THE ULTIMATE GUIDE TO KICKING SUGAR by Flora Zhao - HTML preview

Chapter 3

NATURAL SUGARS: HONEY, MAPLE, AND COCONUT

Antidiabetic

against Type 2 diabetes.

A study conducted at Laval University in Canada re-Blood sugar levels rise when food is broken down and ab-

vealed that compared to brown rice syrup, corn syrup, and sorbed by enzymes. Inhibiting these enzymes is consid-pure dextrose, consuming maple syrup resulted in more

ered an important strategy for treating Type 2 diabetes.

minor fluctuations in blood sugar and better responses in Maple syrup extract is rich in phenolic compounds,

insulin secretion and other related indicators.

including ethyl acetate and butanol, which can inhibit the enzymes responsible for breaking down starch into sugars.

These compounds can also hinder the enzymes that aid

in the absorption of sugars in the small intestine, slowing Reduces Oxidative Stress and

the rapid digestion of carbohydrates and suppressing post-Inflammation

meal blood sugar.

Abscisic acid (ABA) found in maple syrup is believed

Stress, physical injuries, viral infections, exposure to

to have potential antidiabetic properties. This plant hor-chemical substances, and other factors can trigger the re-mone shares structural similarities with a class ofantidi-lease of toxic substances from cells, including free radicals.

abetic drugs known as thiazolidinediones, and animal

Oxidative stress caused by excessive free radicals has been studies have demonstrated the protective effects of ABA

linked to aging and various degenerative diseases, including cancer, heart disease, multiple sclerosis, Parkinson’s disease, autoimmune diseases, and dementia.

Research has confirmed that phenolic compounds in

maple sap and syrup exhibit antioxidant activity and can scavenge free radicals. A study published in the Journal of Medicinal Food indicated that while pure maple syrup’s ability to clear free radicals is lower than that of blueberry juice, it’s comparable to orange and strawberry juices. Additionally, darker varieties have more pronounced antioxidant activity due to their higher phenolic content.

Compared to brown rice syrup, corn syrup, and pure dextrose, consuming maple syrup results in more minor fluctuations in blood sugar levels.

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Chapter 3

NATURAL SUGARS: HONEY, MAPLE, AND COCONUT

Anti-Cancer and Anti-Mutagenic

noting that nature also serves as inspiration for many

other drugs on the market. “Nature serves us in providing Maple syrup contains various phenolic compounds, in-beautiful chemical structures and natural substances that cluding kaempferol, luteolin, quercetin, myricetin, and

are unique.”

catechin, which exhibit potent anti-tumor and anti-muta-

In lab studies, quebecol has shown significant poten-

genic properties.

tial in treating inflammatory diseases. For instance, it has It can inhibit the growth of various cancer cells, in-been proven to positively affect conditions such as peri-

cluding prostate, lung, breast, and colorectal. It’s worth

odontitis and psoriasis.

noting that in experiments, maple syrup specifically tar-

gets rapidly growing cancer cells while leaving normal

cells unaffected.

Maple syrup extract also protects cells and can coun-

How to Choose Maple Syrup

teract the mutagenic effects caused by toxic chemicals.

Before using maple syrup as a substitute for refined sugar in your diet, it’s crucial to read the product labels and in-structions carefully.

Quebecol: Unique Maple Compound

Some maple syrup products may actually be high-fruc-

tose corn syrup with added maple flavor, with a GI value

Quebecol is a unique chemical compound discovered in

of up to 68, much higher than that of pure maple syrup.

maple syrup in recent years, believed to possess anti-in-

Long-term high artificial sugar intake can lead to metabol-

flammatory properties. Interestingly, it isn’t naturally pres-ic disorders such as insulin resistance, abdominal fat accu-ent in maple sap and is found only in small quantities in mulation, and high blood lipids.

maple syrup. “The chemical is produced during the trans-

Look at the ingredient labels and select those that are

formation of the sap in maple syrup, which requires lots of 100 percent real maple syrup.

heating and boiling and evaporation,” Normand Voyer, a

Additionally, when selecting maple syrup, choose

professor at Laval University’s Department of Chemistry,

darker-colored varieties, as they contain more phenolic

told The Epoch Times. He and his colleagues have devel-

compounds.

oped a method for synthesizing quebecol, and scientists Despite its benefits, it’s important not to eat too much

worldwide are now studying the substance.

maple syrup.

“The source of inspiration was nature,” Voyer said,

“First and foremost, it is indeed a sweetener. You

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