Is it better to replace white sugar with maple syrup in our recipes?

We often wonder if maple syrup is better for you than white sugar. Which one should we adopt? Let’s see! Sweetening ingredients are a bit of a war in our pantry. What should we choose?

What about the difference between maple syrup and white sugar?

Maple syrup

As we know, maple syrup is obtained after reducing maple water that is boiled. A large part of maple syrup is also sucrose, but still contains 35% more water.

White sugar

White sugar is extracted from sugar cane or sugar beet. After deep refining, it appears as tiny crystals and is made up of only one type of sugar: sucrose. It’s also good to know that white sugar does not conform to the hypotoxic diet, as it is considered a pro-inflammatory ingredient.

What makes them different?

When refined, white sugar loses its impurities, but also its vitamins and minerals. Maple syrup is not refined. It therefore retains its amino acids, organic acids, vitamins and minerals: iron, calcium, manganese, zinc and vitamins A, B, C, D, E and K. Maple syrup is also a source of antioxidants that aid in the absorption of glucose. These antioxidants, polyphenols, are even five times more numerous in maple syrup than in honey. Also, consuming maple syrup does not cause blood sugar to rise as high as an equal dose of white sugar.

However, the little syrup that is consumed each time should not be considered an appreciable source of these nutrients, as they are found in small quantities.

However you choose, it is still better to opt for maple syrup that comes from our own culture here instead of refined sugar that has traveled thousands of kilometers to reach our table, is it not? Isn’t it always better to “eat local”?

Free sugars

Remember, sugar is sugar, and you should always eat it in moderation. Free sugars include monosaccharides like glucose and fructose, disaccharides like sucrose and white sugar, and sugars found in honey, fruit juices and maple syrup. Free sugars are contained in foods unlike so-called “added” sugars which, as the term says, are incorporated into prepared or cooked food. Free sugars, whether highly refined or not, are all more or less associated with obesity, type 2 diabetes, cardiovascular disease and tooth decay. For this, it is recommended to not consume more than 48 g of free sugars per day. That 50 g translates to about 12 teaspoons of white sugar per day.