Grade of Maple Syrup

[avi-d]

I've been on MC for 11 Days and discovered, oops, that I've been using Grade A MS. What impact does using Grade A or B have on this process. I assume I should switch to Grade B now. Specifically, I'm using CAMP 100% Pure Maple Syrup.
(minutes later) I just read this to answer my own question: (but if anyone has thoughts/suggestions, I'd love to hear. P.S. My MC is going well. Interesting mental process -- focusing on other things beside food. I've noticed that I can sit with others as they eat without much mental anguish/desire. I focus on the food colors and smell and not listen to interanl voice that says: I want to eat that now.

" The maple syrup is a balanced form of positive and negative sugars and must be used, not some 'subsitute'. There are four USDA 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 mild 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, which even more minerals and the strongest maple flavor. All grades can be used in the diet but the darker grades are the most desireable. The grading system is based purely on the relative deepness of the amber coloring and has nothing to do with the quality of the syrup, which is generally about the same for all organically produced maple syrup."

"The maple syrup has 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 of the soil. These are he minerals found in the average samples of pure maple syrup: Sodium, Potassium, Calcium, Magnesium, Manganese, Iron, Copper, Phosphorous, Sulfur, and Silicon. Vitamin A, B1, B2, B6, C and Pantothenic Acid (B5) 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".

Stanley Burroughs - The Master Cleanser PG. 17

[peanutterb]

well seeing that you answered your own question i donno what else to add?

happy squeezing. You're doing really good.
Tell me how you like the difference between grade a and grade b because since doing the mc my first time back in march i haven't had a taste for honey or pancake syrup - i use my grade b maple syrup in almost everything.