Maple syrup is a great substitute for sugar in baking. Not only does it have a lower glycemic index than white sugar, but research also suggests that it contains antioxidants and important minerals.

Dr. Andre Marette, PhD, was the lead scientist for first human trial substituting refined sugars with pure maple syrup. The study found significant improvement in multiple cardiometabolic risk factors ...

No plate of waffles or stack of pancakes would be complete without a side of maple syrup. Whether you use just a bit on oatmeal or French toast or pour it on a bowlful of spaghetti like a certain ...