Real Maple Syrup Research – Organic or not?

Passionate Homemaker’s post on maple syrup, and the discussion afterward, including how many small business maple syrup producers don’t bother with the organic certification. This makes sense to me, it’s how our Wheat Montana is here. It also sounds like formaldehyde isn’t actually often used any more, that part of Nourishing Traditions is most likely outdated.

I looked up the Wiki page on maple syrup to learn about what ‘grade B’ is that Sally Fallon recommends. It looks like the lighter syrup, or A grade, is ‘fancy’ but the darker has more flavoring. More flavoring means I use less, so that totally works for me!