Monday, 29 December 2008 20:17
THE Philippine Coconut Authority (PCA) warned consumers on Monday against buying coco-sugar from non-PCA registered producers, saying some unscrupulous businessmen are selling as “pure coco-sugar” products made solely from sugar cane.
The latest discovery is that coconut sap sugar has been clinically tested as the best sugar substitute for diabetics and health buffs, as it is without side effects, says the Philippine Coconut Authority (Philcoa).
Erlene C. Concibido-Manohar, Philcoa project development officer, said that the brown-colored coconut sap sugar is derived not from the nut but from the toddy or sweet sap from which the locally made wine tuba is also made.
It is also suited for those who are meticulously managing their weights. Moreover, it gives slower increase in blood sugar response when consumed because of the fructose content.
Now dubbed as “health food,” coconut sap sugar (CSS) has been developed and improved through research done by the Department of Agriculture-Philippine Coconut Authority (DA-PCA). And the good news is that it is ready for commercialization.
Here’s a type of sugar that does not attract swarms of ants.
This sugar is not only “ant-free” — it is also a good sweetener for diabetics. And suited for those consciously managing their weight, too.
The coconut sap sugar (CSS) was developed through research conducted by the Department of Agriculture-Philippine Coconut Authority (DA-PCA).
By Imelda Angeles-Agdeppa, PhD
Food and Nutrition Research Institute
Diabetes is a disease that affects the way the body uses food. It raises sugar levels in the blood.
During normal digestion, foods are converted into a form of sugar called glucose. The blood transports glucose to cells of the body with the help of insulin, a hormone manufactured by the pancreas.
