Coconut sugar is a rather new product in the world, which has become very popular in recent time, mainly in the countries of, Australia, New Zealand, the USA, Asia and Europe.
It is a kind of sweeteners, produced from the juice of cut flowers. The Philippines is the world’s largest supplier of this sweetener.
Coconut sugar health benefits
The glycemic index of this sweetener is 35 that’s why it is categorized as a low glycemic product. It is considered healthier, than other sugars. It is often used as a substitute for tea, coffee, baking and cooking. This sweetener has a high content of minerals. For instance one kilogram includes:
Nitrogen (N) 2 020 mg
Phosphorus (P) 790 mg
Potassium (K) 10 300 mg
Calcium (CA) 60 mg
Magnesium (Mg) 290 mg
Sodium (Na) 450 mg
Chlorine (Cl) 4 700 mg
Sulfur (S) 260 mg
Boron (B) 6 mg
Zinc (Zn) 21 mg
Manganese (Mn) 1 mg
Iron (Fe) 22 mg
Copper (Cu) 2 mg
In addition to that, it contains vitamin B1, B2, B3, and B6 and 16 amino acids. Glutamine, an amino acid, is very useful in the treatment of serious diseases, wounds and injuries, burns. It is also known reduce the healing period after operations.
Coconut sugar is 100 % natural product produced without additives or any chemicals. It is helpful for both diabetics and non-diabetics. Here are some examples of how this exotic sweetener promotes excellent health:
Cardiovascular disease. Researchers have proven that a high-GI carbohydrates diet can substantially increase the risk of heart diseases. These products raise insulin levels in the blood, which leads to a higher blood pressure, a high level of blood fats (triglycerides) and a low level of good cholesterol. Low–Gl sugar is a good opportunity to avoid problems with the heart.
Diabetes. In case you substitute low-GI carbohydrates for high-GI carbohydrates you will lower glucose levels in the blood in people suffering from diabetes. A low-GI diet prevents diabetes from ever developing. Harvard University researchers found that individuals whose diets are high in refined and high-GI carbs and low in fiber are as likely to develop type 2 diabetes, while are people who follow a fiber-rich diet with low glycemic products are less inclined to this disease.
Hypoglycemia. Those who suffer from meal-related reactive hypoglycemia are known to secrete a great amount of insulin after having a meal. As a result cells remove a lot of sugar from the blood and people feel, shaky, irritable, weak headachy, and very hungry. Choosing coconut sugar that is low in GI carbohydrates you can prevent this type of hypoglycemia. The point is that the products promoting a gradual increase in blood sugar and a decrease of insulin response lowers the possibility that sugar levels in the blood will fall too low.
Obesity. The fact that low-GI products are digested very slowly, proves a gradual and sustained rise in blood sugar. These products keep people feeling full and delays the possibilities of hunger between meals. On the contrary, high-GI products provide short bursts of energy satisfying people in the short time but very soon leave them hungry. Fat-free and low-GL products have become very popular over the recent decade. It is better to avoid cakes, crackers, processed cereals, snack chips, and cookies that may actually contribute to overeating and overweight in some people.