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Maple Sugar & Diabetes

Maple sugar, also known as maple syrup, is a natural sweetener derived from the sap of the sugar maple tree. Because it is not processed in the same way sugar is processed, health benefits are sometimes attributed to using maple sugar instead of sugar, often in reference to diabetes.

  1. How Maple Sugar is Made

    • Maple sugar is considered "natural" because it is created via photosynthesis in sugar maple leaves, stored in the wood and rises as sap in spring. The tree is "tapped" and sweet sap is withdrawn each year and processed into maple sugar.

    No Chemical Difference

    • However "natural" it is, maple sugar is made of the chemical sucrose, like white sugar, with trace amounts of glucose and fructose, according to the Cornell University Sugar Maple Research and Extension Program. Maple sugar and white sugar are interchangeable in terms of sweetness and sucrose content; both should be used sparingly in a diabetic diet.

    Glycemic Index

    • Diabetics use the glycemic Index to measure the amount of glucose in the foods they eat. The higher the level---100 is the highest---the more caution needed. Maple sugar and white sugar sucrose both register 68, high on the index and a potential problem with diabetic blood sugar levels.

    Scientific Evidence

    • According to the Cornell University Maple Bulletin No. 301 on maple sugar and diabetes, no scientific evidence exists that proves that maple sugar is healthier for diabetics to use than white sugar.

    Diabetics and Maple Sugar Intake

    • Diabetics need to be careful about all sugar intake because it can adversely affect blood sugar levels. Chemically, white sugar and maple sugar have the same potential adverse effect on blood sugar levels in diabetics, according to the Cornell Maple Bulletin.

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