Yacón
(pron. ar-kon)
raw, organic, vegan

Yacón syrup is a sweetener extracted from the tuberous roots of the yacón plant (at right) indigenous to the warm, temperate valleys of the Andes mountains and a distant relative of the sunflower. It grows at elevations below 3500m. The tubers have a mild sweet flavour and an unusual moist, crunchy texture slightly reminiscent of fresh-picked apple, pineapple and watermelon. Yacón has a unique carbohydrate composition. Most other roots and tubers store carbohydrates as starch; yacón stores them as fructooligosacaride (FOS)â a polymer composed mainly of fructose, meaning it potentially offers benefits for diabetics and those with colon-related diseases. Other benefits include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds, and increased bone density. It also acts as a prebiotic. The undigested portion of yacon serves as food for friendly bacteria, such as Bifidobacteria and Lactobacillus species, in the colon. Yacón provides an excellent balance of 20 essential amino acids and is very high in potassium, calcium, magnesium, iron, and phosphorus. It has few calories and low sugar levels. Yacón may also help prevent acne, constipation, low immune system function and manage weight control and osteoporosis.

HOW TO USE. Use in place of honey, malt, rice syrup, and sugar in recipes. Ideal for smoothies, desserts, toppings.

SOURCES
www.raw-chocolate.net/superfoods.php?low-GI=yacon