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Except that pure maple syrup -- the real stuff -- IS okay for diabetics. My wife has used it for years (along with careful dieting in other ways) to help her avoid diabetes without ever really succumbing to the illness.

This should probably come with an "it depends" sticker warning on it. I love maple syrup and often choose it rather than other things when I am flavoring my chili. A pork tenderloin with a maple-bourbon glaze is a truly fantastic meal as well.

However, equal amounts of maple syrup and table sugar are likely to do similar things to one's body. And if someone is already compromised -- by existing health conditions, by an overall poor diet, or by being sedentary -- changing from sugar to maple syrup is probably not the best first incremental step to take.

(A better incremental step might be choosing to pay attention to how hungry you are right before you eat for two weeks and to make one trade per day of a processed food to an unprocessed food.)

ThyPeace, kind of a nerd about this.
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