps with speeding up the restorative process most importantly with open wounds. It is also rich in the mineral, manganese, which is a good antioxidant. This makes maple an immunity booster and helps the body fight off the unpleasant free radicals which could wreck havoc to our cells. These and many more other properties give to the truth that syrup is really a exceptionally healthy and natural food. Turn it into a full time common practice to eat maple sugar so to alternate it with using normal sugar once in a while.