The coconut tree as a “tree of life” is characteristically a food supplier as this tree provides fruit and is well-known to be devoid of any anti-nutrient factors and is known as a whole food with 5,000 years of recorded use in food preparation with health benefits.The fruit is edible at any stage of maturity. It provides not only a solid food but a large volume of very safe and healthy drinking water-based juice.
The fruit of the coconut palm is the main source of many food products such as coconut milk/cream, desiccated coconut, coconut chip, coconut water, nata de coco, coconut oil, copra, etc. Apart from these, the unopened inflorescence can produce coconut sap or toddy (tuba) which can be processed into high value and nutritious food products.
Coconut sap sugar, considered to be one of the best natural sweeteners, is truly a perfect and healthier substitute for artificial sweeteners because it is not a product of chemical laboratories, not an artificial sweetener and not a by-product of sugar cane, not brown sugar nor muscuvado sugar.
Coco sugar is good for both diabetic and non-diabetic consumers because it does not induce high blood sugar because it has a Low Glycemic index. Glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers-the higher the number, the greater blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger the opposite. GI is about the quality of the carbohydrates, not the quantity.
Coco sugar can be good for weigh maintenance. (Dr. Trinidad P. Trinidad, Scientist II of the Food and Nutrition Research Institute – Department of Science and Technology.) It is also rich in various amino acids, vitamins and minerals that are essential for the human body to benefit.