Wednesday, 22 February 2012 10:30
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: firstname.lastname@example.org, email@example.com; website: http://www.fnri.dost.gov.ph.
by: FNRI-DOST S & T Media Service: Info Bits – SALVADOR R. SERRANO
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