Kithul Treacle | Kithul Honey | Kithul Pani | Healthy Food
Kitul treacle is made from sap extracted by the inflorescence of the kitul palm, Caryota urens, which develops in Sri Lanka. The treacle is made of pure sap boiled down to a sweet, dark brown syrup, thick and sweet in flavor, with a flavor resembling dates using a small hint of caramel. It’s traditionally eaten with curd, a traditional Sri Lankan buffalo yogurt. If the sap is cooked, then in addition, it creates a primitive sugar called jaggery.
Kithul syrup is a Great medicinal Item
“The advantage of kithul syrup is located in its medicinal properties,” states Premakumara. “The fructose and glucose content from the kithul syrup is very low and consequently from the Glycaemic Index or GI, this vitamin has been rated as a low GI food.”
The Glycaemic Index, based on its official site , ranks carbohydrates on a scale from 0 to 100 based on which they raise blood glucose levels after eating that specific food. High GI foods are quickly digested and absorbed leading to marked changes in glucose levels. Low GI foods, on the other hand, do slowly and consequently lead to gradual increases in glucose and the creation of insulin.