Yacón is a syrup native to the Andean region of South America. Its name is derived from a plant that grows in the high altitude valley of the Andes Mountains. It has huge leaves and is similar to potatoes in that its root system rests on the ground. By digging up the yacon root, the syrup is extracted from the root. The syrup is extracted from the root of the plant, this plant is called yacon and it looks similar to the sweet potatoes that Americans are used to eating.

It is a substitute for sugar because it does not contain glucose and does not increase blood sugar levels. Because the syrup does not contain glucose, it is often recommended as a sweetener for those with diabetes or at risk of becoming diabetic. One of the great advantages is that yacon syrup does not reach your bloodstream as a high-glycemic food, which means that it does not affect your blood sugar levels. In comparison, agave syrup acts similar to yacon in that it can also substitute for sugar and is easily digestible and does not put blood sugar at risk.

Yacón resembles barley malt or brown rice syrup, but yacón tastes more like molasses and has a thick consistency. Due to its consistency, yacon syrup goes well with peanut butter or any type of nut butter. It also complements the granola well. For anyone on a restricted diet, it is recommended that you use spelled (bread) topped with a teaspoon of yacon syrup. By comparison, agave syrup comes in two varieties – light brown and dark amber. Light brown agave is similar in color to honey, but has a lighter flavor than honey and is recommended if you don’t prefer the after-taste of honey. Dark brown agave is thicker and heated longer in the extraction process, but it pairs well in dark desserts like fruit cake or brownies, this particular agave has a more molasses-like taste and also resembles the flavor of yacón syrup. However, for beverages like teas or coffee, light agave syrup will complement any beverage.

Both yacón and agave syrup are a sugar substitute without glucose. Both are great sweeteners for people on a restricted diet or just trying to control their sugar intake. However, when you decide for both, yacon syrup is only available in health food stores, but agave syrup is now available in supermarkets and is more familiar. Agave syrup is highly recommended by most dietitians due to its popularity and is more readily available for use in food. However, yacon syrup is mostly used more in the vegan diet for gluten-free recipes. The choice is up to you and the good part is that it comes from nature and due to the high fructose content of yacon and agave syrup, less is needed, which is the most important factor of all. That means better sugar levels and a better chance of achieving optimal health.