Diabetics get hope from coconut sap

BY ANGELA B. LOPEZ DE LEON

NATURAL sugar from coconut sap when taken in recommended amounts may be a daily sweetener for diabetics, according to a Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) study.

The study conducted by FNRI-DOST researchers on the glycemic index (GI) of coconut sugar among 10 healthy male and female non-diabetics, whose blood samples were collected before and after taking the coco sugar, showed that coconut sap sugar did not drastically increase blood glucose levels but was slowly released into the bloodstream.

The blood glucose of the collected samples was analyzed using a clinical chemistry analyzer.

GI is a classification of food based on the blood glucose response to a food relative to a standard glucose solution.

Foods that have GI of 70 or greater are classified as high GI; 56 to 69 is rated medium GI; while 0 to 55 is low GI.

Low glycemic foods control the release of glucose into the bloodstream at a steady and sustained rate, keeping the body’s metabolic processes and energy levels balanced.

People with low glycemic diets or eating low glycemic foods are said to have lower risk of having coronary heart disease and Type 2 diabetes.

For those already with diabetes, low GI foods can help in the control and management of diabetes mellitus.

According to DOST scientist Dr. Trinidad P. Trinidad, coconut sugar usually has a GI of 35+.

"Effects of harvest time and different process procedures may result in different GI of coconut sugar but researchers still classify coconut sugar as low glycemic index food since its GI value does not exceed more than 55," he said.

FNRI-DOST also noted that sweet potato (kamote), cassava (kamoteng kahoy), taro (gabi) and yam (ube) are some of the starchy root crops found to have low GI.

The agency said that these starchy root crops were also found to be low GI foods equivalent to less than or equal to 55.

FNRI-DOST said these foods also improve physical endurance, as blood glucose levels are kept at a moderate level, instead of dipping drastically due to sudden insulin production, for a more sustained period of time.

"Moreover, these low GI foods help control glucose levels in the blood, lower, and control triglyceride and lipid levels in the blood, and help with weight loss and maintenance of healthy weight," FNRI-DOST said.

"Starchy roots and tubers also contain other nutrients, like protein, calcium, phosphorus, iron, thiamin, riboflavin, niacin, and vitamin C. Yellow kamote has a relatively high level of beta-carotene, while cassava and sweet potato are relatively good sources of vitamin C," FNRI-DOST said.

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