Is it “Catsup”? or “Ketchup”?

I’m not sure about the spelling—and anyway, both of those, even the organic versions you find in the “health food” isle, are loaded with unhealthy forms of sugar—far too much of it! May as well be asking Corn syrup? or Cane sugar?

This wonderful version uses a small amount of maple syrup and has greatly reduced sugar from what you find in commercial products.

It continues to surprise me how many people understand that corn syrup, especially the high fructose kind, is bad for our health while those very same people think that sugar cane, cane sugar, turbinado sugar, raw cane sugar and/or it’s evaporated cane syrup are somehow better. Amazing. All these sugars are actually the same as far as what sort of sugar you are getting—sucrose. They all differ, however, in which minerals, amino acids, proteins, active enzymes and even vitamins they contain.

Recent research by the University of Rhode Island sheds light on why maple syrup has so many health benefits. Researcher Navindra Seeram, who specializes in medicinal plant research, has found more than 20 compounds in maple syrup that have positive effects on human health, including boosting the body’s ability to remove toxic substances.

In contrast, numerous other studies have shown that corn syrup (a refined sugar made from corn starchthat may even come from GMO corn, although industry claims the truth is proprietary) as well as the sugar derived from the stalk of the cane plant, will promote inflammation. In fact, Dr. Malcom Peet showed that refined sugar (as well as dairy) consumption predicted mental health problems such as depression and schizophrenia. Wow! And he found this true for both corn sugar and cane sugar.

In other words, sugar derived from the sugar cane plant is no different than sugar derived from the corn plant: they are both bad for your health. They are, however, amazingly cheap to produce. In fact, sugar cane was a weed-turned-crop whose production is turning rain-forested islands and mainland areas into sugar cane plantations from Brazil to Uganda. Corn is even cheaper, mostly because it is subsidized by your U.S. tax dollars.

The type of sugar found in corn and sugar cane and maple syrup is sucrose. Chemically, these are not different: sucrose is two sugars joined together, one fructose plus one glucose. To use this sugar, your body has to break that joining. This gives it glucose, which it can use, and fructose which creates harmful affects on the body. You absolutely need to maintain blood glucose levels as an energy source for your brain. However, eating refined sugars or carbohydrates to accomplish this is a bad idea: that causes a fast spike of blood sugar, followed by a rise in insulin, and repeated often enough will cause all manner of unhealth.
Yet our consumption of corn and cane sugar over the past 5 decades, has increased exponentially and you find it added to almost all prepared foods, a trend coinciding with the emergence of the obesity epidemic. Why? Your body can fill its sugar requirements from the complex whole foods you eat. You truly do not need to add sugar or carbohydrates to your diet, your body can make all it needs and will convert a small amount to glycogen to meet future fast energy needs. Once the glycogen stores are full, your body will convert the rest to fat. Fructose, however, apparently bypasses the gylcogen pathway and signals the liver to create and store fat whether or not there are adequate glycogen stores. This is one piece of the reason why corn syrup and cane sugar consumption lead to health problems like heart disease and diabetes.

Want to stay thin or just lose some weight? Start by eliminating cane sugar and corn sugar from your diet. And whatever you do, just don’t call either one a healthy choice.

We use organic for all these ingredients except maybe the spices. And by the way, it is a pretty good assumption that high quality maple syrup is organic or at least not full of bad stuff even if the farmer didn’t get that certification. it is the whole sap from the maple tree, water slowly removed.


makes about ¾ Cup

6 oz can organic tomato paste
¼ cup apple cider vinegar
¼ cup maple syrup
1 Tbs dehydrated onion flakes
½ tsp ground cloves
½ tsp salt
½ pepper
dash cinnamon


Combine all ingredients in a bowl and whisk together until blended well.
Can be stored for about a week in the refrigerator.
240 E. Tudor Road, Anchorage AK 99503
Copyright © 2010 GL Sternquist DC, Inc. All Rights Reserved

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