You've definitely heard of coconut oil before–after all, it's the biggest health food trend to hit the market since kale! But have you heard about coconut … sugar? If not, it's time you do.
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Coconut sugar is a natural sweetener, and it's great for replacing harmful ingredients like high fructose corn syrup and refined sugar in recipes and off-the-shelf food items. Often called "coconut palm sugar," it's derived directly from the sap of the coconut tree.
Here's how it's made: first, a coconut palm flower is cut, and the sap inside is drained into a heat-resistant container. Then, the sap is put over high heat, until the liquid has completely evaporated. What remains is a fine, tan, brown sugar-like substance you can use in cooking.
But is this sugar all it's cracked up to be and is the hype justified?
Why is coconut sugar better? One of the biggest reasons coconut sugar is better for your health is that it's low on the glycemic index. That means it won't cause your blood sugar to spike, and it's easier for your body to break down and absorb. To put it into perspective, plain table sugar has a glycemic index of about 60. Coconut sugar? It only has 35. That's nearly HALF the effect table sugar has on your blood sugar levels.
Another benefit to coconut sugar is its natural quality. Unlike other sweeteners, coconut sugar isn't highly refined or processed. It still contains much of the original minerals and nutrients of the plant it comes from. That means with this sweetener, you don't just get a delicious taste, you also get things like iron, calcium, zinc, copper, magnesium and potassium. There are even antioxidants in it! And what other sugar can offer that?
But it has a downside. Coconut sugar isn't all good. It still contains calories (about 15 per teaspoon), and there are carbs in the mix, too (4 grams per serving). Coconut sugar also contains fructose, though in smaller amounts than traditional sugar. Consume too much fructose and it can lead to obesity, diabetes, heart problems and more.
Additionally, coconut sugar comes at a high price for the health food industry. Because it requires killing the flowers of the coconut tree, it essentially renders a tree unable to bear fruit. And that means no coconut oil, no coconut milk and, you got it, no coconuts at all. So while coconut sugar may be a solid substitute for your average sweetener, you may want to think twice before you buy. Is coconut sugar more valuable than actual, whole versions of the fruit?
That's for you to decide.
Like any sweetener, coconut sugar should be used sparingly. Wherever possible, try to forgo sweeteners in your foods or, if necessary, use fresh fruit to add a sweet kick. In situations where a sweetener is absolutely needed, then coconut sugar, raw honey or maple syrup are all better choices than refined tabled sugar.
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