DID YOU KNOW?
Low Glycemic Index Foods & Blood Sugar Impact
Glycemic Index (GI)
is a ranking system that measures how quickly carbohydrate containing foods raise blood sugar levels after consumption.
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Maple syrup is considered a low GI food with a glycemic index of
55
Low-GI foods are digested at a slower pace. Resulting in a steady, gentle rise in blood sugar. This helps avoid spikes and promotes a safer, more balanced recovery from hypoglycemia.
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High-GI foods cause a rapid spike in blood sugar, which can often lead to an unwanted high shortly after treating a low.​
Maple Syrup & Sugar Crystals
Crystallized maple syrup does not mean it has gone bad, it's safe to eat. The crystals are just sugar, like rock candy.
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Crystallization is sugar separating from the water in the syrup then forming what we see as crystals.
Sugar crystal formation is a natural physical change and does not affect product safety
Things to Consider When Storing​
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Refrigerate after opening​
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Avoid extreme temperature fluctuations and heat sources
What Could Cause Crystallization​
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High sugar content due to over evaporation during production or what part of the season the syrup was harvested
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Temperature fluctuations
