Eat less sugar*

*you’re sweet enough

New year - new resolutions. And starting a new year with less sugar is always a good one :-) At Lovechock, we have this resolution all year round and don't sweeten our chocolate with normal industrial sugar, we use coconut blossom nectar instead. That’s why we would like to tell you a bit more about the different types of sugar and why we are convinced that it is better to sweeten with coconut blossom nectar.

Sugar.

Did you know that most of the conventional chocolate you can buy is sweetened with huge amounts of refined sugar? Do you sometimes check the ingredient list and see if it starts with sugar and with what kind of sugar? And what do you know about the different kinds of sugars?

We can distinguish between glucose and fructose as the different types of sugar. The difference between these two is that our body processes the sugar in different ways. Glucose goes directly into the blood and is processed by the body's own hormone insulin and serves as an energy supplier in the cells . Excess energy is stored as fat and the insulin level rises more quickly due to glucose. Too much glucose sugar causes the blood sugar level to rise and insulin secretion increase. At some point, the cells become immune to the hormone insulin and thus diseases such as diabetes, heart attacks, vascular damage, kidney damage and nerve damage can develop.

On the other hand, Fructose does not affect the blood sugar level but it isn’t satiably and damages the liver which does not metabolise sugar normally but stores fat. The result is the threat of inflammation and the fatty degeneration of other organs. Sugar also activates the so-called feel-good hormones in the brain which in turn means that you can become downright addicted to sugar.

As we want to take care about the health of our chocolate lovers we have decided not to use any refined sugar to sweeten our chocolate but to use coconut blossom nectar. Because you are already sweet enough, aren’t you?

But why coconut blossom nectar and why is it so much better?

So first, blood sugar levels rise much more slowly after consuming coconut blossom nectar and do not pose such a high risk of disease than normal sugar. Due to the low glycemic index of coconut blossom nectar.

Ever understood how it is made and coconut blossom nectar is produced? Our coconut blossom nectar, which we obtain from Indonesia through our Direct Trade principle, is obtained by cutting the inflorescence of the coconut palm and collecting the nectar that comes out. This is then filtered and boiled down until the liquid has completely evaporated. What remains is the crystalline coconut blossom sugar. It has a sweet and strongly caramel-like taste, which gives this delicious flavour to our chocolates. Coconut blossom nectar also contains numerous micronutrients such as potassium, iron and zinc. It also provides a small amount of the dietary fiber inulin. Inulin serves as a food source for many types of bacteria in the intestines and can thus support a healthy intestinal flora.