Thursday, March 6, 2014

Syrup is sweet, but how about sap?


Syrup is Sweet, but how about Sap?

"Maple sap, along with other tree saps, has long been viewed as a spring tonic by many cultures around the globe. It is usually about 98 percent water and 2 percent sugar, but little known is that it is also loaded with minerals, nutrients, enzymes, antioxidants, phenolic compounds, and more. Worldwide, there have actually been three International Symposiums on Tree Sap Utilization, (1995, 2000, and 2005) where scientists from Japan, Korea, Russia, and Europe discussed the use of tree sap as an end product – most birch."

See the full article at:

A shortened version of this article appeared in the Feb 24th issue of Tompkins Weekly:

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