Coconut Sugar, also called coconut palm sugar, is a natural sweetener that has become very popular in recent years for its high content of nutrients and his lower glycemic index than sugar.

It is obtained by a process in two stages:

1. A cut is made on the flower of the coconut palm and the nectar is collected in special  containers.

2. The liquid is heated until most of the water evaporates.The final product is “coconut sugar”, crystalline,with a  golden color and flavor similar to that of the barrel.

The color and flavor may however vary depending on the type of the coconut palm, on the harvest season and the way in which nectar is worked.

Coconut Sugar contains several nutrients including: iron, zinc, calcium and potassium, some short-chain fatty acid, polyphenols and antioxidants benefits. It ‘a natural source of vitamins B1, B2, B3, B6 and C. It ‘a product not worked, unfiltered and not bleached. It does not contain preservatives, it does not contain gluten. Instead, it contains a fiber called inulin, which slows the absorption of glucose, and this explains why it has a lower glycemic index than normal sugar.

Unfortunately coconut sugar is composed of 70-80% sucrose, which is half fructose. The fact that both half fructose makes it very similar to other types of sugar (although it is certainly less harmful than regular sugar) for the harmful effects that may have on the body, such as insulin resistance, accumulation of fats in the liver, raising levels of cholesterol and triglycerides.It is not a miracle food and, even if it contains some interesting nutrients and its production process is natural, it should not be used every day!