According to the American Diabetes Association, in the U.S. there isn't not any testing done on Glycemic Index regulating any product. So it is hard to confirm what the manufacturer is telling you is accurate. Coconut sugar is more natural than white granulated sugar but it depends on how the person prepared it and how many other carbs are in the recipe. So the best thing to do if you decide to use coconut sugar is to take precaution like you would if you were using regular sugar. I like coconut sugar and the flavor it adds (reminds me of a maple/brown sugar). I think if you can get used to the way foods taste with coconut sugar you will be ableto eat foods with less sugar in them period. Coconut sugar doesn't taste as sweet as regular sugar.
"GI can also vary from person to person. It will change depending on how a food is cooked, and what the food is eaten with. In the case of coconut palm sugar, it is likely to be mixed or prepared with other ingredients that contain carbohydrates.
It is okay for people with diabetes to use coconut palm sugar as a sweetener, but they should not treat it any differently than regular sugar. It provides just as many calories and carbohydrates as regular sugar: about 15 calories and 4 grams of carbohydrate per teaspoon. So, you still need to account for it when planning meals."
- See more at: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/coconut-palm-sugar.html#sthash.LFitBtTn.dpuf
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