How is maple syrup produced? By gathering the sap and boiling it to evaporate the water (for 1 liter of syrup, 40 liters of sap are required). As the sap boils, the liquid becomes thicker and more concentrated. The various stages are sap water, syrup, taffy, cream (which containes no cream) and finally, sugar. No conservation agent is added and the maple sap contains essential vitamins and minerals as well as antioxydants (anticancer agents).
Why do I prefer maple products as a sweetener? As a diabetic, I'm preoccupied by the glycemic index of food. The glycemic index denotes the speed at which a nutrient is absorbed by the body. What is dammageable for the organism are the peaks and valleys (rapid rises and falls) of the level of sugar in the blood. Do you sometimes feel a «down» around 10 am, or 3 pm, or do you sometimes wake up around 4 in the morning, craving something to eat? These energy lows are produced by a rapid fall in your blood sugar levels often occurring after a rapid rise. The trick is to eat food which have a low glycemic index. The higher the glycemic index, the more brutal the effect on the organism (which is dammageable on a long-term basis). Carbohydrates in maple products have glycemic index of 54 (55 and less is considered low). Sugar, for its part, has a GI of 58 and honey, a whopping 87! Not surprising that Type II diabetes is called diabetes mellitus and given worldwide overconsumption of sugars with a high GI, not surprising that this type of diabetes is at an epidemic stage.
FAIRE SON BEURRE D'ÉRABLE
MAKING YOUR MAPLE CREAM
Voici la vraie recette pour faire du beurre d'érable qui ne contient ni beurre ni crème, le mot beurre fait référence uniquement à la consistance, et la recette pour faire un substitut que je vous avais données l'an dernier. Cliquer ICI.
Here's the recipe to make maple cream (which doesn't contain butter or cream) since the name refers to the creamy texture of the maple product and the recipe for a substitute that I had published last year (both recipes in French but I'll be happy to email a translation). Click HERE.
Tartiner sur des crêpes, gauffres, crumpets, pain grillé, brioches, noix... Allez! Je suis certaine que vous trouverez sans mes suggestions...
Spread the cream on pancakes, waffles, crumpets, toasted bread, buns, nuts... I'm sure you don't need my help to figure it out
FAIRE SON YAOURT À L'ÉRABLE
MAKING YOUR OWN MAPLE YOGHURT
Pourquoi ne pas remplacer les fruits dans le yaourt nature par un peu de sirop d'érable? C'est fin comme goût et c'est un édulcorant santé. Simplement ajouter un filet de sirop d'érable sur le yaourt et mélanger. N'oubliez pas d'y ajouter quelques noix. Pour connaître la recette du yaourt fait maison sans yaourtière, allez voir sur le site de Peter chez Kalofagas (cliquer ICI).