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The Glycemic Index (GI) is a numerical scale used to indicate how high and how fast a particular food can raise our blood sugar or blood glucose level.
GI is a crucial piece of numeric information for diabetics, needless to say. Less than 55 is considered low and more than 70 is high.
Coco sugar has a low GI of 35. By comparison, most commercial honeys are GI 55 and cane sugars are GI 68. The white sugar I used to buy is rated as a GI 95. [slaps forehead]
Just to clarify, coco sugar is NOT derived from the NUT. It is sourced from the inflorescence or flower of the coconut palm (Cocos nucifera). This flower is what eventually transforms into the coconut fruit.
The unopened flower is thinly sliced and the sap or toddy oozing out is collected in bamboo or coconut shell containers. We call this sap, tuba, here in the Philippines. The sap is then boiled and concentrated to form granulated sugar.
The sugar from coconut has a nutritional content far richer than all other commercially available sweeteners. It is particularly high in magnesium, potassium, iron and zinc, and is a natural source of the vitamins B1, B2, B3, B6 and C.
Coco sugar has an excellent glycemic index and is loaded with important vitamins and minerals. What else could you ask for a sweetener?
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