The Healthy Cook: The Truth About Maple Syrup

Hi. I’m Rebecca Katz. And welcome to “The Healthy Cook.”

You may be wondering why I’m in the maple syrup aisle. Well, when I use a sweetener to add a little sweet to my dishes, I stay away from white sugar, and instead, I use grade B maple syrup. And the difference between grade B maple syrup and grade A maple syrup is that grade A has just been processed a little bit more. And it’s beautiful on pancakes and waffles.

Grade B maple syrup is darker. It’s a little bit more mineral rich. And it’s actually great for cooking. It adds just a nice depth of flavor to salad dressings and sauces and soups.

Now, I want to explain to you the difference between maple syrup and syrup. And I’m going to get out my reading glasses here, so we can do a little label reading. The first ingredient in here is corn syrup. And then it’s followed by high fructose corn syrup. Sodium hexama—tossa—blahblahblah. I can’t pronounce it. If you can’t pronounce it, you shouldn’t be eating it.