Do you know that coconut sap, the fluid from coconut flowers
that are cut
systematically can be turned into sugar or syrup? And do you
know also that the
resulting sugar has a low Glycemic Index (or GI)? This is
according to the Glycemic
Index of Commonly Consumed Carbohydrate Foods in the Philippines , a
book
published in 2011 by the Food and Nutrition Research
Institute of the Department
of Science (or FNRI-DOST).
This has made coco sugar and syrup popular alternative
sweeteners among a
growing number of diabetics and health buffs, but health and
nutrition experts still
advise consumption of cocosap sugar and syrup be done in
moderation under their
supervision.
This message is brought to you by the Food and Nutrition
Research Institute of
the Department of Science and Technology, the government’s
lead agency on food
and nutrition research and development. For more
information, contact: Dr. Mario
V. Capanzana, Director, FNRI-DOST, General Santos Avenue , Bicutan, Taguig
City; Telefax Numbers: 837-2934 and 837-3164; email:
mvc@fnri.dost.gov.ph,
mar_v_c@yahoo.com; website: http://www.fnri.dost.gov.ph.
(FNRI-DOST S & T
Media Service/PIA Bulacan)
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