What is YACON SYRUP?
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Questions and Answers
I watched a TV-Show a few years ago and while they were in the forest they had to eat tree roots to survive. Is it possible to do this or are the roots damaging to your digestive system? And if you can how would they taste?
ROOTS & TUBERS:
MOST OF THE ROOTS & TUBERS ARE SAFE but almost all MUST be boiled or heat treated in some way before they are digestible.
The common potato is almost valueless as food unless cooked.
ROOTS TIP 2:
SOME ARE TOXIC BUT THE TOXINS ARE DESTROYED BY HEAT.
ALWAYS cook roots; boiling will make the toughest ones tender. Roast roots are very tasty; but boil them first. Try boiling for 5 minutes then place them in a hole dug beneath the fire, cover with ash & embers & leave until tender.
BARK: (Tree not dog)
The interior bark of a tree (the layer immediately covering the wood) CAN BE EATEN RAW OR COOKED. By smashing to powder the interior bark of Cotton-tree, Aspen, Birch, Willow or Pine. You will obtain a flour.
The outside bark can not be used for this purpose being too strong in taste. PINE BARK IS RICH IN VITAMIN C. Scrape off the exterior layer and keep only the part that clings to the tree. You can eat it fresh dried, cooked or crushed.
Root crop, vegetable cultivated chiefly for its edible roots,
e.g., the beet, turnip, mangel-wurzel, carrot, and parsnip.
All root crops have a large water content and grow best in deeply cultivated soil in cool, overcast weather when the plant's loss of water through transpiration is lowest. Because they require thorough cultivating they are often desirable in a rotation of crops-beets and turnips being most frequently so used. Root crops, especially beets, turnips, and carrots, are also grown as food for livestock.
List of underground vegetables by anatomical type
Foeniculum vulgare (Fennel), whose root is used in many cuisines.
Cassava tuberous roots
Taproot (some types may incorporate substantial hypocotyl tissue)
Apium graveolens (celeriac)
Arctium spp. (burdock or gobo)
Arracacia xanthorrhiza (arracacha)
Abelmoschus moschatus (bush carrot)
Beta vulgaris (beet and mangelwurzel)
Brassica spp. (rutabaga and turnip)
Bunium persicum (black cumin)
Daucus carota (carrot)
Lepidium meyenii (maca)
Microseris scapigera (yam daisy)
Pachyrhizus spp. (jicama and ahipa)
Pastinaca sativa (parsnip)
Petroselinum spp. (parsley root)
Raphanus sativus (daikon and radish)
Scorzonera hispanica (black salsify)
Sium sisarum (skirret)
Tragopogon spp. (salsify)
Vigna lanceolata (bush potato)
Amorphophallus glabra (Yellow lily yam)
Conopodium majus (pignut or earthnut)
Hornstedtia scottiana (Native ginger)
Ipomoea batatas (sweet potato)
Ipomoea costata (desert yam)
Manihot esculenta (cassava or yucca or manioc)
Mirabilis extensa (mauka or chago)
Psoralea esculenta (breadroot, tipsin, or prairie turnip)
Smallanthus sonchifolius (yacón)
Amorphophallus konjac (konjac)
Colocasia esculenta (taro)
Eleocharis dulcis (Chinese water chestnut)
Ensete spp. (enset)
Nymphaea spp. (waterlily)
Sagittaria spp. (arrowhead or wapatoo)
Xanthosoma spp. (malanga, cocoyam, tannia, and other names)
Curcuma longa (turmeric)
Panax ginseng (ginseng)
Arthropodium spp. (rengarenga, vanilla lily, and others)
Canna spp. (canna)
Cordyline fruticosa (ti)
Maranta arundinacea (arrowroot)
Nelumbo nucifera (lotus root)
Typha spp. (cattail or bulrush)
Zingiber officinale (ginger, galangal)
Apios americana (hog potato or groundnut)
Cyperus esculentus (tigernut or chufa)
Dioscorea spp. (yams, ube)
Helianthus tuberosus (Jerusalem artichoke or sunchoke)
Hemerocallis spp. (daylily)
Lathyrus tuberosus (earthnut pea)
Oxalis tuberosa (oca or New Zealand yam)
Plectranthus edulis and P. Esculentus (kembili, dazo, and others)
Solanum tuberosum (potato)
Stachys affinis (Chinese artichoke or crosne)
Tropaeolum tuberosum (mashua or añu)
Ullucus tuberosus (ulluco)
Allium spp. (garlic, onion, shallot, et cetera)
Camassia quamash (quamash)
Cyperus bulbosus (bush onion)
Erythronium spp. (katakuri)
Lilium spp. (lilies)
The ones that last outside the fridge like potatoes; what else is a root vegetable??
The ones that dont need refrideration or any veggies that dont……thanks.
Arracacha (Creole celery)
Broadleaf arrowhead (duck potato)
Canna (make cellophane noodles)
Cassava (also known has manioc)
Chinese artichoke (not to be confused with Jerusalem artichoke)
Daikon (also called white carrot (not a parsnip))
Earthnut pea (Truffle Peanut Root)
Ensete (False Banana)
Gobo (burdock root)
Maca (medicianal root)
Mashua (or or añu )
Mauka (or chago )
New Zealand rock lily (or maikaika)
Oca (second only to the potato)
Plectranthus (oregano-like flavor)
Prairie turnip (Indian breadroot )
Scorzonera (black salsify)
Skirret (sweetish edible roots resembling carrots)
Ulluco (similar to a potato )
Yacón (potato-like root vegetable)
Yam (Dioscorea spp.)
If someone has an internal bacterial infection , taking sugar causes it to grow and at the same time, suppresses the immune system.
Stevia works well, but has an upleasant aftertaste.
I know that Sucralose and other sweetners are not good for your health in the long run, but is it ok in modertion? (or will artificial sweetners also suppress your immune system etc)
I don't like Stevia either for that same reason! No artificial sweeteners are ever a good idea! Another healthy alternative to sugar is Yacon Root powder. I love it!
It's a "super food" taken from raw organic root slices, dried at low temperatures, then ground into a powder which is mildly sweet. It has good health properties composed mainly of fructose and acts as a food for "friendly" bacteria in the colon.