The short attention span 5 minute version: Dr. Robert Lustig on The Colbert Report
Coconut palm sugar has also been criticized as being "another agave syrup", not being a sustainable industry since any coconut palms used for sugar will not produce viable coconuts, and not traditional in the Philippines. Other Southeast Asian countries do make use of coconut palm sugar. I proceed with caution. Frankly I don't know enough about the industry. I use both đường thốt nốt | sago palm sugar and coconut palm sugar very infrequently and have created a very low glycemic index fruit syrup alternative.
In looking for a whole food, low glycemic alternative sweetener, I was inspired by the date syrup recipe in The Dairy-Free & Gluten-Free Kitchen. But in reviewing the actual sugar content, I noticed that dried dates are very high in sugar, as are my previous ingredient choice, dried figs. Dried apricots and dried prunes are much lower in sugar content by contrast. So I suggest a syrup of organic unsulfured dried apricots or organic additive-free prunes as a substitute. I've revised previous recipes that were made with fig to apricots or prunes.
|Faux Cheezy-cake with apricot syrup topping|
- 1.5 c hot water
- 1 cup organic unsulfured dried apricots or organic prunes
- 1 tsp lemon juice
Also, check out Sudney Mintz's groundbreaking social history of sugar, Sweetness and Power: The Place of Sugar in Modern History which traces the rise of sugar from a precious royal commodity to a working family's common staple.