Yacon is the ideal product for diabetics. The fructose in in the Yacon root consist of 35% free and 25% bonded fructose. Thus carbohydrates can be supplied even when the concentration of blood sugar is low. That prevents diabetics from hyperglycaemia (over-activity).

That means yacon is naturally low-calorie — a jar of yacon syrup contains half the calories as a same-sized jar of honey — and its sugar does not raise blood glucose levels.

In addition, oligofructose promotes beneficial bacteria in the colon. Certain modern health products, such as so-called bio-yogurts, have oligofructose added to achieve the same effect, but yacon already has that quality naturally.“It’s a diet food and a diabetic food,” said yacon expert Michael Hermann, Research Project leader of the Andean roots and tubers

The effects

The yacon’s oligofructose properties were discovered. by ancient peruvians but the modern medicine found out that if the leaves are used in tea, it has the effect of avoiding the peaks that you have when eating sugary or starchy food, when your blood sugar level goes up violently, one of the biggest problems of a diabetics person. who have high blood sugar levels and whose bodies do not produce or properly use insulin, a hormone that would normally be released to process food.

It appears that the tea lessens the (sugary) peaks.

Benefits: Dr. H Brams said yacon roots themselves had not been proven to have the same palliative effect as the leaves. Even so, yacon is now popularly associated in Peru with diabetes, though other benefits such as its laxative quality and ability to help prevent colon cancer and osteoporosis are less well known.

Contents:

Several carbohydrates: fructose, glucose, sucrose, low polymerization degree (DP) oligosaccharides (DP 3 to 10 fructans), and traces of starch and inulin (Asami et al. 1989; Ohyama et al. 1990). Oligofructans with a lower DP (average 4.3) may account for up to 67% of the dry matter content at harvest (Asami et al. 1991). Oligosaccharides purified from yacon have been identified as beta-(2 1)-fructooligosaccharides with terminal sucrose (inulin type oligofructans; Goto et al. 1995).

The root contains 86-90% water and only traces of protein and lipids. It is high in oligofructose (also called fructo-oligosaccharide), a dietary sugar, which the human body does not metabolize, hence its potential use for diabetics and in body weight control. Moreover, increased intake of oligofructose has been associated with improved gut health because of the stimulation of (beneficial) bifidus bacteria in the colon.

A jar of yacon syrup contains half the calories as a same-sized jar of honey and its sugar does not raise glucose blood levels. In addition, oligofructose promotes beneficial bacteria in the colon.

Certain modern health products, such as so-called bio-yogurts, have oligofructose added to achieve the same effect, but yacon already has that quality naturally.It’s a diet food and a diabetic food, said yacon expert Joel Kirsh,Research leader of the Andean roots and tubers project at the Potato Research Center.

Yacon is a tender perennial, meaning that it lives for many years but needs to be protected from frost. Other tender perennials are potatoes (which, along with Yacon, originates from the high Andes) and Dahlias. Yacon is grown in nearly the same way as Dahlias, and if you've ever grown them before you'll know how easy that is.

Yacon. It is a root vegetable that grows underground, and it has a very high inulin content. Inulin is a non-assimilable sugar so products sweetened with yacon are suitable for diabetics.

Yacon is intensely sweet, with as much as 4,000kg of inulin resulting from a hectare of production.

‘We extract the inulin mechanically, then heat the extracted juice for five or six hours at 70°C,’