I’ve heard about inulin and I’ve seen it in some proteins. What is it?
Inulin is a fructo-polysaccharide that is found in thousands of plants – many of which we know well, like leeks, onions, asparagus and bananas.
Inulin can’t be digested by the human body, so it travels to the large intestine where it acts as a prebiotic, also known as food for gut bacteria.
Gut bacteria need to eat in order to thrive, and inulin can multiply good bacteria. But for anyone with an imbalance of gut bacteria (known as “dysbiosis”), inulin can encourage the growth of unfriendly (“bad”) bacteria. This can cause digestive discomfort (i.e. gas and bloating).
We created our fermented proteins with one goal: to help support digestion. This is why we don’t use inulin in any of our products. We prefer to nourish friendly bacteria via fermentation and polyphenols. Although researchers aren’t sure about how or why they only feed friendly bacteria, the research into the gut benefits of fermented foods and polyphenols is pretty neat.
But what we do know is that nourishing good bacteria is one way to encourage a proper balance of good to bad bacteria – for a difference that you can feel.
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