The Yacon is a bush that grows in the Andes. It was cultivated by the pre-Hispanic Peruvian populations, that appreciated the sweetness of its roots, consumed like fruits.
The sweetness of the roots of yacon is for the big concentration of fructo-oligosaccharides (FOS) like to the inulin, it is a dietary sugar that represents the 50 to 70% of the dry matter. These FOS confer exceptional properties to the yacon: a weak caloric power (two pots of honey of yacon have the same caloric level that only one pot of traditional honey!), a high content in food fibers and a pre-biotics action.
The yacon is a ideal natural product for:
-People wanting to maintain or to lose the weight.
-To stimulate the digestive system and to maintain a good intestinal flora.
-To reduce the risk to develop a colon cancer.
-To reduce the risk of hyperglyceamia among the diabetics of II type.
-Besides, it improves the assimilation of the calcium and stimulate the synthesis of the vitamins B.
The FOS are oligosaccharides drifted of sucrose, they are considered therefore like a food fiber. When they are consumed, the FOS cross the digestive system without undergoing modification until the last part of the colon where only the bacteria probiotics of the intestinal flora (the physiological flora of the colon) can use them, because they produce the enzyme necessary to its fermentation.
It is necessary to remember that it also exists in the intestinal flora of the putrefactive bacteria that is in constant competition with the bacteria probiotics. If the unbalance makes itself in favor of the putrefactive bacteria, these become pathogenic, encouraging the development of mycosiss, yeasts and other harmful microorganismes, encouraging the apparition of diarrheas and nombreu its other illnesses of the digestive system. The balance of the intestinal flora is bound mainly to the type of foods clear soups that will encourage the proliferation, either of the bacteria probiotiques, either of the putrefactive.
The fermentation of the FOS brings the necessary energy for the reproduction of the bacteria probiotics ( prébiotics action), produces the lactic acid and fatty acids to short chains that reduce the pH of the colon and warn the proliferation of putrefactive bacteria. The fatty acids to short chains are associated to the properties assigned to the fructanes, in particular to improve the assimilation of the calcium as well as the metabolism of the lipids.
The FOS, as food fibers, are poor in calories and as it cannot be reabsorbed by the human organism, its sugar doesn't meet in the blood stream. it won't raise the blood sugar therefore whereas it has a strong power sweetening.
The honey of yacon can consume itself directly or like alternative to sugar or to the honey, on the slice of bread, on the crepes, in the bircher or the cream budwig, in the compotes or the pies with the fruits, in the preparation of the pastries or jams, to ease the infusions or coffee etc. It brings two times less calories than the same quantity of sugar or honey, with a high power sweetening and a very pleasant taste.
Presentation: 250 gr.