Palm Sugar is a natural sugar produced from Palymyra Palm, Date Palm, Coconut Palm or Indian Sago Palm.
The stems of the flower buds are cut and sap is collected, usually twice daily. The buds are high up in the trees, so local farmers must climb the trees to collect the sap.
In appearance it is usually a granulated sugar, that varies from light brown to a much darker color depending on the source, the time of year harvested and the purity. It can have a very pleasant flavor which is quite different from ordinary brown sugar.
It contains more minerals and vitamins then ordinary sugar and has a pleasant taste. It is a natural product and does not contain any chemicals. No enzymes are used in its manufacture. It is mainly sucrose and is low in fructose. It is reputed to have a lower glycemic than sugar. It has a taste that goes very well in coffee.
It is essentially a fairly pure form of sugar and should be taken in moderation. Like ordinary sugar it can contribute to tooth decay and obesity. It is not suitable for diabetics. It's glycemic index is probably close to that of ordinary sugar.
Palm Sugar is made from made from the flower blossom of the palm trees. The nectar is collected, and is boiled to remove the water and concentrate the sugar. Unlike other forms of sugar production, chemicals are not used either to modify or extract the sugar.
Usually as a granulated sugar, but also in blocks or lumps.
It is truly a natural product, and is not refined in any way. It has become more popular in recent years and the price has consequently increased. It is labor intensive to produce, the trees must be climbed to collect the sap.
Does not require approval.
Conclusions and Summary:
Palm Sugar is a very pleasant and natural sweetener, that it is a good source of minerals and vitamins. However it contains no fiber and is almost pure sugar. It is also expensive. It is not suitable for diabetics and care needs to be taken to avoid excessive consumption. It should be used in place of, not in addition to ordinary sugar.
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