Coconut sugar uses and benefits

Coconut sugar is harvested by “tapping” the flower bud stem of a coconut tree. Farmers make a cut on the spadix and the sap starts to flow from the cut into bamboo containers. The sap collected is then transferred into large woks and placed over moderate heat to evaporate the moisture content of the sap. The sap is translucent and is about 80% water. At this point it is known as coconut neera or nira (Indonesia), and as coconut toddy (Sri Lanka), maprau (Thailand), or lagbi (North Africa). As the water evaporates, it starts to transform into a thick sap syrup. From this form, it may or may not be further reduced to crystal, block or soft paste form.

The brown colour which develops as the sap is reduced is mostly due to caramelization.

Low glycemic index

The glycemic index (GI) is a measurement evaluating carbohydrate-containing foods and their impact on our blood sugar and glucose levels. “Coconut sugar ranges relatively low in the Glycemic Index count. It ranks just 35 on the index as opposed to the regular table sugar which ranks between 60 to 65”, says Meher Rajput, Dietitian and Nutritionist at FitPass. High GI foods can cause your blood sugar to spike suddently which take a toll on your insulin levels. Moreover, coconut sugar contains a fibre called insulin which is known to slow down the glucose absorption.

Relatively high on nutrients

Containing about 16 calories and four grams of carbohydrate per teaspoon, coconut sugar may not bring down your calorie intake but Meher Rajput explains, “Your regular white sugar is what we term as ‘empty-calories’ which means that it does not contain any nutrients. Coconut sugar, on the other hand, is high on antioxidants, iron, calcium and potassium.”

 Not refined

Coconut sugar is one of the most sought after natural sweeteners. Away from the extensive refining process, which regular sugar has to undergo, coconut sugar is pure and straight out of nature. You may use it preparing various desserts and drinks.

Less fructose

Fructose is a variant of sugar which is quickly converted into fats by our body. Fructose is not easily broken down, and only the liver is capable of breaking down fructose, and this complex breakdown leads to formation of triglycerides (a form of fat). Coconuts sugar contains 70 to 75 percent of sucrose and about 20 to 30 percent of fructose as opposed to white sugar which is high in both fructose and glucose.

Better electrolytes

Being high in potassium, magnesium and sodium, coconut sugar has the ability to regulate the body’s water content. Did you know that it has about 400 times more potassium than white sugar?! So, make sure you use this type of sweetener in moderation.

Good for the gut

The star fibre of coconut sugar – insulin has the ability to promote the growth of intestinal bifidobacteria. Bifidobacteria have been known to help restore the good bacteria in the gut and also boost your immunity. Bifidobacteria are known to produce thiamine, riboflavin, vitamin B6, and vitamin K.