What happens if you replace refined sugar by Cambodian Palm Sugar?


In 2010, the famous scientific magazine Lancet published an article about the 20 most harmful drugs in the UK. The top five was dominated by methamphetamine, cocaine, crack cocaine, heroine and as number one alcohol. Refined sugar should be in this list as well, and if it would be honestly judged it would probably have ended up in the top five. Because it is addictive and it is very toxic. Sugar addictive, that’s what most people will agree on. But toxic?

In 1957 Dr. William Coda Martin classified refined sugar as a poison because all the vitamins, minerals and other nutrients were taken out and what has left consists of pure, refined carbohydrates. The body actually need the other elements to metabolize the carbohydrates. Now that these elements are gone, the body will have a very hard time to deal with this sugar in a natural way. According to Dr. Martin it all results in the formation of toxic metabolite like ‘pyruvic acid’ and ‘abnormal sugars’. Pyruvic acid will store itself in the brain and nervous system and abnormal sugars will do this in the red blood cells. The toxic metabolites will interfere with the cells, will frustrate the oxygen flow to these cells, in fact, will suffocate some of them resulting in dying off of these cells, and, therefore, causing a degenerative disease.



In 1929 Sir Frederick Banting discovered the link between diabetes and refined sugar. He observed cane sugar plantation owners and workers in Panama. The owners consumed big amounts of sugar and developed in some situations diabetes. However, among the workers – who chew on the untreated sugar canes and didn’t eat the refined sugars – there was not one single case of diabetes discovered.

“When simple sugars are ingested, they raise blood glucose levels. The pancreas responds by releasing insulin, which stabilises the blood sugar levels. Over time, if simple sugars are overconsumed, the pancreas becomes overly sensitive to sugar, and insulin secretion becomes excessive, causing a persistent hypoglycemic state. if this pattern continues, the pancreas becomes overworked and ceases to be a reliable soucrce of insulin; the body suffers from elevated blood sugar levels and can develop type 2 diabetes.” (from ‘Addiction-free naturally’ by Brigitte Mars).



It might be clear: when you start consuming Cambodian Palm Blossom Sugar (or for the same results Coconut Sugar), your body will absorb not only the carbohydrates in these natural sugars but also the nutrients, minerals and vitamins that are still part of it. Iron, Zinc, Calcium, Magnesium and Potassium are the most important ones. But still be aware that the amounts are quite small. For instance Magnesium you can gather much more from eating chocolate. But as described above here: the most important function of these elements are the support for metabolizing the carbohydrates in the palm sugar.

Because these elements are still present in the unrefined Cambodian Palm Blossom Sugar, the Glycemic Index (GI) is much lower than with refined table sugar. The Philippine Department of Agriculture gives the GI of coconut sugar a maximum 35. Cambodian Palm Sugar is completely comparable with coconut sugar so we might assume it has a maximum GI of 35 as well. This all means that Cambodian Palm Blossom Sugar raises blood sugar levels only to a 50% of the GI of table sugar. And therefore the pancreas doesn’t have to work overtime. Diabetes will be out of the question when it comes to Cambodian Palm Blossom Sugar. Unless you are going to consume at least twice as much as you were used to consume refined sugar.