Coconut sugar is an alternative to plain white sugar that many people prefer to use. This is no accident, because it deserves special attention. Coconut sugar has wonderful taste, but also nutritional value, which can contribute to a more balanced diet.
It should not be overdone. Although considered a healthier version of white sugar, coconut sugar carries its calories and although it is considered a supplement with a medium glycemic index, in large quantities 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 also have to be careful with it.
In this sense, coconut sugar is hailed as a natural substitute for sugar, but is it really so?
Coconut sugar is prepared by extracting it from coconut palm juice. The syrup from the palm bark is collected, squeezed and boiled until it thickens and acquires a caramel taste and texture. It is then dehydrated and processed to form granules similar to those of white and brown sugar, according to healthline.com.
In terms of sweetness and taste, 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 taste, which brings it closer to brown sugar than white. Coconut sugar can be used as a substitute for any other sugar. Despite the differences in taste profile, it is suitable for different recipes.
What is the nutritional value of coconut sugar?
Coconut sugar also contains fructose, sucrose and glucose, as does 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 follow 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 is deprived of. According to healthline.com, coconut sugar is very rich in potassium, calcium, iron, magnesium, zinc, inulin, antioxidants and fiber. Due 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 substitute for sugar, but of course in very small quantities.
Moderation in consumption is key, especially for people who suffer from insulin resistance, diabetes, metabolic syndrome, obesity and overweight, as well as any conditions characterized by impaired carbohydrate metabolism.
