Is maple sugar inflammation-compatible?

What to know about maple sugar

Maple sugar is maple syrup taken one stage further. The sap is boiled past the syrup point until nearly all the water has gone and the sugars, overwhelmingly sucrose, crystallise into a dry granulated sugar with the same flavour concentrated into it. Losing the water is what separates it from the bottle on the breakfast table in our grading, and the gap is larger than most people expect. Maple syrup grades E for SIBO fermentability, the worst tier, because a poured liquid free-sugar load arrives in the small intestine fast and in quantity. Maple sugar grades B: borderline rather than high. That is the specific reason we use it as the swap when a recipe wants honey, agave or maple syrup and you are managing bacterial overgrowth. It also sits at B for total FODMAPs and B for excess fructose, so it is a gentler option rather than a free pass. On food chemicals it is clean, grading A for gluten, lactose, dairy protein, salicylates, oxalates, nickel, sulfites, glutamates, tyramine and histamine content, with histamine liberation unrated rather than cleared.