Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 Hello Everyone! I was wondering about maple syrup and the sugaring down process. When people process maple syrup isn't it always boiled? If so wouldn't it be enzymeless? Is there a such thing as raw maple syrup? I was just wondering because I love maple syrup. But I guess it's probably one of those things in my diet that has no enzyme value. Any info would be appreciated. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 I don't know if anyone packages the unprocessed sap, but I've been to a maple sugar " plantation " and tasted the sap coming out of the trees. Pretty weak but sweet. I would guess that the sap would start to get bacteria or fungus pretty quickly once it's out of the tree. It is heated to remove the water, mainly. Regarding the enzymes, I agree they are probably inactive after the processing. Raw, unheated honey would be nutritionally much better in many ways. -=mark=- At 04:23 PM 2/15/2002 -0500, you wrote: >Hello Everyone! > >I was wondering about maple syrup and the sugaring down process. When people >process maple syrup isn't it always boiled? If so wouldn't it be >enzymeless? Is there a such thing as raw maple syrup? I was just wondering >because I love maple syrup. But I guess it's probably one of those things in >my diet that has no enzyme value. Any info would be appreciated. > >Thanks, >Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 I made maple syrup one year a little over 15 years ago. As far as I know or can even imagine, all maple syrup is indeed boiled (for a very very long time). It would be theoretically possible to produce a syrup from maple sap by low temperature evaporation but I don't think it would taste even close to the maple syrup you love. Most of the flavor of maple syrup, I think, comes from the carmelization of the sugars during the long boiling process. People who do maple sugaring do sometimes make use of the plain sap as pre-sweetened water for tea and similar things, but that would annihilate the enzymes too. Maple syrup may not be of value for it's enzymes, but it has a pretty decent mineral profile...for a sweetener of course. -----Original Message----- From: umbasheer@... [mailto:umbasheer@...] Sent: Friday, February 15, 2002 3:24 PM Subject: Maple Syrup Hello Everyone! I was wondering about maple syrup and the sugaring down process. When people process maple syrup isn't it always boiled? If so wouldn't it be enzymeless? Is there a such thing as raw maple syrup? I was just wondering because I love maple syrup. But I guess it's probably one of those things in my diet that has no enzyme value. Any info would be appreciated. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 Thanks for the replies. This is what I pretty much figured as well. I would be consuming it for the minerals not for enzymes. Thanks again for the info, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 At 04:23 PM 2/15/2002 -0500, you wrote: >Hello Everyone! > >I was wondering about maple syrup and the sugaring down process. When people >process maple syrup isn't it always boiled? If so wouldn't it be >enzymeless? Is there a such thing as raw maple syrup? I was just wondering >because I love maple syrup. But I guess it's probably one of those things in >my diet that has no enzyme value. Any info would be appreciated. > >Thanks, >Kareemah Some new information regarding the availability of raw maple sap. -=mark=- .....I suggest you contact a producer near you and make arangements to purchase some raw sap - which, by the way, is just 98% water. Our website <www.massmaple.org> has a list of sugarhouses around the state, click on " Sugarhouse Directory. " Tom McCrumm Executive Director Massachusetts Maple Producers Association Ashfield, MA 01330 www.massmaple.org - info@... " We make it first - We make it best " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 > Some new information regarding the availability of raw maple sap. > > -=mark=- > > ....I suggest you contact a producer > near you and make arangements to purchase some raw sap - which, by the way, > is just 98% water. Our website <www.massmaple.org> has a list of > sugarhouses around the state, click on " Sugarhouse Directory. " I bet that raw sap poured over some cut up fruit or herbs and some kefir grains would make some killer kefir d'aqua... http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua Minneapolis Quote Link to comment Share on other sites More sharing options...
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