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Yacon Syrup - 8 oz (raw, Sustainably Grown - Pesticide Free) - Sunfood


Our Price: CAD $23.99

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Product Code: NFL-1259

Sustainably Grown - Pesticide Free

Sweetness has never been so healthy! There is hope for everyone on a low-sugar diet. Imagine a non-glycemic, natural, raw, organic, low-calorie sweet treat which is positively good for you. Move over stevia, here comes Nature's healthiest sweetener – Yacon Root Syrup! It tastes like molasses!

Fresh pressed from the yacon root, this gift from nature has been enjoyed for centuries in the Andean highlands of Peru.

As a prebiotic, yacon is good for digestion, stimulates positive colon health, and helps with the absorption of calcium and vitamins.

Though packed with sweetness, the sugar in yacon is mainly fructooligosaccharide, which cannot be absorbed by the body.

This means yacon is both naturally low-calorie and low in mono and disaccharides (less than 1 g per serving of the sugars that rapidly elevate blood sugar levels). Use it as you would honey, agave or maple syrup on foods, in recipes and to sweeten beverages with a spoonful. Yacon syrup has very little influence on the curve of glucose tolerance and is dramatically less glycemic than honey, agave or maple syrup.

Yacon is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed from Colombia to northwest Argentina. Locally, the tuber is often chopped and added to salads, and are also consumed boiled or baked. Yacon roots contain important quantities of potassium and antioxidants.

Because of its sweetness, Yacon is considered a fruit. The root of yacon is considered the world's richest natural source of FOS (Fructooliosaccharides). Most other roots and tubers store carbohydrates as starch - a polymer chain of glucose; yacon stores carbohydrate as FOS - a polymer chain composed mainly of fructose. This FOS can be considered a subgroup of inulin because it has a similar molecular structure, but with shorter fructose chains.

Tests were conducted at the Universidad Nacional Mayor de San Marcos in Peru in July 2004 to test how Yacon syrup affected blood glucose levels. The participants were 60 non-diabetic men and women between the ages of 20 and 60. Each group fasted for at least eight hours before ingesting the different sweeteners. Three groups were given different samples of Yacon, one group was given bee’s honey, another group was given maple’s syrup, and the last was given anhydrous glucose. The group ingesting Yacon syrup had hardly any difference from before and after. The results showed that Yacon had very little effect on glucose levels, while other sweeteners showed an immediate significant rise and a slow decline back to normal.

More on how Yacon syrup works: Yacon syrup can contain approximately 34% FOS and low proportions of simple sugars (e.g., glucose, fructose and sucrose). The human body has no enzyme to hydrolyze FOS, so (even though it tastes sweet) it passes through the digestive tract unmetabolized, providing few calories, a marketing strength for dieters and diabetics. Yacon also acts as a prebiotic. The undigested portion of yacon serves as food for "friendly" bacteria, such as Bifidobacterium and Lactobacillus species, in the colon. Clinical studies have shown that administering FOS can increase the number of these friendly bacteria in the colon while simultaneously reducing the population of harmful bacteria.

Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacterium suggest an improved absorption of vitamins, such as those in the B complex.

Maximum temperature reached in the process: 122F

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