This Sweetener is a Natural Sugar

Natural sugars are found naturally in foods such as fruit (fructose) and milk (lactose) and some vegetables. Yacón syrup is extracted from the roots of the yacón plant (Smallanthus sonchifolius), which grows natively in the Andes mountains in South America where it has been cultivated for over 1,000 years. The syrup is produced by crushing the tubers and evaporating the juice at low temperatures to concentrate the beneficial compounds.

It’s a Fructo-oligosaccharides

Fructo-oligosaccharides (FOS) are composed of short-chain carbohydrates of fructose linked together. Yacón syrup is composed of 40-50% FOS, inulin (another prebiotic fiber), and a small amount of free glucose and fructose. This unique composition makes it one of the richest dietary sources of FOS available.

Inside and Out

Yacón syrup has a nice caramel taste with a look similar to molasses and a consistency like honey. Its inulin and FOS are indigestible sugars that pass through the small intestine unchanged. They go to our large intestine, where they are fermented by beneficial bacteria like Bifidobacteria in your gut. This process produces short-chain fatty acids like butyrate that keep the lining of our gut healthy and may support immune function. Since FOS is not digested, it doesn’t cause a spike in blood sugar levels, making it suitable for diabetics.

Put it to Good Use

Yacón syrup is about 40% as sweet as table sugar. You may need to use this sweetener in conjunction with another sweetener to achieve desired sweetness levels. You can use it in coffee or tea, yogurt, smoothies, salad dressings, and for baking.