PALM SYRUP

The primary ingredient in the Madal Bal Natural Tree Syrup™ is the palm syrup.

The production of palm syrup is painstaking, involving the cutting of the tree's flowering fruit stems a little each day. The sap is then harvested from the stem. This delicate, laborious task effectively condenses the most potent life force of the plant, the sap that would otherwise have become the fruit of the tree (coconuts for instance). This sap is then heated over an open fire, gently concentrating the syrup to avoid fermentation. Madal Bal Natural Tree Syrup™ uses sap from several Southeast Asian palm species, including the Coconut Palm, the Arenga and Kitul Palms of the rainforests, the Nipah Palm of the swamps and marshes, and the Palmyra Palm of northern Sri Lanka.

Palm syrup stands out because of its high level of potassium, and for its perfect balance with its counterpart, sodium (10:1). Maintaining these proportions is of vital importance. The program will be inhibited with a high level of sodium. Conversely, a lack of sodium would dehydrate the body, a factor that must be taken into account during the detox program, during which on some versions, no other food is consumed. Due to requirements, there should be about ten times more potassium than sodium, which is exactly the proportion that is found in the mixture of the Madal Bal Natural Tree Syrup™

Madal Bal uses only palm syrup produced on small family farms, using techniques introduced and monitored by international aid workers. This intensive form of production is certainly more expensive than large-scale plantation methods, but it ensures the highest-quality syrup, and helps local community development by supporting family-based enterprise.
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