Coconut sugar: benefit and harm

On the shelves of shops more and more exotic products, which Russian consumers have not even heard of before. This is how coconut sugar has appeared, consumed for centuries in the countries of Asia, but in Russia there is very little known. Marketers say it is incredibly useful, doctors deny it. How do you figure out what kind of product it is?

Production of coconut sugar

They produce coconut sugar in Asian countries, mainly in Thailand and Indonesia. It is completely manual labor, organized on coconut farms. First, collect the nectar: flower buds are cut on the palm and hang containers under them. Gathered in them the juice is poured into a vat, where it is heated on a small fire. Further, the brew is poured in two more vats alternately with a stronger fire. Ware tanks on the fire, wood for which serve as waste - coconut shell and dry palm leaves.

Only women work in such factories. The process of preparation is continuous: after the transfusion of nectar from the first vat, a new one is poured into it, and so on in a circle. As a result, all the excess moisture evaporates, the resulting mass is cooled, solidifies and is divided into bars. After packaging in packages, the product is ready for sale. In the Asian markets, such sugar is a popular commodity, known for hundreds of years. In our country it is a rarity and exotic. Buy coconut sugar can be in the store in the departments of ethnic cuisine or order online. Of course, and its price is several times greater than that of a conventional white product.

Use: myth or reality?

The main advantage of coconut sugar is its naturalness, untouched by industrial production. As well as many centuries ago, workers extract it with their own hands. Minimal heat treatment preserves all useful trace elements. The product contains B vitamins, zinc, iron, potassium, magnesium. Sugar has in its composition useful amino acids and antioxidants.

But still scientists disagree about the benefits of coconut sugar. There are a lot of useful substances in it, but they are in small quantities, and its main component is carbohydrates. It would be more correct to talk not about the benefits of coconut sugar, but about its harmlessness. Indeed, it is less harmful to health and shape than regular sugar. This is due to the low glycemic index.

Glycemic index

All products have different effects on the body. It depends on the content of fast or slow carbohydrates. Some quickly increase the level of sugar in the blood by instantly turning into glucose. The result is the formation of new fats. Others are split within a few hours. Glucose enters the bloodstream in small doses, does not convert to fat, but serves as a source of energy and is completely consumed. Such products are more useful for the body.

To indicate the rate of decomposition of carbohydrates, the glycemic index was introduced. Low value has coconut sugar, its use in this and consists. When you consume the same amount of sugar, coconut will do less harm than the usual in Russia, white. But only under condition of its moderate use, since, despite the low glycemic index, its caloric value is high.

Caloric value

With food, fat, protein and carbohydrates enter the body. They provide the energy necessary for the movement and operation of internal organs. This energy is calculated in calories. If a person consumes too high-calorie food or leads an inactive way of life, all calories do not have time to be converted into energy and stored in the form of fats. According to this indicator, coconut sugar, whose caloric value is 382 kcal per 100 g, practically does not differ from usual sugar (398 kcal per 100 g). This is very much, so the consumption of such a product should be limited, regardless of its origin.

All about harm

There is an opinion that coconut sugar is harmless and can become a better substitute for other types of sugar. Maybe it is, but do not treat it as a useful product and in immense quantities include in the diet, do not need to "eat spoons." Despite the low level of the glycemic index and the mass of useful microelements, it is still sugar, consisting of carbohydrates. It is not recommended to consume people suffering from diabetes, although in advertising you can sometimes hear the opposite.

Coconut sugar tastes less sweet than beetroot, but has the same calorie content, so when consumed it may require more of it to get the usual taste. This should be avoided, otherwise the body will get extra calories, which will be stored in the form of fat. It is impossible to unequivocally characterize coconut sugar: the benefits and harm are present in it, but when used in small quantities will not have a special effect on the body. If there is no way to completely abandon the consumption of sugar, coconut in this case - a good option. In search of exotic things have to be spent. The price of coconut sugar is several times higher than the cost of conventional sugar.

Reviews

So, after all, is coconut sugar useful or harmful? Feedback from customers about this product is positive. Everyone celebrates its pleasant, unusual taste, not cloying, some compare it with honey. In tea and coffee, add as regular sugar, but many people say that it makes the drink cloudy. Has no contraindications in the use of children. The only drawback is called its overpriced, but if used sparingly, packs of loose sugar will last for several months. Popular brands of coconut sugar: Tardo's Best Organic, Nutiva, Tropical Nutrition, Sweet Tree.

Use

The taste of coconut sugar resembles caramel. On appearance, these are small crystals of brown color. In fact, it is candied palm nectar. Basically it is used in cooking for making confectionery, it can give a dish a light caramel or nutty taste.

Harmoniously combined with coffee. Can be used in the preparation of desserts, cold and hot drinks, as well as cocktails. Add an interesting note in candy and ice cream. You can sweeten them porridge. Some manufacturers produce sugar in the form of pasta. In this form, you can simply smear it on bread or biscuits.

What to cook with coconut sugar? Muesli!

It remains to find out the most important thing about coconut sugar: how to use it in cooking at home. There is a simple option for a ready breakfast. Oat flakes are poured onto a baking tray and dried in the oven at a temperature of 150-170 degrees for 20 minutes. 300 g of flakes are taken 100 grams of dried fruits and nuts, and more - to taste. Flakes are mixed, nuts are added and sprinkled with coconut sugar. To dry it is necessary 15 more minutes.

Next, it is necessary to lay out dried fruits, you can add candied fruits and leave for another 5 minutes in the oven. Remove from the oven, cool and pour into a storage container. Use is recommended as muesli with milk, yogurt, juice.

Cream for dessert

You can prepare the custard as follows: 200 ml of coconut milk are taken for 2 egg yolks (if you can not buy, you can use cow's milk), and 20 g of coconut sugar, flour and powdered sugar. Mix yolks, powdered sugar and flour. In hot milk, dissolve the sugar, mix everything, put on a weak fire. Cook until thick, cool. Use to decorate the cake or as a filling for pastries.