Saturday, May 9, 2015

Peak Fusion Yacon Syrup Review

We've pretty much stopped using white sugar in our house.  If we do need sweetener, we use raw sugar.  But I am always looking for natural sweetener alternatives.  I know we could cut out sweeteners all together but sometimes you just need it and some things just don't taste right without a hint of sweetness.   I've heard about people using Yacon Syrup as a natural sweetener so I was curious about trying it.  The folks at Peak Fusion sent us a bottle of their 100% Pure Organic Yacon Syrup to try out.


I was pleasantly surprised.  At first I had no idea what to expect.  It has a sort of molasses like flavor.  You can use it in baking and cooking and I even added it to my iced tea for a naturally sweet tea which I liked.  Its made from the root of the yacon plant and is sourced from Peru.  I did a little research into yacon root and found that this has some health benefits.  It can help lower cholesterol and blood sugar levels and is also a great source of dietary fiber.  It also helps with immune system support and can help increase energy.  So there are some extra benefits to using this over other unnatural sweeteners.  I did like the flavor, especially in my iced tea.  I also love making this apple fruit dip that my mother used to make growing up.   Its just soft cream cheese, brown sugar and a bit of vanilla whipped together.  This syrup was a great substitute for the brown sugar.  I will definitely be keeping yacon syrup in our pantry from now on!

If you're interested in trying it, you can order it on Amazon!


Disclosure:
I was provided with a sample free of charge to facilitate this review.  All opinions are my own.  This post contains affiliate links

3 comments:

  1. I'm not familiar with this kind of sweetener. I like the taste of molasses.
    slehan at juno dot com

    ReplyDelete
  2. I'm also trying to not use regular sugar. I use agave and stevia and honey.
    slehan at juno dot com

    ReplyDelete
  3. Thank you for the great review. I have a reactive insulin and am always on the lookout for new sugar alternatives.

    ReplyDelete