I would do a little more research before going nuts for palm sugar. It is firstly necessary to ensure you are buying organic, 100% palm sugar so it is not 'split' with table sugar. But my understanding is that 'pure' palm sugar contains only marginally less sugar than honey and the sucrose (80%..?) is half fructose. That tells me that palm sugar is 40% fructose...plus the added fruit sugar in suspension, which makes it about 45% fructose. Perhaps I have misinterpreted David's book, but such is my understanding. This is premised upon the nature of sucrose being 50% glucose, 50% fructose.
David F
