Dr. Trinidad P. Trinidad, Scientist II of the Food and Nutrition and Research Institute-Department of Science and Technology and her research team in the same press conference said that Glycemic Index or G I is the glucose response of an individual from food relative to a standard glucose solution. Low G I food is good for proper control and management of diabetes mellitus and has been shown to lower total and LDL cholesterol. It is also good for weight maintenance therefore prevents overweight and obesity.
Administrator Garin explained that coconut sugar is obtained by evaporating sweet toddy through careful boiling in open vessel then allowed to cool and solidify. He added that inflorescence the source of the sap is one versatile part of the coconut which provides a variety of products depending on the preparation. If distilled, it becomes lambanog, if fermented it becomes vinegar and if cooked it becomes sugar.
Administrator Garin is optimistic that this new discovery will make a difference in the lives of million of our coconut farmers and as well as on the health of those afflicted with diabetes.
Source: Philippine Coconut Authority - Coconut Media Service
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