Coco Coconut
2011
Coconut Sugar – An All Natural Sugar Substitute
Coconut sugar is made from the nectar of coconut flowers (cocos nuciferas). It is an all natural and viable sugar substitute. You can use it as a 1:1 direct replacement for table sugar and can be used for cooking, baking, your coffee or tea.
It is referred to at times as palm sugar but it is important to know that there are many kinds of palm sugar. Coconut “palm” sugar is specifically derived from coconuts. Coconut sugar has been used as traditional sweetener for a very long time mostly in South East Asian countries.
The process of producing coconut sugar is very simple and has not changed since it was first made. It starts with collecting the sap from the spadix (flowes), a process referred to as “tapping” the tree and then boiling the freshly collected sap until all the water content evaporates and yields crystallized coconut sugar..
To “Tap” a tree, a farmer climbs up the tree and makes a cut on the tip of the spadix. From this cut, the sap or “toddy” starts to flow from that cut. This toddy is then collected into bamboo containers which is then harvested twice a day. Fresh toddy is needed for sugar making as it starts to ferment as it ages. Fermented toddy is good for vinegar making but useless for sugar production. Typically, toddy used for coconut sugar making is less than 4 hours old. Thesame process is then repeated everyday for about 30 to 40 days or for as long as the sap continues to flow (there’s been reports that the toddy flowed for 60 days). Toddy can be harvested all year but it is typical to give a the tree a 3 to 4 month rest period.
Surprisingly, harvesting the toddy does not affect the tree’s ability to produce nuts, a fact celebrated by farmers. A spadix contains thousands of “mini-flowers” but only produce 10 to 15 nuts. With proper management, a single spadix can produce both toddy and nuts!
Toddy is about 80% water, 15% sugar, and the rest are other minerals. To get to the sugar content, it is placed under moderate heat to reduce its moisture content. The toddy is loaded with 16 amino acids, vitamins and minerals and is classified as low glycemic index food. As more of the water evaporates, it becomes a thick gooey syrup like substance, It is further reduced under heat until it crystalizes giving us coconut sugar. No chemicals, additives or bleaching agents are ever required to make coconut sugar – just heat.
Coconut sugar is not as sweet as traditional white or brown sugar but it is sweet and has subtle hint of caramel.Nature does not produce any two “things” exactly alike and coconut sugar is no exception. It is also not highly processed so its color, taste, and flavor can vary from box to box even if they are the same brand. Unlike white and brown sugars which are highly processed products resulting in a consistent taste, color and flavor from box to box.
Coconut sugar with a GI of 35 is classified as a low glycemic index food. Low GI foods help increase the body’s sensitivity to insulin and improves diabetes management. Low GI foods also help you lose and manage weight by reducing hunger and keeping you fuller for a longer period.
Make the healthy choice today and switch to coconut sugar today! Coconut sugar may just be nature’s best sugar substitute!
If you would like to know more about this amazing sugar substitute including where to get it, please visit http://www.sugarcoconut.com
The information provided here is not meant to diagnose, prevent, treat or cure any disease. It is to be taken as suggestions or educational material and not to be considered professional advice.
About the Author
I specialize in promoting coconut sugar as a healthy sugar substitute. If you are interested to learn more about coconut sugar, be sure to check out http://www.sugarcoconut.com
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