Mineral Rich Sweetener: That is the biggest reason to use Coconut Sugar
Coconut Sugar (Natural or Organic) is rich in minerals, and slightly caramel in taste.
Coconut Sugar is full of minerals especially Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C. There are also other benefits available to those that use Coconut Sugar as a replacement for cane sugar, or even brown sugar.
- Coconut Sugar is a Low GI – Healthier naturally caramel tasting sweetener for everyone
- Has a low GI (Glycemic Index) of 35 (honey GI = 50, white sugar GI = 60), so it’s great for pre-diabetics and those concerned with weight loss
- Is produced from the sap of Coconut Tree blossoms, and there are acres and acres of wild trees, and you don’t need to tap every blossom
Purchase 1kg Coconut Sugar at Coconut Oil Shop
What are the benefits of Coconut Sugar?
Coconut sugar is rich in minerals. When compared to brown sugar, Coconut Sugar has:
- 36 times the Iron (compared to brown sugar)
- 4 times the Magnesium (compared to brown sugar)
- 10 times the Zinc (compared to brown sugar)
What does the nutritional information on the label say?
This is the new label on Colonel Montmorency Coconut Sugar.
What can Coconut Sugar be used for?
Coconut sugar may be used to replace other sugars called for in almost any recipe
- has a hint of caramel sweetness
- cooking (one for one – use the same as ordinary sugar)
- delicious sprinkled on desserts
- delicious sprinkled on porridge
This coconut sugar has a delicious mild taste.
What does Dr Oz say about Coconut Sugar?
A summary of the benefits of the Colonel Montmorency Organic Coconut Sugar?
It is gluten-free, wheat-free and vegetarian. No chemical bleaching. No alcohol treatment. No additives. No anti-bacterial or anti-fungal agents. No bromate added.
- 100% organic
- rich in dietary minerals
- good source of Potassium
- good source of Magnesium
- good source of Zinc
- good source of Iron
- gluten free
- vegetarian and vegan
- no chemical bleaching
- no alcohol treatment
- no chemical bleaching
- no additives
- no anti-bacterial or anti-fungal agents
Beware of the smear campaign!
There is an article on the internet stating that there is a worldwide shortage of Coconut Oil, sometimes. Therefore the use of the Coconut Tree for making Coconut Sugar should be avoided, for plausible reasons given in the article.
This article is written in the USA, by someone who gets their Coconut Oil from the Philippines. We have seen photos of the wild trees, begging for the harvesting of nuts for oil, water, and other products, in the Philippines. The same could be said about Vanuatu, and many other Coconut Tree producing nations. It is true that it is very difficult to get Virgin Coconut Oil out of the Philippines, with many distributors suffering frustrating delays for oil.
But that is not the case in other regions. Fiji and Samoa have suffered great loss to their Coconut Trees, due to cyclone damage. We can’t get oil out of Fiji, but we can out of Samoa. It is growing back into production slowly but surely, and so is our supply. Therefore we believe that Coconut Tree production is not as fragile as it is being made out to be in that particular article.
For these reasons, we have reason to believe that whatever real or perceived present or future shortage there is of Coconut Trees, in the Philippines, may not necessarily apply to other parts of the world market for Coconut products.