The only thing “faster than a speeding oak” is the sap running from maple trees in March. Locally grown maple syrup, abundantly rich with nutrients and antioxidants, is favored in Northeast Ohio. Natural ingredients grown from the earth are the best resource for maintaining health. Many fresh plants and produce show diminished nutritional properties due to over processing, environmental conditions and soil depletion. Also, genetic alterations can occur during processing, affecting the biological make-up and potential benefits. One viable source of zinc, manganese, vitamin B2 and multiple antioxidants is organic maple syrup, tapped from trees in our own back yard.
As the seasons change, maple trees undergo glycolysis, converting the stored starch into sugar that surfaces as sap. The high vitamin B2 content similarly metabolizes carbohydrates, fats and proteins in a corresponding enzymatic process . The natural nutrients are preserved during the arduous process required to turn sap into consumable maple syrup. Dark, grade B, organic syrup is purported to have the highest antioxidant benefit and is also recommended for the Master Cleanse. A variation of this recipe is also known as Fire Cider.
This golden elixir supports the immune and nervous systems and aids brain function. Maple syrup is a preferred sugar substitute and one of the best whole foods available.
Also see: "Gift of health"
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