Inulin is produced in plants, especially root vegetables. It occurs naturally in many foods, such as onions, garlic, wheat, bananas and asparagus. Inulin is a dietary fiber and carbohydrate. It is categorized as a fructans content of fructose molecules-which has very similar properties to FOS or fructooligosaccharides, a dietary fiber that is commonly used in foods. Some of the other names are Alantin, Helenin, Dahlin and Neosugar
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When inulin is eaten, it passes through the stomach and intestines without being absorbed through the walls and into the bloodstream. Since it is a soluble fiber, it becomes a gel that slows down digestion and regulate sugar absorption and cholesterol level reduction.
Glycemic index and glucose
Inulin has a very low glycemic index, which is the rate that the body converts starch to sugar. Furthermore, since it is not absorbed by the body, it does not affect blood sugar. Foods with a low glycemic index suitable for people with diabetes. In fact, its mild sweet flavor makes it a sugar alternative.
Chicory is used as a source of inulin in many foods. The inulin content is much higher in chicory root than in onions and other foods that have only small amounts of inulin. Inulin levels depending on when it is harvested from these plants, like inulin varies according to the time the plants are picked.
Inulin is called a pre-biotic supporting the normal flora, or naturally occurring bacteria of the lower gastrointestinal system. As a soluble fiber that is not digested, its properties are fully accessible for fermentation of the normal flora in the stomach and intestine.
Inulin fiber helps regulate digestion by promoting peristalsis, or wave-like motion of the intestines are used to move food through the digestive system. As a fiber, slows down digestion too so the food stays in your system longer for nutritional absorption and appetite satisfaction. Although there is a fiber and a carbohydrate, the fact that it is not absorbed excludes it from rain carbohydrate consumption.
While inulin helps proliferation of beneficial bacteria in the gastrointestinal system, some gastrointestinal bacteria that are harmful outside this system also use inulin to increase in amount. This can increase infection concern that harmful bacteria may be to other parts of the body.
Another concern is the rapid rate at which inulin ferment in the body. This rate exceeds the body’s processing of other natural fibers, and raises the question of willingness intolerance symptoms after taking insulin. Rather, the encouragement to consume all food source for inulin for maximum nutrition, rather than to extract and concentrate it for use as a food additive.