ingvi – Yacon syrup in raw food quality 330g

Yacon who?

What is a yacon, please?
An animal – or a plant?
If you’re asking yourself this question, you’re like most people, because the yacon syrup trend is quite new.
One of the reasons for this may be that the sale of yacon products has been banned by the “Novel Food Regulation”.
This regulation first places new foods under official observation and only decided in mid-2014 that yacon should be permitted on the European market.
So, back to the topic: what is yacon now?
Yacon is a plant from South America.
Its tubers in particular are used to make a sweet syrup or powder.
Both are considered healthy sweeteners with many positive effects on health.
The name “yacon” (Smallanthus sonchifolius) comes from the Quechua language, the indigenous people of the Andes region in Peru.
It means “water root” and that makes sense, as the yacon root can store up to 90% water and therefore consists of it.
Yacon syrup is quite liquid, which makes it a suitable sweet substitute for honey, caramel syrup, maple syrup, coconut blossom sugar or molasses.

Especially sweet!

Yacon syrup consists of 30 – 50 percent so-called fructooligosaccharides (FOS ).
These are found naturally in many plants, but the yacon tuber is by far the frontrunner.
Fructooligosaccharides – that doesn’t sound very healthy at first, but you can rely on Mother Nature.
FOS consist of one glucose molecule linked to two to ten fructose molecules.
The bonds are so strong that they cannot be broken down in the human digestive system.
The FOS therefore pass through the small intestine and enter the large intestine undigested.
In this way, they do not affect the blood sugar level – so we benefit from the sweet taste, but do not have to deal with the problems that normal sugar brings with it.
Once in the large intestine, our FOS are completely fermented by the intestinal flora.
Especially by Bifidus and Lactobacillus strains, the probiotic bacteria that are so important for humans.
As a result, FOS are the opposite of conventional sugar, which is known for the opposite, and are a good way of rehabilitating diseased intestinal flora.

Please stay cool

When heated, the good FOS break down into simpler sugars and thus lose their health benefits, as they are then metabolized again via the blood.
It therefore makes no sense to use yacon syrup for baking and when buying it, it is essential to ensure that it is of raw food quality, as many yacon syrups are boiled down.
Ingvi’s yacon syrup is thickened in a vacuum, evaporating water at below 40 degrees Celsius.