Boosting Your Mineral Levels With a Sweet Tooth

July 20, 2015

Dateline: Santa Fe, New Mexico


by Paul Fassa, Natural Health Journalist

( As early as 1936, a congressional report pointed out that our topsoil was becoming mineral depleted due to large monoculture farming that starved the topsoil of its minerals. That’s around the time artificial fertilizers were beginning to be use for growing crops on large plots. Since then, of course, it’s only gotten worse. But there is a shocking and economical solution to mineral deficiencies by boosting your mineral levels with a sweet tooth.

The nutritional order of importance for our bodies is: Oxygen, water, enzymes, minerals, and vitamins. The O2 and H2O are obviously most important. But very few understand that without enzymes, cellular metabolism won’t take place, leaving minerals and vitamins adrift to be eliminated.

Only a few more understand that vitamins are virtually worthless without minerals, and minerals form the foundation of our physical platforms. We need both major minerals (macrominerals) and trace minerals (microminerals) to help form these platforms.

Searching for Food Based Mineral Solutions

Earlier this year (2015), Utopia Silver posted an article of mine explaining the mineral boosting power of blackstrap molasses. The importance of using molasses to bolster our body’s mineral content was the focus. But the issue with molasses is its overwhelming taste when used as a sweetener.

Honey is very healthy, if it’s real. Therein lies the rub. Often it is not just filtered, it’s utlra-filtered and not even recognizable as honey because it’s without traces of bee pollen. This is usually the case with honey from China and most store bought honey.

Often it’s watered down with HFCS or plain sugar water. Forget trying to figure out which agave is for real and whether agave is really healthy or not. Here’s the best solution.

Pure Maple Syrup Satisfies the Sweet Tooth

For a healthier tasty sweetener that mixes well and blends in with most foods, try pure maple syrup. Pure maple syrup is not to be confused with the colored high fructose corn syrup (HFCS) and sugar waters sold as pancake syrups in supermarkets and used by most restaurants.

The real stuff starts as a sap from maple trees in the Quebec Province of Canada, Upstate New York, or the upper New England states. Sugar maples grow elsewhere but are usually sold for lumber. As with molasses from sugar cane with its deep roots that go beyond topsoil, maple trees’ roots are similarly deep and able to top mineral reservoirs.

If the sap is collected early in the spring season, it usually requires over 20 gallons of water to be boiled out for 1 gallon of light-amber-colored syrup, labeled as Grade A. This grade has more to do with timing than quality, as many prefer Grade B maple syrup, which is tapped at the end of the spring harvesting season.

Because sap toward the end of the season is more watery, it requires boiling out more water to get a gallon of syrup than the 20-plus needed for Grade A syrup. More boiling increases viscosity, deepens color, adds flavor and may boost nutritional concentration. Ironically, the boiling process is what adds newly discovered diabetes preventing compounds to maple syrup.

Some time ago, probably because of conditioned quality assumptions based on alphabetical sequencing, Grade A syrup was preferred. But many have since changed to Grade B as the preferred syrup, which also seems to be getting harder to find lately.

Pure Maple Syrup’s Surprising Nutritional Package

There is quite a lot of scientific evidence regarding pure maple syrup’s health benefits. University of Rhode Island (URI) assistant pharmacy professor and researcher Navindra Seeram has revealed 34 new beneficial compounds, bringing the total to 54 in pure Quebec maple syrup.

Seeram presented research data at the 241st American Chemical Society’s (ACS) National Meeting in Anaheim, California, in March 2014. According to Seeram’s report, 20 of the 34 newest healthy compounds were discovered during the year prior to this ACS conference, five of which had never even been seen in nature before.

High mineral content in maple syrup has been known for years. Manganese, magnesium, calcium and zinc make maple syrup’s mineral content similar to that of molasses, but with a much finer sweet taste.

Now many obscure plolyphenols and antioxidant compounds that create positive internal healthy biochemical cascades in the body are among the 54 healthy compounds found in maple syrup.

Some are anti-carcinogenic, and some are helpful for avoiding or minimizing diabetes risks and symptoms to the point where even “prediabetic” metabolic disorder folks can use pure maple syrup moderately.

At the ACS conference, Seeram stated, “I continue to say that nature is the best chemist, and that maple syrup is becoming a champion food when it comes to the number and variety of beneficial compounds found in it.”

A Japanese study conducted by Dr. Keiko Abe of the University of Tokyo’s Graduate School of Agricultural and Life Sciences determined that mice fed real maple syrup had much better liver function than mice fed fake sugar water syrups. Evidently, pure maple syrup is a sweetener that actually supports liver function.

If you shop at a large discount store like Sam’s Club or CostCo, you can find real maple syrup at good prices. But large containers of maple syrup do go on sale often at retail health food stores.

So, by using tasty pure maple syrup as a sweetener when appropriate, you are helping yourself overcome mineral deficiencies, resist cancer and diabetes, and promote better health. How sweet is that?