“We already know the maple tree has strong antioxidant mechanisms,” Seeram said.  “Now we are looking more closely at the tree’s sap.” Several of these antioxidant compounds are also reported to have anti-cancer, anti-bacterial and anti-diabetic properties. “People are increasingly interested in healthier food alternatives,” Seeram said.

Prior to the study, The Federation of Quebec Maple Syrup Producers and the Canadian maple syrup industry knew the product was full of natural minerals and vitamins, including zinc, manganese and calcium, providing the basis for a research study with comprehensive health findings. The Federation awarded Seeram a two-year grant funded in conjunction with the Conseil pour le développement de l’agriculture du Québec (CDAQ) and Agriculture and Agrifood Canada (AAC).

Seeram found the same antioxidant compounds also contained in berries, an exciting development because he would not previously have associated a sweetener with healthy biological properties. “Today, Americans have great interest in learning the health benefits of unique foods,” Seeram said.

Seeram also advised that when choosing syrup as a sweetener, it is healthier to use 100 percent pure maple syrup.  He referred to a survey conducted by the Federation, which found that 50 percent of Americans are unaware if the syrup they consume is real maple syrup or pancake syrup.

“Many Quebec producers come from a family with a long tradition of maple syrup production, and we are committed to the product because we know that maple syrup is a sustainable and versatile product,” Serge Beaulieu, president of the Federation said. Geneviève Béland, marketing executive, adds “A healthful alternative to other sugars, pure maple syrup is a flavourful staple for cooking and has various culinary uses beyond breakfast, from a touch of sweet in tea, drizzled over vegetables, or as a glaze for grilled poultry and fish.”

“In a certain sense, people view sap as the life blood of the tree,” Seeram said. “Maple syrup is unique in that it is the only product in our diet that comes from a plant’s sap.” Historically, many cultures have benefited from its health benefits as a homeopathic remedy for ailments, including flu, stomach aches, high blood pressure and cholesterol. Maple syrup’s high levels of zinc and manganese can assist in heart health and boosting the immune system.

About the Federation and the Canadian maple syrup industry

The Federation of Quebec Maple Syrup Producers was founded in 1966 with the mission of defending and promoting the economic, social and moral interests of its 7,400 maple family farms businesses. These men and women are working together to collectively work on quality standards, create knowledge and market their products. Quebec is responsible for 93 percent of the Canadian production and close to 80 percent of today’s global maple syrup output. Therefore the Federation is proud to lead scientific research in the name of the entire Canadian maple syrup industry. Ontario, New Brunswick and Nova Scotia contribute 7 percent of the total Canadian production.

To learn more please visit www.purecanadamaple.com.

Best known for her cookbooks and television shows about healthful eating, Daelemans will educate the American market on the lesser-known nutritional benefits of pure maple syrup.

“Quebec maple syrup is a healthful alternative sweetener that has potential far beyond a breakfast topping,” Daelemans stated. “I hope to increase awareness of the product’s versatility and great nutritional value.”

Many Americans are unaware that maple syrup contains fewer calories than corn syrup and honey and is naturally enriched with various beneficial amino acids, minerals, vitamins and antioxidants.

Daelemans will also illustrate the versatility of maple syrup for the American market by demonstrating simple substitutions for other sweeteners in her cooking and baking.

“If you’re just using maple syrup as a topping for your pancakes, you’re missing out on the complexity and beauty of this natural product,” said Daelemans. “It can be used in desserts and baked goods, to sweeten tea, coffee and cocktails, or as an ingredient in meat rubs or barbeque sauces.”

Maple syrup can easily be substituted cup-for-cup for sugar by reducing the quantity of liquid ingredients in the recipe (water, milk, juice) by a quarter of a cup. Maple syrup can also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.

About Kathleen Daelemans

Named one of the country’s “Top Ten Rising Star Chefs” by Esquire magazine, Daelemans’ recipes have been showcased in respected food and wine journals including Bon Appétit, Wine Spectator and Gourmet. When it comes to healthy cooking and eating, Daelemans is her own best advertisement having lost 75 pounds with her new regional cuisine for the Hawaiin five-star resort and spa, The Grand Wailea. In addition to regular appearances on NBC’s Today Show, Daelemans hosted a weekly Food Network show, Cooking Thin with Kathleen Daelemans for three seasons. Daelemans has also appeared on hundreds of television and radio shows including Oprah, NBC’s Dateline, and CNN Headline News and is the author of three award-winning cookbooks, including The New York Times best-selling cookbook, Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss (Houghton Mifflin, 2001).

About the Federation

The Federation of Quebec Maple Syrup Producers was founded in 1966 with the mission of defending and promoting the economic, social and moral interests of its 7,400 maple businesses. These men and women are working together to collectively market their products. The quality of their work and their products has made Quebec the producer of close to 80% of today’s global maple syrup output.

To learn more about Kathleen and the Federation, please visit www.purecanadamaple.com.