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Is Yacon Syrup Good For Candida?

1,447 views · Published 28 May 2016 · 2:02 · Indexed 6 November 2026

Channel: CanXida · 2016 · Education

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Greetings. New Zealand naturopath, Eric Bakker, author of Candida Crusher and formulator of the Canxida range of supplements. Thanks for checking out my video. We're going to do a video on Yacon syrup. Yacon syrup basically is syrup that is derived from the yacon plant that grows in the Andes mountain regions, which is Peru like South America. It was used a lot by the Incas quite a long time ago. The process of making yacon syrup is similar to molasses. I think they dehydrate it or thicken up the syrup by dehydration methods. 

Even though this kind of a natural occurring sugar tends to have no real effect on blood sugar levels in terms of diabetes because diabetics in South America are known to eat the yacon leaves and the yacon syrup. It does contain about 30 to 35 percent fructose, so it's quite high in natural sugars. Not only that, about 50 percent of yacon syrup is fructooligosaccharides, so these are naturally occurring sugars. A little bit like you're going to find in other types of tubers and roots. Jerusalem artichoke, for example, contains a lot of inulin, which is also a fructooligosaccharide. 

I want you to be very careful with things like yacon syrup, because they still are sugars and they're no good for Candida. They're definitely no good for people with SIBO, with bacterial overgrowth and microbial imbalances in their gut. I've had too many bad reports of people trying to switch over from sweetening agents and sugars into yacon syrup and agave syrup and these kind of things and get massive aggravations, a lot of gas and fermentation, so my take on it is to avoid this kind of stuff.

I think it's perfectly okay to eat it when you've got a good balance in the digestive system like I have. But if you haven't and you get a lot of gas and bloating and you know you've got a yeast infection or leaky gut, be very careful with yacon syrup. 

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