Q. I’ve tried Stevia, and even though I know that it is a natural sweetener, it still leaves a metallic taste in my mouth…what about Palm Sugar? I’ve read that it is the only sweetener available to diabetics that won’t cause harm. Is this true?
Palm sugar comes from the flowers that grow high on coconut trees. The nectar is collected and air-dried to form the crystalline sugar. It looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined.
However, palm sugar is not a calorie-free sweetener. It has calories like any carbohydrate. What sets it apart is its relatively low glycemic index. So the calories are supposedly absorbed into the bloodstream at a significantly slower rate than regular refined sugar. This is the reason it appeals to those monitoring their blood-sugar levels and attempting to avoid blood-sugar spikes.
However, I am not altogether on-board with the theory that it’s good for you because it is low glycemic. Food issues are always more complex than that.
So, if you are trying to lose weight, I would avoid palm sugar. If you are a normal weight diabetic and want to give it a try, it’s easy enough to monitor your blood sugar to see if there is a spike.
That said, I would also recommend you try different brands of stevia. You may find one that’s not as bitter tasting.