Did you know that coconut palm sugar is the most sustainable source of sugar available?
Coconut trees can produce 50-75% more sugar per acre than sugar cane and they do not need to be seasonally replanted. As concern for our environment grows, considering the sustainability of the food we use is highly important.
Coconut palm sugar is a good alternative to regular white sugar, not only because it is more environmentally friendly, but because it is better for your health too. While coconut palm sugar does have the same number of calories as regular white sugar, it’s glycemic index is significantly lower, which makes it a good choice for diabetics because it will not spike your blood sugar. It is also less processed than regular sugar and retains some of it’s nutrients like iron, zinc, calcium, potassium and polyphenols, unlike white sugar, which is highly processed and contains no other nutrients beyond calories. Also, coconut palm sugar is easy to work with because you can substitute it 1:1 in many recipes and it tastes great!
Coconut palm sugar has a glycemic index value of 35, while white sugar is 80.
Glycemic index is the measure of how quickly a food turns into sugar in your blood stream compared to glucose. The higher the number, the quicker it spikes your blood sugar and the quicker you feel terrible. Some people are sensitive to blood sugar fluctuations like diabetics or people suffering from hypoglycemia. Even if you don’t feel the effects of a blood sugar spike, it still is stressful to your body and will cause an increase in the fat around your waistline. It is thought that coconut palm sugar is low glycemic because it contains inulin, which is a type of fiber that works to slow a blood sugar spike.
Even though coconut palm sugar is a healthier alternative to white sugar, it still is a form of sugar and you should use any sugar substitute sparingly.
Interestingly, coconut palm sugar is made by collecting the sap from the budding flowers of the coconut palm tree, which will not produce a coconut fruit once the sap is collected. There is concern that demand for coconut palm sugar will interfere with coconut production, however reputable sources are saying that the trees can be used for both coconuts and sap production at the same time and that yields are even higher with this method.
Coconut palm sugar is available in granular form and has a similar taste to brown sugar, without any after taste. It’s texture is similar to regular sugar and dissolves well in water, making a simple 1:1 substitute for regular sugar in drinks, cooking and baking.
So remember, coconut palm sugar is a low glycemic sugar substitute that is not only good for you, it’s good for the environment too! Use it to directly substitute regular sugar in your beverages, cooking and baking, but remember to use it sparingly because it is not calorie free.