Guest guest Posted June 18, 2010 Report Share Posted June 18, 2010 I love it...it's delicious. I can't eat cane sugar and feel poorly when I do, so this is a great alternative for me. It's best either run through the blender to be finer or used in a recipe where it's boiled. I've used it in cookies, too, and they almost melt (not always in a good way) I'm still in the experimentation phase with my recipes, I haven't used it/discussed it with clients because I haven't seen it on the shelves in this area. Best, Cheryl www.harriswholehealth.com > > Hi All, > I have a very innovative chef at my hospital who is very excited about coconut sugar and wants to use it with our diabetic patients. I have looked up the data and it looks like a mix of sucrose and fructose. It claims to have a low glycemic index. Does anyone use it or have experience with this product? Any info would be greatly appreciated. > Thanks, > Cece > Quote Link to comment Share on other sites More sharing options...
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