Manila Coco Organic Sweetener Coconut Sap Sugar Virgin Slow Cook Amino Acids Sucrose

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Manila Coco ™

Organic Sweetener

Coconut Sap Sugar

Healthful Alternative to Cane, Artificial or Other Sweetener

NO SULFITE VIRGIN SAP in WOOD-FIRED SLOW COOK PAN

SUCROSE CARAMEL SWEET [(°Bx) brix 75 – 80] VEGAN

native amber brown : not unnatural “blonde” color

500 gm Jar

 

Coconut Sap Sugar – the Healthier Sweetener

It is all natural – dried sweet sap of the coconut fruit tree (cocos nucifera). Unrefined, unbleached. No engineered enzymatic treatment, nor synthetic chemical processing. Simply, … evaporated, the traditional centuries-old Sri-Visaya way. As All Purpose Sugar, it’s healthful substitute for cane, artificial sweetener, or other conventional sugars. … for table and kitchen applications.

As low 35 Glycemic Index Food … it supports low-calorie energy nutrition. … with low 15 calories per serving, its slow and steady release of sugar into the blood stream ensures no rapid highs … no rapid lows … no blood glucose spikes. Definitely, Diabetics also would love it.

Zero cholesterol. Zero preservative. Zero additive. …  Transfat Free ! Gluten Free ! Vegan !

Largely a carbohydrate sucrose complex, similarly present in bee honey, tree fruits, berries, melons, and some root vegetables – beets, sweet potatoes, parsnips, and onions … …  … with about the same sweetness as refined cane sugar … yet exquisite in its sweet nutty taste and caramel toasted aroma.

Manila Coco ™ Organic Sweetener – Coconut Sap Sugar

has come of age as “the healthier sweetener”  for the  “enlightened consumer” in all of us.

Manila Coco ™ Organic Sweetener  Origin and Process

Manila VirginSap Process. It begins from organic certified farms (EcoCert) with select mature mountain-fresh coconut sap or toddy, tapped from tender unopened inflorescence (spadix) or flower blossoms – [WITHOUT ANY SAP SULFITE PRESERVATIVE]. This raw nectar, oyster-white-translucent liquid, gathered tree-top in wee hours of early mornings, and afternoons, is then pan-boiled … in WOOD-FIRED slow cooking with occasional stirring for about 2 hours long.

… the resulting syrup is gradually thickened at 115 degrees fahenheit (°F), enough to protect its native phyto-nutrients, and caramelized in a Maillard browning reaction, similar to farm-processed maple syrup, then cooled down into amber soft powder, all within 6 hours …

… employing relevant modern Good Manufacturing Practices & international code of food hygiene and HACCP System as certified by TUV/SUD of Germany. … but upholding our generational family proprietary recipe (manila virginsap)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

… UNLIKE LATER METHODS OF OTHER BRANDS, USING SAP WITH ANTI-FERMENTATION AGENTS &

CLOSED FAST-COOKING EVAPORATORS/KETTLES fired on harsh LPGas  – which

inevitably produce polished unnatural “BLONDE” colored granulated or crystallized sugar….

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

… Manila VirginSap Process best captures its native dissolved solids/sweetness of Brix 75 – 80, as refined cane sugar, but more importantly – its organic essential amino acid, glutamic acid, vitamins, inulin, and other micro-nutrients (potassium, phosphorous, calcium, magnesium, zinc, iron, etc.), and finally sieved into fine powder [not granulated] in its purest traditional natural character.

Sustainable Supply. Our coconut trees yield on the average about 2 liters of sap daily from dedicated non-fruit bearing trees. So, with the Philippines holding 345 million coconut sap and fruit producing trees, and planting … sap supply is evidently sustainable.

Coconut Sap Sugar – Closer to “Fruit and Vegetable Sugars” than Cane

Coconut Sap Sugar – More than Just Sucrose. The table below shows the sugar components of commercial sugars. Refined cane sugar is almost all sucrose. While coconut sap sugar and maple syrup also contain natural occurring  other sugars, as fructose and glucose. Together, these 3 simple sugars comprise the most important sugar complex, more common in fruits and vegetables.

Sugar Component (%)

Invert Sugars

Commercial Sugar Type

Sucrose

Fructose

Glucose

Coconut Sap Sugar 1

84.98

2.9

2

Standard Grade – Cane Sugar 2

99.7

Premium Grade – Cane Sugar 2

99.8

Boltler’s Grade – Cane Sugar 2

99.9

Factory Grade – Cane Sugar 2

99.5

Dark A, Maple Syrup 3

66.2

0.3

0.7

1 Analyzed by the Sugar Regulatory Administration, November 2006
2 Cane sugar data: Philippine National Standards 1098:1998
3 Analyzed by Proctor Maple Research Center, University of Vermont, 2006

Natural-Occurring Coconut Sap Sugars  – NOT Engineered  as High Fructose Corn Syrup (HFCS) is

Granulated refined cane sugar, refined brown sugar, maple syrup and coconut sap sugar contain much higher concentrations of natural-occurring sucrose. In contrast, HFCS – high fructose corn syrup has zero (0) sucrose due to its abundance of chemically-engineered fructose and glucose.

% Original Sugar Components

Sugar

Fructose

Glucose

Sucrose

Other Sugars

Granulated Cane Sugar*

(50)

(50)

100

0

Brown Sugar

1

1

97

1

HFCS-42

42

53

0

5

HFCS-55

55

41

0

4

HFCS-90

90

5

0

5

Honey

50

44

1

5

Agave Syrup***  56

92

 20

8

Maple Syrup

1

4

95

0

Coconut Sap Sugar**

3

2

92

3

Data Sources : Kretchmer, N. & Hollenbeck, CB (1991). Sugars and Sweeteners, Boca Raton, FL: CRC Press, Inc.; *Granulated cane sugar and coconut sap sugar when digested convert into fructose and glucose inside the body; * * Extrapolated from the analysis of the Phil. Sugar Regulatory Administration, Nov. 2006; *** Range of values from  Wikipedia 2 sources : Ralf Patzold and Hans Bruckner (2005). “Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates”. J. Agric. Food Chem 53: 9722−9729;Ronald C. Deis (February 2001). “Sweetners for Health Foods”. Food Product Design. 

Manufactured HFCS – Very Sweet. High Fructose Corn Syrup (HFCS) has simply replaced sucrose-based sugars in commercial manufacturing because it is less costly. Through enzymatic treatment, the natural glucose in corn is converted into synthesized fructose, which results in the highest concentration of sweetness.

Too Much Sweet Foods – Very Bad. Among the many unwanted consequences of this big shift from natural sucrose sugars to engineered HFCS, in increasingly numerous clinical studies, is the excessive use of fructose that leads to bloating, loose stools, and even diarrhea. Likewise, excess fructose consumption is thought to be a contributing cause of insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome, including non-alcoholic fatty liver disease. The British Medical Journal has linked high fructose consumption to gout, an inflammatory disease. [Wikipedia].

Manila Coco ™ Organic Sweetener

100% Natural Coconut Sap Sugar

carries just the right amount of balanced sweetness as nature intended it to be !

Palm or Date Palm Sugar – NOT THE SAME as Coconut Sap Sugar

In origin, form, and processing, these are two different sugars.

Palm sugar is made from the sugary sap of the Palmyra Palm or the Date Palm.  While coconut sap sugar comes from the sweet sap of coconut fruit tree – cocos nucifera.

Palm sugar is a golden brown paste, sold in tubes, blocks or tin cans. It may be light-colored or dark, soft and gooey. Whereas, coconut sap sugar is in amber soft granules or fine powder.

While both names, up until now, are used interchangeably, its the manila virginsap process advantage that makes a whole lot of difference.

Artificial Sweeteners – NOT NATURAL, No Long Term Study on Safety

Synthetically manufactured or artificial sweeteners are many times sweeter, thus, are least costly. Yet, the jury is still out on its long-term effects on the health and well – being of consumers.  The cumulative effect on users have not been fully researched and validated over broader and longer term studies. This debate continues as much as the spiraling cost of health care.

A new study from Duke University raises safety issues on a particular brand of chlorinated artificial sweetener. Some brands are not allowed legally to be called sugar or sweetener, nor as functional food, but only as a dietary supplement.

Better safe than sorry ! Natural functional food – coconut sap sugar is safe. Safe is better, no cause for worry.

Manila Coco ™ Organic Sweetener

100% Natural Coconut Sap Sugar 

is your one safe choice today!

Proven Health Benefits of Coconut Sap Sugar

Original Homeopathy –

In folk medicine, coconut sap sugar  is used to liquefy phlegm from the lungs, and profusely for sore throat when dissolved in boiled concentrated milk. Musicians use it in combination with other medicinal spices and herbs.

Modern Day Science –

Foods Measured in Glycemic Index (GI)

High GI Foods. Honey, white rice, French bread release their energy quickly – they are called “high glycemic  index (GI) food”.  If you are in for a day of hard, strenuous activities you need such high GI foods to sustain you for long hours. However, if you do light work load you only need low GI food – such as cereals, oats, brown rice and carrots.

When you eat High GI Food but do little or no physical activity, the invert sugars from carbohydrates are stored as fats. Your pancreas produces an enzyme called Insulin to regulate the amount of blood sugar. If you keep on eating High GI Food, you need more insulin. The same thing happens when you drink too much alcohol too often. Because these are quick energy foods, they cause your blood sugar to rise rapidly, triggering the release of insulin.

Consuming too much sugar can cause the the islets of Langerhans in the pancreas to fail to produce insulin. Failure to produce insulin leads to diabetes. To avoid diabetes dis-ease, we need to balance our diet with lots of regular physical exercise, and maybe supplementation.

Low GI Food @ 35 – Coconut Sap Sugar. The key to managing blood sugar, particularly for Diabetics, is the moderate consumption of foods, specially with high GI foods. Coconut sap sugar is a low GI food. It assures you of the slow and steady release of sugar in the blood stream, avoiding blood sugar spikes – no rapid highs, no rapid lows. … Go slow on High GI Foods … Get on with Low GI Foods !low_gi

Coconut sap sugar has been clinically tested with a low GI Index rating of only 35 from a scale of 100 by the Philippine Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST), confirming that long-held belief that …

Most popular sweeteners have higher GI ratings.

HIGH GI : ~ Refined Cane Sugar ~ @ 68 to 80

HIGH GI : ~ High Fructose Corn Syrup ~ @ 62

MID GI  : ~ Bee Honey ~             @ 55

MID GI  : ~ Maple ~             @ 54

LOW GI : ~ Agave Nectar ~          @ 32 to 42

LOWEST GI : ~ Coconut Sap Sugar ~ @ 35

GI @ more than 55 are considered HIGH.

      Manila Coco ™ Organic Sweetener  – 100% Natural Coconut Sap Sugar                                                                                                                                                                                   effects lower, better blood sugar levels …                                                                                                                                                                 because it carries only 50% of Refined Cane Sugar GI rating.

Manila Coco ™ Organic Sweetener  – 100% Natural Coconut Sap Sugar                                                                                                                supports carbohydrate nutrition without blood glucose spikes, which are inevitable from other sweeteners on a comparable usage rate or GI load.

Who can Benefit from Eating Food Low on the Glycemic Index?

By helping to maintain lower blood sugar and insulin levels, a low-GI diet may be useful in preventing and treating a variety of the health problems, such as …

Diabetes … Cancer … Cardiovascular disease … Hypoglycemia … Obesity … and more.

Coconut Sap Sugar – Higher, Better Nutritive Values than Refined Cane Sugars

The FNRI analysis of nutritive values in natural coconut sap sugar in comparison with both refined brown and refined white cane sugars shows… [the higher the values the better] that Coconut Sap Sugar is decidedly the better and healthier sweetener.

Macro-nutrients
(mg / l – ppm, dry)
Natural Coconut Sap Sugar Refined Brown Cane Sugar Refined White Cane Sugar
Nitrogen (N)

2,020

100

0

Phosphorus (P)

790

30

0.7

Potassium  (K)

10,300

650

25

Calcium (Ca)

60

240

60

Magnesium (Mg)

290

70

10

Sodium (Na)

450

20

10

Chlorine (Cl)

4,700

180

100

Sulfur (S)

260

130

20

Boron (B)

6

0

0

Zinc (Zn)

21

2

1.2

Manganese (Mn)

1

2

0

Iron (Fe)

22

0.6

0.6

Copper (Cu)

2

12.6

1.2

Source: Analyzed by PCA-TAL, Sept. 11, 2000.  (MI Secretaria et al, 2003) in parts per million (ppm or mg/li)

 Coconut Sap Sugar Nutrients and Its Specific Health Benefits

Macro-nutrients

Health benefits derived from these nutrients

Nitrogen (N) help treat cardiovascular diseases
Phosphorus (P) important for bone growth, kidney functions and and cell growth
Potassium  (K) reduces hypertension, helps regulate blood sugar, helps control cholesterol levels and weight
Calcium (Ca) vital for strong bone and teeth, and for muscle growth
Magnesium (Mg) essential for metabolism, nerves and stimulates the brain (memory)
Sodium (Na) plays a key role in the functioning of nerves and muscles
Chlorine (Cl) corrects the pressure of body fluids and balance the nervous system
Sulfur (S) important for healthy hair, skin and nails, also helps maintain oxygen balance for proper brain function.
Boron (B) essential for healthy bone and joint function, enhances body’s ability to absorb calcium and magnesium
Zinc (Zn) called the “nutrient of intelligence” is necessary for mental development
Manganese (Mn) has antioxidant, free-radical-fighting properties, is important for proper food digestion and for normal bone structure
Iron (Fe) vital for the quality of blood, mental development and the immune system
Copper (Cu) helps to release energy, helps in melanin production in the skin, helps in the production of red blood cells and aid in the absorption and transport of iron.

Usage and Applications

One (1) 5 gram tablespoon of Manila Coco Organic Sweetener – coconut sap sugar is recommended equivalent to one (1) 5 gram tablespoon of conventional refined cane sugar for the same sweetness … despite the fact that sweet taste buds vary by individual.

Though, many users would insist that 1:1.5 ratio is  “just right sweetness”. But, even if you opt for an added half tablespoon load on coco sugar, it would still net out to at least 50% of the equivalent cane sugar GI rating. …

… since the GI rating of refined cane sugar is more than double that of coconut sap sugar (cane : 68 to 80 versus coco : 35) … you can go ahead for more of the healthier goodness … a little indulgence without worry or guilt !!!

Use Manila Coco [tm] Sap Sugar in lieu of your ordinary sugar for beverages – coffee, tea, dairy, juices/smoothies … its soft granules dissolve quickly … it even melts in your mouth !

As all-purpose sweetener, it suits well in cooking – baking and other epicurean delights. Infuse in marinades, barbecue sauces or glaze on meat/poultry/vegetables. Sprinkle it over cereals, hot bread, toast, waffles, or pancakes. Top it even on popcorns, maybe on sour fruits – for an ultimate unique treat!

Manila Coco ™ Organic Sweetener    –  100% Natural Coconut Sap Sugar :

TRY SOME TODAY !

Product Specifications
Ingredients: 100% pure coconut (cocos nucifera) sap evaporated sugar
Particle size: Mesh 24 (granular) ^ Brix (°Bx)  75 – 80
Total Sugar : 90% ±2
Moisture Content : 2 – 4 %
Shelf Life : 1 – 2 Years at 20ºC, Rh 50 – 60 %

Packs for Sale: 500 gm and 250 gm foodgrade sealed plastic jars; 200 gm sealed glass jar

Food and Drug Administration, Department of Health Registration:
BFAD LTO RDI-MM-F/W-3190
UPC bar code: 4809013293654
Product of the Philippines

TRANS FAT FREE

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Disclaimer:
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease or condition. You should consult with a healthcare professional before starting any diet, exercise or supplementation program.

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