1) Low Glycemic Index (GI).It is the ability of food to raise blood sugar level. A food with high GI value will increase blood sugar level fast over short period while those with low GI will raise it gradually over long time span. This characteristic of low GI foods is essential for maintaining blood sugar levels. Low GI diet is perfect for maintaining weight – it makes the tummy stay full longer. A good slow and continuous release energy source for athletes. Coco sugar has a GI value of 35.
2) Free of chemical preservatives. Kaong sugar, muscovado and coconut sugar follow the same processing technique. The sweet sap of about 10 to 20 ºBrix is boiled to temperature of 115 ºC to achieved the granule form. Then packed in presentable container and sold to customers. On the other hand, white sugar has long way to go to attain the white crystalline stage. Series of chemical treatments which may leave harmful substances.
3) Contains nutrients. Yes! coconut sugar contains nutrients. It contains nutrients that are resistant to 115ºC heat, perhaps more minerals and less vitamins. White sugar could be a plain sugar. Purification process also washes nutrients off.
How about disadvantages?
1) As I said before. Coconut sugar and the likes are quite expensive. Not suitable for minimum wage earners. Coconut sugar is three times more expensive than muscovado. Coconut sap is harder to get than cane juice. The mangangarit, tapper, needs to climb the tall tree twice daily to gather juice. The job is quite dangerous as compared to cutting down cane stalks. Plus, the same amount of cane juice is not possible to get from farm of the same area.
2) Not available in your favorite sari-sari store.