One might think that coconut sugar is produced from coconuts, but its not. Coconut sugar is a product of the coconut tree, or more specifically the sap obtained from coconut tree’s flower buds. It is sometimes called coco sap sugar or coconut palm sugar. The blossoms are cut and the nectar is collected into bamboo containers. As a sweetener, especially for diabetics, how safe is coconut sugar? Lets take a look!
Why Coconut Palm Sugar:
As diabetics we all know the importance of eating low glycemic items to help prevent glucose spikes. Coconut palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. It’s acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that’s naturally brown in color and naturally rich in a number of key vitamins including over 16 amino acids, minerals and phytonutrients including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.
It is never refined or bleached like white sugar. So the nutrients it was made with are still there. That’s rare for sweeteners, most of which are highly refined.