There is again another product of the tree of life, the coconut
tree, which is called coconut sugar. Although its production has already taken
place for a long time, it is only recently that there is enough awareness on
this type of sugar that is reported to be a healthy alternative to regular
white or brown table sugar which is shunned by some people because of its
adverse effect to health.
Coco sugar comes from the sap of the coconut bud. To gather sap,
a bud is cut crosswise. Liquids from the cut then trickle down and collected in
a bamboo container. The whitish sap is sweet and invigorating to drink.
However, too much of it can get one intoxicated. Left alone, the toddy turns to
vinegar after some time.
To produce coco sugar, the raw sap is boiled in moderate
heat in a wok to evaporate the moisture. What remains is syrup that is
subjected to further heat until it becomes caramel colored granules which is
the finished product. In the process of production there is no artificial
ingredients added or there is chemical alteration in any way. Coco sugar is
similar in taste to brown sugar and can be substituted for cane sugar in most
recipes.
The disadvantage of using coco sugar is that it cost much more than regular white table sugar. Coco sugar’s selling point is its low
Glycemic Index or GI. Glycemic Index ranks carbohydrate foods on the basis on
how they affect blood sugar (glucose). Glycemic Index of coco sugar is ranked as
35, and by that measure it is classified as low GI food. White table sugar has
GI which is 60 to 75. Foods high in GI cause blood sugar to spike which can
lead to fluctuation of blood sugar level. A spike in blood sugar causes insulin
level to raise in short period of time and this have some serious complications
to diabetics.
Basic sugar content of coco sugar is 70-79% sucrose and 3-9%
each glucose and fructose. Cane sugar on the other hand is 50% fructose. Fructose
is a type of sugar the body quickly converts to fat. Only the liver can break
down fructose. And one result of this breakdown is triglyceride – a form of
fat. A large amount of fructose is not good for the body because excessive amount
of it elevates blood pressure, triglycerides and LDL. It also depletes vitamins
and minerals, raises insulin resistance and causes obesity and it also contributes
to hypertension and high blood pressure and to other diseases such as arthritis
and cancer.
Coco sugar has 16 calories per teaspoon. It has relatively low
contents of essential nutrients with the exception of potassium at about 25% of
daily value per serving of 100 grams which is approximately 25 teaspoonfuls.
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