It's also preservative free. And free of other chemicals that are used in pancake syrups like Golden Griddle and Log Cabin, Aunt Jemima, etc.
Glad to see you, too, are trying to avoid preservatives, emulsifiers, thickeners, artificial flavors, colors, and other nutritious lab chemicals.
which, for me, is even more important than the sugar.
@Bilmes: it's also the type of sugar. while on a carbohydrate chart, the sugar may seem equal, they act differently in the body. Corn syrup v. honey v. maple syrup act diufferently.
The high-fructose corn syrup companies wouls have you believe that on a molecular level there's no a dicernable difference, but those who study the effect of ingredients, drugs and other things we intake into our body, will tell you that we all process food differently. For my nephew, he can process all sugars easily and there isn't a discernable difference for him on what type of sugar he intakes. For him, high fructose corn syrup is the same as fruit, or maple syrup, or corn syrup or "natural" sugar. For me, my body processes different sugard differently. It's not in my head. It's been diagnosed. I avoid certain methods (types) of sugar creation.
It may be related to the way my body also processes artifical products -which for others is not a concern.
So, when I say, "for me" I realy mean it. Other people do not have the same processing issues, and in some ways, I thinkg Golden Griddle tastes better - the same way fake boobs look better than real saggy boobs. It's fake, but fake done right. On some levels I've grown out of some if the issues of my youth, BUT, I can still feel the difference in the food I eat and the way my body is processing them.
PS The fake boob part was a tongue in cheek analogy. Don't be offended. Just horsing around a little.