Amanprana coconut blossom sugar has a low glycemic index of 35.
What is glycemic index (GI)?
The GI of food is a classification based on the immediate effect of food on blood sugar levels. In other words: the speed at which carbohydrates from food are digested as glucose (sugar) in the blood. GI does not tell us how many carbohydrates are in our food, it tells us at which speed they are digested. Food containing carbohydrates (e.g. sugars) that quickly break down during digestion contain a high GI level. Food containing carbohydrates (e.g. sugars) that break down slowly and gradually release glucose (sugars) into our circulation have a low GI level.
What are carbohydrates and sugars?
Carbohydrates are the generic term for sugars, starch, fibres, … Our glycogen reserves are made from glucose sugar, a single sugar present in food in several carbohydrates from which it must be digested. Depending on the food type, this can occur quickly or slowly. The glucose hence enters the blood stream either quickly or slowly, and thus supplies energy rapidly (high GI) or at a more gradual pace (low GI). Depending on the situation, athletes can benefit from carbohydrates with both high and low GI levels.
Who performed the coconut blossom sugar (organic coconut sugar) test?
The Philippine Food and Nutrition Research Institute has discovered that coconut blossom sugar has a low GI of 35. Using coconut blossom sugar (organic coconut sugar) from the Cocos Nucifera, the test was performed on 10 people.
How was the GI of coconut blossom sugar established at only 35?
- Testees were administered 50g coconut blossom sugar carbohydrates.
- Blood samples were taken during the following two hours: every 15 minutes during the first hour and every 30 minutes by means of a finger prick (Vacutainer*) after that.
- The blood sugar levels were indicated in a graph.
- The curve was compared to the response curve and values for 50g glucose.
- The test was performed on 10 testees; the average outcome determined the GI level.
*The serum was subsequently separated from the blood in a cooled Effendorf centrifuge, and that same day the glucose level was measured with the help of a Clinical chemistry analyser and after calibration of the glucose standard (Glucofix Reagent1 of Manarini Diagnostics).
GI and nice-to-know details
- Fat in food or meal lowers GI levels.
- Starch (e.g. French bread) contains more glucose molecules than sucrose (ordinary sugar).
- GI levels increase as a result of food processing or refining.
- Fibres lower GI levels.
- Food with high GI are mashed potatoes (GI 70), French fries (GI 75), French bread (GI 95), gluten free bread (GI 90), water melon (GI 72), raisins (GI 65), couscous (GI 65), vanilla wafers and dry biscuits (GI 77), cornflakes (GI 85), boiled sweet potatoes (GI 97), boiled pumpkin (GI75), sports drinks (GI 70 – 80), white sugar (GI 65), dried dates (GI 95), grape sugar/dextrose/glucose (GI 100 and serves as reference value).
- Low GI is value under 55, medium GI is between 56 and 69, high GI is over 70.
- Amanprana coconut blossom sugar has a low GI of 35. Attention: other palm sugars and coconut blossom sugars are often mixed with cane or maltose sugars; although this softens the flavour and makes it cheaper, it also increases GI levels considerably!
- Unrefined and durable
- Most sustainable sugar according to the 'World Health Organization'
- With a delicious caramel flavor
- Coming from the sweet nectar of the coconut blossom
- Low glycemic index (35)