Tapping into the organic flow (Day 332)…

January 26, 2008

pancake

The flow of maple syrup, that is.

It occurred to me during a recent grocery expedition and some follow-up Google searching how important it is to buy organic maple syrup. Earlier on Green as a Thistle, I wrote about honey, and made the switch to organic for the sake of the bees, but today it’s for the sake of the trees.

Why is it so important to get organic syrup? Well, for numerous reasons, but here are just a few, courtesy of Béland Organic Foods:

  • Organic syrup doesn’t use any lead or lead solder in the processing equipment, so consequently there’s no lead in the finished product.
  • During the running season, Béland cleans its line system with natural biodegradable products.
  • In making organic maple syrup, there are no synthetic chemicals used to control foam during boiling; instead, certified organic and Montreal Kosher vegetable anti-foaming agents are used. Often, at least in the past, pig fat was used to prevent foaming (sick!).
  • While brand-named syrups are sometimes made with sap that’s been treated by UV radiation or microwaved, and the “pancake” syrups are mostly just corn starch, organic Grade B maple syrup is pretty much straight from the tree.
  • Finally, organic sap farms don’t mess with any pesticides or GMOs; they treat their trees with respect to ensure a long and natural life.

So from now on, my sweet tooth will only be sated with ethically responsible syrups. All it requires is spending an extra couple bucks, which I think is pretty simple.

Image courtesy of these guys