Dr Kathleen Thompson | Feb 2021
"I genuinely love Yaconviva! Cacao Nibs – all organic and a really yummy snack. The only ingredients are yacón syrup and cacao nibs, so they’re vegan, dairy-free and gluten-free, plus they’re packed-full of antioxidants and contain natural caffeine. They taste delicious and yes, they can be good for you, and your gut bacteria – so no guilt today."
Dr Kathleen Thompson
"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"
"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."
by The Healthy Home Economist
"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!"
by Annemarie Skin Care
"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!"
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