It’s the hands-down favorite of nutritionists because of its low glycemic index. Made from the sap of the coconut palm tree buds, it’s not as chemically processed as other sugars….
– Well+Good
I switched from Splenda to using coconut sugar with my morning coffee on Saturday. Honestly, it tastes just like regular sugar and has no bitter after-taste! You use the same proportions as you would regular sugar. Out of curiosity since coconut sugar has close similarities to regular sugar, I flipped the bag over to compare the nutritional value of coconut sugar to regular sugar.
To my surprise the nutritional value of regular sugar and coconut sugar were identical!!!.
Serving Size 1 tsp (4g)
|
Regular Sugar
|
Coconut Sugar
|
|
|
Calories
|
15
|
15
|
|
Total Carbohydrate
|
4
|
4
|
|
Dietary Fiber
|
0
|
0
|
|
Sugars
|
4
|
4
|
So why switch? It’s all natural and low glycemic (how quickly foods raise blood sugar levels). The process to convert the coconut sap into sugar is all natural. Basically, the coconut palm nectar is heated until the liquid evaporates and you’re left with the grounds versus the chemical process used to refined “regular” sugar. Coconut sugar has a much lower glycemic level than regular sugar. Foods with a low glycemic index is EXTREMELY important to diabetics.
If eating clean is your dietary lifestyle then by all means have at it instead of refined sugar because coconut sugar has no additives. But if you’re also counting calories and/or carbs (I have a low-carb dietary lifestyle), not so sure coconut sugar is the answer. Actually, stevia may be the better natural alternative because not only does it have no glycemic index level, it also has no calories and no carbs.
Stevia again? The problems I have with stevia are mainly the after-taste, and most brands are processed and mixed with one of those sugar alcohols. Sugar alcohols have been reported to be stressful on the GI tract and may perpetuate sugar cravings. Ironically, while preparing to write this post, I stumbled across a stevia brand called SweetLeaf which does not have sugar alcohol’s, reportedly no after-taste, and it’s processed more naturally. Instead of adding an sugar alcohol SweetLeaf added inulin, a natural, soluble, vegetable fiber.
I’ll probably finish out the week using coconut sugar, but I’m thinking about trying SweetLeaf’s brand of stevia. Completely natural, no glycemic index, no calories, and no carbs. If it doesn’t have an after-taste it just may be the winner for my morning coffee.
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