Coconut sugar is an alternative to regular white sugar that many people prefer to use. This is not accidental, because she deserves special attention. Coconut sugar has wonderful taste qualities, but also nutritional value that can contribute to a more balanced diet.
It should not be overdone. Although considered a he althier alternative to white sugar, coconut sugar carries its calories, and although it is considered a medium glycemic index supplement, in large amounts it also affects blood sugar and insulin levels. That is, if you want to replace white sugar with something, coconut sugar is a good option, but you have to be careful with it too.
In this sense, coconut sugar is hailed as a natural natural sugar substitute but is it really so?
Coconut sugar is prepared by extracting it from coconut palm sap. The palm bark syrup is collected, squeezed and boiled until it thickens and takes on a caramel flavor and texture. It is then dehydrated and processed into granules similar to those of white and brown sugar, according to he althline.com.
In terms of sweetness and taste qualities, coconut sugar resembles molasses. It has a wonderful sweet taste. Its sweetness is the same as that of white and brown sugar. Can be used 1:1 in recipes. It has a more caramel flavor, which makes it closer to brown sugar than white sugar. Coconut sugar can be used as a substitute for any other sugar. Despite the differences in flavor profile, it is suitable for different recipes.
What is the nutritional value of coconut sugar?
Coconut sugar also contains fructose, sucrose and glucose just like white cane sugar. That is why many doctors do not recommend it, or at least not in large quantities. However, it can also be used as a sugar substitute by diabetics if they observe the amount they take.
The lower glycemic index of coconut sugar is due to the fact that it is not refined and contains all the nutrients that white sugar lacks. According to he althline.com, coconut sugar is very rich in potassium, calcium, iron, magnesium, zinc, inulin, antioxidants and fiber. Thanks to these substances and its lower glycemic index, it does not have the same effect on blood sugar levels as white sugar. This means that it can be used as a sugar substitute, but of course in very small amounts.
Moderation in consumption is key, especially for people who suffer from insulin resistance, diabetes, metabolic syndrome, obesity and overweight, and any conditions characterized by impaired carbohydrate metabolism.
