Scientist recommends natural indigenous sugars to prevent risk of obesity, diabetes mellitus

• Source:http://www.pna.gov.ph/index.php?nid=2&rid=877144
• Monday, April 18, 2016

(PNA), PGLENA/CBF

ILOILO CITY (PNA) -- The risk of obesity and diabetes mellitus can be prevented by using sugar from natural indigenous products that abound in the locality.

Dr. Trinidad P. Trinidad, who spoke before participants of the three-day Philippine Chemistry Congress that culminated Friday in this city said that a study by the Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST) showed that sugars from natural indigenous products “can be of help in the maintenance of our health because it contains inulin, which acts like dietary fiber.”

Her study, ‘Natural Indigenous Sweeteners: Sugar Composition and Glycemic Index’ found out that coconut sap sugar, coconut sap syrup and kaong sugar gave a glycemic index of 42 ± 4, 39 ± 4 and 43 ± 3, respectively and classified as low glycemic index.

“It has a very low glycemic index. Actually our first study showed that it has a glycemic index of 35 and some of them have 42. So it ranges from 39 to 45,” she revealed.

Glycemic index is a physiological classification of dietary carbohydrates based on blood glucose response from a food relative to a standard glucose solution, her study stated.

Coconut sugar contained inulin (4.6g/100g) while coconut sap syrup contained both dietary fiber (0.6g/100g) and inulin (0.5g/100g). Kaong has fructose content (0.8g) two times higher than its glucose content (0.4g). Fructose may complex with glucose to form carbohydrate polymers such as inulin or fructooligosaccharides, her study further disclosed.

“Natural indigenous sugars with inulin and fructose > glucose resulted in low glycemic response/index. Natural indigenous sugars maybe recommended in the prevention for risk of obesity and diabetes mellitus,” the study stated.

The utilization of the product is not only good for health maintenance but will likewise support the country’s coconut industry.

“We wanted to tell the people that our coconut industry should be uplifted and one of the best products of coconut is the coconut sap sugar and syrup,” she said.

The scientist added that tons and tons of coconut sugar have been exported in the United States, Canada and countries in Asia and Europe.

It is also available in Philippine market with some already bearing branded labels.

The three-day event organized by the organized by Kapisanang Kimika ng Pilipinas and supported by the Philippine Federation of Chemistry Societies anchored on the theme “Chemistry Beyond Borders: Blaring Traditional Boundaries.”