Yacon Syrup - sweetener

[Oxajil]

fwiw:

I was checking a web shop and it had this product in the category ''natural sweeteners'', I was trying to find xylitol and found Yacon Syrup instead, I've done some reading and it seems that even people with diabetes or Candida can use this!

_http://www.rawreform.com/content/view/408/127/

Yacon

Yacón (Smallanthus sonchifolius) is a root vegetable, also native to Peru, in the Andes. Yacon can be found in many forms in raw food stores – syrup, powder, dried slices. It is often called the ‘apple of the earth’ and is related to the sunflower and Jerusalem artichoke. The syrup is very thick, dark and sweet while the dried slices taste a bit like dried pineapple slices and make great snack food, or trail mix additions.
Yacon is actually said to be ‘no glycemic’ as the sugars it contains (inulin/fructooligosacaride (FOS)) cannot be absorbed by the human body, which makes this a low–calorie product popular with diabetics and those with other sugar–related issues such as candida. Yacon is reputed to be a pre–biotic and a pro–biotic, meaning it supports the beneficial bacteria in the intestines. It is also rich in fiber, potassium and antioxidants.

_http://www.learn-from-my-self-improvement-journey.com/yacon.html

Yacon Syrup

Yacon syrup has many reported health benefits. It is made from a very sweet and edible root crop, which tastes like a combination between apple and melon [1]. The tuber contains approximately 90% water and has a white and crispy flesh. It is native to the Andes where it is usually eaten raw or sliced and added to green salads. It stores high concentrations of a complex carbohydrate called inulin (oligofructose or fructooligisaccharides). Inulin belongs to a class of compounds known as fructans. As well as the complex carbohydrates the root contains antioxidants [2, 6] and large quantities of potassium. Calcium, phosphorus, magnesium, sodium and iron are available in much smaller quantities. The syrup is made from concentrating the juice of the root and it has a high concentration of oligofructose.

Health Benefits

1. The root has anti-microbial properties due to its polyphenolic (antioxidant) content
2. Inulin and oligifructose are not digested in the upper gastrointestinal tract [3, 4]. They are:
* Dietary fibres with very few calories [2,4]
* They promote the growth of friendly bacteria in the colon, boost the immune system and improve intestinal health [1, 4]
* They do not cause a rise in blood glucose and nor do they stimulate insulin secretion. They can, therefore, be consumed by diabetics [2]
* They significantly increase calcium [3, 5] and magnesium [3] absorption
3. The syrup can be used as a natural sweetener in teas, smoothies, desserts and baking

_http://hubpages.com/hub/Yacon-Syrup-Sweetener

Better than Agave and Xylitol?

Like agave nectar, yacon syrup is derived from a plant source. The net carbs of yacon syrup are much lower than the net carbs of agave syrup because most of the sugars in yacon syrup are not absorbed. This also means a lower glycemic index than agave and makes it a viable alternative for those avoiding agave nectar.

Sugar alcohols like xylitol and erythritol can be good substitutions for baking, and like yacon they are also not absorbed by the intestine, but they can also cause extreme gastrointestinal distress for those that are sensitive them. Possibly this is because both xylitol and erythritol are heavily processed products and are, usually, not organically sourced.

Anecdotally speaking, I have used almost all of the "health" sweeteners and I find I have the best reaction to yacon. Sugar alcohols almost always have a negative effect on my colon.

It think that it might be a bit expensive though.

 

[Nathan]

Ooo! I just came across this today. Sounds like a great alternative to molasses, syrups and honey!