Inulin Plus Certified Organic
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Morlife Certified Organic Inulin PLUS combines the benefits of two key prebiotic soluble fibres, Inulin and Fructooligosaccharides (FOS). As a source of fibre, Inulin PLUS contributes to normal bowel function, when consumed in conjunction with a healthy diet consisting of a variety of foods. Inulin and FOS taste slightly sweet and dissolve easily.
Certified Organic Inulin (50%*) (from Jerusalem Artichoke), Certified Organic Fructooligosaccharides (50%*). *Average Quantities
Packed in a facility that processes products containing soy, dairy and tree nuts.
Mix 1 heaped tsp. (3g) of Certified Organic Inulin PLUS into water, juices, smoothies, yoghurt, cereals, salad dressings or any other foods.
As with other food products that contain fibre, this product may cause abdominal discomfort dependent on the individual and dose. If you experience any discomfort we suggest to lower your dose and gradually increase to an optimum daily intake of 2 serves per day.
Although Inulin & FOS have the same molecular composition, the difference between them is their chain lengths. Inulin is characterised by longer segments, while FOS has shorter segments, leading to different fermentation processes in the gut.
Combining the two offers you DOUBLE the benefits of prebiotic fibre!
Inulin Plus is good and no taste. Organic and no additives which i like. Will continue to buy this one. Hope there will be some discount for this one too.
Hi Lil Li,
Thank you so much for taking the time to give us your 5 Star Review on our Inulin Plus Certified Organic powder ! We are so happy to hear you are enjoying our product ! 🤍 Tayla @Morlife
This product, in combination with my probiotics, has worked so well at improving my digestion and elimination. I love it and have recommended it to many people :)
Hi Ashley,
We always love to hear feedback on our products ! We are glad that you are loving our Inulin Plus Certified Organic. Thank you for giving us your 5 Star Review and recommendation. 💛 Tayla @Morlife
I’ve been using your inulin for a few years but now I use a lot more of it as it’s used to make L-Reuteri which I make weekly now
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