If you are a diabetic, or simply love eating healthy, hanging out in natural foods stores, or reading health cookbooks or blogs, you may have heard about yacon syrup, one of the new alternatives to sugar that are in vogue.
But what is this syrup with such a strange name? Yacon is a Peruvian tuber that grows in the Andes and the Amazon jungle, similar to a sweet potato but with a light and watery pulp. Its mild sweetness make it a tasty ingredient that can be eaten fresh, as a fruit, especially after spending a few days under the sun, as this brings out more of its enjoyable taste. However, if you want to use it as a sweetener, the best way to do this is to buy it as a syrup.
This dark, caramel-flavored syrup can be added to many preparations instead of honey, maple syrup, molasses, or agave, and replace sugar in many recipes. The wonderful thing about it, other than its sweetness -because who doesn’t love sweet things?-, is that it doesn’t raise the sugar in your blood too much when you consume it, making it ideal for diabetics. It also has very few calories (I don’t really care about calories, but perhaps you do), and provides probiotics (good bacteria in your gut), making it your digestive tract’s best friend.
Not satisfied? In his book Peruvian Power Foods, Manuel Villacorta explains how yacon also helps in the absorption of calcium, vitamin B, and magnesium, and is a powerful antioxidant, keeping your cells healthy.
Now you know it.