Finally, the answer to agave

Finally, the answer to agave

Our hunt for a healthy, natural sugar alternative has resulted in a truly sticky situation. First came Stevia which while safe and natural, for some leaves a funny aftertaste. Agave nectar, which at one point seemed so promising, has recently been the center of controversy as some ask if it’s A) actually natural or, B) truly low on the glycemic index.

Now, it seems a new contender as up for the title of America’s favorite alternative sweetener (aside from honey, maple syrup and molasses, of course). Please enter: (insert trumpet sound) Palm Sugar. Have you heard of it? Me neither.

Here’s what I know:
After gathering the flower nectar from coconut trees, it’s air-dried to form crystals similar in shape and texture to brown sugar. Palm sugar is apparently nutrient-rich—with phytonutrients, potassium, zinc, iron, B1, B2, B3 and B6—low-glycemic and is supposed to taste, look and dissolve just like sugar. But that’s not all. Here’s the kicker. This palm sugar is supposed to taste BETTER than regular sugar. Yes, that’s right. According to Wikipedia, “The taste of pure coconut palm sugar resembles that of brown sugar, yet with a more rounded caramel and butterscotch notes and without the metallic ending flavor that brown sugar has. It has rich flavor.” Sign me up.

Here’s what I don’t know:
How it actually tastes. While Wiki is great, the site is not without errors. I’d love to hear from you if you've tried it. Or, better yet, send you my address for a few product samples (hint, hint).

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