Yacon syrup

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Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains. ^[1]

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.^[2]

The syrup is a naturally low calorie and low sugar and a low-glycemic index sweetener that is vegan and raw.^[1] It comprises a special type of fructose called FOS (fructooligosacharides) that the human body is not capable of absorbing thus leaving the body undigested. Because of this unique characteristic this syrup is very popular among diabetics and dieters. In addition to this great health benefit the yacón syrup is also prebiotic which means that it feeds the friendly bacteria in the colon that helps the digestion process and boosts the immune system. Yacón syrup is also an antioxidant, so it is very rich in minerals. The syrup tastes like molasses and caramel, and it is used as honey and maple syrup on foods, in recipes and in drinks.^{[citation needed]}

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