MSU team studies maple sap benefits for health hydration sustainability
Michigan State University researchers are leading an innovative project to study maple sap using a One Health approach. One Health means human, plant, animal and environmental health are closely connected. The project is guided by the MSU Forestry Innovation Center and brings together experts from forestry, psychology and microbiology.
The research focuses on maple water, which is the clear liquid collected from maple trees before it becomes syrup. Researchers are studying its nutritional value and its potential use as a hydration drink, especially for people who need gentle and natural hydration options.
“It starts with a team approach we’ve taken here at the center,” said Jesse Randall, director of the Michigan State University (MSU) Forestry Innovation Center (FIC). “We’ve put together a world-renowned team of experts from Northwestern University and Montana State University. We were first in really the nation to have this idea that maple sap and maple syrup could be viewed beyond just something you put on pancakes.”
Scientists from Northwestern University are testing maple water with cancer survivors who may struggle with dehydration during treatment. Many people find plain water difficult to drink because of changes in taste caused by treatment. Maple water offers a lightly sweet, natural option with fewer calories and less sugar than many sports drinks.
Taste tests showed strong interest in maple water. Participants described it as crisp, refreshing and easy to drink. Researchers are now using treadmill walking studies to understand how well maple water supports hydration.
Microbiologists from Montana State University are also involved. Their work focuses on making maple water safer by studying how long it can be stored and how microbes grow inside maple sap tubing systems. This research also helps improve syrup quality and reduce unwanted flavors.
Another project explores how low-quality sap, often thrown away at the end of the season, can be used to produce new products such as distilled beverages. This creates new income opportunities for maple producers.
“I was talking with Dr. Randall and he said, ‘You know there are these grants from the U.S. Department of Agriculture that focus on promoting education and research about maple products. I was wondering if you’d be interested in thinking about how we might connect some of our work around this," said David Victorson, a professor of medical social sciences and director of research at the Osher Center for Integrative Health at Northwestern University’s Feinberg School of Medicine.
Michigan has one of the largest maple tree resources in North America. Researchers believe the state could become a major maple production leader in the future. Their work helps producers improve quality, increase value and protect forest health.
Through science and cooperation, this project shows how natural resources can support both people and the environment.
Photo Credit: istock-jeff-baumgart