Can I use anything in place of maple syrup like molasses, honey, or agave?
The original MC book mentions that raw cane juice can be used in place of syrup. The problem is that this is nearly impossible to find in this country. It has to be juiced fresh and has a shelf life of only a few days. Burroughs also mentions using blackstrap molasses (for the diabetic recipe) but this is only for the first few days (see the specific instructions above under “For the Diabetic”). Some people have mentioned using agave syrup but this does not have the mineral content or nearly the same composition, so I don’t recommend it. Maple syrup is made up primarily of glucose and sucrose. The fructose composition of agave is unlike anything else found in nature, and is closer to high fructose sweeteners. Agave is made up of 90% fructose which is WAY different than the sugar makeup of maple syrup. High % amounts of fructose like this can spike your insulin (fresh fruits are only 5-8% fructose). So it is not a very good sweetener, and using large amounts like on the MC is especially
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