Maple Sap: A Taste of Spring! | #MealsThatHeal
18 Apr

Maple Sap: A Taste of Spring!

There is nothing that tastes quite like the promise of spring than sap straight from a tapped maple tree. The cool, refreshing and slightly sweet taste can cleanse the palate and awaken the mind from months of hibernation. Filled with minerals such as potassium, calcium, magnesium, manganese, iron and zinc this low calorie beverage can provide energy without spiking your blood sugar.


The First Nations people harvested maple sap for thousands of years before the settlers landed in North America. It was one of the first tastes of fresh food after the long winter period. Though used primarily as the liquid in cooking, a certain amount of the sap was reduced down to maple sugar through a unique evaporation process. The maple sap was left to freeze overnight and the icy layer of water was removed in the morning. This concentrated sap was then poured into a long wooden trench that was carved from a tree truck. Hot stones were repeatedly placed into the trench to heat the sap and evaporate the water. What was left from this labor intensive process was a maple sugar that was high in magnesium, zinc and oligosaccharides.



In modern times you may have heard the word oligosaccharides in relation to probiotics. This compound sugar is used for growing lactobacilli in nondairy probiotic formulas. Maple sap is a good source of oligosaccharides and can be used to feed the good bacteria in our gut that help digest our food and strengthen our immune system. This was proven in a 2008 Biotechnology Research Institute, National Research Council of Canada study that stated "maple sap as a substrate for lactic acid production and for the development of a nondairy probiotic drink."

 (1) (2)

 

Could maple syrup help cut the use of antibiotics? 

In a study conducted at McGill University (Montreal Canada) demonstrated that maple syrup extract could to make antibiotics more effective against bacteria.

 

The findings suggest that combining maple syrup extract with common antibiotics could increase the microbes’ susceptibility, leading to lower antibiotic usage. This is excited news as an overuse of antibiotics has been fuelling the emergence of drug-resistant bacteria, which has become a major public-health concern worldwide. Click here for more information about the McGill study.
 

For those of you who can't get out to tap a maple tree of your own there's a Canadian company that can bring you the benefits of maple sap in a bottle. Kiki Sweet Water is a Canadian company that produces non-pasteurized maple sap drinks that come in a variety of flavours. Click here for more information about Kiki Sweet Water. 



 

Maple Sap Hemp Blueberry Smoothie by JulieDaniluk.com

The Maple Sap Smoothie:

All three ingredients are available from Canadian sources. Put them into a food processor and blend until smooth.

300 mL    KiKi Maple Sweetwater


300 mL    Frozen Blueberries


200 mL    Hulled Hemp Seeds



Goji Berries for 

This simple smoothie is an excellent source for the following nutrients:

Maple Sap: Magnesium, Zinc and Oligosaccharides


Blueberries: Vitamin C, Manganese, Dietary Fiber, Vitamin E and the flavonoid 'kaempferol' which helps prevents cancer


Hemp Seeds: Omega-6 Fatty Acid, Potassium, Protein, Vitamin E, Magnesium, Iron, Zinc, Manganese



 

To learn more about what Julie has to offer, purchase her bestselling books and online program at the links below.

Hot Detox (Canada) by Julie Daniluk RHN  Meals That Heal Inflammation by Julie Daniluk RHN  Slimming Meals That Heal by Julie Daniluk RHN

 
 
 
The Hot Detox Online Program by Julie Daniluk RHN

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Click here: The Hot Detox Online Program brings The Hot Detox book alive!

The program website features videos, recipes, downloadable documents 

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into their daily lives to help heal their bodies and enhance their lives.

This online program has a LIFETIME ACCESS, so you can use it again and again.

 

 

References:

1. Cochu A1, Fourmier D, Halasz A, Hawari: “Maple sap as a rich medium to grow probiotic lactobacilli and to produce lactic acid.” J. Lett Appl Microbiol. 2008 Dec;47(6):500-7. doi: 10.1111/j.1472-765X.2008.02451.x.
 
2. Kathy R. Niness: “Inulin and Oligofructose: What Are They?” J. Nutr. July 1, 1999 . vol. 129 no. 7 1402S-1406s
 
 
 

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