on INULIN

[Guest guest]

I wanted to make certain that inulin would be / was / is gluten free and was 100% safe for me...... I have both digestive issues and food sensitivities.

 

 

Inulin: Gluten free: Yes. Vegetarian: Yes. Comments: Most inulin commercially available on the industrial food ingredient market today is either synthesized from sucrose or extracted from chicory roots. Can also be derived from Jerusalem artichokes.

http://www.clanthompson.com/res_info_lists_show_items.php3?category=Food%20Ingredients & category_id=4

 

 

 

Q. I was reading your site re inulin, and wonder if you could tell me if a supplement that says it contains 100% inulin from chicory would be safe for someone with gluten intolerance. A. To the best of my knowledge, chicory root does not have gluten. But you may wish to ask the manufacturer directly to find out if their product is 100 percent gluten free.

http://www.raysahelian.com/chicory.html

 

 

The good properties of inulin:Inulin is being touted as a pre-biotic and showing up in all kinds of foods, especially in dairy. Because it transits to the large intestine almost unchanged, inulin essentially serves as fertilizer for the bacteria in your colon. Certain lactobacillus species of bacteria have been shown to preferentially ferment inulin/FOS, especially the Bifidus species. For this reason, it is being promoted as a supplement to feed the good bacteria in our guts. Bifidobacteria digest inulin to produce short chain fatty-acids, such as acetic, propionic, and butyric acids. The first two fatty acids can be used by the liver for energy production, while butyric acid has been shown to have cancer-preventing properties within the intestine. Recent animal research also shows that inulin prevents precancerous changes in the colon.(for the rest of the article - follow link)

http://www.naturalnews.com/z022356.html

 

Inulin

Some plants store carbohydrates in the form of inulin as an alternative, or in addition, to starch. Inulins are present in many vegetables and fruits, including onions, leeks, garlic, bananas, asparagus, chicory, and Jerusalem artichokes. Inulins are polymers consisting of fructose units that typically have a terminal glucose. Oligofructose has the same structure as inulin, but the chains consist of 10 or fewer fructose units. Oligofructose has approximately 30 to 50 percent of the sweetness of table sugar. Inulin is less soluble than oligofructose and has a smooth creamy texture that provides a fat-like mouthfeel. Inulin and oligofructose are nondigestible by human intestinal enzymes, but they are totally fermented by colonic microflora. The short-chain fatty acids and lactate produced by fermentation contribute 1.5 kcal per gram of inulin or oligofructose. Inulin and oligofructose are used to replace fat or sugar and reduce the calories of foods like ice cream, dairy products, confections and baked goods.

 

 

 

 

 

 

Inulin n = approx. 35

http://www.scientificpsychic.com/fitness/carbohydrates1.html

 

 

As a soluble dietary fiber, inulin also shortens fecal transit time, slightly increases fecal bulk, reduces constipation, has been shown to reduce both serum and hepatic cholesterol and triglycerides, and may provide improved absorption of minerals such as calcium, magnesium, iron, and phosphate. Furthermore, unlike FOS, inulin's longer chain length makes it more easily tolerated by the human intestinal system. (Tokunaga, Oku, and Hosoya 1986). http://members.shaw.ca/duncancrow/inulin_prebiotic_probiotic.html

 

 

 

 

 

[Guest guest]

I wonder then if i would introduce some jerusalem artichoke or chicory into the kimchi i make --if that would enhance the bacteria production? i think i'll try it...--- On Fri, 8/8/08, Clares Primus <mcharris wrote:

Clares Primus <mcharris on INULIN Date: Friday, August 8, 2008, 9:43 PM

 

 

 

I wanted to make certain that inulin would be / was / is gluten free and was 100% safe for me...... I have both digestive issues and food sensitivities.

 

Inulin: Gluten free: Yes. Vegetarian: Yes. Comments: Most inulin commercially available on the industrial food ingredient market today is either synthesized from sucrose or extracted from chicory roots. Can also be derived from Jerusalem artichokes.

http://www.clanthom pson.com/ res_info_ lists_show_ items.php3? category= Food%20Ingredien ts & category_id= 4

 

 

 

Q. I was reading your site re inulin, and wonder if you could tell me if a supplement that says it contains 100% inulin from chicory would be safe for someone with gluten intolerance. A. To the best of my knowledge, chicory root does not have gluten. But you may wish to ask the manufacturer directly to find out if their product is 100 percent gluten free.

http://www.raysahel ian.com/chicory. html

 

 

The good properties of inulin:Inulin is being touted as a pre-biotic and showing up in all kinds of foods, especially in dairy. Because it transits to the large intestine almost unchanged, inulin essentially serves as fertilizer for the bacteria in your colon. Certain lactobacillus species of bacteria have been shown to preferentially ferment inulin/FOS, especially the Bifidus species. For this reason, it is being promoted as a supplement to feed the good bacteria in our guts. Bifidobacteria digest inulin to produce short chain fatty-acids, such as acetic, propionic, and butyric acids. The first two fatty acids can be used by the liver for energy production, while butyric acid has been shown to have cancer-preventing properties within the intestine. Recent animal research also shows that inulin prevents precancerous changes in the colon.(for the rest of the

article - follow link)

http://www.naturaln ews.com/z022356. html

 

Inulin

Some plants store carbohydrates in the form of inulin as an alternative, or in addition, to starch. Inulins are present in many vegetables and fruits, including onions, leeks, garlic, bananas, asparagus, chicory, and Jerusalem artichokes. Inulins are polymers consisting of fructose units that typically have a terminal glucose. Oligofructose has the same structure as inulin, but the chains consist of 10 or fewer fructose units. Oligofructose has approximately 30 to 50 percent of the sweetness of table sugar. Inulin is less soluble than oligofructose and has a smooth creamy texture that provides a fat-like mouthfeel. Inulin and oligofructose are nondigestible by human intestinal enzymes, but they are totally fermented by colonic microflora. The short-chain fatty acids and lactate produced by fermentation contribute 1.5 kcal per gram of inulin or oligofructose. Inulin and oligofructose are used to replace fat or sugar and reduce the calories of

foods like ice cream, dairy products, confections and baked goods.

 

 

 

 

 

 

Inulin n = approx. 35

http://www.scientif icpsychic. com/fitness/ carbohydrates1. html

 

 

As a soluble dietary fiber, inulin also shortens fecal transit time, slightly increases fecal bulk, reduces constipation, has been shown to reduce both serum and hepatic cholesterol and triglycerides, and may provide improved absorption of minerals such as calcium, magnesium, iron, and phosphate. Furthermore, unlike FOS, inulin's longer chain length makes it more easily tolerated by the human intestinal system. (Tokunaga, Oku, and Hosoya 1986). http://members. shaw.ca/duncancr ow/inulin_ prebiotic_ probiotic. html

 

 

 

 

 

[Guest guest]

I have long been a believer and user of inulin containing chicory. It

is the quintessential ingredient in New Orleans coffee. Roasted

chicory (the root of the endive plant) has been used as a substitute

for coffee for generations. I always make my coffee with a mixture of

3 to 1 or 2 to 1 coffee to chicory depending on my mood. I also add

virgin coconut oil to the cup. I also buy a powdered inulin that I

add to drinks at each meal. Inulin fiber does not set up into a gel

like psyllium.

 

If you are interested in trying pure roasted chicory I recommend the

Community Coffee brand. They sell the same pure roasted chicory that

they put in their coffee in bags. I order it directly from the company.