©2017 by Alex Stalberger

with Alex Stalberger

Minneapolis, MN, USA

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The Art of Substitution: Maple Syrup

February 25, 2018

 

Making big changes can be overwhelming and not sustainable long-term. I'm a huge fan of little substitutions over time to create big change - why? because I know it works!

 

I worked on me and I've seen great success in my coaching using this technique. We are primed in our culture to go 100%, all in, succeed or fail, black or white. When realistically, those rules simply do not exist. 

 

Making little changes cumulatively over time packs a big punch. A punch that you can feel, taste, love, and crave!

 

The substitution I'm encouraging this week is Maple Syrup. Good for more than pancakes folks!

 

Maple syrup is the reduction of maple sap. A significant reduction I might add. You may not be aware but it takes 10 gallons of sap to make 1 quart of syrup! 

 

I want to take a moment to emphasize that I do mean Pure Maple Syrup. Like, 100% maple syrup. There are a whole host of maple syrup imitations at your local grocery store. Now, the price tag might be tempting, as Pure Maple Syrup can cost 3x as much as the imitations, but in my opinion is a total backside and you'd ben much better off eating bleached refined sugar from the sack. Take a peak at the ingredients list on Aunt Jemima... simply terrifying. No way does that support your body and mind. 

 

Now, while sugar is still sugar why might you consider making the switch to a natural sweetener like maple syrup?

 

  • Pure Maple Syrup has a much more simple process. Sap is boiled until it is reduced. Nothing is added, and only water is taken away. This is personally my #1 reason for replacing refined sugar with more natural alternatives. It's simple. It's natural. It's a no-brainer. 

 

  • Pure Maple Syrup is often made locally or has traveled a short distance to get to your grocer or local co-op. Minnesota has a whole host of local syrup producers that bring their syrups to farmers markets near you.
     

  • Conventional refined sugars have often been bleached white using a carbon bone char made from animal bones. These animal bones have often been produced overseas and sold to big sugar companies for their refining process. Besides being very surprising, that process adds a great big carbon footprint to our table sugar. 
     

  • Pure Maple Syrup is very, very sweet! You use less of it. Using a hint of maple syrup in oatmeal, cookies, and even your morning brew can satisfy the sweet tooth while decreasing your sugar intake. 

Where can you begin? Whip up a batch of granola, sweeten your next latte, or put a new twist on your morning oatmeal. You won't regret it!

Let's be held accountable together! Join in the local conversation at our Facebook Group Twin Cities THRIVE and be a part of a community of influencers dedication to holistic wellbeing. 

Sources:

https://www.organics.org/natural-vs-processed-sugars/

http://mnmaple.org/sugarhouse-directory

https://www.maplesyrupworld.com/pages/Top-Regions-Producers-of-Maple-Syrup.html

http://www.collective-evolution.com/2016/10/13/how-refined-sugar-is-made-and-why-its-not-vegan-friendly/

https://www.cancercenter.com/discussions/blog/natural-vs-refined-sugars-whats-the-difference/

 

 

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