"The maple syrup is a balanced form of positive and negative sugars and must be used, not some "substitute". There are four U.S.D.A. approved grades of maple syrup. The early sap runs generally produce the lighter grades - Grade A Light Amber and Grade A Medium Amber, which were formerly known simply as Grade A. These lighter grades are milk in taste, sweet AND WITH LESS MINERAL CONTENT THAN THE DARKER GRADES. The mid-season runs generally yield mostly Grade A Dark Amber, formerly known as Grade B. Dark Amber has more mineral content and more "maple" taste. The end of the season brings mostly Grade B, which was formerly known as Grade C, with even more minerals and the strongest maple flavor. ALL GRADES CAN BE USED IN THE DIET BUT THE DARKER GRADES ARE THE MOST DESIRABLE.