Anyone have experience with palm sugar?

[Guest guest]

When I ran a search on here I only saw one passing reference to it. Does anyone

have any experience with it? What do you think of it? How is the taste? Does the

body tolerate it better than other sugars?

Thanks!

[Guest guest]

Natural News just happened to have an article about palm sugar today:

http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html

It is minimally processed and has its nutrients intact; and it is low-glycemic

(35). However, it is still sugar and I'm quite sure it will feed candida/fungus

in the body, so if anyone has that issue, be advised.

I have tried it and liked it a lot, but since I don't consume sweeteners very

often, I would only use it for the rare fruit pie or maybe try making raw cream

ice cream with it.

[Guest guest]

Natural News just happened to have an article about palm sugar today:

http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html

It is minimally processed and has its nutrients intact; and it is low-glycemic

(35). However, it is still sugar and I'm quite sure it will feed candida/fungus

in the body, so if anyone has that issue, be advised.

I have tried it and liked it a lot, but since I don't consume sweeteners very

often, I would only use it for the rare fruit pie or maybe try making raw cream

ice cream with it.

[Guest guest]

Natural News just happened to have an article about palm sugar today:

http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html

It is minimally processed and has its nutrients intact; and it is low-glycemic

(35). However, it is still sugar and I'm quite sure it will feed candida/fungus

in the body, so if anyone has that issue, be advised.

I have tried it and liked it a lot, but since I don't consume sweeteners very

often, I would only use it for the rare fruit pie or maybe try making raw cream

ice cream with it.

[Guest guest]

Palm sugar is readily available at asian markets. I use it to make lacto

fermented soda, and I find the taste mild. I've only seen it sold in blocks,

so it is not convenient for use where you'd expect a granulated product. I

usually heat it with a little water to make palm sugar syrup.

Greg

>

>

> When I ran a search on here I only saw one passing reference to it. Does

> anyone have any experience with it? What do you think of it? How is the

> taste? Does the body tolerate it better than other sugars?

>

> Thanks!

>

>

>

>

[Guest guest]

Palm sugar is readily available at asian markets. I use it to make lacto

fermented soda, and I find the taste mild. I've only seen it sold in blocks,

so it is not convenient for use where you'd expect a granulated product. I

usually heat it with a little water to make palm sugar syrup.

Greg

>

>

> When I ran a search on here I only saw one passing reference to it. Does

> anyone have any experience with it? What do you think of it? How is the

> taste? Does the body tolerate it better than other sugars?

>

> Thanks!

>

>

>

>

[Guest guest]

Palm sugar is readily available at asian markets. I use it to make lacto

fermented soda, and I find the taste mild. I've only seen it sold in blocks,

so it is not convenient for use where you'd expect a granulated product. I

usually heat it with a little water to make palm sugar syrup.

Greg

>

>

> When I ran a search on here I only saw one passing reference to it. Does

> anyone have any experience with it? What do you think of it? How is the

> taste? Does the body tolerate it better than other sugars?

>

> Thanks!

>

>

>

>

[Guest guest]

haha yeah that was what prompted my interest in it. Thanks for your reply.

Thanks Greg as well, now I want to make some soda at home!

[Guest guest]

This was just posted on the Tropical traditions facebook page. I hope this is

helpful:

Tropical Traditions We are receiving inquiries regarding coconut palm sugar, and

here is Tropical Traditions position on coconut palm sugar: Tropical Traditions

does not sell coconut palm sugar. Most people do not realize that the harvest of

coconut palm sugar is not a sustainable practice, as one has to collect the sap

by cutting off the coconut flower, which would normally form into a coconut. By

sacrificing the coconut flower that would normally become a coconut, one is

preventing the coconut palm from reproducing and is sacrificing coconut products

in favor of the sap/sugar. Coconut trees in the Philippines have already been on

the decline for decades, and the coconut oil from coconuts is also now valued as

a fuel source in bio-diesel production, resulting in less coconut oil

availability as a food source each year. The increase in demand for coconut palm

sugar could further result in fewer coconut products, including coconut oil,

being available as a food source in the future. Also, since current palm sugar

production often comes from older coconut trees that are beyond their prime and

no longer able to effectively produce coconuts, fertilizers are commonly used to

increase the sugar production. If you do purchase high-priced palm sugar, be

sure it is certified organic by a reputable third party organization, preferably

from the Philippines where coconut production is sustainable and natural, with

small-scale family farmers providing the vast majority of coconut products.

Other places in Asia my practice large-scale plantation harvesting that can

result in destruction of natural habitat and environmental pollution. We prefer

sustainable and more traditional sweeteners such organic raw honey and organic

maple syrup. See our full FAQ here:

http://www.tropicaltraditions.com/faq.ht

m

Re: Anyone have experience with palm sugar?

haha yeah that was what prompted my interest in it. Thanks for your reply.

Thanks Greg as well, now I want to make some soda at home!

[Guest guest]

Thanks Angel, I was thinking about that as I was reading up on it today, and for

me, i much prefer a nice young coconut to the nectar! Guess I'll stick with raw

honey and sucanat as sweeteners!

ryan

[Guest guest]

Thanks Angel, I was thinking about that as I was reading up on it today, and for

me, i much prefer a nice young coconut to the nectar! Guess I'll stick with raw

honey and sucanat as sweeteners!

ryan

[Guest guest]

I have not used it but it is listed under Best in the WAPF Shopping Guide under

Sweeteners.

>

> When I ran a search on here I only saw one passing reference to it. Does

anyone have any experience with it? What do you think of it? How is the taste?

Does the body tolerate it better than other sugars?

>

> Thanks!

>

>

>

[Guest guest]

I have not used it but it is listed under Best in the WAPF Shopping Guide under

Sweeteners.

>

> When I ran a search on here I only saw one passing reference to it. Does

anyone have any experience with it? What do you think of it? How is the taste?

Does the body tolerate it better than other sugars?

>

> Thanks!

>

>

>

[Guest guest]

I don't understand how taking the sap that would become a coconut is less

sustainable than growing the coconut, then taking that. In both cases, the

tree is prevented from reproducing.

And how is sucanat, processed from a monocrop of cane or beets, more

sustainable?

Greg

>

>

> This was just posted on the Tropical traditions facebook page. I hope this

> is helpful:

>

> Tropical Traditions We are receiving inquiries regarding coconut palm

> sugar, and here is Tropical Traditions position on coconut palm sugar:

> Tropical Traditions does not sell coconut palm sugar. Most people do not

> realize that the harvest of coconut palm sugar is not a sustainable

> practice, as one has to collect the sap by cutting off the coconut flower,

> which would normally form into a coconut. By sacrificing the coconut flower

> that would normally become a coconut, one is preventing the coconut palm

> from reproducing and is sacrificing coconut products in favor of the

> sap/sugar. Coconut trees in the Philippines have already been on the decline

> for decades, and the coconut oil from coconuts is also now valued as a fuel

> source in bio-diesel production, resulting in less coconut oil availability

> as a food source each year. The increase in demand for coconut palm sugar

> could further result in fewer coconut products, including coconut oil, being

> available as a food source in the future. Also, since current palm sugar

> production often comes from older coconut trees that are beyond their prime

> and no longer able to effectively produce coconuts, fertilizers are commonly

> used to increase the sugar production. If you do purchase high-priced palm

> sugar, be sure it is certified organic by a reputable third party

> organization, preferably from the Philippines where coconut production is

> sustainable and natural, with small-scale family farmers providing the vast

> majority of coconut products. Other places in Asia my practice large-scale

> plantation harvesting that can result in destruction of natural habitat and

> environmental pollution. We prefer sustainable and more traditional

> sweeteners such organic raw honey and organic maple syrup. See our full FAQ

> here:

> http://www.tropicaltraditions.com/faq.ht

> m

>

[Guest guest]

I don't understand how taking the sap that would become a coconut is less

sustainable than growing the coconut, then taking that. In both cases, the

tree is prevented from reproducing.

And how is sucanat, processed from a monocrop of cane or beets, more

sustainable?

Greg

>

>

> This was just posted on the Tropical traditions facebook page. I hope this

> is helpful:

>

> Tropical Traditions We are receiving inquiries regarding coconut palm

> sugar, and here is Tropical Traditions position on coconut palm sugar:

> Tropical Traditions does not sell coconut palm sugar. Most people do not

> realize that the harvest of coconut palm sugar is not a sustainable

> practice, as one has to collect the sap by cutting off the coconut flower,

> which would normally form into a coconut. By sacrificing the coconut flower

> that would normally become a coconut, one is preventing the coconut palm

> from reproducing and is sacrificing coconut products in favor of the

> sap/sugar. Coconut trees in the Philippines have already been on the decline

> for decades, and the coconut oil from coconuts is also now valued as a fuel

> source in bio-diesel production, resulting in less coconut oil availability

> as a food source each year. The increase in demand for coconut palm sugar

> could further result in fewer coconut products, including coconut oil, being

> available as a food source in the future. Also, since current palm sugar

> production often comes from older coconut trees that are beyond their prime

> and no longer able to effectively produce coconuts, fertilizers are commonly

> used to increase the sugar production. If you do purchase high-priced palm

> sugar, be sure it is certified organic by a reputable third party

> organization, preferably from the Philippines where coconut production is

> sustainable and natural, with small-scale family farmers providing the vast

> majority of coconut products. Other places in Asia my practice large-scale

> plantation harvesting that can result in destruction of natural habitat and

> environmental pollution. We prefer sustainable and more traditional

> sweeteners such organic raw honey and organic maple syrup. See our full FAQ

> here:

> http://www.tropicaltraditions.com/faq.ht

> m

>