Yacon Syrup: Your New Favourite Sweetener
Yacon Syrup: Your New Favourite Sweetener:
Our Yacon Syrup is derived from the roots of the yacon plant. The yacon root is native to the Andes of Peru and Bolivia. Prized since the Incan civilization for its sweet and pleasant taste, it is mainly comprised of Fructo-oligosaccharides, or FOS.
What is FOS?
Fructo-oligosaccharides are a type of dietary sugar, or a carbohydrate, that our bodies cannot metabolize. These indigestible carbohydrates actually support the growth of beneficial bacteria in the colon, making them beneficial prebiotics. As a prebiotic, Yacon aids in supporting gastrointestinal health while maintaining the optimal growth and balance of GOOD bacteria.
According to Dr. Axe, this means that yacon syrup can be helpful when it comes to digestive issues such as constipation and even treating traveler’s diarrhea.
Wondering how to use yacon syrup?
Yacon can be used as a 1-1 swap for maple syrup, honey, agave and even white sugar! Add a tsp to your morning coffee or latte to sweeten it up, just a tad. Instead of adding a few dates to your favourite energy/fat ball recipe, try sweetening it with Yacon instead. We also LOVE adding yacon syrup to our homemade chocolate to cut the bitterness of the cacao. There are SO many possibilities when it comes to yacon!
What happens when I heat my yacon syrup?
Heating yacon syrup to high temperatures does remove some of its beneficial qualities, however it does not affect its taste. You can definitely still bake with it if you’re simply looking to sweeten your dish without adding carbohydrates and spiking your blood sugar, however in order to receive all of the nutritional benefits that yacon has to offer, it’s best to incorporate it into no-bake desserts and beverages 70° C and lower.
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