The Simple Process

Maple syrup is produced by removing water from maple sap. Maple sap is boiled until there’s at least 66% sugar content at which point the result is the maple syrup that we know and love — that’s it! This lack of heavy processing leaves a multitude of nutritional benefits which don’t need supplementation, an all too common practice in sports nutrition.

The Benefits of Maple Syrup

• Maple syrup is low glycemic. Containing all natural carbohydrates, maple syrup provides prolonged, sustained energy rather than offering a quick burst and subsequent crash. It offers a quick pick-me-up in the short term, but is there for you in the long run as well.
• Maple syrup contains calcium, riboflavin, manganese, zinc, potassium and other electrolytes. These inherent components of maple syrup promote energy production, muscle recovery, and help prevent cramping. Electrolytes are critical in athletic performance or just energizing your day to day.
• Maple syrup contains more than fifty antioxidants. When your body is working hard, or even just undergoing daily stress, you produce free radicals that have an inflammatory or damaging effect. This array of polyphenols found in maple syrup have powerful free radical-fighting properties. Foods with similar qualities include berries, green tea, red wine, and flaxseeds.
• Maple syrup contains amino acids. When you’re training and racing hard, your muscles get beat up. Amino acids help repair that damage and prevent muscle deterioration, ultimately making you stronger.
• Maple syrup is water soluble making it easy to digest and quick to absorb. Perhaps best yet, say goodbye to gut-rot which is a common complaint of athletes after consuming typical energy gels, as they are loaded with synthetic flavors and supplements. Plus maple syrup is a cinch to clean up; just rinse with water. Alternative sports gels are like tar to clean up.