Last year, I discovered I had a sensitivity to sugar, so I am always on the lookout for new alternative sweeteners. I recently tried yacon syrup, which is made from the root of the yacon plant. (By amazing coincidence, Kathryn posted about yacon yesterday.) Yacon is native to Peru and related to the sunflower and dahlia. Syrup made from its root is glucose-free and has fructooligosaccharide (FOS), a type of sugar that cannot be absorbed by the body. More importantly, how does it taste?