Was wondering if anyone has used Yacon Syrup? what sort of reactions have you had using it. here is a small excerp from Wikipedia.
Yacón provides for two nutritional products the yacón syrup and yacón tea. Both products are popular among diabetic people and dieters who consume these products because of its low sugar properties. The low sugar characteristic is due to the fact that the tuber is comprised of FOS (fructooligosacharides), a special type of fructose that the human body can not absorb thus it leaves the body undigested. The syrup is also a prebiotic which means that it feeds the friendly bacteria in the colon that boosts the immune system and helps digestion.
Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains.
It was used by the Incas. In Peru people eat yacon because of its nutritional properties—few calories and low sugar levels. In Bolivia yacón roots are eaten by people with diabetes or other digestive and renal disorders. Where as In Brazil the dried leaves are used to make yacón tea, said to be antidiabetic.
The syrup contains up to 50% of FOS (fructooligosacharides). The consumption of FOS does not increase blood glucose. However, since any inulin-derived sweetener has large amounts of fructose, the same concerns about the health effects of fructose apply.
It is usually made with an evaporator, like the ones used to make maple syrup.. It has a taste similar to molasses or caramelized sugar. In a study by Yoshida et al. (2002), an enzyme solution of yacon was determined to be a better antioxydant than enzyme solutions of potato, mushroom, eggplant and edible burdock. The syrup is vegan and very rich in minerals.[