While browsing around for alternative sweeteners, I came upon this Wikipedia article.
Yac??n syrup is a sweetening agent extracted from the tuberous roots of the yac??n plant (Smallanthus sonchifolius) indigenous to the Andes mountains
It comes from a root so that is paleo acceptable.
It was used by the Incas. In Peru people eat yacon because of its nutritional properties???few calories and low sugar levels. In Bolivia yac??n roots are eaten by people with diabetes or other digestive and renal disorders. Whereas In Brazil the dried leaves are used to make yac??n tea, said to be antidiabetic.
Having anti-diabetic attributes piques my interest even more.
It is usually made with an evaporator, like the ones used to make maple syrup. It has a taste similar to molasses or caramelized sugar. In a study by Yoshida et al. (2002), an enzyme solution of yacon was determined to be a better antioxidant than enzyme solutions of potato, mushroom, eggplant and edible burdock.
AND a good antioxidant profile.
The syrup contains up to 50% of FOS (fructooligosacharides). The consumption of FOS does not increase blood glucose.
Not really sure how on board I am with fructooligosaccharides but if it doesn't cause an insulin spike, that seems okay too.
Does this seem too good to be true?
Edit: Found this as well, figured I would add it to the topic.
Tests from the Universidad Nacional Mayor de San Marcos in Peru [July, 2004] tested how Yacon syrup affects blood glucose levels. Participants (60 non-diabetic men and women between the ages of 20 and 60) fasted for at least eight hours before ingesting varried 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 the least blood sugar varriance as measured before and after. These 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.
asked byAlex_9 (1044)
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on May 21, 2011
at 09:45 PM
FOS would be the anti-diabetic agent. They get metabolized in the gut to butyrate and that has a positive effect of insulin sensitivity and inflammation. Other sources are jicama, onions and chicory root. As for antioxidants, I didn't know that potatoes and mushrooms were particularly magical in their antioxidant content to begin with. Show me any real food and I'll show you its anti-diabetic and antioxidant properties.
If you want to eat yacon go ahead, I don't think there is any unique benefit to them but they're a good food. Syrup is generally not paleo since processing carbs tends to mean poorer metabolic health. Dose makes the poison with refined sugars. Some people are best served by eliminating refined carbs entirely.
on May 21, 2011
at 10:49 PM
I would check and see if the fructooligosacharide is an external agent put into yacon. If so, I would do some research and see if it's kosher: it seems like an inulin type of prebiotic. Frequently, you'll see bulking agents put into stevia or splenda to make them bulkier (e.g., Truvia). In the process, they include sugar and carbs which the original ingredient didn't have.
Yacon itself, however, should be ok. It is one of the 3 sugar subsitutes recommended by David Getoff, a naturopathic nutritionist who practices in San Diego. He recommends Stevia, Lohan and Yacon.
I have tried stevia and lo han. You can get the two from Swansonvitamins and other vitamin vendors online. But yacon doesn't seem to be available commercially. At least not in the form that I would want to try.
on May 21, 2011
at 09:38 PM
I used to use it when I was a raw fooder. I guess if youre looking for a sweetener in baking or something it'd be fine. It tasted somewhat like molasses I think. If you want something sweet there are probably better options.
Maybe it's too cynical but when I see a liquid sweetener that is from a solid root I feel skeptical as to the benefits from eating it. I suppose it just sounds too processed for me. Wouldn't honey be easier to find, cheaper, and prolly more in line with what you'd like something to taste like?
on July 14, 2013
at 03:54 PM
I'd like to try this. As for honey and agave syrup, I switched from stevia to sweetening my drinks occasionally with honey and most of the time with agave nectar, believing both of them to be healthy. Over time I became sluggish, extremely depressed, confused and developed a roll of fat around my waist. The fat was especially surprising because I've always stored fat on my thighs and my waist has always been pretty flat. After only a few days without it I'm no longer depressed and my waist is flat again. I believe that high fructose sweeteners are dangerous.
on July 07, 2013
at 12:50 PM
If something rhymes with bacon but isn't bacon, I can guarantee I'll be disappointed.
on March 09, 2013
at 11:16 AM
Check http://yacon.biz/online.html for Yacon Syrup which has standardized sc-FOS and translucent golden in color.
on July 07, 2013
at 09:54 AM
Hello Yacon lovers,
Browse http://yacon.biz to look at yacon cultivation at Mt. Camellia, and share the joy and hardship of the farmers who depend on yacon for their livelihood.
Support and Buy Yacon Syrup from Mt. Camellia at http://yacon.biz/online.html
Different from dark molasses of conventional yacon syrup on the market, Yacon Syrup from Mt. Camellia has the following characteristics:
- Standardized short chain FructoOligoSaccharides (sc-FOS) ;
- Contains 40% - 60% sc-FOS ;
- Syrup color: Golden to Amber color, Translucent ;
- Syrup concentration: 65 brix min., inhibits growth of microorganisms ;
- No additives, No preservatives, No sulfites ;
- Agricultural hazards such as Heavy metals, pesticide residue (if any) are removed by physical methods.
Happy surfing !
Bob from Down-to-Earth Charity HK Ltd.