Re: maple syrups

This is out of the following link:
http://www.frenzy.com/~sam/mc/TheMasterCleanse.pdf

which is the book, I encourage you to read it. It answeres a lot of questions.

"The maple syrup is a balanced form of positive and negative Sugar and must be used, not some “substitute.” There are three grades of maple syrup. Grade A is the first run— mild in taste, sweet and with fewer minerals than the other grades. It is more expensive and less desirable but it may be used. Grade B is the second run with more minerals plus more maple taste. It is more suitable for the diet and is less expensive. Grade C is the third run with even more minerals and still stronger taste of maple and slightly less pleasant for most people, although acceptable in the diet. It is lower in price. As Grade C is less expensive it can be used as an excellent sweetening agent in preparing foods. The strong maple flavor blends very well.

The maple syrup has a large variety of minerals and vitamins. Naturally the mineral and vitamin content will vary according to the area where the trees grow and the mineral content in the soil. These are the minerals found in average samples of syrup from Vermont: Sodium; Potassium; Calcium; Magnesium; Manganese; Iron; Copper; Chlorine and Silicon. Vitamins A, B1, B2, B6, C, Nicotinic acid and Pantothenic Acid are also present in the syrup. Information on the need and effect of these properties
will be found in the Biochemistry in the back of the book, “Healing for the Age of Enlightenment.

Some uninformed operators of the sugaring of the maple syrup do use formaldehyde pellets, run through polyethylene tubing but there are many more that don’t. Search out and demand the kind that does not use formaldehyde. Spring Tree of Brattleboro, Vermont does not use it. This is the kind I recommend."
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