Maple Fest 2014 season:
Wow!! what a 2014 season!!
To all of you that came out in huge numbers this maple season
... leaving with a smile and rubbing your tummies... to all
that enjoyed the farm and its activities, to all that sweeten
themselves like never before... we wish to say ''Thank you'',
''Thank you'' and ''Thank you''!!
Our 2014 maple production started late February and it continued
till April therefore creating an inventory like never 2013
could have. We have half gallons, gallons, barrels
of maple syrup and unlimited quantities of maple
sweet still available.
Proulx proud sponsor at the 2013
Food Aid Day
Return to Maple Fest...
Maple Syrup's Health Benefits -- Unique
Antioxidants---- Grade B Maple Syrup is less processed, and
has more nutrients
There’s good news about pure maple syrup from the University
of Rhode Island (URI). Researchers there have now identified
54 compounds in maple syrup from Canada, double the amount
previously reported, and many with antioxidant activity and
potential health benefits. In laboratory studies, they acted
as anti-cancer and anti-inflammatory agents. Initial studies
also suggest that maple compounds may inhibit enzymes relevant
in Type 2 diabetes management.
According to the URI research team, maple syrup contains
a cocktail of polyphenol compounds, several with antioxidant
properties and many with well-documented health benefits.
“We found a wide variety of polyphenols in maple syrup,”
said Seeram. “It is a one-stop shop for these beneficial
compounds, several of which are also found in berries, tea,
red wine and flaxseed, just to name a few,” Seeram continued.
“Not all sweeteners are created equal. When choosing
a sweetener, pure maple syrup may be a better choice because
of the range of antioxidant compounds not found in other sweeteners.”
Maple syrup may prove to be relevant in Type 2 diabetes management,
although the findings must be verified in clinical trials.
“We discovered that the polyphenols in maple syrup inhibit
enzymes that are involved in the conversion of carbohydrate
to sugar,” said Seeram. “In fact, in preliminary
studies maple syrup had a greater enzyme-inhibiting effect
compared to several other healthy plant foods such as berries,
when tested on a dry-weight basis.”
Five of the 54 antioxidants in maple syrup were identified
for the first time in nature, and are unique to the natural
sweetener. Among the five new compounds never before identified,
one polyphenol is of particular interest. Given the common
name of Quebecol, in honor of the province of Quebec, this
compound is created during the process of boiling down maple
sap into maple syrup. “We don’t know yet whether
the new compounds contribute to the healthy profile of maple
syrup, but we do know that the sheer quantity and variety
of identified compounds with documented health benefits qualifies
maple syrup as a champion food,” commented Seeram, whose
findings have recently been published in the Journal of Functional
Foods. Dr. Seeram’s work at URI is supported by a grant
funded by The Federation of Quebec Maple Syrup Producers,
in conjunction with the Conseil pour le développement
de l’agriculture du Québec (CDAQ) and Agriculture
and Agri-Food Canada (AAFC) on behalf of the Canadian Maple
Read the full Article Here: http://healthnewsreport.blogspot.com/2011/04/maple-syrups-health-benefits.html