It was the dietician specializing in micro-nutrition Bénédicte Van Craynest who made us discover it when we went to cook duck breasts at the restaurant Show Devant (Villejuif):here is the coconut sugar. That we taste for (at least) 5 reasons:
1/ It's really good. There is a light color (attenuated fragrance) or dark (more pronounced taste). We love its light coconut taste, subtly caramelized. Top in yogurt, tea, lemon juice diluted in cold water (yes, it melts quickly) or our cakes!
2/ Its glycemic index is very low. Since it is 24.5 in Europe (35 in the United States), compared to 40 for agave syrup, 65 for white sugar and 50 to 70 for honey! "He wins the prize for the lowest GI," notes naturopath Mély from Chaudron Pastel.
3/ It is rich in antioxidants. More than other "sweeteners". Its "ORAC" value (which assesses a food's ability to act as an antioxidant) is 2,200 (almost as much as blueberries, known to be category champions). It's our body (and our taste buds) that will be happy!
4/ It is rich in minerals. Potassium, magnesium, even a little zinc and iron. Something to boost us!
5/ He is green. Coconut blossom sugar is recognized as the "most sustainable sugar" by the Food and Agriculture Organization of the United Nations because the coconut palm requires little water and maintenance and produces 50 to 75 % more sugar per hectare than sugar cane. In fact, Gandhi even called it "the counterpoison of misery", its harvest guaranteeing income to the poor.
> We buy it:in organic departments and stores
