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Yacon Concentrate has the consistency of golden syrup, or a thick honey, and a rich, sweet resinous taste that can remind the taster of raisins.
The sugar in yacon is mainly fructooligosaccharides (FOS) complex carbohydrates that pass through the digestive system without being metabolized, as the human system doesn’t have an enzyme to hydrolyze FOS. Therefore, it is good for people with diabetes and all people concerned about blood sugar levels.
YACON contains natural prebiotic materials, stimulating the growth and health of the microflora in our bodies. When our probiotic bacteria are well-taken care of and healthy, our body can maximize its intake of vitamins and minerals. By optimising the absorption levels of our food, we are able to get more “bang for our buck”, so to speak, when we eat any other foods. Also, the slight laxative effect of yacon reduces constipation, bloating, and other more serious gastrointestinal conditions, such as gastric ulcers and colon cancer.
YACON root contains a type of sugar called fructooligosaccharide (FOS), which can lower levels of triglycerides and low-density lipoprotein, the “bad” cholesterol. A study published in October 2011 in “Chemico-Biological Interactions” found that diabetic rats supplemented with yacon root daily showed lower levels of fasting plasma triacylglycerol, a triglyceride, and LDL cholesterol. The study published in April 2009 in “Clinical Nutrition” confirmed that LDL cholesterol levels were reduced in people after daily yacon consumption as well.
Yacon has long been recognised by folk medicine as an effective alternative for diabetes treatment thanks to its hypoglycemic properties. Several preclinical and clinical trials have shown that yacon root FOS have a notable hypoglycemic effect. In a trial evaluating the daily intake of freeze-dried yacon among elderly individuals, FOS content was positively correlated with decreasing serum glucose levels. Among obese and slightly dyslipidemic pre-menopausal women, researchers observed that consuming yacon syrup reduced fasting serum insulin and was significantly associated with decreased beta-cell function and insulin resistance in a homeostasis model assessment (HOMA), suggesting that yacon syrup FOS promote glucose absorption in peripheral tissues and improve insulin sensitivity via SCFA production.
|Dimensions||20 × 30 × 20 cm|
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