I was reading the newspaper a few days ago and came across an article entitled ‘Forget Broccoli, Maple Syrup is the new Superfood’ or something along those lines. Usually I take these articles with a pinch of salt, but after reading it seemed a pretty interesting concept.

The basic premise revolves around Maple Syrup containing 54 beneficial compounds which is that of which scientists thought it had – these compounds are extracted as the sap is boiled down, so basically a heat extraction. Much like that of Blackstrap Molasses.

The most fascinating things is that many of these compounds produced by the boiling down are totally new and one even needed to be given a name “Quebecol” in honour of Maple Syrups Canadian roots.

I believe the process of concentrating the maple sap into maple syrup is what creates Quebecol. There is beneficial and interesting chemistry going on when the boiling process occurs. I believe the heat forms this unique compound. - Navindra Seeram

Maple Syrup is now being touted as the ultimate super food as it contains similar compounds to those that were once thought to be isolated in other new age superfoods:

• Tea - Flavonoids, Polyphenols
• Berries - Antioxidants/Polyphenols
• Red Wine – Resveratrol
• Flax Seed - Hormone balancing Lignans.

It has even been found to have a powerful Anti-Diabetes effect which is weird for a sweetener, but Maple Syrup contains certain enzymes which can help inhibit or slow the breakdown of carbohydrates into sugar and increase insulin sensitivity – Much like Cinnamon or Nutmeg. As well as this compounds that work towards being anti-inflammatory are also high in Maple Syrup.

We know that the compounds in Maple Syrup are anti-inflammatory agents and that inflammation has been implicated in several chronic diseases, such as heart disease, diabetes, certain types of cancers and neurodegenerative diseases, such as Alzheimer’s.

My Take

As always something like this coming up is very interesting but it should be put into context – before supplement companies start marketing a pill form of “Quebecol” we should see the value of real food and how these compounds work in harmony, not isolation. I think the most exciting thing about these discoveries are that they go to show how little is known about certain foods, especially in terms of Vitamin, Mineral, Enzyme and Anti-Oxidant capacity. So is Maple Syrup really a superfood or are all natural and nutrient dense foods superfoods in their own way? What seems to be certain is that heat extraction of certain substances does seem to concentrate the biggest nutrient punch and extract all the goodness from natural sources.

Whether its Broccoli, Berries, Red Wine or Apples I think all these items have a place in our diet and each probably have very unique ways of nourishing and protecting the body. That is why it is important to keep an open mind with nutrition and not exclude one food or food group as everything unrefined/natural seems to have its own unique benefits. Keep things varied, eat fresh whole food and health should take care of itself.

Saying this it seems that Maple Syrup is a worthwhile sweetener to have in your diet. This doesn’t mean that we should be eating loads of the stuff but a few tablespoons now and then should allow the benefits to be reaped without going overboard. And of course for full benefit only Real Canadian Maple Syrup counts (not alternatives sometimes called Maple Flavour Syrup), and from what I hear this can be a pretty expensive purchase unless you are a Canadian local.

As we continue to discover Nature is the best Chemist…..

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