Insulin belongs to a class of dietary fibres known as fructans and are a group of naturally occurring long-chain polysaccharide carbohydrates produced by many types of plants. Inulin is used by some plants as a way to store energy and is mostly found in roots or rhizomes.
The term fructans refers to two types of soluble fibre, inulin and fructo-oligosaccharides. Unlike simple carbohydrates, which are broken down in the small intestines and turned into fuel for the body, inulin passes through the small intestines to the colon where it stimulates the growth of beneficial bacteria and is fermented by bacteria.
Prebiotic inulin supports the immune function and gut balance by encouraging a healthy intestinal environment to benefit probiotic intestinal flora which helps to produce many nutrients required by the body.
Benefits of consuming inulin rich foods
- Promotes normal development of epithelial tissue
- Supports absorption of calcium and magnesium
- Supports bone health
- Supports immune cell function and antibody production in the gut.
- Promotes a healthy pH in the lower gastrointestinal tract
- Promotes healthy waste elimination
- Reduces visceral fat that is stored around organs like the liver and heart as people age
Natural sources of inulin in alphabetical order
- Mugwort
- Leeks
- Lentils
- Onions
- Rampion
- Salsify
- Wheat
- Yam
- Yacon root
Daily recommended amount of inulin is at least 5 mg.
NOTE: Pregnant woman should not consume chicory root.
NOTE: Some people recommend consuming inulin powder, but this can cause many side effects such as abdominal cramps, diarrhoea, digestive issues, flatulence and headaches and lead to an overgrowth of yeast and a leaky gut. It is always best to consume the whole natural foods rich in the nutrient rather than extracted or synthetic forms.
Related subjects
- A-Z of nutrients
- Bone and joint disorders
- Brine pickling for health
- Excretory system disorders
- Feed your friendly bacteria
- Intestinal disorders
- Obesity
- Recovery from injury and surgery
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