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Author Topic:   ~*~ Yacon Syrup ~*~
Nephthys
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Posts: 3741
From: California
Registered: Oct 2001

posted January 09, 2008 08:00 PM     Click Here to See the Profile for Nephthys     Edit/Delete Message
I wanted to find another sweetener that I could use instead of Xylitol, because Xylitol is expensive, and if you consume too much in 1 day, it gives you gas.

So I did some searching and found Yacon syrup. It is safe for those with candida, and diabeties.

I ordered mine from iHerb.com, I found it there the cheapest, about $10.89 or something + $4 shipping, so I ordered 2 jars to be economical. I ordered it Monday a.m. and it arrived today by UPS.

It is a thick, dense, dark syrup; looks and tastes like molasses, only not as bitter as molasses. You can use it in cooking, baking, on top of cereal or toast, in drink shakes or milks, etc.

I tried some in yoghurt and it is good.

Here is some data I found on the web about it.

quote:

Peruvian Yacon Nectar is Low-Carb and Low-Glycemic.
Imagine a natural low-calorie sweet treat that is positively good for you and one you can indulge in even if you're diabetic. Nature's low-calorie sweetener yacon syrup!

Yacon syrup is a glucose-free sweetener that can improve digestive health as well as help reduce sugar intake. It is pressed from the root of the yacon, a distant relative of the sunflower. Yacon has been consumed in the Andean highlands of Peru for centuries.

Yacon root is considered the world's richest source of fructooligosaccharide (FOS), a unique type of sugar that can't be absorbed by the body. FOS acts as a prebiotic, serving as food for the “friendly” bacteria in the colon, and preclinical studies have indicated that consumption of FOS may help increase bone density and protect against osteoporosis. Because the sugar in yacon is mostly FOS, the syrup is low in calories and is a good sweetener for use by dieters and diabetics.

Our organic yacon syrup has a dark brown color and sweet flavor, like a cross between caramel and molasses. Use it as you would honey or maple syrup on foods and in recipes or sweeten beverages with a spoonful.

FOS also acts as a prebiotic, serving as food for the “friendly” bacteria in the colon, including lactobacillus and bifidobacteria species. It provides health benefits including:

Aids digestion
Enhances absorption of calcium and magnesium
Improves elimination of toxins
May reduce the risk of colon cancer
FOS is also high in antioxidants and potassium. Preclinical studies have indicated that consumption of FOS may help increase bone density and protect against osteoporosis. Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate. In addition, the beneficial effects of FOS on the presence of bifidobacteria suggest an improved absorption of vitamins, such as the B complexes.


Just thought I'd share if anyone is interested.

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Nephthys
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Posts: 3741
From: California
Registered: Oct 2001

posted January 09, 2008 08:02 PM     Click Here to See the Profile for Nephthys     Edit/Delete Message
Oh, the reason I mentioned to use it in milks, is because I buy unsweetened almond milk, and then I add sweetener to it.

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Azalaksh
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From: New Brighton, MN, USA
Registered: Nov 2004

posted January 09, 2008 09:47 PM     Click Here to See the Profile for Azalaksh     Edit/Delete Message
Thanks Nephthys!! I am *very* interested. I've tried the blue agave and some of the rest, and currently use stevia in whatever I want to sweeten, but the liquid is EXPENSIVE, and the powder doesn't combine with liquids without "proper" stirring

The attributes of the FOS got my attention -- I will definitely try it.

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Nephthys
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Posts: 3741
From: California
Registered: Oct 2001

posted January 10, 2008 12:15 PM     Click Here to See the Profile for Nephthys     Edit/Delete Message
Let me know how you like it. It's pretty strong, like molasses. Next time I make cookies I'll use it as the sweetener. I had it in my hot cereal this a.m. and in my tea.

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Nephthys
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Posts: 3741
From: California
Registered: Oct 2001

posted January 10, 2008 12:15 PM     Click Here to See the Profile for Nephthys     Edit/Delete Message
P.S I love agave, but it has too much sugar for me.

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Nephthys
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From: California
Registered: Oct 2001

posted February 09, 2008 09:36 PM     Click Here to See the Profile for Nephthys     Edit/Delete Message
Azalakash ~ did you try it?

I am getting ready to order a few more jars.

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Azalaksh
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Posts: 6387
From: New Brighton, MN, USA
Registered: Nov 2004

posted February 09, 2008 10:11 PM     Click Here to See the Profile for Azalaksh     Edit/Delete Message
Neph ~

I've tried it in tea and coffee so far -- not bad. I've yet to do any baking with it, I especially want to try it in a couple of bread recipes.....

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Nephthys
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Posts: 3741
From: California
Registered: Oct 2001

posted March 10, 2008 10:26 PM     Click Here to See the Profile for Nephthys     Edit/Delete Message
I just made the *best* cookies! I didn't measure 1 single thing. I'm kind of a natural baker. It runs in my blood. You see, my grandmother was a born natural baker.

Anyhow, I used my Yacon syrup and almond butter. Just threw it all together.

YUMMY!

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