I can't for the life of me find any information on maple syrup (here or otherwise).
Does anyone know the breakdown of this stuff? (GI, II, glucose? fructose? something else?)
I ask because I like to make myself post-WO pancakes sometimes, and damn they are a lot better with maple syrup just poured all over 'em.
(I think that's two topics within a week from me that have something indirectly to do with pancakes... heh.)