Yacon Root
The YACON is a perennial plant grown in the Andes for its crisp, sweet-tasting tuberous root. The texture and flavor have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth. The root is composed mostly of water and fructo-oligosaccharides. It has recently been introduced into farmer’s markets and natural food stores in the US.
Although sometimes confused with jicama, YACON is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce two types of roots: propagation roots and storage roots. Propagation roots grow just under the soil surface and produce new growing points that will become next year’s aerial parts. These roots resemble Jerusalem artichokes. Storage roots are large and edible.
These edible roots contain inulin, an indigestible sugar, which means that although they have a sweet flavor, the roots contain fewer calories than would be expected.
The inulin and oligofructose are isolated from natural plant sources. They can be classified so as dietary fiber. They have beneficial effects on intestinal transit. The beneficial effects to health which has its consumption can be summarized as follows:
- They reduce the risk of atherosclerosis associated with insulin resistance and dyslipidemia (especially with hypertriglyceridemia), which as we know is associated with way power hipercalóricos and based mainly on Carbohydrates. Experimental data show that the oligofructose inhibits lipogénesis liver and consequently have an effect hipotrigliceridémico.
- They reduce the risk of osteoporosis, which improve the bioavailability of calcium. It has been shown that both increases bone mineral density and bone mass.
- The YACON has been used for sick patients with diabetes
There are just so many reasons why this ingredient will one day be so important to so many. And it is just one of the ingredients in Shakeology. You can also find Yacon Syrup and Powdered Yacon at Navitas Naturals.
