We’re going to discuss Yacon syrup. Yacon syrup is essentially derived from the yacon plant. Historically, it was utilized significantly by the Incas. The method of producing yacon syrup is comparable to molasses. This naturally occurring sugar is known to have minimal effect on blood sugar levels, which is evident as diabetics are known to consume the yacon leaves and its syrup. However, it contains approximately 30 to 35 percent fructose, making it quite rich in natural sugars. Moreover, about 50 percent of yacon syrup is fructooligosaccharides, sugars that can also be found in other tubers and roots, like Jerusalem artichoke which has a high inulin content.

We urge caution when considering yacon syrup, as they are still sugars and might not be ideal for those with conditions like Candida. They might also be unsuitable for individuals with SIBO or microbial imbalances in the gut. Switching from traditional sweetening agents to yacon syrup or similar alternatives might lead to digestive disturbances in some. It’s potentially suitable for consumption when one’s digestive system is balanced. However, if you experience symptoms like gas, bloating, or if you’re aware of conditions like yeast infection or leaky gut, it’s recommended to be cautious with yacon syrup.

Yacon Syrup Properties	Details
Origin	Yacon Plant
Historical Usage	Incas
Production Method	Similar to molasses
Sugar Content	30 to 35% fructose
Other Main Components	50% fructooligosaccharides

In our book, Candida Crusher, more insights on such topics can be found.

Disclaimer: This article provides general information about the topic. It is crucial to consult with your healthcare professional before making any changes to your diet or health regimen.