SugaVida translates to mean ‘Sugar of Life’ and is the 100% pure, unrefined nectar of Borassus flabellifer (Palmyra tree).
It has been an important part of Ayurvedic medicine, the world’s oldest whole-body healing system, for over 5000 years.
Ayurveda is based on the belief that health and wellness depends on the balance between the mind, body, and spirit.
Over the centuries, this special nectar has been used to maintain respiratory, digestive, blood and eye health, and is known in India as the ‘sugar for diabetics’ due to its low glycaemic index, it’s ability to support normal insulin functions, and the fact it’s low in fructose. This makes it far safer for diabetics than agave nectar, rice sugars or any other natural sweeteners.
SugaVida can be used as an alternative to sugar and other sweeteners in drinks, cooking, baking and anywhere you would normally use sugar, helping you in your quest for balance and wellness.
Imagine a sugar alternative that not only sweetens your favorite foods and drinks but also gives you sustained energy, improves your mood, reduces stress and helps you sleep better.
Introducing SugaVida, the healthiest natural sugar on the planet. It’s delicious, it’s nutritious and it’s packed with vitamins and minerals. What’s more, SugaVida is the only known plant based source of bio-available vitamin B12!
Harvested from the Palmyra tree in Southern India, SugaVida is ethically and sustainably produced and has been a cherished part of Ayurvedic medicine for over 5,000 years.
- Suitable for baking, cooking, sprinkling on food and stirring in drinks
- Low GI of 35
- Rich in Vitamin B12
- Low fructose
- Diabetic friendly (as part of a healthy diet), so no sugar crashes
- Vitamin and mineral rich
- Suitable for vegans and vegetarians
- Gluten free
- Can help curb addiction to refined sugar
- Ethically and sustainably farmed
- 100% organic
Where does it come from?
- SugaVida comes from the sap of the blossom/inflorescence of the Palmyra palm tree, (Borassus flabellifer), found in South East India.
- How is it made?
The nectar is tapped by climbing up the palm tree and cutting slits in the inflorescence and collecting the sap. The sap is then gently heated to prevent fermentation and then cooled. Next it’s dehydrated and granulated into a powder, using a proprietary process to preserve the nutrient content.
- Does the nutritional value of SugaVida reduce when cooked?
There will be some loss of the nutritional value when heated and cooked. Our tests suggest a 5-10% loss. However, if you’re using SugaVida for its nutritional value, we recommend you consume it without heating, in a smoothie, in water or in milk.
- What is the shelf life?
The shelf life of SugaVida is 18 months.
- How does it compare on calories?
SugaVida contains between 375-397kcal per 100g, around the same as white sugar, although as SugaVida is naturally sweeter you will use less. And unlike sugar, SugaVida is packed full of valuable nutrients, so you’re not consuming empty calories.
- How does SugaVida compare to Stevia/ Xylitol?
Stevia and Xylitol are both highly processed ‘natural’ sweeteners.
Stevia is highly processed using chemicals and in many cases uses the Rebaudioside A extract, which is made using solvents and then mixed with other chemical sweeteners. In addition, some of the new research into Stevia shows that it plays havoc with brain chemistry signals and metabolism.
Xylitol (and other fruit alcohols), may offer zero calories and be good for teeth. But they have shown to produce digestive disorders and discomfort in many people.
We think you should avoid any kind of food that has a negative effect on your body. It’s far better to have the best quality, natural, unrefined sweetener, which delivers the most nutritional benefits and use it in moderation.
- What makes you say B12 is bioavailable?
Our studies show the bio-availability of B12, plus the feedback from our dieticians, nutritionists and doctors with their clients and patients also showing significant changes.
- Is it raw?
It’s not raw but heating has been kept as low as possible.
- Is SugaVida suitable for a paleo diet?
Yes, it is and it makes wonderful Paleo desserts!
Cooking and Baking
- Does it boil like sugar?
The melting point is lower than sugar, but it does not create a solid caramel. You can use it in all cooking, baking, hot and cold drinks.
- Will it change the taste of my food or drinks?
SugaVida has a rich caramel- like flavour and enhances the taste of all food and drink.
- How do I substitute it in recipes
Use around 30% less SugaVida compared to white sugar to achieve the same level of sweetness.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Our family uses SugaVida as a sugar substitute. We eat paleo here, so I like to try new (to me) natural and organic foods that keep in line with our way of eating. We don’t use white sugar, but do on occasion use honey, coconut sugar, sucanet sugar, washed raw sugar, molasses, and maple syrup, depending on the flavor the dish needs.
SugaVida has a low melting point and a moisture level between 0.5 – 1.5%. so it’s a dry sweetener unlike honey, maple syrup, agave, molasses, etc.
I tested SugaVida out in two things: apple butter, and apple pie – since it’s that time of year! My apple butter was made with very tart apples (Harrelsons, my fave for apple butter & pies), and for fun I put in some of the season’s last rhubarb. I wanted to test out just how much less sweetener I’d need using SugaVida over the maple syrup I normally use for apple butter. This was one tart sauce, and I found SugaVida wasn’t quite up to the task. I did use a lot of it, to the point I could actually discern the flavor of it by itself in the apple butter. I ended up going back to maple syrup to round out the flavor and to get the desired sweetness.
Next up was my apple pie. Same tart apples, but no rhubarb, thinking the too-tart rhubarb may have been the problem with using SugaVida in the apple-rhubarb butter. I like that SugaVida is a dry sweetener, because the apples create a bit of juice which can make for a soggy pie crust. Again, I ended up using as much SugaVida as I would have any other sweetener. And again, it was to the point I could taste it. So, back to using maple syrup to round out the flavor and sweeten it up a bit.
Now, SugaVida tastes somewhat like coconut sugar, which has more of a brown sugar flavor – except there’s just something a wee bit different about the flavor. No bitter aftertaste, no, but it does have a flavor all its own. And while I think it would be fine in baked goods, the flavor on its own was just not my favorite.
On to it being rich in B-Vitamins – while this would most likely be awesome for the majority of the population, SugaVida did invoke a side effect with my son, who has a metabolic disorder. Extra Vitamin B12 is generally recommended for nonverbal children – and B12 does affect my non-verbal son, except for him, any extra Vitamin B12 makes him more vocal but definitely not verbal. Think bleating and shrieking. I found that B-Vitamin rich SugaVida did affect him in that manner with just a one-time little tiny sprinkle of it on his food – I was hoping that tiny amount wouldn’t affect him that way . . . but alas, it did. Being as my son is SO sensitive and reacts to so many things – while we can’t use it, other families with non-verbal children may possibly enjoy the B-Vitamin rich benefits of SugaVida.
In conclusion, I do think SugaVida is a great product – I LOVE that it’s organic and sustainably harvested – and I’d personally like to experiment more cooking & baking with it, but due to my son’s metabolic disorder SugaVida is just not a good fit for our family. I’ll be labeling the apple-rhubarb butter so that I remember my son shouldn’t have it. The pie? LOL, that’s already gone. Apple pie never lasts long around me! 🙂
Beth Ann R.
The benefits of SugaVida the original superfood sweetener
High in vitamins
SugaVida is the only plant-based source of vitamin B12 which reduces tiredness, keeps your nervous system and red blood cells healthy and is responsible for the smooth functioning of several critical body processes. It’s also rich in other B vitamins including:
- B1, which contributes to normal function of the brain and heart
- B2, which helps the body release energy
- B6, which contributes to normal psychological function
- B3, which helps to increase the strength of your muscles and also reduces pain and fatigue in the muscles and joints
Just two tablespoons of SugaVida per day will give you all the daily B vitamins you need.
High in Minerals
SugaVida is rich in:
- Iron, which supports red blood cell formation, helps oxygen transportation in the body and helps reduce tiredness and fatigue
- Potassium, essential for controlling the balance of fluids in the body and the good functioning of the heart muscle
- Magnesium, which helps turn the food we eat into energy, and ensures our parathyroid glands, which produce hormones important for bone health, work normally
With a low GI of 35 and only 3.1g of fructose per 100g, SugaVida is a safer alternative for diabetics (as part of a healthy diet). It’s made from long chains of sucrose, so unlike refined sugar it’s digested and released much more slowly into the body. With no sugar spikes to endure, SugaVida is a safer option for people living with diabetes.
SugaVida is a natural source of nutrients. And as it’s a foodstuff, rather than a manufactured supplement, it’s more bioavailable. This means our bodies can absorb its nutrients more easily, ensuring a greater uptake.
Used by professional bakers, chocolatiers and Michelin starred chefs worldwide, SugaVida is a versatile ingredient and a powerful superfood.
You can use it as a supplement and add a teaspoon to your protein shakes, smoothies or water to transform your drink into a nutrient-packed powerhouse. Or stir a spoon in to your morning tea or coffee instead of sugar or artificial sweeteners and start the day off right.
Or use it in your baking and cooking. Now it’s easier than ever to transform sugary treats like biscuits and muffins into filling nutritious snacks. See our recipes for more great ideas.
And as SugaVida is naturally sweet you’ll find you need to use less of it gram for gram than regular sugar. Experiment with SugaVida until you find your preferred level of sweetness.
SugaVida has also been shown to promote the production of leptin (“the satiety hormone”) that may help to maintain optimal weight as part of healthy diet.
Dr Sarah Brewer
“SugaVida adds a welcome sweetness yet has a low glycaemic index of 35 so does not play havoc with your blood glucose levels, and will help to curb sugar cravings. And, while table sugar (sucrose) provides ‘empty calories’, with no added micronutrients, SugaVida contains plant-based vitamins and minerals, including iron, magnesium, calcium and vitamin B12”
Dr Sarah Brewer, MD, GP, Registered Nutritionist, Nutritional Therapist & Author
“My staff and I have loved using this as an alternative to refined sugar. It tastes great and has the added bonus of giving us a boost of essential mineral and vitamins.”
Sarah Doukas MD, Storm Models
“My verdict: Vegans should try it!”
Amanda Hamilton, Leading nutritionist
“I love using it in my recipes.”
Atul Kochhar, Michelin Star chef
“I have grown to love this unique and delicious sugar alternative.”
Dale Pinnock, Medicinal Cook
“I love it. I’ve been eating it by the spoon full! It’s my new favourite thing, a great sugar alternative and adaptable for everything.”
Jo Wood, Green Guru
“I have just sprinkled some on my cappuccino.”
Frances Quinn, Great British Bake off Winner
SugaVida has been brought from India to the West by Kristina Locke.
Kristina first got involved with natural medicine while at University in Manchester. Having suffered recurrent bouts of bronchitis and a series of antibiotics that made her feel weak and awful, she realised there had to be a better way to keep healthy. Thankfully she has an open-minded family who visit acupuncturists, osteopaths and other alternative therapies and who cook real food at mealtimes. So she made a vow to avoid Western medicine, which only made her worse, and to only use natural methods of healing and food to keep healthy.
She made a full recovery.
A life-long foodie, Kristina travelled the world from an early age, always seeking out the best food, from Michelin-starred restaurants to Bangkok street food markets. She has always loved cooking for family, friends and big groups. And her sister, a qualified nutritional chef and food writer and stylist, also opened her eyes to nutritional gourmet food and preparing organic, seasonal food.
After an early career in PR and marketing Kristina helped to bring the natural medicine and supplement company QLink to the European market. At the same time, she also studied yoga and became increasingly interested in India and Ayurvedic medicine, spending time in India every year visiting retreats, yoga teachers and Ayurvedic hospitals and centres.
She then became a fully qualified yoga teacher specialising in the Ayurvedic diet and brought that knowledge to Conscious Food UK Ltd, a business she set up in 2009 as the UK’s first award-winning gluten, wheat and dairy free gourmet snacks company, in partnership with Conscious Food India, the leading artisan organic food company. That lead to the development of the cult- classic digestive aid d’mix, the first ever digestive aid to incorporate chewing as part of the treatment.
She also wrote the Alastair Sawday’s Special Places to Stay guide to India & Sri Lanka developing an even deeper knowledge and understanding of travel and hotels in India, focusing on small guesthouses, homestays, organic farms, lodges and palaces where she further cultivated her Indian culinary skills.
Many of her Indian friends and colleagues say she knows India and Indian food better than they do!
Throughout her travels and studies in India she kept coming across Palmrya jaggery (unrefined sugar) – either in treatments and remedies or in home cooking – and experienced its wonderful therapeutic benefits and taste.
With obesity and diabetes levels on the rise across the UK and Europe, due to our high consumption of refined sugar, Kristina made it her mission to source the best quality organic Palmyra Jaggery and bring it to the West. However, it wasn’t that simple. Traditionally Palmyra Jaggery is sold in big blocks – full of sand, grit and even bugs – so not very practical to use. By partnering with her supplier in India, who had created a way of making it into a powder without losing the key nutrients, she was able to bring you the rich elixir that is SugaVida in powdered form. This makes it versatile, and easy to use in drinks, baking and cooking.
To date, SugaVida has been a big hit across the world and is used by top doctors, nutritionists, Michelin starred and patisserie chefs, as well as leading food companies producing a whole host of different food including chocolate, raw chocolate, ice cream, cakes, cereals and smoothies.
Kristina’s mission is to make SugaVida the world’s leading natural sugar substitute and help millions of people across the planet switch to healthier diets using SugaVida to improve their health and wellbeing.
“For some people, dieting is considered a very simple and easy thing to do. However, for most people, it’s extremely difficult to maintain. This is especially true, due to sugar, which forms a daily part of my diet. Struggling to find an alternative over the years, I came across this unique substitute that not only tastes great but is also beneficial for my health too! I absolutely love it!”
Amanda F. – Garrison, ND
“Never have I ever tasted something that is so similar to sugar, as Suga Vida! When I first tried it, I was 100% shocked, especially because it is completely organic. Being a vegetarian and finding out that contains a rich source of Vitamin B12, also attracted me, as it is often something that lacks in vegetarian and vegan diets. This product is most definitely a keeper.”
Samson Y. – Topeka, KS