If you have started on part 1 and part 2 you are well on your way to conquering your sugar addiction.
Part 3 is a continuation of part 1. Now that you have started baking all your treats and sweets we are going to make a small and slow adjustment. Instead of using plain white sugar we are going to gradually switch over to coconut sugar. Start off by adjusting your recipes by using half white sugar and half coconut sugar.
Coconut sugar isn’t as sweet as white sugar, but if you start off gradually you won’t notice a difference and your taste buds will adjust. To help you get started here are some recipes formulated using coconut sugar:
After you use some recipes especially formulated to use coconut sugar you will find it easy to start substituting coconut sugar in your favorite recipes.
Health Benefits of coconut sugar:
It is considered a low glycemic food with an index of 35.
It contains B vitamins and a high mineral content of magnesium, potassium, zinc, and iron. It also contains glutamine.
It is gluten free.
It is considered a natural sweetener and an acceptable sweetener for those with diabetes because of the way it breaks down in the body. It has slightly less calories than white sugar and slight less carbs. Coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose.
Cooking with coconut sugar:
Start off by adjusting your recipes by using half white sugar and half coconut sugar. So if the recipe calls for 1 cup sugar you will use ½ cup white sugar and ½ cup coconut sugar. The goal is to eventually use all coconut sugar.
Since coconut sugar isn’t white, but more of a light brown color it won’t work esthetically in all recipes. So just use it in the recipes that you don’t want to be crystal white.
Coconut sugar doesn’t always work well in recipes with lemon.
Coconut sugar works best in recipes with liquids ( water, milk, oil, yogurt, or applesauce) if you mix it into the liquid first and then let it set for at least 5 minutes) and then stir to dissolve. Continue the recipe as usual.
Coconut sugar works well as a substitute for brown sugar. It does not have a coconut taste. It has more of a brown sugar taste.
Keep a look out for my next installment of Is Sugar the Culprit.
If you missed Part 1 and Part 2, they can be easily accessed here:
Most stores now carry coconut sugar, but if you can’t find it or want Amazons best seller, get it here: