The tree sap used to make maple products is the means by which the tree transfers nutrients throughout its structure. Harvesting this sap in such a small way that it doesn’t affect the tree, captures all of those nutrients which end up in the finished products of maple syrup and maple sugar.
Zinc, Manganese, Potassium, Calcium and Vitamins[1]
54 total beneficial compounds that are:[1][2]
Antioxidants
Anti-inflammatory
Antiproliferative
Anti-aging
Anti-diabetic
Being high in antioxidants, an anti-inflammatory, and a low glycemic food means you feel better compared to consuming other sweeteners.
Balanced absorption of being low glycemic means a steady rate of energy to keep you active.
May reduce the risk of diabetes and Alzheimers.[1][2]
Nature'ly sweet processes maple products according to USDA organic standards and are certified organic through Nature's International Certification Services.
The Nature'ly Sweet forest is located in central Wisconsin where the soil and seasonal conditions make for exceptional quality maple products.
Click on this text to read more about how maple sap is collected and processed into syrup and sugar.
Sources:
[1] Faez Mohammed, Paul Sibley, Nada Abdulwali, Dominique Guillaume, “Nutritional, pharmacological, and sensory properties of maple syrup: A comprehensive review”, Heliyon, v.9(9), 2023
[2] Seeram, Navindra, “URI Scientist Discovers 54 Beneficial Compounds in Pure Maple Syrup”, The University of Rhode Island, 2011