Coco Sugar - Perfect Sugar Substitute!

I always tell my new clients the first thing they need to cut out from their diet is white sugar. It not only makes you put on weight, but also is the main culprit behind diabetes, high blood pressure, heart disease and stroke, as well as cancer and even Alzheimer's Disease.

I was looking for a natural sugar substitute or sweetener that is healthy to recommend to them, when a friend of mine, who is also a health practitioner, introduced me to Coconut Palm Sugar. After a lot of research, I decided it was indeed the perfect sugar alternative, for many reasons.

First of course, it has a very low Glycemic Index or GI of 35 and Glycemic Load of 1.4. Glycemic index is a measure of how quickly your blood glucose rises after you consume a standard amount of a specific food. Glycemic load determines the carbohydrate content of that food based on its glycemic index and the portion size. This is an important concept for diabetics, who strive to keep their daily glycemic load to a minimum. Other sugars such as refined white sugar, muscovado sugar, and molasses have a range of 65 to 100 GI per serving! Other natural sweeteners such as date sugar has a 100 GI per serving, Maple Syrup has 69+ GI per serving and Honey has a 70+ GI per serving.

Secondly, raw coco sugar granules is dark brown in color like the muscovado sugar from cane. It tastes like an ordinary cane sugar but with a difference, it smells like roasted coconut meat. The sugar particles look rough, but felt soft in one’s hand, melt easily in the mouth and taste great with your coffee and other hot drinks. The added bonus is, because it looks just like brown sugar, it's great for cooking and baking, and for diehard sugar lovers, you almost cannot tell the difference!

Nutritional Values of Coco Sugar

Coco sugar is now commercially produced in southern Philippines. It is 100% natural, free from additives and artificial flavoring.

Coco sugar is produced by natural process of heat evaporation with no preservatives added. It is derived from evaporating coconut sap through boiling in an open container where it is then allowed to cool and solidify. Coco sap, if distilled, turns into wine (known as toddy in Malaysia and lambanog in the Philippines).
If it is fermented it turns into vinegar. If cooked it turns into sugar. Comparative chemical analysis also revealed that coco sugar contains higher amount of nutrients compared to brown cane sugar: nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and micro nutrients.
 For the health conscious consumers and diabetics, I would consider it to be the best sweetener substitute because of the many benefits that it has to offer.

If you want to purchase Coco Sugar in Singapore, write to: coach-health-coach-international.com