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Yacone syrup. A healthy sweetener option? As the research continues to pile up against artificial

sweeteners, it's a race to take the lion's share of the growing alternative

sweetener market. While natural sweeteners like stevia and erythritol have become more popular in recent years,

it's still a wide field.

One lesser-known option is Yacone syrup, a natural sweetener with a low-calorie count and

prebiotic abilities.

Yacone syrup is derived from the large tuberous roots of Smolanthus Santifolius, a species of

daisy that's cultivated in the Andes at altitudes of between 880 and 3,500 meters.

According to archaeological evidence, Yacone was an important cultivated crop in Andean societies

even before the rise of the Incas.

The roots themselves can be eaten just like any other tuber.

They look something like a sweet potato.

With a taste somewhere between that of an apple, a watermelon, and a pear, and with a texture

likened to that of a water chestnut. But it's when the liquid is extracted from the flesh and

evaporated, similar to the process used to make maple syrup, that things start to get really

interesting. It's at this point that Yacone becomes a true natural sweetener,

taking on a flavor similar to that of molasses or caramel. Delicious to most, slightly off-putting

to others. Much of that sweetness is due to a high concentration of fructo-oligosaccharides in Yacone

syrup. More conveniently referred to as

...