Have you already tasted Quebecol?

Cinzia Cuneo 14 aprile, 2011 mangiare locale, mangiare sano, ricette

In all likelihood, the answer will be yes, because it is one of the compounds found in maple syrup, more specifically, a polyphenol (antioxidant) compound that was unknown till very recently and which was thus named in honour of Quebec. In fact, in a study commissioned by the Federation of Quebec Maple Syrup Producers to a team of researchers from the Rhode Island University, the latter identified 54 antioxidants in maple syrup. Among these, five were identified for the first time in nature, including Quebecol, which is formed during the boiling process that transforms maple water into syrup.

So, here is one more reason for eating this little treasure, but be careful not to go overboard and binge on it, otherwise you will fall ill!

A few of our recipes that feature maple syrup:

• “Pommes brûlées” with Tofu
• Brined Salmon with Maple Syrup
• Maple-glazed Chicken and Sweet Potatoes
• Pear Compote with Maple Syrup and Spices

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.