‘Substitute race’?: They tried and tried, but race management couldn't get a result in during the official race time slot for the first day of the 2016 Louis Vuitton America's Cup World Series New York.
Full Article: Feed of all Daily Sail content – ‘Substitute race’?, James Boyd
Canfield lays down a marker: Defending champion, Taylor Canfield and his US One team stamped their authority on the M32 Scandinavian Series, decisively winning the season’s opening event in Copenhagen today.
Full Article: Feed of all Daily Sail content – Canfield lays down a marker, James Boyd
Coconut Sugar is an all natural sugar made from the palms of coconut trees (cocos nucifera). It is also sometimes referred to as palm sugar and the terms are used interchangeably at times. It is however different. Although coconut sugar is a palm sugar having been derived from the flowery palms of coconut trees, not all palm sugars are coconut sugars. Traditional Palm sugars in Thailand is mixed with regular cane sugar and or malt sugar. Traditional Cambodian palm sugars are made from the Palmyra (Borassus flabellifer). Traditional Indonesian palm sugars are made from the Aren Palm (Arenga saccharifera).This does not mean that palm sugars are bad, in fact they have wonderful flavors but you do not get the health benefits of coconut sugar.
Coconut sugar it is classified as a low glycemic index (GI) food. Glycemic index is a numerical system of how much a rise in circulating blood sugar a carbohydrate triggers. In other words, it tells us how rapidly a particular carbohydrate turns into sugar. The higher the glycemic index number, the greater the blood sugar response. In essence, the glycemic index is about the quality of the carbohydrate in food, not the quantity. Low GI means that the carbohydrate is released more slowly resulting in a smaller rise in blood sugar levels and this is good news for diabetics. Because low GI foods released carbohydrates more slowly, they tend to satisfy hunger longer aiding in weight loss. Other benefits of low GI food includes increasing the body’s sensitivity to insulin, reducing blood cholesterol levels, even prolong physical endurance.
Making it is very simple – it essentially involves two basic steps. First is harvesting the sap from the tree known as “tapping” the tree and the second heating the sap to evaporate the moisture content until it crystallizes. That’s it – no chemicals or any additives are needed. Tapping the coconut tree involves making a cut on a flower stalk causing the sap to ooze out. This sap is then collected typically using bamboo containers. The collected saps are then placed in giant woks and under moderate heat. The sap is about 80% water so the water evaporates under the heat. As the water content evaporates, it turns into a syrup-like substance called a “toddy”. From here, it can be further dehydrated to crystallize or be left in syrup like form. The moisture content will determine the coconut sugars form. It can be in liquid syrup like form, hard blocks, soft paste or crystallized. Normally it is crystallized so it can be utilized for everyday use.
Although just recently gaining popularity here in the United States, Coconut Sugar is not new. It has been around for hundreds of years and has been used as a traditional sweetener for generations predominantly in South East Asia where coconut tree grows abundant. The coconut tree is commonly referred to as the “tree of life” because almost every part of the tree can be put to use and has an economic value. It is used for food, lumber, oil, firewood, fuel, vinegar, alcohol and a thousand other purposes to many to mention including medicine and coconut sugar. With recent studies proving the benefits of the coconut, science has been able to figure out finally what these people knew for thousands of years.
Coconut is sweet but not as sweet as regular white sugar. Its almost like brown sugar but with a hint of caramel making it perfect for deserts. It can be used as a direct 1:1 sugar substitute and you can use it for your coffee, tea, cooking and baking. Since the coconut sugar is not overly processed, the color, taste and flavor may vary from box to box even if they are the same brand. No two coconut sugars are ever alike – much like everything in nature. The color, taste and flavor can be affected by factors such as the season when the sap was harvested, condition of the soil, where the coconut was planted, even in the way the toddy was reduced. What is consistent is its low glycemic quality and wonderful taste!
Make the healthy choice today. Switch to coconut sugar for better health and a better you!
The information provided here is not meant to diagnose, prevent, treat or cure any disease. It is to be taken as suggestions or educational material and not to be considered professional advice.