100% Canadian syrup is the best. I use it as a substitute for honey in many recipes. You can whip butter and then add maple syrup and whip again to make a nice spread for toast, muffins etc. Maple syrup, citric acid, garlic, brown sugar, soy sauce make an acceptable sweet and sour sauce for chicken or reduce until thick and pour over pork.
...and then I had it on plain yoghurt. Wonderful - except that something went a little wrong with my diet over the weekend. Either chocolate muffins or maple syrup.
Is it possible you are also sensitive to amines? Chocolate is very high in amines. I have problems with amines, but not as much as with salicylates. Apparently if you are intolerant to one group of chemicals, then you are likely to be intolerant to others as well.
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Yes, maple syrup is low in salicylates, glutamates and amines. But it has to be 100% pure maple syrup. Not maple flavoured syrup.
100% Canadian syrup is the best. I use it as a substitute for honey in many recipes. You can whip butter and then add maple syrup and whip again to make a nice spread for toast, muffins etc. Maple syrup, citric acid, garlic, brown sugar, soy sauce make an acceptable sweet and sour sauce for chicken or reduce until thick and pour over pork.
For the sweet and sour sauce, add malt vinegar and pinch of salt
Thanks for this. We had some maple syrup brought over from Canada. I've put it on a banana with some cream - delicious, a great smoky taste!
...and then I had it on plain yoghurt. Wonderful - except that something went a little wrong with my diet over the weekend. Either chocolate muffins or maple syrup.
Is it possible you are also sensitive to amines? Chocolate is very high in amines. I have problems with amines, but not as much as with salicylates. Apparently if you are intolerant to one group of chemicals, then you are likely to be intolerant to others as well.
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