Like many terms in regard to food types, such a term (gluten, inulin) can cover a broad range of like or similar biological products, and lead to inaccurate understanding of what foods might not play well with various individuals who are experiencing food intolerance symptoms.
In regard to inulin, there certainly are different versions. My gut for decades played well [1] with the inulin from sweet potato, some varieties contain as much as 4% [2] without the slightest hint of trouble.
When consuming foods that add in inulin - be mindful of that source. My experience is the food stuffs adopting it to make the food sweeter, don't list the source and may be any version which is economical. My introduction to inulin was finding a version (a brand of soft wrap that used it) that made my body very sensitive to most inulins and as a result it was months avoiding any great amount of inulin for my gut to be able to tolerate the inulin from sweet potato once more.
It is probably far cheaper to use a small amount of lactulose daily (it is generally sold as a liquid laxative / stool softener) to promote Bifidobacteria [3]
> Sweet potatoes can also be used for diabetics because it has a low glycemic index (Allen et al., 2012). White sweet potatoes have the potential to become a source of inulin. Arfiani (2016) found that yellow sweet potatoes have 4.6% inulin, purple sweet potatoes have 4.3% inulin, and white potatoes have the highest inulin level of 5.5%. Inulin refers to a carbohydrate that belongs to the fructan group and is included in the water - soluble fiber which helps to reduce blood lipids and stabilizes blood sugar (Marzeline and Annis, 2017). Inulin belongs to prebiotics which cannot be digested by digestive enzymes, but it can be fermented in the colon by Bifidobacterium bacteria which provide many health benefits to the body (Dewanti, 2013). Morreale et al. (2018) reported that inulin is a soluble dietary fiber that becomes an attractive material to be added to various food
[3] https://pubmed.ncbi.nlm.nih.gov/37845315/ (Bifidobacteria metabolize lactulose to optimize gut metabolites and prevent systemic infection in patients with liver disease )
anenefan•7h ago
In regard to inulin, there certainly are different versions. My gut for decades played well [1] with the inulin from sweet potato, some varieties contain as much as 4% [2] without the slightest hint of trouble.
When consuming foods that add in inulin - be mindful of that source. My experience is the food stuffs adopting it to make the food sweeter, don't list the source and may be any version which is economical. My introduction to inulin was finding a version (a brand of soft wrap that used it) that made my body very sensitive to most inulins and as a result it was months avoiding any great amount of inulin for my gut to be able to tolerate the inulin from sweet potato once more.
It is probably far cheaper to use a small amount of lactulose daily (it is generally sold as a liquid laxative / stool softener) to promote Bifidobacteria [3]
[1] https://en.wikipedia.org/wiki/Inulin#Possible_side_effects
[2] https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_24_... [pdf]
> Sweet potatoes can also be used for diabetics because it has a low glycemic index (Allen et al., 2012). White sweet potatoes have the potential to become a source of inulin. Arfiani (2016) found that yellow sweet potatoes have 4.6% inulin, purple sweet potatoes have 4.3% inulin, and white potatoes have the highest inulin level of 5.5%. Inulin refers to a carbohydrate that belongs to the fructan group and is included in the water - soluble fiber which helps to reduce blood lipids and stabilizes blood sugar (Marzeline and Annis, 2017). Inulin belongs to prebiotics which cannot be digested by digestive enzymes, but it can be fermented in the colon by Bifidobacterium bacteria which provide many health benefits to the body (Dewanti, 2013). Morreale et al. (2018) reported that inulin is a soluble dietary fiber that becomes an attractive material to be added to various food
[3] https://pubmed.ncbi.nlm.nih.gov/37845315/ (Bifidobacteria metabolize lactulose to optimize gut metabolites and prevent systemic infection in patients with liver disease )