Maple syrup is one of the sweetening agents having the lowest calories.
Maple syrup has a low glycemic index.

It elevates the blood sugar level less than sugar, corn syrup or brown rice syrup. Therefore, pancreas produces less insuline; and the lesser it works, the lesser it gets tired, and the risks of developing type 2 Diabetes diminish.

Maple syrup contains a significant concentration of a phytohormone, abscisic acid, which may play a therapeutic role in managing diabetes.
Maple syrup contains abscisic acid and phaseic acid, both produced by the maple tree to fight stress caused by the environment. Researchers noticed during in vitro tests that these two antioxidant molecules encourage a better and faster absorption of glucose by muscular cells, and this, without generating any significant secretion of insuline.

Une portion de sirop d’érable de 60 ml (1/4 tasse) possède une capacité antioxydante de 473 et 1131 unités ORAC (µmol Trolox), comparable à celle d’une portion de tomate, de brocoli ou de banane.
Considering the recommended daily intake of antioxidants is 3 000 to 5 000 µmol TE, a portion of maple syrup fulfills 10 to 38 % of our daily requirements.
This benefit, combined with the fact that this portion provides good levels of manganese, riboflavin, zinc, magnesium, calcium and potassium, puts maple syrup a step ahead of other common sweeteners such as sugar, brown sugar and corn syrup.

Maple syrup contains approximately five times more polyphenols than honey, brown rice syrup and corn syrup.
Polyphenols are antioxidants that help reduce the risks of type 2 diabetes, obesity and cardiovascular illnesses.

A 50 ml serving of maple syrup fulfills 3 % of your daily requirements of calcium, potassium and iron.
The same quantity fulfills 2 % of your needs in magnesium, as well as a source of manganese and zinc, all of that for 177 calories.

Maple syrup may contribute to a healthy liver.
It seems that maple inhibits certain genes linked to the production of ammonia, which is harmful to the liver. These discoveries, while preliminary, are one more reason to prefer maple when choosing a sweetener.

Maple syrup is an important ally for athletes who wish to fuel up before, during and after workout.
Maple syrup is richer in vitamins and minerals than other types of sugars, on top of containing 54 antioxidants. Contrary to more complex carbohydrates (whole-grain cereal products, legumes, fruits and vegetables, except their juice), maple syrup quickly brings carbohydrates to muscles. Its antioxidants contribute to protect cells against the negative effects of oxidative stress from intense physical activity.

Have you heard of Quebecol ?
Discovered during a study at the University of Rhode Island in the United States, Quebecol is a polyphenol unique to maple, named — you guessed it — in honour of Quebec. This polyphenol forms when maple water is boiled to make syrup.


Enjoyed for the first time in China, around 200 years BC, Ice Cream made its first appearance in Quebec at the turn of the 20th century, through door-to-door salesmen praising its delightful characteristics and merits.

Jacques Cartier, Amerindians from the 16th century, the French King Louis XIV and the Jesuits have long time ago enjoyed pure Quebec Maple Syrup. And it’s since the second half of 20th century that Pure Maple syrup has really started to make our kitchens and recipes happier and better. It’s in the heart of the Hudson village, in 2012, that the first 100% Pure Maple syrup-sweetened ice cream was born. Hudson Ice Cream is unique in Quebec, unique in the world ! A delightful creation signed Jean-Pierre Martel and family. « It had to be done, and he did it », as Mr. Philippe Mollé said.


Sources :

Institut sur la nutrition et les aliments fonctionnels (INAF)
Nutrition and Functional Food Institude
LAVAL UNIVERSITY

UNIVERSITÉ DU RHODE ISLAND (URI)

Institut de cardiologie et de pneumologie de Québec
Cardiology and pneunomology institute of Quebec

EXTENSO, University of Montreal’s reference Center on nutrition

Independant laboratories (US and Quebec) funded by the FPAQ and Agriculture and Agro-Food Canada

University of Tokyo