Coconut Sugar: Super Food A Healthy And Natural Sweetener Alternative

In addition to coconut oil and grated coconut, coconut sugar is now becoming increasingly popular. Coconut sugar is made from the sap of a coconut tree, because its origin is often called palm sugar.

To make it, flowers from the tree are cut and the sap is allowed to flow into the container. Then the sap is heated so that it removes water from the liquid sap. The result is coarse brown granules similar to brown sugar. Although it is popular in Asian countries, it is now widely used in various countries. Here are the reasons coconut sugar is starting to be in demand.

  • Not refined sugar. Unlike white sugar, coconut sugar does not contain artificial ingredients such as additives or preservatives. It also does not go through chemical processes in any way.
  • Low glycemic index. Maybe you have felt weak after eating too much carbohydrate. That’s because the sugar in your food increases your blood sugar. This is directly related to the glycemic index of food, a number that shows the effect of carbohydrates on a person’s blood sugar level. Coconut sugar has a low glycemic index mainly because of a fiber called inulin which slows the body’s speed of absorbing glucose. Coconut sugar has a glycemic index of 35. For comparison, the glycemic index of granulated sugar is between 60 to 75.
  • Give more consistent energy. An added benefit of eating foods with a low glycemic index is that you tend to have more energy throughout the day. When we ingest foods with a low glycemic index, our blood sugar levels remain in balance, which gives us more energy as power to get through the workload.
  • Nutrient dense. White sugar is basically just calories without profit, because it does not add to the nutritional value of your food. While coconut sugar has the same number of calories as regular sugar, it also contains important nutrients such as zinc, iron, calcium and potassium.
  • Can lose weight. Coconut sugar contains far less fructose than white sugar, so your body processes it differently. Usually, fructose turns into triglycerides which are fat deposits. A low amount of fructose means it will take longer to become fat that has accumulated.

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