It’s not that the fructose is “different” — fructose is fructose. It’s just that the fructose in Yacon comes linked together in a chain (called FOS) that doesn’t get broken down by the body. FOS can be thought of as “sweet fiber” because it stays intact until it reaches the colon, where it is fermented by bacteria. The body never sees the individual fructose molecules.

As far as the fructose content of honey, maple syrup etc, please review the sweetener section of my blog at The Mary Toscano Healthy Living Blog. You will also find this same answer to your Yacon question there, too.

Hope this helps. I’m not sure how to explain it any simpler!

Here is how she replied to your question: “Yacon is not metabolized by the liver. It is a nondigestible carbohydrate that behaves more like fiber. The FOS in Yacon Syrup do not get metabolized by the liver like regular fructose. FOS is basically small chains of fructose that are indigestible until they reach the large intestine – so they are more like fiber. In the large intestine they are broken down (fermented) by bacteria (both good and “bad”) which can sometimes cause gas and bloating.”

Thanks again for the great question!

Yacon is a tuber with a delicate taste similar to an apple or a melon, and is eaten raw, dried, cooked, or juiced. It is low in calories and high in inulin, which is an oligofructose or sugar, which is not absorbed or metabolized by the body. It is high in fiber and low in fat, and has been used to regulate blood sugar levels and for diabetes. Because of these properties, it probably would be good for the heart and circulation because it is high in fiber and low in fat, but it does not, as such, currently contain any specific cardiovascular medicinal properties or qualities, unless further scientific research will prove that it does.