Why I {love} Coconut Sugar

When I started adding veggies to my baking for my family I knew I needed to find a healthier sugar substitute/replacement. I didn't want to replace refined white sugar with something equally bad though! So, I started my "sugar research." 

What I came to understand, was that the glycemic index of food, and especially sugar, is super important. Several studies I've read online show that foods with a low glycemic index satisfy hunger longer and minimize food cravings better.  Foodbabe.com provides some validation

So what is the Glycemic Index?
The Glycemic Index (G.I.) is a measure of the effects of carbohydrates on blood sugar levels.
Carbohydrates that break down quickly during digestion and release glucose (sugar) rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, release glucose more gradually in the bloodstream, have a low GI. (source: Wikipedia)

Why does the G.I. matter?
Because it is easier on our body to have consistent levels of blood sugar. Your pancreas (which produces the insulin needed to process the sugar) likes to work at a very comfortable pace. Spikes in blood sugar levels make the pancreas work really hard. When you continually subject your body to these "spikes" in blood sugar levels, over time it wears your pancreas out, leading to Type 2 diabetes! When your body can't process all the sugar you are eating, and the subsequent sugar spikes, it also causes increases in fat cells. Who wants those?
I also read that individuals who followed a low-GI diet over many years were at a significantly lower risk for developing both type 2 diabetes, coronary heart disease, and age-related macular degeneration. Dr Oz talks about this in his video.

Through research and some substitutions, I've been using coconut palm sugar in a lot of my recipes in moderation of course.

Keep in Mind

• Coconut Sugar can be substituted cup for cup in all baking/cooking recipes
• It is very very low on the glycemic index
• It has LOADS more vitamins and minerals than white or brown sugar
• It is an all natural sweetener that has not been processed or refined
• It doesn't taste overpoweringly sweet like traditional white/brown sugar
• Contrary to it's name, there is not a coconut taste
• Like ANY sugar, it is to be eaten in moderation