Yacon Syrup: Studies and Articles

  • YaconViva –A Genuinely Healthy Sweet Which Can Help Control Weight

    Dr Kathleen Thompson

    frost

    "The great thing about FOS is, they’re naturally sweet, but we don’t absorb them so they don’t make us fat or cause sugar spikes. The best news is they feed and encourage our ‘good’ gut microbes – unlike artificial sweeteners, which actually promote harmful microbes"

  • How To Choose The Healthiest Sweetener

    by EcoBeautyEditor.com

    consumer

    "Yacon has proven useful in preventing the following conditions – acne, colon disease, constipation, diabetes, low immune system, poor gastrointestinal health, obesity, and osteoporosis.

    It’s really delicious and is to be eaten mindfully – considered medicine, a bit like manuka honey."

  • Yacon: Healthy Low Calorie Syrup or Modern Hype?

    by The Healthy Home Economist

    yacon dish

    "Clearly, yacon seems like a dream come true as an ideal sweetener given its extremely low glycemic index combined with a delicious, rich and very sweet taste."

    "Like yacon, agave is also touted as a healthy, natural, low glycemic sweetener that is helpful for those with blood sugar issues. In truth, however, agave nectar is a highly processed sweetener with no redeeming nutrient value whatsoever."

    "If you need a sweetener with an ultra low glycemic index that is also low calorie, yacon is the far better choice than any sugar alcohol [xylitol, erithritol] on the market!"

  • Which Natural Sweetener is the Healthiest?

    by Annemarie Skin Care

    spoons

    "Besides being lower in calories (who’s counting?), this root powder or syrup is said to improve intestinal health, lower glucose, improve insulin sensitivity, support the immune system, and might even reduce cholesterol levels! Your healthiest friend already knows, yacón is the way to go!"

  • Glycaemic Index (GI) of Popular Sweeteners

    graph

    The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels