It all began in the Spring of 2008, with an overwhelming desire to create a low glycemic, gluten-free snack line that was truly safe for diabetics, using the purest, most organic, least processed ingredients we could find. A few years earlier both our parents were diagnosed with Diabetes, and we quickly became appalled at what was being passed off as “diabetic-safe” foods, especially in the snack category.  We discovered, that oftentimes, sugar is disguised on labels in a myriad of creative technical terms.  Newly invented imitation sugar substitutes are used as sweetening agents.  Sugar in other forms are frequently added such as fruit juice concentrates, honey (which when heated and processed for use in manufacturing, essentially becomes sugar syrup), and the most infamous of all, “high fructose corn syrup” (HFCS), now widely known as one of the primary contributors to Diabetes and Obesity.  None of these sweeteners are truly “safe”, no matter how they are purported to breakdown in the body. Coconut sugar is made by collecting the “sap” from coconut tree blossoms. Who knew?! There are specific species of coconut trees that can be “tapped” (much like maple trees are tapped in the maple syrup making process).  Bamboo containers are used to collect the sap of the coconut trees right at the blossoms.  When the coconut trees are tapped, they produce a continuously flowing “inflorescence” (juice or sap) that exudes from the coconut blossoms.  This naturally sweet sap is very low glycemic (GI of only 35, with only 16% sucrose), raw and enzymatically alive, is an abundant source of 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.  It is then minimally evaporated for less than an hour (only to remove excess moisture), at low temperatures, never exceeding an average summer day in the tropics.  The end result is a syrup-like product known as coconut “toddy”, which is then further evaporated into crystal form to produce the coconut sugar.