|
|||||
Learn About Inulin
|
INULIN RESEARCH In 2004, Matt Leonhardt’s began research work for his Masters thesis on functional foods at Utah State University. Using inulin and xylitol furnished by LIFE ENERGY FOOD LLC, he tested two groups of human subjects eating xylitol alone and eating inulin and xylitol together. Download Matt Leonhardt's Thesis Leonhardt’s thesis concluded that inulin is non-digestible and not directly involved in human metabolism; however, it does provide needed energy for daily activity. The fermentation of inulin provides important byproducts that are used for energy production in the human system. Thus the actual caloric value of inulin is one to two kcal per gram derived from fermented byproducts (short chain fatty acids, lactate, and gases) (Oku and Hosoya, 1984). Leonhardt specifies that using inulin in the diet has been associated with several benefits. One benefit is maintaining blood glucose levels. Inulin has an effect on glycemia and insulinemia that may be due to inulin being a fiber. Inulin is not digested in the upper GI tract; therefore, it will not be absorbed in the blood stream to have an effect on blood glucose and insulin levels as other carbohydrates do. Also as a fiber, it may affect macronutrients, which influence blood glucose by binding it, delaying gastric emptying, and/or shortening their transit time through the GI tract. Inulin may also affect the hepatic metabolism of glucose, which could be due to the short-chain carboxylic acids, specifically propionate. Propionate inhibits gluconeogenesis by metabolic conversion to methylmalonyl-coenzyme A, an inhibitor of pyruvate carboxylase. Propionate also enhances glycolysis, in addition to decreasing plasma fatty acids (effecting gluconeogenesis) (Lee et al., 1996). Leonhardt continues explaining that inulin is known as a prebiotic and is therefore a great benefit to health in a number of ways, by supporting the probiotic bacteria in the gut. The probiotic bacteria, principally Bifidobacteria and Lactobacilli, exert various beneficial effects on health, both through their direct interactions with the gut, and in their metabolic products (Douglas, 2004). In his paper, Non-Metabolized Sweetener Study on health parameters in humans, inulin reduces diarrhea especially when blended with diarrhea producing xylitol. When xylitol in the experiments was taken alone during the first week slight diarrhea was produced in the subjects. The second week of taking xylitol alone produced significant diarrhea. When inulin was added to the same amount of xylitol, the subjects experienced slight constipation in the first week of intake. The second week of intake, bowels returned to normal with no diarrhea and no constipation effects. This anti-diarrhea, anti-constipation power of inulin is perhaps the most consequential health benefit of all. With inulin, as a food available in third world countries, dehydration may be reduced or eliminated especially among children. Bad (bacteria-infected) water, bad (bacteria contaminated) food, stopping giving water (mistakenly) to slow the diarrhea, and diseases (malaria, AIDS, cholera etc.) that caused dehydration from ensuing diarrhea may be dealt with by the consumption of inulin. Inulin can be labeled: inulin, the healing food of the twenty-first century. Leonhardt also noticed that participants on either treatment tended to eat 70 – 120 fewer calories than when not on the treatment. Those taking xylitol and inulin also noticed an increase in stool mass. This increase in biomass has been associated with several benefits, including a decrease in ulcerative colitis, cancer, and nitrogen excretion, as well as increased glucose tolerance (Jenkins et al. 1999). Inulin can thus be used as a weight-loss food, a health food, an energy food, as well as a food which helps decrease or stop diarrhea. |
||||