I had never heard of it but have since discovered some amazing things about this sugar substitute.
First, coconut sugar has a low glycaemic index (GI) of 35. Compared to cane sugar at 85, this means that eating coconut sugar won't give you those horrible blood sugar crashes.
High GI foods like sugar can cause obesity, diabetes, atherosclerosis, kidney disease, heart disease and even cancer. See my notes on the dangers of eating sugar.
Low GI foods have a rating of 55 or less, and eating these will help to keep you healthy.
So, back to coconut sugar, what is it?
It's available in granular, crystal, block or liquid form, and tastes almost like caramel flavoured brown sugar.
It's made by making a cut in the coconut flower stem and collecting the sap that runs from it into bamboo containers. This sap is poured into large woks and the moisture is evaporated over a low heat.
An added bonus is that this sugar is high in nutrients such as iron, magnesium, potassium and zinc, vitamins B1, B2, B3 and B6 and 16 amino acids.
It's considered safe for diabetics to use. Be sure to purchase organic sources and remember that Palm sugar is not the same thing.
I must check this product out. We are told negative things about coconut nutrients particularly fat. With coconut milk in vogue as an additive to curry it looks like sugar - not to mention spread - will be added.
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