Sue Marshall blogs about diabetes for Desang

Yacon: The Root of Sweetness | A Sweet Life | December 11, 2009

Every diabetic has a strict hierarchy of artificial sweeteners. For me, Sweet’N Low is firmly at the bottom, cursed by its chemical, saccharine taste. Aspartame-based Equal is next, followed by the top of the artificial sweetener pack, Splenda — made from sucralose, a substance my roommate once described to me –accurately, I later found out — as “chlorinated sugar.”

Given the choice, I’d much rather use something more natural — but despite my experiments with stevia and agave, I’ve never found a substitute to wean me off my yellow-packet habit.

So I decided to try something totally new: Yacon powder — a sugar substitute made from a South American plant whose crisp, tuber-like root is renowned for its sweet taste. Look up yacon (pronounced “ya-cone“) online and you’ll find glowing reviews calling it a pre-biotic, low-calorie, low-glycemic super food.

via Yacon: The Root of Sweetness | A Sweet Life.


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