GLYCEMIC INDEX CLARIFIED

Glycemic Index (GI) is the ranking of a food's immediate effect on blood sugar levels, and the amount of glucose released by a particular food over a two to three hour period. The higher a food raises blood sugar, the higher its glycemic index. Foods ranked low on the GI scale release glucose into the body slowly and steadily without a sudden spike of glucose in the blood. Prior to any form of sugar being digested, it looks to our bodies like every other sugar. Although once digested, the effects of different sugars vary widely in their impact on blood sugar levels. Fruits, grains, many vegetables, dairy products, pastas, and sugary desserts all contain carbohydrates, yet have a wide range of glycemic indices. And of course, the amount you eat of a particular food also greatly influences the rise of your blood sugar. Low glycemic foods rank 0-55, medium GI 56-69, and high glycemic foods rank 70-100 on the GI scale.

We are happy to report, that when Coconut Nectar and Crystals are digested, they do not readily turn into glucose and are therefore, absorbed much more slowly by the body. This is due primarily to their very low levels of naturally occurring
glucose and fructose, in addition to the presence of inulin (a zero glycemic prebiotic that aids digestive health.)

Although the primary sweetness in our Nectar and Crystals is comprised of sucrose, it is important to note that when sucrose is unprocessed, remaining in its whole, natural form along with the presence of other low glycemic cofactors, that they work altogether keeping the glycemic index low at between 35-40 depending on the batch, the season, the geographic location, and the soil the coconut trees are grown in. And, because fresh coconut sap comes right out of the tree already inherently sweet, no additional processing is necessary to make our Nectar and Crystals other than low temperature evaporation to remove excess moisture. By contrast, other sap-based sweeteners such as agave and maple syrup require long high-heat processes in order to concentrate their sweetness.

A WORD ABOUT FRUCTOSE

While fruit contains naturally occurring fructose giving it its sweet characteristic,the crystalline form of fructose sold in stores and used as a sweetening agent in many prepared snacks and desserts, is up to 1.8 times sweeter than sucrose, so less is needed for the same level of sweetness, and it is considered to be low on the glycemic index scale. HOWEVER, fructose is processed in the liver. When too much fructose enters the liver at once, it cannot process the fructose as a sugar. Instead, the liver turns excess fructose into fat triglycerides. When we incorporate these fats into the cell membranes of our bodies, triglycerides then cause these cells to become insulin resistant. This is the reason why high fructose corn syrup can lead to diabetes. Fructose is linked to significant increases of both cholesterol and triglycerides, which can lead to heart disease and obesity.


So, don't be fooled into thinking fructose on a label means you are eating fruit sugar. Pure crystalline fructose comes from two sources: corn or common table sugar. Corn starch is processed to release fructose, and table sugar is enzymatically hydrolyzed to separate into glucose and fructose. Therefore, the fructose seen in the ingredient listing of many dessert products is generally from one of these two sources.

http://articles.mercola.com/sites/articles/archive/2009/03/24/Why-HighFructose- Corn-Syrup-Causes-Insulin-Resistance.aspx