I’m not a faddish kinda gal, especially in the nutritional arena. In all things nutrition or otherwise, I subscribe to the moderation in everything way of life, except ridiculous, ironic and nonsensical laughs…I believe in an overabundance of those.
As cringe-worthy as you may be at this news, bear in mind I’ve had a lifetime of eating healthy, maintaining a healthy weight and only throwing in the naughty when neeeeeeded…or waaaaanted.
Back to the faddish thang. Even though coconut palm sugar falls in that category, I’ve been doing a little bit of research and I have made the switch for my coffee.
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I figured if it’s a better glycemic index, lower than white sugar (there’s controversy whether that is true or not), then that’s a plus. It does have some nutrients and antioxidants, also a plus. It contains a fiber called Inulin, which may slow glucose absorption and prevents the highs and crashes sugar causes.
Dr Weil’s take: “…coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose.” Sounds good. But then, “Overall, there isn’t much difference between white table sugar and other natural sugars including coconut, honey, maple syrup (my personal favorite), molasses and sorghum. To the body they are all sugar to be converted to glucose for metabolic fuel.”
Fuel. Gotta think of everything you put in your mouth as fuel. Are you putting in premium or the cheapest fuel going, filled with additives? Go, premium!
So is coconut palm sugar hype or hero? I think it falls somewhere in the middle. Better than sugar nutritionally, but the same in calories and it is still a sugar, which should be used in moderation.
Next up, I’ll try baking with it. Stay tuned.
Have you heard of coconut palm sugar or tried it?