Yacon syrup is one of the most interesting natural sweeteners currently known, it has one of the lowest glycemic indexes (around 1) and can therefore also be used by those who need to keep their blood sugar at bay and reduce sugar intake ( it is not for nothing that it is called the potato of diabetics). The Yacon syrup that we find on the market derives from the reduction of the juice of Yacon, a tuber originating in Latin America that resembles a sweet potato but only in appearance, in reality it does not contain starches and has a consistency halfway between apple and watermelon, very sweet.
Yacon root contains fructans, particularly fructooligosaccharides (FOS) and inulin , which are prebiotics. Fructans are not digested in the small intestine but arrive intact in the large intestine, where they feed the "good" bacteria (prebiotic function). The prebiotics present in yacon are particularly "friends" of Bifidobacterium and Lactobacillus, two species of "good" bacteria that you can also find in yogurt.
The carbohydrate content in yacon consists of about 70-80% fructooligosaccharides and inulin. These components have a low glycemic index and do not cause blood sugar spikes. Some studies have shown that yacon performs a hypoglycaemic function and can decrease insulin resistance and serum insulin.
The fermentation of fructooligosaccharides reduces the pH levels in the large intestine. This change in pH levels helps the body absorb minerals such as calcium, magnesium and phosphorus. Early research on this subject shows that fructooligosaccharides have the greatest influence on calcium absorption , which could improve bone density (think of the potential benefits for osteoporosis for example).
Yacon syrup has about (depending on the brand) 1/3 the calories of sugar but has less sweetening power (which could lead to using more when instead the ideal would be to get used to less sweet flavors).
It can be used in place of honey, maple or agave syrup and in general as a liquid sweetener both cold and in doughs that require cooking.
On the market you can find Yacon syrup to be used as a sweetener but also spreadable creams which, instead of sugar or other sweeteners, use Yacon as the only source of sweetness.
