Cary's Sugar Free Maple Syrup
by B G
This sugar-free syrup relies heavily on artificial sweeteners and synthetic additives to mimic maple flavor. While it eliminates sugar, it introduces controversial sweeteners like aspartame and multiple preservatives that may disrupt gut health and metabolism.
- Water – safe · Primary base ingredient, safe and necessary for liquid consistency.
- Sorbitol – controversial · Sugar alcohol that can cause digestive issues including diarrhea and bloating in moderate amounts.
- Cellulose Gum – safe · Thickening agent derived from plant cellulose, generally considered safe but highly processed.
- Natural and Artificial Maple Flavor – safe · Flavor compounds designed to mimic maple taste, safe but completely synthetic with no nutritional value.
- Salt – safe · Enhances flavor and acts as preservative, minimal amount poses no concern.
- Aspartame – controversial · Artificial sweetener linked to headaches, mood changes, and potential cancer risk in some studies, though FDA approved.
- Citric Acid – safe · Natural preservative and flavor enhancer, generally safe and commonly used.
- Caramel Color – controversial · May contain 4-methylimidazole, a potential carcinogen formed during manufacturing process.
- Sodium Benzoate – controversial · Preservative that can form benzene (carcinogen) when combined with vitamin C, and may disrupt gut microbiome.
- Potassium Sorbate – safe · Generally safe preservative with lower toxicity concerns compared to other preservatives.
- Acesulfame Potassium – controversial · Artificial sweetener that may alter gut bacteria and has shown potential carcinogenic effects in animal studies.
Zero sugar content
Low calorie alternative
Diabetic-friendly option
Multiple artificial sweeteners
No real maple content
Potential gut microbiome disruption
Controversial preservatives
Highly processed formulation
About This Analysis
This ingredient analysis for Cary's Sugar Free Maple Syrup was performed by Truelabel, an AI-powered food scanner that grades products from A (excellent) to F (failing) based on ingredient quality. The analysis covers seed oil content, ultra-processed ingredients, preservatives, artificial colors, allergens, and potential health risks including cancer risk, hormonal disruption, and gut irritation scores.
Category: Condiments