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The Glycemic Index of some common foods
Food G.I. values
Whole milk
Natural yoghurt
Orange juice
Kiwi fruit
Wholemeal bread
Rye bread
Dry biscuits
Cane sugar
Orange squash
Chips (frozen)
White bread
Riso bianco
Boiled potatoes
Roast potatoes
Corn flakes
20 - 38
23 - 31
24 - 53
28 - 44
31 - 51
32 - 40
36 - 40
46 - 54
46 - 59
47 - 59
50 - 56
31 - 63
39 - 75
32 - 95
50 - 64
51 - 63
57 - 64
61 - 67
63 - 73
62 - 74
65 - 75
approx. 75
30 - 110
48 - 112
52 - 98
55 - 89
56 - 101
77 - 101
approx. 91
Health Information

Regulating and maintaining healthy blood sugar levels have been more and more common in the recent years. In either hereditary or acquired cases of diabetes, people are advised to regulate their use of sugar and their glycemic index. Because of this need, substitutes for cane sugar have since come out. The glycemic index or GI is regulated but the taste is artificial.

But as Lim discovered, not all natural sugars have unhealthy levels of glycemic index. Benevita Cocosugar and Coconectar gives both the taste and the low GI.

Derived from coconut toddy, Benevita Cocosugar and Coconectar have a low glycemic index of 35, much lower than cane sugar which ranges from 63-73 and honey which has 64. Glycemic Index (GI) is a measurement of how much the blood glucose rises after a food is eaten; the greater the rise in blood glucose, the higher the GI. A GI of 55 or less is low, 56-69 is medium and 70 or more is high.

Low glucose index food is good for proper control of diabetes mellitus and it has shown to lower the LDL (low density lipoprotein) cholesterol or known as the bad cholesterol. It is also good for weight maintenance, preventing obesity or being overweight.

1. What is diabetes?

Diabetes is a common disease caused by both hereditary and environmental conditions. It is characterized by high blood sugar levels which cannot be processed effectively or efficiently by the body. Blood glucose levels are controlled by a complex interaction of multiple chemicals and hormones in the body, including the hormone insulin produced by the pancreas. Diabetes is the result of high blood glucose levels due to defects in either insulin secretion or insulin action in the body.

So in preventing and treating diabetes, it is important to control the intake of sugar as well as the production of insulin and its effective action on the blood glucose.

There are different types of diabetes. The first type is due to insufficient production of insulin. The second type is due not to the lack of insulin but the ineffective chemical interaction where insulin processes the blood sugar. The second type also occurs in gestational diabetes or diabetes during pregnancy. Both types of diabetes lead to hyperglycemia that causes excessive urine production, resulting compensatory thirst and increased fluid intake, blurred vision, weight loss, lethargy and low energy levels.

There is no cure for diabetes but it can be treated and managed through insulin. For the first type of diabetes, insulin is injected to compensate for poor or insufficient production in the body. For the second type, management is through a combination of proper diet, exercise, medications and insulin supplementation. It is very important to monitor and regulate one's intake of foods with sugar.

If the disease goes unmonitored and untreated, it can lead to cardiovascular disease, chronic renal failure, retinal damage (that can lead to blindness), nerve and microvascular damage (that can cause erectile dysfunction and poor wound healing).

2. What is glycemic index?

People need carbohydrates in the body through food intake. Glycemic index or GI is the measure of the effects of carbohydrates on blood glucose levels. Carbohydrates with a high GI are those that break down rapidly during digestion, releasing glucose at a fast rate into the bloodstream. The body has to cope with the high and fast release of glucose, and produce more insulin. Carbohydrates with a low GI are those that break down slowly during digestion, releasing glucose gradually into the bloodstream. So the body is not taxed by having to cope with oversupply of glucose. Thus, for most people, it is healthier to eat foods that have a low GI and it is equated with a lower insulin demand.

Below are examples of foods and their glycemic index. (include chart)

In cases of very low blood sugar, or hypoglycemia, as well as after intensive exercise, foods with high GI might be more suitable because of the need for fast recovery of blood glucose levels. Otherwise, generally, low to medium GI foods are healthier for daily diets.

Nutritional Value of Coconut Sap Sugar
Nutrition Parameter Value
Total energy content1, cal/100g 369.4
Total carbohydrate1, g/100g 92.3
Moisture1, % 2.2
Ash1, % 2.2
Crude protein1, % 1.3
Crude fat1, % 0.12
Vit.C1, mg ascorbic acid/100g 23.4
Thiamine1, mg/100g 0.41
Glycemic Index2 (GI) 35
1 Analyzed by the SGS, Philippines
2 Analyzed by the DOST-Food & Nutrition Research Institute
GI- measures how much one’s blood glucose increases in 2-3 hours after eating a certain food, Low GI=55 or less, Med GI=56-59, High GI =70 or more
Low GI food- is good for proper control and management of diabetes mellitus and has been shown to lower total and ldl cholestrol.

Elemental content (ppm or mg/L) of 3 sources of edible sugar, analyzed by PCA-PTAL, Sept. 11, 2000
Nutrient (ppm or mg/L)
In dry matter

Cocosap Sugar Brown Cane Sugar Refined White
Nitrogen* (N) 2,020 100 0
Phosphorus* (P) 790 30 0.7
Potassium* (K) 10,300 650 25
Calcium (Ca) 60 240 60
Magnesium* ( Mg) 290 70 10
Sodium* (Na) 450 20 10
Chloride* (Cl) 4,700 180 100
Sulfur (S) 260 130 20
Boron (B) 6.3 0 0
Zinc* (Zn) 21.2 2 1.2
Manganese (Mn) 1.3 2 0
Iron* ( Fe) 21.9 0.6 0.6
Copper (Cu) 2.3 12.6 1.2
* Dominant nutrients in coconut sugar
Glutamic acid – the most common stimulating neorotransmitter in the nervous system, plays a role in the normal function of the prostate gland (male reproductive organ)

Sugar components of coconut sap sugar in comparison with table cane sugar.
Type of sugar
Sugar Sucrose
Components Fructose
(%) Glucose
Coco sap sugar1 84.98 2.90 2.00
Standard grade2 99.70 - -
Premium grade2 99.80 - -
Boltler’s grade2 99.90 - -
Mill/factory 99.50 - -
grade2 450 20 10
1 Analyzed by the Sugar Regulatory Administration, Nov. ,2006
2 Cane sugar: source of data: PNS 1098:1998
Amino acid content of fresh sap (Kosaki,1974 as cited by Magat, 1996)
Amino Acid Value (g/100g)
Trytophan 1.27
Lysine 0.32
Histidine 1.19
Arginine 0.35
Aspartic Acid 11.22
Threonine* 15.36
Serine* 8.24
Glutamic Acid 34.20
Proline 3.52
Alanine 2.57
Valine 2.11
Isoleucine 0.38
Leucine 0.48
Phehylalanine 0.78
Vitamin content of freshly-gathered coconut sap (Kosaki, 1974 as cited in Magat, 1996)
Vitamin Value (mg/dl)
Thiamine* 77.0
Riboflavin 12.20
Pyridoxine* 38.40
Para-aminonobenzoic acid* 47.10
Pyridoxal* 38.40
Pantothenic acid* 5.20
Nicotinic acid* 40.60
Biotin 0.17
Folic acid 0.24
Inositol* 127.70
Choline 9.00
Vitamin B12 trace
* Dominant vitamins

– highest of all vitamins, its beneficial effects:

• Component of phospholipids in the brain, skeletal , heart and male reproductive organ
• Functions in nerve transmission, regulation of enyzme activity and transportation of fats within the body
• Helps reduce high cholesterol and important for the heart

Also beneficial for treatment of eye abnormalities, eczema and some cases of obesity

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