Inulin is a soluble plant fiber that’s present in high amounts in the chicory plant, along with an estimated thousands of other plants! Inulin — a type of fructan, oligofructose carbohydrate — along with other fibers (like psyllium husk, for example) is considered a functional plant-based ingredient that effectively boosts digestion and other processes. Dietary fibers have been used for hundreds of years to improve bowel functions and gut health, curb appetite, and help maintain heart health, all completely naturally.
How does inulin work? Other plants that naturally contain inulin include wheat, onions, bananas, garlic, asparagus and Jerusalem artichokes — plants that are sometimes called prebiotics. Prebiotics feed good bacteria in your digestive system.
Inulin is present inside the roots of plants as a means of storing energy and regulating the plant’s internal temperature. So it takes up a lot room in the digestive tract once eaten, helping to make you feel fuller; absorbs water, which helps to form stool; clings to cholesterol to help prevent metabolic syndrome; and allows you to go to the bathroom more easily.
1. Reduces Constipation
Inulin is a soluble fiber, one of three types of dietary fiber, including soluble, insoluble and resistant starch. For a carbohydrate to have soluble fiber properties it must dissolve in water to form a gelatinous material. Inulin’s solubility is considered to be even higher than many other types of fibers, meaning it absorbs water more easily than other carbohydrates and helps form stool that can easily be passed.
Due to its chemical composition, when inulin is mixed with liquid it forms a creamy gel that’s ideal for naturally relieving constipation. When gelled, inulin has a structure similar to lipids (fats) that also help lubricate the digestive system and lessen risk for things like hemorrhoids.
Not only do fructans work by increasing faecal biomass and water content of poop, but they also improve bowel habits because of how they positively affect gastrointestinal functions and rapidly ferment in the colon to produce healthy bacteria.
2. Improves Gut Health by Acting Like a Prebiotic
Inulin is a type of carbohydrate called an oligosaccharide, which means its chemical composition consists of several simple sugars linked together to form what’s known as a fructan. This composition makes inulin a non-digestible prebiotic, which allows it to pass through humans’ small and large intestines unabsorbed. During this process, inulin naturally ferments and feeds the healthy intestinal microflora (bacterial organisms, including bifidobacterium) that populate the gut.
Fermentation of inulin-type fructans in the large bowel stimulates bacteria to grow, which causes significant positive changes in the composition of the gut microflora and significant decreases in the number of potentially harmful yeast, parasites and bacterial species living in the body that trigger inflammation. This is why inulin-type fructans have been found to reduce the risk of colon carcinogenesis and improve management of inflammatory bowel diseases.
3. Helps Curb Appetite
Dieticians recommend that people looking to lose weight eat plenty of fiber in order to feel more satisfied and deal with fewer blood sugar fluctuations. When combined with water, inulin bulks up and forms a gel-like substance that expands in the digestive tract. This can help decrease appetite and cravings — potentially helping with weight loss — because it slows the process of food emptying from the stomach and takes up more volume, which decreases appetite hormones.
The result is that you feel full for longer after eating and deal with fewer hunger pangs. That’s why consuming fiber leads to satiety.
4. Boosts Heart Health and Lowers Metabolic Syndrome Risk Factors
As it passes through the digestive system unabsorbed by digestive enzymes, inulin takes with it toxins, waste, fat and cholesterol particles. This is exactly the reason a high-fiber diet has been tied to heart health in numerous studies.
Research shows some soluble fibers may help lower blood cholesterol, risk for arteriosclerosis and glucose levels. There seems to be an inverse association between fiber intake and systolic and diastolic blood pressure, total cholesterol levels, and triglycerides. Soluble fibers in the diet can help lower “bad” blood cholesterol by interfering with the absorption of dietary cholesterol and reduce the risk for hypertension, heart disease and metabolic syndrome.
Another benefit of inulin is the fact that it doesn’t cause insulin to be secreted and won’t raise blood sugar since its carbohydrates/sugars cannot be broken down. The body has limited abilities to process fructans, yet inulin’s fiber is still absorbed, which means it has benefits for stabilizing blood sugar. It’s considered suitable for treating diabetics and potentially helpful in managing metabolic syndrome risk factors and blood sugar-related illnesses.
5. Can Replace Sugar and Flour in Recipes
Oligosaccharides are used in food manufacturing and home cooking to improve food’s taste, texture, moisture level and health benefits. While inulin has a very mild taste that makes it versatile in recipes, some people find that it tastes slightly sweet. Compared to sugar (sucrose) it’s said to be about 10 times less sweet.
The chicory plant, the most common and concentrated source of inulin, has chemical similarities to the sugar beet plant that’s often used to derive sugar. The same method is used for the extraction of inulin, although its taste is not as strong as sugar beet.
One advantage of its chemical properties is that inulin can be used in recipes to replace sugar, fat and flour — helping you make healthier, lower-calorie versions of some of your favorite meals or snacks.
How does inulin do this? It contains about 25 percent to 35 percent sugar and starches that work similarly to grain-based flours to absorb water and thicken recipes. It’s also soluble in hot water, which means as long as you heat it it will absorb liquid and can be used in teas, drinks or baked goods. Since it’s non-digestible and forms a gel when mixed with liquid, it’s able to be used in place of oil (the reason you’ll find it in some low-fat cheeses, sauces, soups and condiments).
6. Increases Calcium Absorption
Certain studies have found that inulin helps improve absorption of electrolytes, including calcium and possibly magnesium. How so? It comes down to inulin’s beneficial prebiotic effects within the gut, specifically how it helps the growth of beneficial intestinal bacteria that are needed for various metabolic functions.
A 2005 study published in the American Journal of Clinical Nutrition found that in high-risk populations for calcium deficiency (especially younger girls and older women), the use of chicory inulin helps increase proper absorption of calcium, which might offer protection against disorders like osteoporosis in the long term. Daily consumption of a combination of prebiotic short- and long-chain inulin-type fructans significantly increased calcium enough to enhance bone mineralization during pubertal growth.
The recommended dose for people with an average digestive function can be 5-10 grams of inulin a day. Experiment with a small amount and see how it feels and increase if desired. Some conclude you can go up to as high as 40 grams a day or any amount, but keeping it between max 10-14 grams a day after building your way up should be reasonable to reap the benefits, but apply it safe and do not jump your way to a high dosage. It can be used as a sweetener, what you probably noticed already, so please consider using it with your drinks instead of sugar or other sweeteners. But make sure you have it under control and if you feel it is becoming uncomfortable for you, go back and start from the small dosage.