Monday, July 12, 2010

Maple Syrup and Formaldehyde

Over the weekend I was in Whole Foods, and much to my dismay the price of their 365 brand maple syrup had risen $3 more to a whopping $18.99. It had already increased an entire $1 just a few months ago. It makes me wonder what is going on with that particular industry that Whole Foods had to raise their prices yet again, and so steeply. 

This raise in price has kind of caused an issue in my house because we use maple syrup and raw honey for all of our sweet treats. Both are already extremely expensive to purchase. I am going to write the company to find out why there has been such an increase in price.  Up until now Whole Foods has had the best price in town, or really anywhere even online. 

At any rate I was standing in the isle very dismayed, and next to me was a gentleman and his older son.  He seemed nice enough, and I shared my discontentment over the price of the syrup.  I had also shared the information about how certain producers of maple syrup use additives or even poisons such as formaldehyde in the maple sugaring process, especially with grade A syrups. He was unaware of this fact, and was happy to be informed.

Grade B syrups rarely were processed with formaldehyde. Grade B syrups also have a richer maple taste, and are better suited for what my needs in the kitchen are anyway, so I was happy to be buying an organic grade B.  I use it for pancakes, waffles, cookies, muffins, and other baked goods.

I have to share though that I recently learned that the state of Vermont has outlawed the use of formaldehyde in their processing. I can't saying anything for other places right now, but for Vermont I am certain.

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