Coconut Palm Nectar (CPN) And COCONUT PALM Sugar (CPS) Is Nature’s Perfect Sweetener™…. With Nothing To Hide.
What’s the difference be CPN and agave syrup?
Both are low glycemic sweeteners, yet agave is a concentrated high-fructose syrup (generally higher than High Fructose Corn Syrup), made from the starch of the agave plant. When consumed on a regular basis, high levels of fructose has been associated with fructose mal-absorption, which has been linked to obesity and diabetes. Our CPN is a Whole Sweetener; unrefined and naturally high nutrient. The primary sugar composition is around 75% sucrose, which means it is metabolized the same way as cane sugar is metabolized, through the intestinal tract. Yet because our CPN is a low glycemic sweetener, the body absorbs it slowly, which means no sugar spikes and the body can burn it off through regular activity.
How can your CPN be a low glycemic sweetener when there is an average of 75-78% sucrose in the product?
Contrary to common understanding, the relationship between sweeteners and glycemic response is more complicated than simply, “sugar is high glycemic”. The complication lies in the chemical composition of the sweetener. Yes, cane sugar rates as a 65 on the glycemic index and is therefore considered high glycemic, but that is 100% sucrose comprised of short chain saccharides (like refined cane sugar or table sugar). CPN/CPS alternatively is an unrefined sweetener comprised of a long chain saccharides (sucrose), which is absorbed much slower by the body. CPN also has small percentages of fructose and glucose. But most importantly it also contains significant nutrients, vitamins and over 14 important amino acids. These “other” materials, and especially the amino acids, are thought to act as a buffer to the sucrose component of the CPS, thereby slowing the speed by which the sugars are absorbed into the blood stream. This slowing of the absorption process is what causes a slow down in our glycemic response to CPS and therefore the lower glycemic index rating.
I’ve seen other CPS claim they are “raw”. Is your product “raw”?
Our granulated CPN is NOT Cold-Processed following the publically created and adhered to definition of RAW (e.g. product being processed at a temperature not higher than 46°C at all times). In fact, it is our opinion that it is physically impossible to create a RAW (under 46°C) granulated coconut sugar because of the necessary evaporation and crystallization that must occur. Although, we do produce a cold-processed liquid nectar, which took us over 18 months to develop the technology to create it. Coconut Sugars that are golden brown to brown in color, are that color because of caramelization. Caramelization is the process of sugars beginning to pyrolize (or burn) due to the presence of heat. It creates a golden brown color and a delicious flavor. In fact, sugars that are not caramelized have much less flavor and tend to just be sweet.