A Sweet Alternative to Sugar

I figured that I would write about sugar, since this is the season of baking and such. I know this doesn't seem to have much to do with recycling or even being green but trust me it does. I watch Planet Green frequently, and on Stuff Happens with Bill Nye the Science Guy he talked about how with our need for more sugar the cane fields are expanding and getting closer to the water ways. When this takes place the pesticides that are sprayed on the fields are leeched into the water table. My family has minimized our use of sugar because of the effects it has on the body, particularly the immune system. We found that exchanging maple syrup in place of sugar there is a lot less spiking in your blood sugar, so you don't crash after a sweet treat. Of course the taste is a little different at first but not enough to not do it. If you like sugar and my family does but don't want the effects that white sugar can have on your body here is some information on how you can make some changes.

Maple syrup

Maple syrup is concentrated from the sap of sugar maple trees. True pure maple syrup is expensive because it takes 30 to 40 gallons of sap to make one gallon of syrup. It's rich in trace minerals manganese and zinc, brought up from below ground by the tree's deep roots. Unfortunately formaldehyde is used in the production of most commercial maple syrup so check your sources. Also check to make sure that corn syrup hasn't been added. And get the less refined grade B for richer flavor. I like maple syrup on yogurt, cream-based desserts and baked goods.

Maple can be substituted for granular sugar in almost any baked product with the following modifications to the recipe: Conversion 1/2 to 2/3 cup maple syrup = 1 cup sugar. Reduce liquid in recipe by 1/4 cup. Decrease oven temp by 25 degrees.

One great thing about maple syrup is that it doesn't go bad. When kept in the fridge or the freezer (maple syrup does not freeze), it keeps almost forever. The best container for storage is glass. The best way to repackage maple syrup to maintain its quality is to pour the syrup into clean 1/2 pint, pint or quart glass freezer jars to one inch from the top and freeze.

Another great thing about maple syrup is that it's better for you than sugar. Sugar doesn't digest, it goes directly into the blood stream causing a rise in blood sugar. Usually the swift rises are then followed by a sharp decline. Maple syrup, however, is one of the few sweet treats that does digest in the system helping to keep the blood sugar more even. So it not only tastes good, but is also good for you. We use maple syrup all the time as a sugar alternative.

Your Partner In An EARTH Friendly Lifestyle,
Angie Hayes, Full Circle Recycling