Today consumers have a variety of natural sweeteners to choose from with more added regularly. New on the sweetener scene, coconut sugar is quickly replacing agave nectar as the sweetener of choice. Coconut sugar, also called "palm sugar", although long established in Eastern Asian cultures, has recently taken center stage by health food advocates and those wanting to find a healthier substitute for white sugar.
What is coconut sugar?
Coconut sugar is a traditional sugar made from the sap of coconut flowers. It is boiled down to create a soft paste, a granulated form or dry sugar blocks. If you see the names “palm sugar” and “coconut sugar”, they may not be the same. To clarify, regardless of the name, be certain the product is from coconut tree flowers.
Glycemic Index
In addition, what is really amazing is it has a low glycemic index (meaning it creates less of a blood sugar spike when consumed), rated at 35 in comparison to cane sugar at 68, most honey at 55 and agave at 27-41. Therefore, for all you agave syrup lovers…it is right in there. It is great for diabetics because of its lower fructose content or for those who desire a reduced calorie sweetener. In addition, coconut sugar will not produce high and low glucose fluctuations often associated with other sugars.
The nutritional benefits…and more
- Coconut sugar has a nutritional content far richer than all other commercially available sweeteners.
- Coconut sugar is high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6, and C.
- Coconut sugar is a 100% organic, unprocessed, and unbleached natural sweetener. And contains no preservatives.
How to use it
Coconut sugar is used in relatively the same amounts you would use regular sugar. For a recipe that calls for ½ cup white or brown sugar should work just fine with a substitution of ½ cup coconut sugar.
Be sure to check out Local Harvest for suppliers and your local health food stores or specialty markets as well.
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Let your food be your medicine and your medicine be your food.
Hippocrates(c.460 - 400 BC)
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