Biona Organic Coconut Blossom Nectar 350g (Pack of 2)

Product Information

It requires 10+ healthy (non-diabetic) individuals who must fast, then eat a carefully measured quantity of the food, and then have their blood glucose levels measured for 2 hours after. Participants have to be recruited (and presumably paid) along with the research service. It’s not a cheap or easy test. ( 4) If transitioning from soy sauce to coconut aminos, it may be wise to start with a small bottle, just to ensure your tastebuds are amenable. That’s why there aren’t GI values for even more popular sweeteners, like yacon syrup, which is another one that was featured on Dr. Oz years ago. The purported superfood sweetener known as jaggery hasn’t been tested either. Coconut aminos is an increasingly popular sauce that many use as a low sodium substitute for soy sauce. Typically made from the fermented sap from coconut flower blossoms and salt, it is naturally gluten and soy free, making it a popular choice for folks following paleo, keto, or Whole 30 style diets. With this in mind, there are a few key features to consider when selecting coconut aminos. Sodium

We also sell coconut sugar which is the solid version of the sugar after it has caramelised and cooled down to form sugar crystals. However coconut sugar will always have some bits that will not dissolve so you can not re-create the silky smooth texture of the original coconut syrup. The syrup is therefore more suitable for homemade chocolates.Regular white sugar comes in with a GI of around 60. Staggeringly, processed honey’s GI rating can be as high as 72. Even in its raw form, honey ranks between 45 and 65. Maple syrup has a GI of 54. Coconut nectar ambles in with a GI rating of just 35. So is coconut nectar healthy? heated to stop it from naturally fermenting. While this, in the past, has been claimed to be achieved at temperatures between 105°-110°F (40°-43°C) to create a "raw" coconut Food manufacturers and marketers rarely bother to pay for proper testing like they should and instead, they seem to make glycemic claims based on little more than word of mouth info… which may or may not be accurate. Compared to agave, maple syrup and honey Coconut sugar is widely used in Sri Lanka as an unrefined syrup or as jaggery, referred to as pol hakuru(පොල් හකුරු), though the jaggery made from the Kithul palm is preferred. [ citation needed]

The University of Sydney maintains the most extensive and continuously updated online database of GI values. They don’t have an entry for coconut syrup, nectar, or anything with a similar name. When you choose coconut nectar from The Coconut Company, you’re choosing a sustainable sweet option. We source all of our nectar from The Philippines. Individual farmers are fairly paid and supported through benefits such as healthcare, education and assistance programmes. No irrigation is needed, and neither are pesticides or fertilisers, meaning its 100% organic. What’s more, the coconut palm helps offer stability to topsoil and uses minimal land, relative to other crops. Our farmers also use the biomass waste to heat the sap, helping to lower carbon emissions. Can you now see why we love coconut nectar? The group of yellow flower clusters, called the inflorescence, are at the very top of the Coco Nucifera palm tree. When the blossoms are mature, the nectar must be skillfully retrieved by climbing to the top of the coconut palm several times a day. The tapped sap, referred to as a "toddy", is slowly extracted over a period of time by tapping the end of a cut flower blossom stem. It turns out, there are many things you can make from the coconut palm, not just coconut products like coconut oil. The sap is also fermented to make coconut aminos (a soy sauce replacement) and coconut vinegar. Coconut sugar is actually the dehydrated and crystallized version of the coconut nectar taken one step further.Why use coconut nectar? Because not only is coconut nectar incredibly delicious. It is a low GI, low fructose natural sweetener. It is a 100% whole food derived from the sap collected from the coconut tree blossom. Nothing has been added. Coconut Secret says the nectar has a GI of 35, Big Tree Farms only says its “low-glycemic verified” and the brand Wholesome is silent on the topic altogether. If the value is 35 it would qualify as a low GI food, however the only brand reporting that number doesn’t provide the source. It is fat-free since there’s no coconut oil in it. Though if you are under the assumption the nectar is sugar free, you are gravely mistaken.