Why Organic Palm Sugar is the next big thing in natural sweeteners

(NaturalNews) The search for healthy, natural sweeteners sometimes seems to involve a whirlwind of information. I've been writing about stevia since 1997 -- back in the day when the FDA was actually seizing stevia products and threatening to arrest the owners of stevia companies. But today, stevia is now widely accepted as a safe, natural sweetener. That doesn't make it super popular, however: Many people complain about the aftertaste of stevia, and it doesn't melt or cook like sugar does.

So the search goes on. For several years, many people in the natural health community have been turning to agave nectar, a low-glycemic sugar made from the bulbous roots of agave plants. While agave has a wonderful taste and a relatively low glycemic index, it has also been embroiled in controversy about whether it is truly "natural" or even low glycemic. Some agave nectar providers have, in the past, even been accused of adulterating the product with high-fructose corn syrup (although my sources tell me this practice has ceased for mainstream U.S. suppliers).

Now a new choice for a natural, wholesome sweetener emerges, and it has tremendous promise. It's called palm sugar.

Why palm sugar is the next big thing in natural sweeteners

Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it's completely natural and unrefined. It's acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that's naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.

It is never refined or bleached like white sugar. So the nutrients it was made with are still there. That's rare for sweeteners, most of which are highly refined. Even stevia is highly refined in its white powder form (real stevia is a green herb).

The amazing caramel and butterscotch taste of palm sugar

Remarkably, even though palm sugar cooks, dissolves and melts just like regular sugar, it has a far superior taste. As Wikipedia states, "The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has. It has a rich flavor." (http://en.wikipedia.org/wiki/Palm_sugar)

I completely agree with that assessment. Palm sugar adds a special richness to almost any recipe. I've been using it in smoothies, and I know raw food chefs who are thrilled about using it in raw food desserts (palm sugar is not raw, by the way, but neither is agave nectar). You can use palm sugar as a replacement for regular white sugar in any recipe. You'll get improved taste, improved nutrition and a lower overall glycemic index for the finished food.

Palm sugar is not a calorie-free sweetener. It has calories like any carbohydrate, but due to its relatively low glycemic index, its calories are absorbed into the bloodstream at a significantly slower rate than regular refined sugar. This property should be of interest to anyone who is monitoring their blood sugar levels and attempting to avoid blood sugar spikes. Palm sugar isn't medicine; it's a food with a surprisingly low GI, considering its sweet taste.

Now available in the NaturalNews Store

We have obtained several thousand pounds of organic, evaporated palm sugar from the Indonesian island of Java. This has been harvested in the traditional manner by local Indonesian farmers using sugarhouse drying techniques that have been handed down from generation to generation.

It has a glycemic index of 35. By comparison, the GI of honey is 55 - 60, and high fructose corn syrup (HFCS) is 62. Maltodextrin, a common powder often added to many sweeteners, has a GI of 105! (http://www.snac.ucla.edu/pages/Reso...)

At just 35, our palm sugar has a glycemic index very similar to milk or cooked carrots. And yet it's a super delicious sweetener!

Click here to check out our organic palm sugar at the NaturalNews Store.

One disadvantage: The price

As with many healthy products, the price is higher than conventional, processed "junk" products. Highly-refined cane sugar is dirt cheap because it can be mass produced in sugar factories that churn out huge quantities of that white, nutritionally-devoid powder known as "table sugar."

But creating something healthier is more complex. Climbing coconut trees to harvest the nectar of their flowers is difficult work, and drying the liquid into crystals takes time (and patience). Palm sugar isn't fast sugar. It's slow sugar that takes time to grow, harvest, and dry. Not coincidentally, it also takes time for its complex carbohydrates to be disassembled during digestion, which is why it has a lower glycemic index.

Organic palm sugar usually costs anywhere from $8 - $10 per pound in the USA. There is an issue with adulteration when purchasing palm sugar overseas: Some low-integrity companies adulterate it by mixing in cane sugar. Our palm sugar, however, is 100% organic palm sugar with nothing else mixed in.

Even so, we've been able to get this for you at an extraordinary price. While supplies last at the NaturalNews Store, our 1-pound bag of organic palm sugar is just $5.95. That's about a 33% discount off the normal price for organic palm sugar.

When you purchase three 1-pound bags of organic palm sugar, the price drops to just $5.32 per bag. That's a 40% discount off the normal price.

These extremely good prices are only available while supplies last. As this product is seasonal, I don't yet know when we'll be able to get another shipment, especially at such a good price.

Click here to order our organic palm sugar now.

My experience with palm sugar

As you know, I only recommend products I use myself. I've been experimenting with organic palm sugar for about two months now, and I'm really happy with the results. When used as a sweetener in smoothies, it doesn't give me the "sugar jitters" that more refined sugars used to do. (I used to be borderline diabetic myself, so I'm very aware of how sugars impact the way I feel.)

It also doesn't make my teeth feel sensitive the way agave nectar sometimes can. I don't know if you've ever experienced this side effect from agave nectar, but it's something I've noticed. I still recommend agave nectar, by the way, because it has many good properties. But it does seem to make my teeth feel funny from time to time. (I'd be interested to hear if you've ever felt this, too...)

Palm Sugar mixes really well with water, but it doesn't mix 100%. There are a small number of palm sugar solids that do end up at the bottom of the smoothie shaker bottle, but this is no big deal as you can just shake it again. (I use a Blender Bottle to shake up my smoothies.)

I've been using this palm sugar to sweeten Boku Superfoods, Living Fuel, Rejuvenate Pro, and many other products. I've also been using it during my workouts, and I find that I experience a very healthy flow of sustained energy that keeps me powering through workouts. I can't say it's 100% due to the palm sugar, but it seems to be a very friendly carbohydrate that offers a "slow burn."

I personally haven't baked cookies or anything like that with the palm sugar because I don't bake cookies in the first place, so I don't have direct experience using it in baking, but I've heard reports from several others who were delighted with its properties in baking and cooking. It melts well, but doesn't burn easily. As Wikipedia says, "...it has a very low melt temperature and an extremely high burn temperature. This makes it a suitable sweetener for confectioners."

The future of palm sugar

With everything I've learned about palm sugar over the last several months, I expect this to become the next "big thing" in natural, organic sweeteners. Before too long, we'll begin to see it in health food bars and superfood smoothies.

You may even begin to see it next year in natural food products such as healthy cereals. I've come to really appreciate one cereal company called Nature's Path, and palm sugar is the kind of natural ingredient they may be interested in researching more. (They already have some really great natural cereal products.)

But you don't have to wait for the food products industry... you can try it yourself in your own smoothies and recipes! Enjoy your palm sugar. I think you'll really like this natural, nutrient-rich organic sweetener.

Sugary soft drinks linked to pancreatic cancer

(NaturalNews) A 14-year study of 60,000 people in Singapore found that those who consume two or more sweetened soft drinks per week have an 87 percent higher risk of pancreatic cancer.

Published in the journal Cancer Epidemiology, Biomarkers & Prevention, the study was led by Mark Pereira of the University of Minnesota who said, "The high levels of sugar in soft drinks may be increasing the level of insulin in the body, which we think contributes to pancreatic cancer cell growth."

Nearly 38,000 people are diagnosed with pancreatic cancer in the United States each year, and over 34,000 die from the disease each year. This research points to what may be the common culprit of all those preventable deaths: Sugary soft drink consumption.

Poison in a can

NaturalNews has warned readers for years about the dangers of consuming soft drinks. The sweetener used in most beverages -- high-fructose corn syrup -- is linked to both diabetes and obesity. The phosphoric acid found in soft drinks is highly acidic, stripping minerals from bones and promoting osteoporosis. At the same time, soft drinks can cause kidney stones, too.

For those who consume diet sodas, the health risks may be even worse: Aspartame causes neurological side effects that include blindness, headaches and impaired cognitive function.

The beverage industry, of course, denies any links between soda consumption and negative health effects. It wants consumers to naively believe that liquid sugar, phosphoric acid and pressurized carbon dioxide are all good for you!

But experience tells us otherwise: Look at the people you know who consume the most soft drinks and ask yourself this simple question: Are they the healthiest people I know? Probably not.

Most likely, if they've been drinking sodas for many years, they're suffering from obesity, diabetes, kidney stones and perhaps even pancreatic cancer.

Sources for this story include:
http://www.reuters.com/article/idUS...

High-sugar diet alters intestinal bacteria, making losing weight more difficult

(NaturalNews) A report published in the new journal Science Translational Medicine has made an interesting discovery concerning the relationship between sugar intake and the balance of intestinal flora. Researchers have discovered that a diet high in sugar and fat substantially alters the bacterial composition in the gut, making it difficult to maintain a healthy weight.

Dr. Jeffrey Gordon of Washington University in St. Louis has been accumulating research for years that highlights the role intestinal bacteria plays in regulating bodily weight. Intestinal flora, sometimes called "good" bacteria, is vital for the proper digestion of food and assimilation of nutrients into the blood. When digestive bacteria is out of balance or otherwise altered, the body is unable to convert otherwise indigestible foods into digestible form.

The research, conducted on mice, experimented with implanting various strains of bacteria into mice in order to observe their effects. The two primary divisions of bacteria, Firmicutes and Bacteroidetes, compose approximately 90 percent of all bacteria. Studies by Dr. Gordon have revealed that Firmicutes bacteria are more efficient at digesting food that the body is unable to digest on its own.

With this in mind, Dr. Gordon decided to experiment with the various bacteria in gnotobiotic mice, or mice which had no bacteria in their intestines because they were raised in a sterile environment. What he found was that gnotobiotic mice who received bacteria from obese mice became obese as well. Similarly, those gnotobiotic mice who received lean-mice bacteria tended more towards leanness.

The same experiment was tried with human intestinal bacteria and similar results were achieved. What also became apparent was that mice who received bacteria from lean human intestines had a much higher proportion of Bacteroidetes than they did Firmicutes.

These mice, who began with a low-fat diet rich in healthy plants, were switched to a high-sugar, high-fat diet following the implant of the lean human bacteria. It was discovered that within 24 hours, the two phyla compositions switched resulting in the Firmicutes bacteria becoming more dominant than the Bacteroidetes bacteria.

This study illustrates the powerful correlation between diet and health in a way that has not typically been studied by researchers. The foundation of bodily health lies in the gut where bacterial colonies are designed to properly route and process nutrients for use in the body. When they get thrown out of balance due to improper diet, the entire body becomes susceptible to all sorts of diseases, including obesity.

Sources for this story include

http://www.latimes.com/features/hea...