There has been a lot of bad press recently about refined sugar and the harmful effects. Sugar is highly addictive and present not only in the form of granular sugar but also in carbohydrate-heavy starchy food such as rice, pasta noodles and bread. Limiting the frequency of eating these and their amounts and keeping their consumption in balance throughout the day, will help to limit the glucose in the blood stream. Palm sugar is a natural alternative to white sugar. It is never refined or bleached like white sugar and the manufacturing process is more natural. Taken from the flowers growing on coconut trees, palm sugar is liquid nectar. The good news is that it’s nutrient rich and has a low GI. With key vitamins and minerals such as potassium, zinc, iron, vitamins B1, B2, B3 and B6, it can be used as an alternative sweetener in our food with its rich butterscotch flavour. I like to use it in my breakfast Sunshine energising oatmeal with pineapple, mango, crushed pistachios and mint or add it to my Wok-fried vegetarian Pad Thai or my Herby Thai beef salad. Just remember that it is still a sugar so use sparingly! For these recipes and many more, grab a copy of my cook book Eat Clean: Wok Yourself to Health, available on Amazon: http://bit.ly/eatcleanbook Happy wokking! Love, Ching x
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