NATURE TO NURTURE
THE NUTRITIONAL BENEFITS OF MAPLE
Maple syrup and Maple sugar are considered the healthier sugar.
All-natural, plant-based products created from nature demonstrating unique health benefits and higher nutritional
value than most other sweeteners.
These sweet benefits are present in 100% pure, organic Crown Maple syrup and sugar.
All-natural endurance booster gives muscles quick, easily absorbed energy to replenish and keep going
Replenishes nutrients for
Slow burning, sustained energy released at steady rate to fuel endurance activities
Low glycemic product that affects blood sugar to a lesser degree than sugar or honey. Pure maple syrup has a glycemic index of 54
Might help prevent Alzheimer’s disease by protecting the brain cells against the rogue proteins that destroy memory
Helps promote heart health
Helps reduce the risk of cancer
Rich in antioxidants that strengthen the immune system
Could help fight antibiotic
Supports men’s reproductive health
Aids in the ability to lower inflammation
Eco-friendly, supports sustainable forestry and counteracting affects of climate change
Pure maple syrup contains 54 beneficial compounds, five of which have
never before been seen in nature which might help prevent
HEART DISEASE, DIABETES, CANCER AND ALZHEIMER'S
Pure maple is created in a self-sustaining, natural environment that provides many benefits as a plant-based product.
Pure maple does more than just add
layers of sweetness and depth of flavor, it is also rich in antioxidants and low glycemic.
1. Crown Maple has gathered together these summary highlights to help support the ongoing research into the exciting benefits of maple syrup and maple sugar. Plant-based foods continue to demonstrate amazing benefits, especially when they replace more highly processed and refined foods. Highlight details were summarized and simplified from multiple sources, with often overlapping and supporting results, including:
Nutrition and Health benefits of Pure Maple Syrup: Summary of Information Compiled by the International Maple Syrup Institute, March 2012
University of Rhode Island, 2011, Navindra Seeram, Ph.D., University of Rhode Island
Dr. Josh Axe, DC, DNM, CNS
American Chemical Society
Study led by Dr Navindra Seeram, of the University of Rhode Island, New England
Dr Donald Weaver, of the University of Toronto
The University of Sydney
Journal of the Academy of Nutrition and Dietetics, Katherine M. Phillips, PhD, Monica H. Carlsen, MSc, Rune Blomhoff, PhD