Yacon

Yacón (Smallanthus sonchifolius)

Cultivated for a millennium by the Inca and their descendents, yacón grows high in the Andes Mountains and is valued for its sweet, crisp tubers. Traditionally, yacón is used for refreshment, and medicinally for intestinal, liver, and kidney disorders, and as an offering during Andean religious festivities. The tubers make a superb syrup – a sweetener consisting mostly of inulin and fructooligosaccharides (FOS) - short chain sugar molecules that our bodies lack the enzymes to digest, thus having a lower caloric value than most sweeteners and little to no effect on blood sugar levels.

Research shows that because FOS and inulin pass unchanged through the upper gastrointestinal tract, they reach the large intestines intact. Here they are fermented by the native flora, thus are considered “prebiotics” to the beneficial bacteria in our bodies. FOS/inulin are good sources of soluble fiber, which is known to balance the pH of the intestines, lower cholesterol, and regulate blood sugar levels. Some studies show that FOS may increase the absorption of several minerals (calcium, magnesium, phosphorus) and trace elements (mainly copper, iron, zinc). In addition, yacón contains polyphenols—antioxidants with cancer and arteriosclerosis preventative properties.

It is recommended to add inulin and FOS containing foods gradually into the diet. Yacón does contain a small amount of simple sugars that increases with exposure to heat, thus we are proud to offer you a raw syrup made using a low-temperature evaporation process, preserving the rich variety of minerals and phytonutrients. Yacón has a flavor and consistency similar to molasses and is delicious in many applications. Keep in a cool, dark place.

Disclaimer: These statements have not been evaluated by the FDA and are not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.