A golden ticket to your sweet treat! Maple syrup by mother nature
Maple syrup by mother nature.
Growing up in Germany, Maple syrup was not an option ever. As a matter of fact, I never tasted the taste of maple syrup until after I came to the United States. I was introduced to this amazingly sweet and smoky taste when my ex-mother in law made pancakes and put maple syrup from a plastic store brand bottle onto the breakfast table. Needless to say, this kind of sweet taste had no such thing as a smoky taste. After my introduction to maple syrup, I didn’t touch it again for years to come, as I was not too fond of the insane fake sweet taste. I’m not saying that it is a bad taste, just saying it was not my cup of tea when it came to sugary sweets. During these days, I was still attached to my white refined table sugar. Today I can’t even remember the last time I used table sugar.
Over the past few years, I tried Maple syrup again once I realized it had great nutritional benefits. Suppose it is local, pure maple syrup. So, when I tried it again, I went to my farm stand and got myself a bottle. Oh boy, I can’t believe I missed out on this insanely beautiful well rounded, sweet, smokie taste all these years. I don’t use much maple syrup as with being non-diabetic hypoglycemic, eating sugary things is not recommended. Still, I love to cook and bake with it, and when I do, I love to catch that little runoff on the bottle with my fingers and enjoy a bit of heaven. I will often make gluten-free pancakes, and I love to pour my maple syrup over them or French toast alongside some high protein foods like eggs and bacon. Again, eating sugary things without a good base of protein foods, not such a good idea for me.
It is pretty incredible to me that such an amazing taste can come from a tree. I would call it the maple tree juice. The season for producing maple syrup is from February to April. It takes approximately 40 gallons of sap to make just 1 gallon of maple syrup. It all starts by tapping a maple tree. The sap, which is a water-like substance, will drip from where the tree was tapped. My neighborhood’s hoses are attached to the trees collecting the watery substance into a larger container. The watery substance is then boiled down until it reaches the right consistency to be called maple syrup. I have been told that this a long process. Of how many hours, I am not sure. All I know is that I am grateful for the amazing work my local farmers put into their maple syrup, as it has become my favorite. Maple syrup is the golden juice of New England.
Local pure maple syrup is not just delicious but also extremely beneficial. It has been said that the darker the syrup, the better in nutrients. I have read that Maple syrup has great antioxidants and cardiovascular health and immune-strengthening benefits from Manganese and Zinc found in this golden juice. Heck yes, I’ll be drinking this baby up like it’s water. No, not really, as in the end to much of a good thing may not be so good, especially for me. But I’ll be enjoying it knowing that it is actually good for me, and it’s ok to use in my food. To read a bit more about these benefits, read https://www.organicfacts.net/health-benefits/maple-syrup.html
I can treat myself and not worry about getting hip or knee pain as I have read that it may also have anti-inflammatory properties. How cool, is that? I mean, we all know sugar is bad for inflammation, and the fact that I could have a sweet treat and not get joint pain, heck yeah, or for that matter, stomach issues. To read more about this, go to https://www.practicalpainmanagement.com/patient/treatments/nutraceuticals/can-maple-syrup-block-inflammation
So, I must admit I feel a bit cheated, having missed out for so many years on this amazing sweet nutrient juice. But hey, better late than never! My recommendation to anyone eating maple Syrup is “get the real stuff.” It is so worth the money for everything you get between taste and benefits. What better way of living life to the fullest and adding some sweetness!
This could be the golden ticket to your sweet treats. So, go right ahead and enjoy your sweet gluten-free pancakes, French toast, eggs, sausages, oatmeal, put it into your cookies, granolas, yogurts, and whatever else you want to put this on. Just remember, too much of a good thing may not be so good, so try to keep it under control. Also, always pay attention to how your body will react by adding new foods to your diet, as we are all different. Measure your limits from there.
Thanks so much for stopping by and enjoying my blog. I hope this gave you a bit of info you can use for your sweet treats.
Until next time, smile
Xx Andi 🙂