Given that Dr. Oz did his Yacon Syrup Project everyone’s been buzzing about this oh, so sweet sugar substitute with the possible to aid in fat reduction! This is great news for all those of you watching your waistline (it'll soon be time for you to match into that vacation dress!), as well as these struggling to regulate blood sugar. That is ideal, diabetics can appreciate yacon syrup! It's low on the glycemic index and thus doesn't improve blood sugar levels. It really is also low calorie and all natural, so the nasty unwanted side effects related with a lot of aritificial sweeteners are not an issue right here. Despite the fact that this really is not a brand new product (Yacon has been made use of in Peruvian communities for a large number of years), we're studying more and more about its a lot of wellness benefits and it is swiftly develop into a hot item and flying off the shelves at National Nutrition!
So where did it come from?
The Yacon is often a member in the Asteraceae loved ones, close towards the sunflower, and native for the Andean region of South America. The yacon itself appears quite comparable to a potato, but tastes more like an apple! The tuberous root is boiled down to generate a syrup which is normally in comparison to molasses.
Yacon Syrup Facts: What tends to make it so great?
The Yacon is high in inulin, a complex sugar that breaks down slowly into fructooligosaccharides (FOS). Actually, the Yacon has among the highest concentrations of FOS in any plant. For all those not acquainted with FOS, it's a term that has become synonymous with PRE BIOTIC, meaning it aids to stimulate our own production of probiotic bacteria within the gut. FOS is non-digestible, resistant to gastric acidty and enzymatic processes that enable us to break down what we consume. This suggests it travels untouched towards the big intestine, exactly where it selctively stimultes the growth of intestinal bacteria (selective b/c it increases the bacteria we want, inside the amounts we have to have it!).
So where did it come from?
The Yacon is often a member in the Asteraceae loved ones, close towards the sunflower, and native for the Andean region of South America. The yacon itself appears quite comparable to a potato, but tastes more like an apple! The tuberous root is boiled down to generate a syrup which is normally in comparison to molasses.
Yacon Syrup Facts: What tends to make it so great?
The Yacon is high in inulin, a complex sugar that breaks down slowly into fructooligosaccharides (FOS). Actually, the Yacon has among the highest concentrations of FOS in any plant. For all those not acquainted with FOS, it's a term that has become synonymous with PRE BIOTIC, meaning it aids to stimulate our own production of probiotic bacteria within the gut. FOS is non-digestible, resistant to gastric acidty and enzymatic processes that enable us to break down what we consume. This suggests it travels untouched towards the big intestine, exactly where it selctively stimultes the growth of intestinal bacteria (selective b/c it increases the bacteria we want, inside the amounts we have to have it!).