C+ Maple Syrup originates from the vast maple forests of Canada. The Native Americans of North America have long mastered the art of tapping the sweet sap of the maple tree and turning it into a storable syrup. For these indigenous people, maple syrup was one of the most important food sources.

The maple tree produces sap only for a period of four to six weeks in March and April, when spring begins in Canada. During this time, large parts of Canada are still covered with more than a metre of snow, making the harvesting a truly wintry affair. The sap continuously flows into containers attached to the tree. Every morning, the filled containers are removed from the trunk and emptied; a large sleigh is used to collect the sap from tree to tree, gathering it in a large barrel. It is then taken to a place where it is heated over a wood fire and thus concentrated.

To ultimately produce one litre of storable syrup, forty to fifty litres of thin sap are needed, approximately the amount a mature maple tree produces per year. Considering that a maple tree must be 40 years old before it can be tapped and then yields only one litre of syrup, you can imagine how vast the forests must be to harvest the sap in large quantities and the distances the horse-drawn sleighs cover to gather the sap.

Modern maple syrup farms therefore use pipelines through which the sap drips directly during the harvesting period via a funnel. The piping system transports the sap to 'pump stations' near the ovens where it is still concentrated over a wood fire in large reservoirs today. Often the whole system is vacuumed to enhance the flow of sap, which places high demands on the pipes.
Quality

In any case, the harvesting of maple sap is a very costly affair, which explains the relatively high price of the syrup. There are various types and brands, but more than 90% of the 'maple syrups' available in the market contain less than 10% natural maple. The remaining 90% is a caramelised solution of white sugar or molasses, which is cheap but of no benefit to health. Within the range of genuine maple syrups, there are also gradations. During the harvesting period, the sap continuously changes in composition. Initially, it is very sweet and quite low in minerals, but over time it becomes increasingly rich in minerals.
In the concentrated sap, this is visible in the colour and consistency; at first, it is very light and thin, then it becomes thicker and darker. The light syrup of the early period is called A-grade; the dark syrup of the later period is C+. Although the mineral content can vary from harvest to harvest, C+ will always be richer in minerals than other maple syrups harvested at the same time.

Madal Bal Maple Syrup is a pure syrup of the C+ grade. It is made from the last sap of the harvesting period and is therefore particularly rich in minerals. The high mineral content is an important characteristic of C+ syrup, but also its low invert sugar content, which is very low for a natural product. Any sugar that is already chemically split and immediately absorbed by the body is called invert sugar. This type of sugar is a burden on the insulin system. Blood sugar levels rise and fall particularly quickly after ingestion. One gets a burst of energy only to fall back into lethargy. Not recommended for the Lemon Juice Cleanse. This is also why Stanley Burroughs advises against using honey. Honey has a very high invert sugar content.
Maple syrup contains practically the only unrefined natural 'sugar' available today. With all the trace elements and minerals of the original environment. To convert sugar, the body uses minerals. Glucose serves as an energy source for nerve and brain cells and protects the liver. White sugar is harmful and of no use to the organism because it is stripped of all minerals through refining. Incidentally, mineral-rich sugar is recognised by a dark brown to black colour.

Madal Bal guarantees 100% pure natural Maple Syrup of the mineral-rich C+ grade and ensures careful processing without chemical additives. Moreover, Madal Bal's C+ Maple Syrup has a very rich, delicate flavour.

100% pure natural Maple Syrup of the mineral-rich C+ grade

The syrup contains the following minerals:

* calcium (358 mg/kg) for the skeletal and nervous systems and the muscular system;
* potassium (3963 mg/kg) for the 'osmotic pressure' in the cell, the activation of enzymes and the removal of waste products;
* magnesium (144 mg/kg) good for the heart and blood vessels, the skeletal and nervous systems, and for the conversion of proteins, fats and carbohydrates;
* manganese (18.9 mg/kg) indispensable for the conversion of carbohydrates and iron, plays an essential role in the development of the skeletal system and dispels fatigue;
* sodium (457 mg/kg) for maintaining osmotic pressure in body fluids and supporting the functioning of the nervous and muscular systems;
* iron (12.1 mg/kg) is necessary as a component of red blood cells that provide oxygen supply, enhances resistance;
* zinc (49.5 mg/kg) for the benefit of the skeletal system, the formation of skin and hair cells and the regeneration of skin and hair, also important for the normal secretion of insulin and the conversion of protein. Moreover, it inhibits cholesterol deposition and promotes mental alertness.

Maple syrup is used, among other things, in the Lemon Juice Cleanse.

Maple syrup can be stored for over a year in an airtight container. Once the tin is opened, the syrup, like sweet fruit juice, begins to ferment slowly over time. This process can be stopped by heating the syrup to 70°C. This also evaporates the alcohol traces that have formed, so the syrup tastes as it did before and can be used as usual. If you have syrup left over after the cleanse, use it in the kitchen instead of sugar (syrup). A healthier sweetener is unimaginable.