Some people lucked out and didn’t get a sweet tooth. Others can’t get enough of that sticky, sweet sugar that causes us so much trouble but tastes so good. For those of you with all of your teeth, the new alternative will spike your interest but not your blood sugar. A real natural sweetener, palm sugar is taking the lead in the race to find a healthy and delicious sweetener.
Those colored packets on the table can cause even the bravest soldier to tremble, and they expect you to put it in your coffee. Absurd! Alright, worse things than artificial or natural sugar substitutes do exist, but that’s hard to remember when you have that bitter aftertaste in your mouth. Though, just between us, Discovery News revealed that Sucralose (Splenda) has no molecular change even after being passed through the digestive system. They said that experiments were conducted that “looked at the effects of chloring, ozone, and ultraviolet light on the sucralose. Those three methods are used in the final stages of wastewater process, but none proved effective at breaking down sucralose.” Okay immortal molecule, maybe this friendship needs to end.
So let’s get to know our next eligible sweetener. This low-glycemic, completely natural, never bleached or refined, crystalline sugar has all of the qualities you love in that good old white sugar. It melts, cooks, dissolves, looks and even tastes like regular sugar, and According to Natural News, it’s the next big thing. This is organic palm sugar. It is rich in minerals, vitamins and phytonutrients like vitamins B1, B2, B3 and B6, potassium and iron. On top of that, it is said to taste even better than regular sugar.
Natural health researcher Mike Adams says that it will add a unique richness to virtually any recipe. Adams said, “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 (GI) for the finished food.” Adams notes that it is not free of calories, but the rate at which those calories are absorbed into the bloodstream is significantly slower than that of refined sugar, and accredits this to palm sugar’s relatively low GI. Natural News referenced a study done by researchers at the University of California, Los Angeles (UCLA) that compared the GI of different sweeteners. Palm Sugar has a GI of 35, similar to that of cooked carrots. “By comparison, the GI of honey is 55 to 60, and high fructose corn syrup is 62. Maltodextrin, a common powder often added to many sweeteners, has a GI of 105!”
Have you used palm sugar in place of regular or brown sugar? Let us know what you love about palm sugar. If you haven’t tasted it yet, we suggest that you do—ooh, in the name of love.