Coconut sugar: a healthy alternative

coconut-sugar-benefits

Coconut sugar, also known as palm sugar, coconut palm sugar, coconut or crystals / nectar, is one of the primary sweeteners for use in home baking. The reason is because it is not only delicious but also healthy and sustainable future for our planet.

Made from the sap of flower buds cut coconut, coconut sugar and coconut nectar are a source of minerals, vitamin C, B vitamins and some amino acids. coconut sugar has been used as traditional sweetener for thousands of years in South and Southeast Asia.



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How do I compare with coconut sugar cane sugar?

sweeteners derived from sugar cane excessively can stress the pancreas as the glycemic index of these sweeteners is high compared with coconut sugar. Even maple syrup has a high glycemic index compared place.

The glycemic index (GI) is the rate of blood sugar levels quickly rise after eating a certain type of food. A high GI means the food is quickly absorbed by the body, spiking blood sugar causing the pancreas to release large amounts of insulin. It indicates a low GI food that is absorbed more slowly, thus preventing the harmful health insulin peak.

The glycemic index of a food can be reduced by eating healthy fats along with the sweetener of choice. Therefore, traditional, such as cream and fruit, cookies made with butter, and flan (egg, sugar, whole milk) desserts. However, for some with blood sugar problems, this is not enough to avoid problems with insulin.

This is the glycemic index of many common sweeteners on the market (upper GI = higher peak blood sugar).

Stevia 0
Xylitol 7
Agave 15-30
Brown rice syrup 25
Coconut sugar / Néctar 30
Honey raw 35-58
Sucanat 43
The organic sugar 47
maple syrup 54
Blackstrap Molasses 54
evaporated cane juice 55
raw sugar (turbinado) 65
corn Syrup 75
white sugar 80
high fructose corn syrup 87
Glucose 100

After looking at this table, you may be thinking, “xylitol and agave have a very low glycemic index. Why not use that? “

the problem is that xylitol and agave nectar are both highly processed. Not only is the glycemic index comes into play when a sweetener is selected, but how it is done should also be considered.

What about stevia and brown rice syrup? Those are two good options, but in practice do not work well for all situations baking.

Coconut sugar is much more versatile and easily replaced cane sugar in baking recipes 1: 1 and so I think it is a practical as well as a healthy choice. It is tasteless sweet coconut and so not drastically alter the taste of the dish.

ideal Sugar Coconut has been performed using low temperature processing that involves evaporation of the sap of coconut flowers as crystals. evaporating temperature is about 100 ° F for an hour or two. As a result of this low temperature, the enzymes remain intact.

Some manufacturers of coconut sugar boil nectar to crystallize that in order to carefully check the labels or contact the manufacturer first if you want raw coconut sugar.

Of course, moderation is the key as with the use of all natural sweeteners – even coconut sugar. No more than 3 TBL per day (or 5% of total calories) of even a natural sweetener is a good general rule

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The position coconut sugar: a healthy alternative? It first appeared in My Health Central.

Source / reference : http://www.mycentralhealth.com/coconut-sugar-a-healthy-alternative/

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