Maple syrup is preferable to white sugar as it is richer in antioxidants, but that’s not very difficult. It’s also been eaten for centuries as a traditional food, perhaps even longer, since the native Americans were producing maple syrup when the Europeans arrived in the Americas. A recent study identified 54 phenolic compounds in real maple syrup, including one dubbed quebecol that actually forms during the process of boiling sap down into syrup. Since honey owes its unique metabolic effects to the presence of dozens upon dozens of phenolic compounds, I would guess that maple syrup is one of the safer sweeteners. When it comes to sugar, all maple syrups, regardless of the grade, are almost entirely sucrose. Maple syrup, however, is darker, richer, more complex, and contains more minerals (and, probably just like the darker honeys, more phytochemicals). Make sure you get real maple syrup, not just “syrup”, however it is still sugar.
Tapioca (also known as cassava, manioc, mandioc, or yucca) is a root native to tropical areas of South America. The tapioca syrup we use is made by converting the raw root into syrup through the use of natural enzymes. This process is known as enzymatic hydrolysis. After enzymatic hydrolysis is complete, a sweet syrup is formed. The syrup is considered to be a healthy sweetener. Typically, tapioca syrup is a light golden colour, and it contains a neutral flavour. The neutral flavour makes it an ideal candidate as a food additive. The flavour is not beany, and the texture is not grainy like some other syrups. It can be added to soy and dairy products. There are many uses for tapioca syrup. It is used as an alternative sweetener in place of corn syrup, honey, sugar or maple syrup. Compared to maple syrup, tapioca syrup is lower in carbohydrates – but this difference is negligible. I would select the syrup you prefer the taste of.
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