Food facts tonight: yakon syrup. Yacon is a plant originally from the Andes in Peru and the root looks like a large sweet potato. Its leaves are used as a tea and claimed to treat various health ailments such as high blood pressure, diabetes and intestinal disorders. The tuber contains inulin which is an indigestible sugar that passes through the body. When the root is peeled, it can be eaten raw as a fruit, grated into salads or used as a vegetable steamed or stir-fried with other vegetables. Raw yacon in blended juice or greens adds a touch of sweetness. The cut root discolours and a sprinkle of lemon or lime juice will retain its light to dark amber colour. Yacon Syrup is made from yacon that is blended and heated to a reduction that is like molass or honey without the stickiness. Yacon syrup has gained popularity in the West for weight loss due to its low glycemic index. It introduces prebiotic elements that turn into probiotics that promote the healthy flora in our intestines. Most of all, yacon syrup is a sweetener for diabetics and those with obese problems. It is touted as gluten-free. From what I have read, yacon helps to increase bone density by improving the bodys intake of magnesium, calcium, potassium. However, those with leaky guts, loose stool or diarrhea should avoid yacon until the condition is treated.
Posted on: Mon, 31 Mar 2014 15:21:17 +0000
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