Coconut blossom sugar as a healthy alternative to industrial sugar

Hype about coconut blossom sugar - but why?

Everyone is talking about the sweet sugar alternative from the tropics. Caramel taste, a fine vanilla-malt note and better tolerated than refined sugar - sounds very promising at first. But what exactly is the brown gold, why is the sugar from the coconut palm healthier than conventional industrial sugar and how can it be used?

Coconut blossom sugar - what exactly is it?

The answer is actually quite simple: it is sugar, which is extracted from the flowers of the coconut palm. Farmers in the countries where the coconut palm is grown, mainly in Southeast Asia, climb up the palm trees and cut the flowers of the coconut palm. From the incision, the palm tree secretes a syrup which is collected in shells and then boiled, dried and ground. The result is a fine, crumbly mass that looks like roasted breadcrumbs, but dissolves immediately on the tongue, leaving a pleasantly sweet taste. This processing chain is very short compared to conventional sugar, which is why the sugar from the coconut palm still contains some of its nutrients - fibre, magnesium, iron, zinc and antioxidants.

One palm tree can produce about two litres of coconut nectar per day, which results in 500 grams of sugar, the main component of which, as with most types of sugar, is sucrose (household sugar).

Why conventional sugar is so unhealthy

Fortunately, most people now know that refined sugar is harmful, but what exactly makes industrial sugar so harmful?

Our normal household sugar is industrially produced from plants, mostly sugar beet or sugar cane, and consists mainly of sucrose. First, the sweet starch is extracted from the plant in extraction towers, resulting in a thin juice - the raw juice, which contains only 15% sucrose. After filtering and evaporating this juice, the resulting syrup contains approximately 75% sucrose and is crystallised through refining. In order to obtain particularly pure and white sugar, several stations are passed through. During this process, all fibres, minerals and other nutrients are removed from the thickened syrup.

The disadvantage of sugar produced industrially via refining: they are so-called empty calories, which are often consumed in excessive quantities. The body cannot use these empty calories, they weaken the immune system and cause a lack of vitamins and minerals. Moreover, in the long term, they not only promote civilization diseases such as obesity, high blood pressure, caries and hyperactivity, but also the premature appearance of signs of aging. More and more people are trying to protect themselves from these negative effects of sugar, as well as from osteoporosis, diabetes, asthma or multiple sclerosis and are looking for a healthier alternative.

Coconut blossom sugar is the healthier alternative

Industrial sugar, like coconut blossom sugar, is therefore produced from plants which, when raw and in varying degrees of intensity, contain natural nutrients. Since both types of sugar consist almost exclusively of sucrose (i.e. household sugar) and contain almost 400 kilocalories per 100g, coconut sugar is, from this perspective, hardly any less calorific than conventional sugar.

The subtle difference lies in the production of the sugar crystals, which is why the mineral content (e.g. zinc, magnesium and iron) of coconut blossom sugar is higher and is retained in our body in its original and almost natural form during further processing. In addition, the nectar contains more than 2 percent* fibre, which has a strong digestive effect and is important for our entire digestive tract.

Furthermore, the glycaemic index a key indicator for determining the effect of a carbohydrate (sugar) in our body. It describes the increase in blood sugar levels after the consumption of food containing carbohydrates or sugar. The lower the index, the less the blood sugar level rises. In this case it is a clear plus for coconut blossom sugar, as it has a glycemic index (GI) of 35, which is far below that of refined sugar (GI of 80). The slight increase in blood sugar levels after eating foods containing coconut flower sugar leads to a longer lasting feeling of satiety and low insulin release. If a lot of insulin is released after a sharp rise in blood sugar levels, the sugar level in our blood drops very quickly below normal levels. And this in turn leads to ravenous hunger attacks.

As you can see, the coconut blossom sugar obtained from the syrup of the flowers of the coconut palm is quite a bit ahead of normal sugar in some respects. Due to the comparatively minor further processing, it retains many nutrients in contrast to industrial sugar. The low glycemic index causes your blood sugar to rise less and you get a pleasant feeling of satiety.

Coconut blossom sugar for cooking and baking

So coconut blossom sugar is a great alternative to industrial sugar! You can use it in many different ways for cooking and baking and you can sweeten everything you normally sweeten with industrial sugar with coconut blossom sugar instead: cakes, drinks, salads, jams, etc. You should note, however, that it does not taste like coconut, but at least very strong and has a slight caramel note, so it is not just sweet like "normal" household sugar.

We at the nu company find coconut blossom sugar so great that we use it to sweeten our nucao bar and our nupro-Shakes only use dried coconut blossom nectar. Because we want our snacks to fill you up for a long time and at the same time be nutritious all around. With the sweetness of the coconut blossom sugar you have a fruity sweet taste and a clear conscience!

* This value varies depending on the manufacturing process and company.