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Inulin

Inulin helps moderate blood sugar and is used for endurance, even temperament, appetite moderation and fat reduction. Its a major constituent of chicory root, Dahlia tubers (under the name of Dahlin), burdock root, dandelion root, elecampane root, agave and the Chinese herb codonopsis. Botanically, inulin is a storage food in many plants.

Inulin has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. Despite the similarity of its name to insulin, inulin has no connection with that hormone either chemically or through physiological activity. Inulin is soluble in hot water, but only slightly soluble in cold water or alcohol, so is not present to any significant extent in tinctures.

Inulin is a phytonutrient that helps your body deal with its own insulin needs allowing your pancreas to catch its breath.

These days the bodys over-flooded sugar moderating systems are under increasing pressure. In spite of unrelenting abuse, a tiny bit of pancreatic tissue called the islet of Langerhans keeps most of us safe from diabetic trauma. This vital group of cells, about the size of a finger, is all that stands between your health and the combined assaults of massive quantities of highly reactive refined sugars.

Nutritional support of the blood-sugar-balancing system is essential for energy and endurance, as well as appetite moderation and the burning of excess fats.

About Inulin from the Dahlia Plant

The Dahlia is named after Dr. Dahl, a pupil of Linnaeus, but is also known by the name Georgina. It is a native of Mexico, where it grows in sandy meadows at an elevation of 5,000 feet above the sea.

After undergoing a special treatment, Dahlia tubers will yield pure Laevulose that is sometimes called Atlanta Starch or Diabetic Sugar, which is frequently prescribed for diabetic and consumptive patients, and has been given to children in cases of wasting illness.

There was a very considerable business done in this product before the War by certain German firms. In a paper read at the Second International Congress of the Sugar Industry, held at Paris in 1908, it was stated that pure Laevulose is preferably made by the inversion of Inulin with dilute acids, and that the older process of preparation from invert sugar or molasses does not yield a pure product. The first step in the technical production of Laevulose is in the preparation of Inulin, and Dahlia tubers or Chicory root, which contain 6 to 12 per cent of Inulin are the most suitable material. Chicory root can readily be obtained in quantity, and Dahlia plants, if cultivated for the purpose, should yield in a few years a plentiful supply of cheap raw material.

For extraction of the Inulin, the roots or tubers are sliced, treated with milk of lime and steamed. The juice is then expressed and clarified by subsidence and filtration, the clear liquid being run into a revolving cooler until flakes are produced. These flakes are separated by a centrifugal machine, washed and decolorized, and the thus purified product finally treated with diluted acid, and so converted into Laevulose. This solution of Laevulose is neutralized and evaporated to a syrup in a vacuum pan.

Laevulose can be produced in this manner from Chicory roots and Dahlia tubers at an enormous reduction of price from the older methods of preparing it from molasses or sugar. Its sweet and pleasant taste are likely to make it used not only for diabetic patients, but also in making confectionery and for retarding crystallization of sugar products.


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