Organic Living Diva

I had to “bless it organic!” Yes, that bottle of “naturally and artificially flavored syrup” I used on the kids’ pancakes this morning at my friend’s house was not real syrup. It was loaded with ingredients I don’t usually choose to ingest. With the onslaught of crappy sugars and chemicals we are bombarded with daily, it’s no wonder adults and children have so many health issues.

At home, when we use syrup, which is quite minimal, it’s organic maple syrup. Natural maple syrup is made from the sap of sugar maple trees, primarily in regions with cold climates like North America. The process of making maple syrup involves collecting and concentrating the sap to remove most of the water content, resulting in the sweet syrup that we use for cooking and drizzling. Fortunately, there are organic maple syrup options available that support small USA made business while offering bulk quantity discounts.

Interestingly, the amount of sap needed to produce maple syrup is relatively large because the sap has a low sugar content. It takes about 40 to 50 gallons of sap to produce one gallon of maple syrup, depending on the sugar content of the sap and other factors.

On the other hand, high fructose corn syrup (HFCS) is made from corn starch, mostly GMO (genetically modified organism) corn, through a series of enzymatic processes that convert the starch into sugars, including glucose and fructose. The production of HFCS involves several steps, including wet milling, enzymatic treatment, and refining producing a health risky ingredient used in almost every packaged food product.

Over the years, I have learned that if you care about your health and want to live with vitality and vigor, you must be willing to read labels, do some research, and take action to make better choices every day. You will otherwise reap the result of many people who turn a blind eye on ingredients for the sake of ease or addiction to unhealthy food. All to often the accumulation of unhealthy choices leads to imbalances, disease, and the downward spiral or medications and prescriptions.

Personally, my choice is to be the leader of my health care and that of my family and be doctor visit free. Here’s why we choose real maple syrup over artificial syrup:

High Fructose Corn Syrup (HFCS) Health Risks

High fructose corn syrup (HFCS) is a sweetener that’s commonly used in processed foods and beverages. It’s made from corn starch through a process that converts glucose into fructose, resulting in a syrup that’s high in both glucose and fructose. While HFCS is chemically similar to table sugar (sucrose), there has been ongoing debate and research about its potential health risks. Some of the health risks associated with high fructose corn syrup include:

1. Obesity and Weight Gain: Consumption of excessive amounts of added sugars, including HFCS, has been linked to increased calorie intake and obesity. High consumption of sugary foods and beverages can lead to weight gain and contribute to the development of obesity, a risk factor for various health issues such as diabetes, heart disease, and more.
2. Type 2 Diabetes: High fructose corn syrup may impact insulin resistance and contribute to the development of type 2 diabetes. Consuming large amounts of fructose can lead to elevated blood sugar levels and insulin resistance, which are both associated with an increased risk of diabetes.
3. Heart Disease: Excessive consumption of HFCS and other added sugars can contribute to the development of heart disease. High sugar intake can lead to increased triglyceride levels, blood pressure, inflammation, and other risk factors for cardiovascular problems.
4. Liver Health: The liver metabolizes fructose, and excessive consumption can put strain on the liver, leading to conditions like non-alcoholic fatty liver disease (NAFLD) and even progressing to non-alcoholic steatohepatitis (NASH), which is a more severe form of liver disease.
5. Metabolic Syndrome: Metabolic syndrome is a cluster of conditions that increase the risk of heart disease, stroke, and type 2 diabetes. Excessive consumption of HFCS has been associated with the development of metabolic syndrome due to its impact on insulin resistance, obesity, and other factors.
6. Gut Health: Some studies suggest that high fructose consumption can alter gut microbiota composition, potentially affecting overall gut health and contributing to various digestive issues.
7. Addictive Behavior: There is some evidence that high fructose corn syrup and sugary foods can trigger addictive-like behaviors in the brain, leading to overconsumption and potential difficulties in moderating intake.

It’s important to note that while research has identified potential health risks associated with HFCS consumption, it’s not the sole factor contributing to these health issues. Diets high in added sugars, regardless of the specific source, are generally linked to negative health outcomes. The key to a balanced and healthy diet is moderation and focusing on whole, unprocessed foods.

If you have concerns about your diet or specific health conditions, it’s advisable to consult a healthcare professional or registered dietitian for personalized guidance and recommendations.

Corn Syrup Versus High Fructose Corn Syrup

Corn syrup and high fructose corn syrup (HFCS) are both sweeteners derived from corn starch, but they have different compositions and uses. Here’s a breakdown of the key differences between the two:

1. Composition:
   • Corn Syrup: Corn syrup is primarily composed of glucose, which is a simple sugar. It is made by breaking down corn starch through a process called hydrolysis. Corn syrup is less sweet than many other sweeteners and is often used in recipes to prevent sugar crystallization and improve texture in baked goods and candies.
   • High Fructose Corn Syrup (HFCS): HFCS is also made from corn starch, but it undergoes additional processing to convert some of the glucose into fructose. HFCS comes in different formulations, such as HFCS-42 and HFCS-55, indicating the percentage of fructose content. HFCS-55, for example, contains about 55% fructose and 42% glucose. HFCS is sweeter than corn syrup and is often used as a sweetener in a wide range of processed foods and beverages.
2. Sweetness:
   • Corn Syrup: Corn syrup is not as sweet as HFCS or other concentrated sweeteners like table sugar (sucrose).
   • High Fructose Corn Syrup: HFCS is sweeter than corn syrup and has a sweetness profile closer to table sugar. Its sweetness level can vary depending on the specific formulation.
3. Usage:
   • Corn Syrup: Corn syrup is often used in recipes for its ability to prevent sugar crystallization and provide a smooth texture. It’s commonly used in baking, making candies, and in some savory dishes as well.
   • High Fructose Corn Syrup: HFCS is commonly used as a sweetener in processed foods and beverages, including soft drinks, baked goods, cereals, condiments, and more. Its sweetness and liquid form make it suitable for a wide range of food manufacturing applications.
4. Fructose Content:
   • Corn Syrup: Corn syrup contains little to no fructose and is primarily composed of glucose.
   • High Fructose Corn Syrup: As the name suggests, HFCS contains higher levels of fructose than regular corn syrup, typically in the form of HFCS-55 (55% fructose) or HFCS-42 (42% fructose).

It’s worth noting that the use of HFCS has been a topic of debate in the context of health and nutrition due to its association with added sugars in the diet and potential health risks. While both corn syrup and HFCS are processed sweeteners, they are used differently in food production and can have different effects on taste and texture. As with any ingredient, moderation is important, and it’s a good practice to be mindful of the sources of added sugars in your diet.

Maple Syrup Health Benefits

Maple syrup, however, is a natural sweetener derived from the sap of maple trees. Unlike high fructose corn syrup and other refined sugars, maple syrup retains some of its natural compounds and nutrients. Here are some potential health benefits of consuming maple syrup in moderation:

1. Antioxidant Content: Maple syrup contains various antioxidants, such as phenolic compounds and flavonoids, which can help protect cells from oxidative stress and reduce inflammation. These antioxidants have been associated with potential health benefits, including supporting heart health and reducing the risk of chronic diseases.
2. Mineral Content: Maple syrup contains small amounts of minerals like manganese and zinc. Manganese is important for bone health, metabolism, and antioxidant defense, while zinc plays a role in immune function, wound healing, and metabolism.
3. Natural Sweetener: Maple syrup is a natural sweetener that can be used as a healthier alternative to refined sugars and high fructose corn syrup. It has a unique flavor profile and can add sweetness to dishes without the need for artificial sweeteners.
4. Potential Prebiotic Benefits: Some research suggests that maple syrup may have prebiotic effects, meaning it could support the growth and activity of beneficial gut bacteria. This could have positive implications for gut health and digestion.
5. Vitamins and Nutrients: While not a significant source of vitamins, maple syrup contains small amounts of vitamins like riboflavin (vitamin B2) and trace amounts of other B vitamins. These vitamins play roles in energy metabolism and maintaining healthy skin.
6. Moderate Glycemic Index: Maple syrup has a lower glycemic index (GI) compared to some other sweeteners, which means it can cause a slower and more gradual increase in blood sugar levels. However, it’s still important to consume maple syrup in moderation, especially for individuals with diabetes or those who need to manage their blood sugar levels.
7. Natural Flavors: The unique flavor of maple syrup can enhance the taste of various foods, making them more enjoyable and potentially reducing the need for excessive added sugars.

It’s important to note that while maple syrup does offer some potential health benefits, it is still a concentrated source of sugar and calories. Consuming it in moderation as part of a balanced diet is key to reaping its potential advantages without overloading on sugar. When choosing maple syrup, opt for pure, high-quality products without added ingredients or artificial flavors. As with any dietary consideration, it’s always advisable to consult a healthcare professional or registered dietitian for personalized advice based on your individual health needs and goals.

Maple Syrup – Graded For Flavor

In the old grading system (Grade A and Grade B), the primary difference between the grades was in flavor and color rather than nutrition. Grade A syrups were generally lighter in color and had a milder flavor, while Grade B syrups were darker and had a stronger flavor. However, both grades were made from the sap of maple trees and had similar nutritional profiles.

In the new grading system (Grade A Golden, Grade A Amber, Grade A Dark, Grade A Very Dark), the difference in nutrition is still minimal between the grades. All grades of maple syrup are primarily composed of sugars, mainly sucrose. The nutritional content of maple syrup is relatively consistent regardless of the grade.

Maple Syrup Please! Just Say No to High Fructose Corn Syrup!

Once again, it’s a choice; a choice that will either send you on a path to thrive, or to take a dive with your health. Knowledge is power and what you do with it will produce a result one way or another. Perhaps you may not see the result instantly. However, as the days and years roll by, I can guaranty the results of your choices will shine through in the condition of your health.

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