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Coconut sugar’s low glycemic index measurement of 35 compares favorably to cane sugar’s 50, and makes coconut sugar one of the lowest GI unprocessed sweeteners on the market. Low GI foods convey benefits for weight control and general health maintenance and help those with diabetes improve their glucose and lipid levels.
Coconut sugar, also known as “palm sugar” or “evaporated palm sugar” looks very much like regular brown sugar from cane—it tastes sweet, with a caramel flavor all its own and has a moist, crumbly texture.
Coconut sugar contains more minerals than brown cane sugar, with measurable amounts of nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and other micronutrients.
Coconut sugar is made by evaporating the coconut sap, which is hand-harvested by traditional sugar farmers who climb high into the canopy of coconut palms to slice the blossoms from their stems and collect the sweet nectar. The collected nectar is then kettle-boiled into a thick caramelly syrup , dried, and ground into crystals.
The Food and Agriculture Organization (FAO) reports that palm sweeteners (i.e., coconut sugar) are the single most sustainable type of sweetener in the world. Tropical coconut palms are an ecologically beneficial tree crop that grow in diverse, wildlife-supportive agroecosystems, restore damaged soils and require little water.
Coconut palms (Cocos nucifera) are a more productive plant than sugar cane, producing on average 50%-75% more sugar per acre than cane.
Coconut sugar can be used in recipes in place of cane sugar in a 1:1 replacement ratio.
This sugar is not only low glycemic... but it has an incredible amount of nutrients both macro and micro and as well has a ton of amino acids!
