We make maple syrup, and thought you might be interested to know in regards to your lemondae cleanse, that there is no "refining process" involved in producing maple syrup.

Maple sap, which is approximately 98% water, is simply reduced to its proper density by boiling. All maple syrup, not just the darker grades contain only trace amounts of the minerals calcium, potassium, manganese, magnesium, phosphorus, and iron; trace amounts of vitamins are present, mainly B2 (Riboflavin), B5 (Pantothenic Acid), B6 (Pyridoxine), PP (Niacin, B1), Biotin, and Folic Acid; and many amino acids are present in trace amounts.

The "organic" label on maple syrup is actually more of a sales gimmick, as to meet federal organic standards has more to do with the equipment used in the processing, i.e., stainless steel being the desired standard, than it does with any chemical spraying or fertilizing, which no one does. However, at one time the Canadians used a paraformaldehyde pellet in the tap hole to keep it open and running longer, thereby extending their production season. This practice is now illegal in Canada, but that doesn't mean it isn't still happening.

The facts are, any pure maple syrup will do, just preferably Vermont Maple Syrup.

Vermont Sugarmaker