The syrup holds the key in controlling these degenerative diseases. Research on maple syrup shows that it has thirteen previously unknown antioxidant substances. These substances were only discovered recently by US researchers. According to the study, the active antioxidants of maple syrup are the key elements in controlling diabetes and cancer cells growth. Maple syrup is also effective in fighting infections.

The Anti-diabetes Properties of Maple Syrup

Maple syrup has high concentrations of phytohormone and abscisic acid. These properties can serve as your natural defense against diabetes and metabolic syndrome. They are capable of encouraging the release of insulin through the pancreatic cells.

They are also capable of enhancing insulin sensitivity of fat cells. The study on maple syrup and its effects or impact on diabetes has been revealed before the American Chemical Society in San Francisco.

The Anti Cancer Potential of Maple Syrup

A study by researchers at the Universite du Quebec a Chicoutimi, published in the Journal of Medicinal Food, implies that maple syrup can be more effective than broccoli, blueberries, carrots and tomatoes in significantly slowing cancerous cell growth in the brain, prostate and lungs and somewhat less significantly in the breast.

Your Tasty Alternative to Fight Cancer and Diabetes

Maple syrup can serve as your tasty alternative in fighting cancer and diabetes. There are many anti cancer foods today like blueberries, tomatoes, broccoli, and carrots. However, recent studies have shown that maple syrup is more effective against cancer compared to other anti cancer foods.
Laboratory testing results also show that the syrup is more potent compared to the maple sap.It is also ideal to use the pure dark syrup rather than the lighter syrup. Dark syrup has high color oxidation.

This is the reason why darker maple syrup should be preferred. So if you want a better alternative to fight cancer and diabetes, then your favorite maple syrup is a good option.

Reference: Journal of medicinal food. 01/02/2010; ISSN: 1557-7600, OI: 10.1089/jmf.2009.0029

About the Author - Sandy W. Harris writes for the diabetic candy recipes blog , her personal hobby website focused on healthy recipes ideas to prevent, cure and manage diabetes.

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Ingredients:
3T Butter
4 Cloves of chopped Garlic
1c Yellow Onions chopped small
3c Water
1c Shirley J Universal Cream Sauce Base
½ t Shirley J Chicken Bouillon
¼ t Cayenne
½ t Black Pepper
½ c Grated Parmesan

Directions:
In a medium sauce pan on medium heat add butter, garlic, and onions. Cook for 5 min or until onions start to brown. Add water and cream base, mix thoroughly and bring to a simmer. Add bouillon, cayenne, and black pepper. Remove from heat, stir in parmesan. Add to your choice of pasta.

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Ingredients:

2c Long Grain Rice
31/2c Water
1T Butter
3c water
1c Shirley J Universal Cream Sauce Base
1c Fresh Asparagus Chopped
16oz Processed American Cheese

Directions:

In a small sauce pan add water, and cream base and bring to a simmer for about 4 minutes. Add asparagus and cheese, stir until cheese is melted and remove from heat.

In stock pot with a lid add rice water, and butter and bring to a boil. Turn the heat down to low and cover for about 15 minutes and remove from heat and add asparagus mixture. Cover and let stand for 5 more minutes.

Stir and serve (do not over stir).

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Ingredients:

4 cups Shirley J Sourdough Bread Mix made according to directions
1 cup Shirley J BBQ Slow Cooker seasoning
½ cup hot water
2 TB vinegar
3 boneless chicken breast halves, cooked and cubed
5 slices bacon cooked and crumbled
1 onion diced and cooked with bacon
½ cup Ricotta cheese
1 cup Mozzarella Cheese

Directions:

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Make Sourdough as directed for pizza dough using a large pizza pan (14 inch)
Meanwhile, mix together chicken, bacon and onion. Spoon BBQ sauce over mixture.
Spread Ricotta over partially baked crust, add Chicken mixture and sprinkle top with mozzarella cheese. Bake as directed.

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Ingredients:

3 c. Shirley J Universal Muffin Mix
1 1/3 c. water
2 T. lemon zest (about 2 lemons)
1/3 c. lemon juice (about 2 lemons)
1 t. lemon extract
1 T. poppy seeds

Directions:

Combine the Shirley J Universal Muffin Mix, lemon extract, lemon juice and the water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the lemon zest and poppy seeds by hand with a wooden spoon or spatula.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

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Ingredients:

1 full batch Shirley J Honey White Bread (see package directions)
1 c feta cheese crumbles
2 ea Roma tomatoes (thinly sliced)
4 c fresh baby spinach
1 c mozzarella (grated)
2 T Shirley J Pizza/Pasta Seasoning
3 T oil

Directions:

Follow the directions on the bag to make a full batch of Shirley J Honey White Bread. After the dough has doubled its original size cut in half. Roll each half out to a sheet about 25 inches by10 inches in size. Brush first one with olive oil and layer on half of the tomatoes, half of the cheese and half of the spinach. Sprinkle 1T of the Pizza and Pasta seasoning on top and roll the dough over its self starting from one of the 25 inch sides, roll the dough until it makes a 25 inch tube; cut it into 1 1/2 – 2 inch sections. place on a greased or parchment lined sheet pan flat side up and bake at 375 degrees F. for 15 minutes or until the pinwheels start to brown. Repeat the process for the second half of the dough.

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Ingredients:

4 c Shirley J Universal Cookie Mix (pack loosely)
1 c Cocoa Powder
1 c Chocolate Chips
¾ c water
5 Peppermint candy canes (crushed into pieces)

Directions:

Combine Shirley J Universal Cookie Mix, cocoa, chocolate chips and water together, the mix will appear dry. Scoop cookies into the desired size; flatten slightly and sprinkle with the candy cane pieces. Bake at 375 for about 9-10 minutes. Do not overcook.

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Ingredients:

2 T. Oil
½ c. Yellow Onions (diced)
1 c. Celery (cut into ¼ inch pieces)
1 c. Corn (not canned)
½ c. Carrots (diced)
1 c. Potatoes (diced and cooked)
1 ½ c. Cheddar Cheese
1 c. Shirley J Universal Sauce
4 c. Water
1/2 t. Shirley J Chicken Bouillon

Directions:

In the oil sauté the onions, celery, and carrots until the onions start to brown. Add the corn and potatoes. Cook for about 3 minutes on medium heat, then add water, Shirley J Universal Sauce andShirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken.

Turn the soup down to low and add the cheese, stir until cheese is dissolved. Keep on low until it is served.

Tips & Tricks:

* Potatoes – Chef Brian prefers russet potatoes because they bring a better texture and are not as crumbly in soup.

* Cutting Vegetables – When cutting vegetables, always keep in mind that they should fit on your spoon.

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Ingredients:

3c Shirley J Universal Biscuit & Baking Mix
¾ c Water
¾ c Granulated Sugar
Whipped Cream
3c Whipping Cream
½ c Powdered Sugar
4c Sliced Strawberries

Directions:

Add baking mix, sugar and water and mix together, do not over mix. Scoop the mix with a 1/3 c measuring cup onto a greased or parchment covered cookie sheet. Bake at 375 for about 10-12 minutes
Combine powder sugar, cream and whip with a wire whisk or an electric mixer until the mixture is stiff.
When the short bread is cool cut each one in half. Place one half down and cover with strawberries. Next place the other half of the shortbread on top and cover with strawberries and top with about 5 TB whipped cream.
Makes 8

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Ingredients:

Shirley J Honey Wheat Bread Mix
½ cup grated Mozzarella cheese
1 Roma tomato diced
16 slices of pepperoni cut into strips
½ tsp Shirley J Pizza & Pasta Seasoning

Directions:

Mix all ingredients together and roll out dough. Place mixture over 3/4 of surface of the dough roll and cut into 1inch thick rounds. Place on parchment paper or other non-stick surface on a cookie sheet, about 2 inches apart. Sprinkle with Shirley J Pizza & Pasta seasoning. Bake at 400 degrees for about 10-12 minutes let stand for 5 minutes and serve with pizza sauce, and fresh grated Parmesan cheese. You can substitute ingredients as desired.

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