Maple Syrup Linked to Alzheimer’s Prevention

When Canadians talk about liquid gold, they are probably not discussing oil but rather the hard-earned amber fluid, maple syrup.  Not to be confused with cheap imitations, real maple syrup is a natural sweetener that has topped pancakes and french toast for generations.  And new research is discovering that it may have more to offer than just great taste.

A study, presented by Dr. Donald Weaver of the University of Toronto’s Krembil Research Institute at a summit of the American Chemical Society earlier this month, links maple syrup with a means to prevent the clumping of proteins in the brain associated with Alzheimer’s Disease.   It is predicted that by 2031, 1.4 million Canadians will be diagnosed with Alzheimer’s or other dementias.

Maple syrup, along with being a natural sweetener for those avoiding processed sugars, has shown promise in protecting the brain against degenerative diseases.  However, more research on animals and humans is necessary to confirm these early findings.

Did you know?

  • Maple syrup has been found to contain phenolics, the same antioxidants found in berries, which can protect our cells from free radical damage.
  • Maple syrup may be a useful sweetener for those with type 2 diabetes.  Studies have found the polyphenols in maple syrup may inhibit enzymes that convert carbohydrates into sugar.
  • True maple syrup is boiled down from the sap of the sugar maple, primarily in Southeastern Canada and New England.  It takes 40 liters of sap to make one liter of syrup.
  • Sap is usually gathered between early March and late April, depending on the region’s climate.
  • Nearly 80 per cent of the world’s maple syrup supply comes from Canada, mostly from trees tapped in Quebec.
  • Maple syrup is a good source of manganese, which is necessary for normal brain and nerve function and riboflavin, which aids in the metabolic process.

To learn more about the uses and health benefits of natural maple syrup visit: .