Coco sugar good for diabetics

Philippine Coconut Authority (PCA) Administrator Oscar G. Garin bared in a press conference that the result of tests conducted on sugar obtained from the sap of the coconut showed a glycemic index of 35.

Dr. Trinidad P. Trinidad, Scientist II of the Food and Nutrition and Research Institute-Department of Science and Technology, said glycemic index or GI is the glucose response of an individual from food relative to a standard glucose solution. Low GI food is good for proper control and management of diabetes mellitus and has been shown to lower total and LDL cholesterol. It is also good for weight maintenance therefore prevents overweight and obesity.

Garin said coconut sugar is obtained by evaporating sweet toddy through careful boiling in open vessel then allowed to cool and solidify. He added that inflorescence the source of the sap is one versatile part of the coconut which provides a variety of products depending on the preparation. If distilled, it becomes lambanog, if fermented it becomes vinegar and if cooked it becomes sugar. Garin is optimistic that this new discovery will make a difference in the lives of million of our coconut farmers and as well as on the health of those afflicted with diabetes. — Coconut Media Service