Why palm sugar is the next big thing in natural sweeteners

It’s the old saying: “to carry carrot”, but in our case it’s not true and I’ll tell you why. Because I want to introduce you, right now, with brown palm sugar, exclusively produced from its sap. We must find a mature tree. Make an incision in the bark and collect the sap, which is clear and sweet. Palm soul will come to us. It’s poetic and healthy at the same time. Follow centrifugation and boiling, after which we get a brown sugar, delicious, rich in fructose.

The palm sugar is rich in fructose, is made from palm juice productions, by natural means. Brown sugar palm is soft and fragrant, has a taste and flavor that suits perfectly pastries products, desserts and hot drinks milk. It can be used in sweet and salty exotic type dishes, especially curry sauces to further reduce the pungency. Unlike glucose, fructose palm sugar content does not stimulate insulin secretion. It is therefore recommended for people who follow a diet. However, it is not advisable to abuse this type of sweetener because it contains a lot of calories, which can lead to weight gain. It’s commonly found in South Indian, Thai and Indonesian cuisines.

The price of palm sugar may be higher than regular, if we compare it with other processed junk products. Highly-refined regular sugar is cheaper because you can mass produce it, but creating something that is healthier is way more complex. This is the reason why palm sugar is also called “slow sugar” – it takes time to grow, harvest and dry.

If you decide to experience for a while with palm sugar, I can only say that you will probably be amazed. When used in desserts, smoothies or things as such, you might get “sugar jitters”. When it comes to baking, the reports are really good because of it’s good properties. It melts well and you do not need a high temperature. Are you wondering about the taste? It’s a whole new experience. You might ask yourself – “Why haven’t I used this until now?”. Don’t worry… You have time.  It’s also really good for persons that have sensitive teeth and you can actually feel the flow of energy that it provides for your entire body.

I think that the future of palm sugar is really bright, considering that people are becoming more aware than ever about all benefits of healthy eating and living. You can probably find palm sugar in eco-stores and health-food bars.

You can really use it for almost everything. Try to replace it the old regular sugar and I can assure you that you will notice the difference. I’m not saying it will happen overnight, but you will notice the changes with every spoon.

Oh sweet healthy palm sugar, why haven’t I found about you earlier?


About palm sugar

coconut palm sugarThe search for healthy, natural sweeteners sometimes seems to involve a whirlwind of information. Now a new choice for a natural, wholesome sweetener emerges, and it has tremendous promise. It’s called palm sugar .

Why palm sugar is the next big thing in natural sweeteners?

It has a very rich taste similar to that of caramel or butterscotch and doesn’t have an after taste. Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. It’s acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that’s naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6. It is never refined or bleached like white sugar. This leaves all its nutrients still intact making it a favored sweetener among many. There are many types – the light yellow/pale brown hard stuff and the darker, smoky version. That’s rare for sweeteners, most of which are highly refined. Remarkably, even though palm sugar cooks, dissolves and melts just like regular sugar, it has a far superior taste.  The taste of pure  palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has. It has a rich and amazing caramel and butterscotch taste. Overall, palm sugar is not intensely sweet. The consistency is soft and gooey, to rock hard, depending on how long the sap is reduced. The taste and color of the palm sugar depend much on the type of sap, quality of the sap, terroir, cooking temperature and heating time to reduce the sap to palm sugar. You can use palm sugar as a replacement for regular white sugar in any recipe. You’ll get improved taste, improved nutrition and a lower overall glycemic index for the finished food. Palm sugar is not a calorie-free sweetener. It has calories like any carbohydrate, but due to its relatively low glycemic index, its calories are absorbed into the bloodstream at a significantly slower rate than regular refined sugar. This property should be of interest to anyone who is monitoring their blood sugar levels and attempting to avoid blood sugar spikes. Palm sugar isn’t medicine; it’s a food with a surprisingly low GI, considering its sweet taste. You may also see palm sugar sold as “coconut sugar,” which can be a bit confusing, since coconut fruits themselves are not actually involved. It is also sometimes marketed as “palm honey.” In addition to being used in cooking, the sugar can also be treated to create palm wine and arrack, a strong distilled liquor. Good quality palm sugar does not need refrigeration, keeps well when stored in cool dry place.

It is no doubt that palm sugar is a very important aspect in today’s life.