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True Cellular Formulas Team - December 12, 2024
The Toxic Truth About Pancake Syrup
Choose Real Maple
Maple syrup might seem like a small detail in your pantry, but what you’re using could impact your health more than you think. If you’re still grabbing those bottles labeled "pancake syrup" or "table syrup," it’s time to look closer. Fake syrups contain harmful ingredients, including high fructose corn syrup (HFCS), artificial flavors, and other additives that can harm your health in ways you might not realize.
What’s Hiding in Fake Maple Syrup?
Most pancake syrups on the market aren’t maple syrup at all. They’re made from high fructose corn syrup, a cheap, processed sweetener linked to obesity, diabetes, and inflammation.[1] HFCS is also known to damage gut health and has even been connected to mercury contamination in some production processes. Along with HFCS, these syrups often contain artificial coloring, flavors, and GMOs—none of which favor your body.[2]
Real Maple Syrup: A Healthier Sweetener
Unlike fake syrup, real maple syrup is a single-ingredient product made from tree sap. It contains small amounts of important nutrients like manganese, zinc, and antioxidants that benefit your body. It’s also free from artificial ingredients and refined sweeteners, making it a better choice for your health and your family.[3]
How to Make the Switch
Look for organic maple syrup with just one ingredient: maple syrup. Whenever possible, opt for glass packaging to avoid chemicals that can leach from plastic. While real maple syrup is still sugar, its natural composition makes it a far better option than the fake stuff.
- White, John S. “Straight Talk about High-Fructose Corn Syrup: What It Is and What It Ain’t.” The American Journal of Clinical Nutrition, vol. 88, no. 6, Dec. 2008, pp.
- Rippe, James M., and Theodore J. Angelopoulos. “Sucrose, High-Fructose Corn Syrup, and Fructose, Their Metabolism and Potential Health Effects: What Do We Really Know?12.” Advances in Nutrition, vol. 4, no. 2, Mar. 2013, pp. 236–45.
- Saraiva, Ariana, et al. “Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications.” International Journal of Environmental Research and Public Health, vol. 19, no. 20, Oct. 2022, p.
