http://www.znaturalfoods.com/sweeteners-2/yacon-syrup-organic-250-g-8-8-oz-168.html
Supposedly a low GI sugar with high amounts of FOS… Anybody use this? Thoughts?
It might be a decent addition to my home-made coconut milk ice cream!
I can honestly say I only clicked this link since I was hoping you mispelt ‘Bacon Syrup’.
If the 50% FOS count is accurate, that seems good for the large intestine’s flora, but what is the other 50% simple sugars coming from; glucose, fructose, or a polysaccharide?
I think fructose…
If so you’d want to use it in low amounts… like a tablespoon here and there
So essentially it is like honey, except half the calories and replace it with fiber?
Sounds good in my books if you want a sweetner, I doubt there are many better caloric options out there (as they all seem to have high calories, pure fructose, or like sorbitol, are hygroscopic shit-inducers)
[quote]Mouldsie wrote:
http://www.znaturalfoods.com/sweeteners-2/yacon-syrup-organic-250-g-8-8-oz-168.html
Supposedly a low GI sugar with high amounts of FOS… Anybody use this? Thoughts?
It might be a decent addition to my home-made coconut milk ice cream!
[/quote]
Please share this coconut milk ice cream 
Sounds awesome
Lol, i was thinking the same thing about bacon.
“The syrup contains up to 50% of FOS (fructooligosacharides). The consumption of FOS does not increase blood glucose. However, since any inulin-derived sweetener has large amounts of fructose, the same concerns about the health effects of fructose apply.” What the hell is that supposed to mean? Inulin is, at worse from a caloric point of view and at best from a health point of view, turned into short chain fatty acids. Little more than 10% of FOS are digested in the upper digestive tract, the rest is turned in to SCFA, mostly acetate.
FOS are a little sweet themselves, so its not only for the bulk. The main question in my mind is what the rest of the sugars are and maybe even what the relative sweetness overall is. I used in reasonable amounts I would say go for it, it sounds good.
It’s a simple recipe…
I have a homemade ice cream maker (my fav food), and since becoming lactose intolerant again (sigh) I’ve been doing this:
1 can coconut milk
About 1/3 cup brown sugar
TBSP or so of Stevia
1/2 TSP of extract (vanilla, almond, etc… be creative!)
I’ll usually add some inulin fiber as well…
and then flavor it with cocoa powder, frozen raspberries (cut down on sugar), etc
Mix it it a bowl and pour it into one of these:
http://www.google.com/products/catalog?hl=en&q=ice+cream+maker&show=dd&cid=10275475847695493730&sa=title#p
^very similar to mine
It’s ready in about 15 minutes~!
Of course you can use whatever calorie free sweeteners/syrups you prefer… I’m a lean guy so the extra carbs/sugars dont bother me, and I only make it like once a week after on a sprint/heavy lift day
I have not yet used light coconut milk but thats next… There could be a problem since light basically is just watered down coconut milk and the water may freeze differently
I use Agave nectar whenever I use “sugar” in a recipe, which is very rarely, how does it stack up against Yacon?
Agave syrup is loaded with with fructose, initially as FOS, but i guess it depends on the treatment. If it is hydrolysated its bad, and i guess they do that becuase it becomes sweeter.
Yea I’ve heard agave syrup is very high in fructose so I avoid it…