The Full Scoop On Inulin
You've probably heard of it at one point or another, but what exactly is inulin and what does it do? Well, we’ve kindly broken it down for you so by the time you’ve finished reading this you’ll have everything you need to know about this gut-loving, stool-supporting powder. Welcome to Inulin 101.
What is inulin?
Inulin is a carbohydrate naturally present in many vegetables, fruits and cereals, including leek, onion, garlic, wheat, chicory, artichoke and banana. It is metabolised by the human body as a dietary fibre (soluble fibre). The great part is, it has a lower calorie content than digestible carbohydrates and fibre as it is not digested in the upper gastrointestinal tract!
What does inulin do?
Inulin’s main feature is its prebiotic function as a soluble fibre. Prebiotics work by promoting the growth of specific beneficial probiotic gut bacteria, delivering a beneficial physiological effect on the host (Kelly, 2008).
Inulin also increases the frequency of bowel movements as it adds bulk to your stool, helping you become more regular and as a result, happier. Let's be real, it's hard to force a smile when you've been backed up for 3 days straight.
What does inulin look and taste like?
The most common form of inulin is as a fine white powder which easily dissolves in water. Inulin has a neutral, slightly sweet taste making it a perfect addition in various foods.
How can I incorporate inulin into my diet?
Consuming more high resistant starch, particularly chickpeas and lentils, will naturally increase your inulin intake. Also, by increasing your intake of vegetables and fruits, you’ll be incorporating more inulin into your diet. Morlife’s Inulin Powder is a convenient way to add inulin to various foods to boost your nutritional intake. Add up to 10g of inulin powder into juices, smoothies, yoghurts, salad dressings and in cooking & baking.
Morlife's Inulin Powder is available to buy in a 150g pouch and a 1kg bag.
Kelly G, 2008, ‘Inulin-Type Prebiotics-A Review: Part 1’, Alternative Medicine Review, vol.13(4), p315