Why Yacon?
Yakonow · 4 min read
She stopped pouring syrup on her kids' pancakes. Then she found one made from a root.
The caramel-sweet syrup with a glycemic index of just 1–5 — and prebiotic fiber no other syrup has.
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“I missed Sunday pancakes more than I'd admit. I didn't want to give up sweetness — I wanted to stop paying for it an hour later.” — the feeling that started Yakonow
“I used to measure every teaspoon”
You know the quiet math. The maple syrup you love, rationed by the drop. The coffee you drink a little more bitter than you'd like. The dessert you skip, then think about all evening. Somewhere along the way, enjoying something sweet started to feel like a decision you'd regret by mid-morning.
It's not about willpower. It's that most sweeteners give you the pleasure now and the spike-and-crash later — the sugar rush, then the slump, the craving, the guilt.
Why sugar leaves you flat an hour later
Table sugar, maple, honey and agave are almost pure fast sugars. Your body absorbs them quickly, blood sugar climbs fast, then drops just as fast — and that drop is the 11am slump and the craving that follows. The sweetness is real; so is the price.
How yacon works, in one picture: the fiber feeds your gut — not your blood sugar.
The nutrition science,in plain terms
“What matters with a sweetener isn't only the calories — it's how fast your body absorbs it. Most of yacon's sweetness comes from FOS (fructooligosaccharides), a prebiotic fiber the small intestine doesn't break down. That's why it doesn't spike blood sugar: in a randomized, double-blind crossover trial, yacon syrup lowered the post-breakfast glucose and insulin response versus control. The same fiber is then fermented in the colon, where it feeds Bifidobacterium — in a 120-day human study, daily yacon syrup significantly increased these beneficial gut bacteria.”
— Based on peer-reviewed clinical research (see Sources below). General nutrition information, not medical advice.
The trap of “sugar-free” syrups
So you reach for the “sugar-free” bottle — and get a list of things you can't pronounce, a chemical aftertaste, and kids who won't touch it. Most are corn syrup with flavoring, or artificial sweeteners that taste the part but never feel right. You wanted real food, not a lab.
Then she found the root the Andes have used for centuries
High in the Peruvian Andes, families have sweetened their food for generations with the yacon root — naturally sweet, and gentle on the body. Yakonow is simply that root, slow-pressed into a caramel-colored syrup. One ingredient. Nothing added.
Sound familiar? The syrup you ration. The coffee you drink too bitter. The breakfast your kids love but you'd rather not pour sugar on. The “healthy” bottle with the aftertaste no one finishes. That's exactly what Yakonow is for.
Why it works — and why it's different
- It's pressed from a root, not refined from cane. The sweetness is naturally there — nothing is added.
- Most of that sweetness is prebiotic fiber (FOS), not sugar. 40–50g of FOS per 100g — fiber that feeds your gut, something no maple, honey or agave does.
- That's why its glycemic index is just 1–5 — the caramel sweetness, without the spike-and-crash. Just ~12 calories and 2g of sugar per teaspoon.
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🌱 Prebiotic FOS fiber · 📉 GI 1–5 · 🇵🇪 100% Peruvian yacon
One syrup, your whole everyday
Drizzle it over pancakes, waffles, oatmeal or yogurt. Stir it into coffee, tea or smoothies. Bake with it. A little goes a long way — and it tastes like the thing you'd given up.
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❤️ Loved by 4,000+ families · 🔬 Lab-checked values · 🇵🇪 100% Peruvian yacon
What people ask before their first bottle
Does it really taste like maple syrup?
Warmer and more caramel-toffee than maple — naturally sweet, never bitter, no chemical aftertaste. Most kids ask for it by name after one breakfast.
Is it actually low-sugar and low-glycemic?
Yes. Yacon's sweetness comes mostly from prebiotic fiber (FOS) your body doesn't spike on — glycemic index 1–5, about 12 calories and 2g of sugar per teaspoon. General wellness info, not medical advice.
What's actually in it?
One ingredient: 100% Peruvian yacon syrup. Vegan, gluten-free, non-GMO, no added sugar, no colorants, nothing artificial.
What if we don't love it?
You have 30 days. If it's not for your table, we make it right — happiness guarantee, free US shipping, support 7 days a week.
Imagine your mornings
Sunday pancakes, poured without the second-guessing. Sweet coffee that doesn't cost you 11am. A bottle the whole family reaches for — and one you're glad they do.
Love it, or we make it right
30 days to try it on your own table. If it's not the breakfast upgrade you hoped for, we make it right — no runaround. Free US shipping both ways, support 7 days a week.
Pressed in small batches from a single harvest of Peruvian yacon — when a batch sells out, the next one takes time. The Buy 1, Get 1 Free offer runs while stock lasts.
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Sources
- Genta S. et al., Yacon syrup: beneficial effects on obesity and insulin resistance in humans, Clinical Nutrition, 2009.
- Abrams S.A. et al., effect of prebiotic (FOS) on calcium absorption in adolescents, 2007.
- Yacon syrup reduces postprandial glycemic response to breakfast (randomized, crossover, double-blind) — ScienceDirect, S096399691930568X.
- Reviews on yacon & FOS prebiotic fiber: PMC9818590 ; PMC6893727.
These findings are promising but based on small / preliminary studies: they describe a mechanism, not a definitive effect. Yakonow is a food, not a supplement — general wellness information, not medical advice.
Yakonow is a food, not a supplement — general wellness information, not medical advice, and not a treatment for any condition. Nutrition per 1 tsp (5 ml): ~12 calories, 4g carbohydrate, 2g sugars. Not for infants under 1. Results and taste preferences vary.