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May 03, 2011



Well, I know what's going in my oatmeal tomorrow!

I read a little bit about this study when it first came out. Thanks for all the additional detail. My husband's parents make their own maple syrup. It's great getting some for free when you see how expensive it is elsewhere.


What about molasses?

Chris G.

This intuitively makes sense given the very simple process for making maple syrup (that I got to observe first hand at a farm this spring in VT): Tap the tree for sap, boil off the water, and thus concentrate the plant-based compounds in the sap. Glad to hear this, as my kids love this stuff for breakfast on waffles, pancakes, etc.

Wendy (Healthy Girl's Kitchen)

I switched entirely over to Maple Syrup a few months ago and even threw out unopened bottles of agave syrup. But that being said, I try to eat as little "sweetened" food as possible. I feel that we (myself included) are continually on the hunt for sweet food that is healthy and as of now the only thing that fits that bill is real fruit, and even too much of that is potentially not a good thing. I would love your analysis of how much fruit is okay per day!

Healthy Librarian


Dr. Esselstyn advice for his heart patient, is probably good advice for anyone who tends to gain weight--or has type-2 diabetes concerns.

He says limit yourself to 3 pieces of fruit a day--(or for berries or grapes, 3 servings, each about the size of modest handful.

Too much can elevate the triglycerides.

Ken Leebow


In regard to the observation about nature being the best chemist, one of my favorite quotes: "I prefer butter to margarine because I trust cows more than chemists." - Joan Gussow

Of course, I know you "don't do" butter. However, Ms. Gussow makes the point about nature versus all the man-made concoctions we consume.

Food and health advocates seem to be nutrient-cazy. Myself included. So, in regard to nutrients, Ms. Gussow also makes a truly wonderful observation:

People don’t love nutrients. Nobody says: “I love vitamin C.” But they do say: “I love a fresh orange.” People have feelings about food. They don’t have any feelings about nutrients. - Joan Gussow

Last, but certainly not least, here's a great interview titled - Obesity’s Effect On Cancer And How The American Lifestyle Fuels Both Epidemics -

Among other things, Dr. Olivier C Wenker, from MD Anderson, discusses sugar's impact on cancer.

Available here:

Ken Leebow

Healthy Librarian


As usual, thanks for all your info packed comments.
And thanks for making me aware of the wonderful podcasts on Prescription 2000 (with the Dr. William Castelli interview)--a not-to-be-missed resource.

Chris O'Keefe

Wonder where Truvia (stevia) fits in this picture? I try and try to eliminate sweeteners of any kind, including maple syrup, but there are some things I know I won't eat (mainly, my breakfast - oatmeal or wheatena, or similar) without something sweet. And I already consume way too many bananas and I'm almost sick of them since I use them to sweeten foods.


Healthy Librarian


I use stevia, too, to sweeten my coffee, for my hot cocoa, & when I make a Mexican tofu mousse. I like a brand called Sweet Leaf because it's pretty much additive-free. Stevia is an herb, but like most anything, it has its detractors, although I'm not sure exactly what their concerns are. I use so little of it, I'm not concerned.

But for recipes that call for a little sweetener, I prefer the richer taste of maple syrup--or for baking--which we rarely do.

How about some dates soaked overnight in almond milk to sweeten your cereal? Since "mostly" ditching sweeteners, my taste & craving for sweets is really gone.

Chris O'Keefe

Good idea! I LOVE dates - and figs - and apricots! Sounds good to me. Thanks for the idea and don't know why I didn't think of that!



I googled quebecol and found this.

Healthy Librarian

Good sleuthing, Chris.

Thanks for the link. But, even the researcher who slammed the study said he'd give his kids real maple syrup, rather than any of the other higher fructose varieties.

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