Coconut nectar whole foods11/20/2023 The liver is the only organ in the body able to process fructose, which is broken down into fat. But medical researchers have also found that when consumed in high quantities over long periods, products with a high level of fructose will still spike blood glucose levels, raising the risk of diabetes and liver damage. Natural sweeteners that are high in fructose rather than glucose are less likely to raise blood sugar levels or affect insulin production in the short term. Some other reports found that as much as 90% of agave syrup is made up of fructose. Coconut nectar is 40% fructose, while agave is 85% based on this profile analysis. Part of the reason why agave syrup has a low GI reading is because of its high fructose content. High blood glucose readings may result in diabetes if not managed well. Nutritionists advise eating foods with a low GI reading to encourage healthy blood glucose levels, particularly for those with insulin issues. Agave syrup sits between 10 and 20, depending on its source and how it was made. So, according to this chart, table sugar or white sugar has a GI of 60, while coconut nectar or sugar is lower at 54. For example, glucose is given a GI of 100, so food with a GI of 50 would increase blood sugar levels half as much as pure glucose. GI is a system used to measure how foods raise blood sugar levels. Coconut and agave: which one is better for you? Both natural sweeteners are popular with health enthusiasts and home cooks because of their low glycemic index (GI) levels. Producers then heat the sap to create a syrup that is viscous and golden or amber in colour and is known for its neutral and sweet taste. To harvest agave syrup, farmers cut the plant to expose its sap-rich core, which they then dig to collect the sap. Agave sap is traditionally known to have medicinal properties and is also used to produce tequila. Agave plantations are typically found in the United States and Mexico, and other places with warmer climates. Agave syrup meanwhile is produced when farmers harvest a sweet substance from the succulent agave plants, which have large sword-like leaves. Once heated it turns caramel-like, forming a sticky and sweet substance that is dark brown in colour. Coconut nectar is made through a two-step process where sap is drawn out from coconut flowers and collected into containers. Some cooks describe coconut nectar as having a floral flavour profile with a slightly earthy taste and bittersweet finish. Coconut nectar is essentially the sap from flowers of a coconut tree and traditionally found in Southeast Asia under the name palm sugar. Agave syrup has been popular for a while now, but coconut nectar is also becoming widely used – and even being touted as a healthier option. Those without bone char are often described as “unrefined”, but it can be hard to know when it has been used. Not all sugar producers use bone char, however – for example, any Department of Agriculture-certified organic sugar is free of the cattle byproduct. Bone char is a byproduct of slaughtered cattle and is made by heating animal bones at temperatures of up to 500 degrees Celsius, which then turns them into carbon. Many manufacturers use bone char to decolourise or bleach sugars through an absorption process. Vegetarian or vegan cooks are employing these naturally sourced sweeteners not only for their perceived health benefits but also due to the widespread use of bone char in sugar production. Natural sweeteners are all the rage in vegan-friendly or vegetarian kitchens, with products like coconut nectar or agave syrup appearing in everything from desserts to baked goods and breakfasts.
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