Hello,

I am wondering if the alternative sweeteners recommended for a candida diet are really 100% safe, i.e. they don't promote any growth of candida at all, or do they just reduce its growth compared to eating regular sugar? What about other pathogens such as bad bacteria, fungi, viruses, and parasites? Do stevia, chicolin, and vegetable glycerin encourage any growth of these things? Also, I'm wondering what the effect of these alternative sweeteners is on blood sugar levels? I would like to try using the recommended alternative sweeteners but I want to be absolutely sure that this won't in any way reduce the effectiveness of my anti-candida diet and my efforts to rid my body of all pathogens and regain health.

Thanks,
Dale

Dale,

That's great!

You have the attitude that you are going to beat this thing don't you?! And nothing is getting in your way.

Thanks, I needed to read this..I've been doing a LOT of "whining" lately.

We'll see what Tarilee has to say...

jan

Hi there,

Chicolin is chicory root extract and actually is said to have a very mild blood sugar stabilizing effect and it contains FOS fructo oligo saccharides which are complex sugars that feed beneficial intestinal bacteria. FOS is a probiotic enhancing combination of the non-digestible carbohydrates. l-ketose GF2, nystose GF3, and fructofuransylnystose, which helps maintain an intestinal environment hospitable to beneficial microflora. FOS supports natural intestinal mechanical barriers, thereby reducing intestinal permeability. Oral ingestion of FOS allows it to pass largely intact through the upper intestinal tract into the colon, where it is selectively utilized as growth nutrients by the beneficial bacteria, bifidobacteria and lactobacillus. FOS nutritionally supports a healthy gastrointestinal tract by encouraging the growth of friendly bacteria.

Because it the chicory root extract is a type of fibre, it also helps to promote regularity and it is said to have a mild balancing effect on the blood sugar.

Much has been written about stevia's positve effect on blood sugar balance. You can read a bit about it on our websites in the featured products section of the Attogram Lahoz forum section and you can also find extensive information on the web about it.

Gycerine raises the blood sugar slightly but is considered to be low glycemic (meaning the extent and rate at which it raises the blood sugar is low). Folks with allergies should be careful to investigate the source of their glycerine product. It is usually sourced either from corn or from coconut.

As far as I know the sweeteners that we recommend do not feed pathogens exept perhaps in the case of excessive use of glycerine which does contain a small amount of absorbable sugar. However there are synthetic versions of FOS on the market that may.

I hope that answers your questions. Take good care.

Tari-Lee

Hi,
As I am working on a book on stevia and as I have been examining chicolin, glycerine,lo han,etc. too, let me comment on this.
Although I recommend Stevia and Chicolin, there are some 'warnings' about FOS and Chicolin- I still think you should not use it in excess, yet it's a good supplement.
Read this page for some 'negative' thoughts on FOS:
healingcrow.com/ferfun/conspiracy/conspiracy

Also, there is a quite nice article on stevia:
mercola.com/2000/apr/2/stevia.htm

[This message was edited by pbitter on November 04, 2003 at 03:15 AM.]

No URL's please

[This message was edited by Linda on November 04, 2003 at 06:56 AM.]

This question caught my eye because I thought it was being asked whether they are safe for your body. I use them without even thinking about it for myself and my 2-year-old, but now that I've been thinking about getting pregnant again I have wondered if I can continue to use them freely.

Mainly I use the "Stevia Balance" packets which contain inulin and chromium. I don't even use a packet a day of this. Just a little in my tea or hot cereal now and then. And I use the drops of stevia extract in my candida-safe syrup (maybe once a week). Of course if I am baking I might use more in an entire recipe.

Guys, I still don't "get" the chicolin yet, so I haven't used it much. I have some, I'm just not sure about how to use it.

I only use the veg. glycerine in baking, which is not very often since I feel the need to consume the entire recipe all by myself.

So anyway, Tarilee, what's the word on these things and pregnancy? I've been looking for a book about herbs, natural remedies, etc. and pregnancy, so I know which ones are safe and which ones are questionable... but I haven't found one yet. Do you have any recommendations from experience?

Thanks,
Jenelle

So as I was not allowed to post the url, I will just paste the text from healing crow:
Making a Case Against FOS and Inulin

Have you heard about Fructo-oligosaccharides (FOS) or Inulin yet? If not, you will. These are the latest and greatest refined chemicals that probiotic and yogurt manufacturers are adding to their products for "your health". It seems that only a few probiotic manufacturers are against using them, with Natren leading the charge. But we like to ask, why is this? Why would Natren be against using FOS in yogurt and probiotic supplements? What kind of financial gain is involved in not using the latest and greatest chemicals in your products? None that we could think of. So we decided to investigate this matter further.

1. What is FOS and Inulin?

Fructo-oligosaccharides (FOS) and inulin are types of fructo-polysaccharides, comprised of -(glucose-fructose)- subunits. The only difference between FOS and inulin is polymer chain length. Inulin/FOS also goes by the name of Neosugar, Alant Starch, Atlanta Starch, Alantin, Dahlin, Helenin, and Diabetic Sugar. Inulin tastes sweet, cannot be digested by humans, and is soluble (unlike cellulose).

2. What does Inulin/FOS do?

Since Inulin/FOS is indigestible by our bodies, it gets transported to the large intestine where it feeds microbes and promotes fermentation. Inulin/FOS has been dubbed a "prebiotic", essentially serving as fertilizer for the bacteria in your colon. Certain lactobacillus species of bacteria have been shown to preferentially ferment Inulin/FOS. For this reason, it is being promoted as a supplement to feed the good bacteria in our guts.

3. Inulin/FOS feeds only good bacteria, right?

Wrong. Manufacturers claim that Inulin/FOS specifically feeds only good bacteria. The reality of the situation is much different. If you examine the scientific literature about Inulin/FOS, you will find that this is untrue. The best example is concerning Klebsiella. Recent studies have shown that Inulin/FOS encourages the growth of Klebsiella, a bacterium implicated in Ankylosing Spondylitis and increased intestinal permeability. Inulin/FOS may indeed promote the growth of lactobacillus bacteria, but what other potentially harmful bacteria are we feeding as well? Furthermore, we have not even addressed the issue of yeast. Many different species of yeast are able to utilize Inulin/FOS for energy.

Historically, microbes have demonstrated the innate ability to adapt to almost any condition and fuel source. If bacteria can adapt to break down industrial solvents in our soil and use them for energy, it would be irresponible to think that they will not adapt to utilize Inulin/FOS, a high energy carbohydrate. There are hundreds of different species of bacteria and several yeast strains living in our GI tracts. Studies have only looked at the effects of Inulin/FOS on a handful of these microbes.

4. Why is Inulin/FOS being added to probiotic supplements and yogurt?

A key principle in today's marketplace is product differentiation. If a manufacturer can sell many different kinds of "specialty" products, that are in essence the same thing, it can make a larger profit. Think about it for a moment. We no longer have plain old toothpaste, instead we have such items as tartar control, sensitive, baking soda, peroxide, whitening, gum care, and many others. Adding a new claim to an old product adds to consumer excitement: "Brand X yogurt - now with Inulin/FOS for your health" & "We now offer lactobacillus capsules with Inulin/FOS." These new claims will help fight market stagnation and lead to greater profits for the manufacturer. But will FOS lead to greater health for the consumer?

5. Is Inulin/FOS found naturally anywhere?

Yes. It is found naturally in asparagus, garlic, Jerusalem Artichokes, chicory root, and others.

6. Since Inulin/FOS is found in natural foods it must be okay, right?

Wrong. Sucrose (table sugar) is naturally found in beets, sugar cane, oranges, and other plants. Humans have perverted this naturally occurring substance into a refined chemical. Sucrose is arguably one of the most unhealthy food additives in human history. We should learn from our experiences with sucrose and apply them to Inulin/FOS. Instead of adding refined, super concentrated Inulin/FOS to your food, eat the foods that naturally contain Inulin/FOS.

The body is genetically adapted to certain foods and if we continue to mess with our food chain then our health will suffer the consequences. Of the nutritional fibers, cellulose was the most likely to be included in a traditional hunter-gatherer diet. Cellulose is an insoluble fiber that is slowly fermented by the microbial population in the human colon. Inulin/FOS is a soluble fiber that is quickly and easily fermented. The difference between cellulose (a food we are adapted to) and Inulin/FOS (a food we are not adapted to) is like the difference between a slow burning ember and a raging fire. Who likes playing with fire?

7. Is it possible to be allergic to Inulin/FOS?

Yes. In one documented case, inulin caused an anaphylactic reaction. As the use of Inulin/FOS as an additive in the food industry increases, reports of allergic responses will probably increase. "Inulin may be the culprit behind more food allergies than is currently recognized."

8. What are the recognized side effects of ingesting Inulin/FOS?

Assuming one is not allergic to Inulin/FOS, the typical side effects will vary depending on one’s level of tolerance. The list of known side effects include: flatulence, bloating, cramps, abdominal pain, and diarrhea. As Inluin/FOS permeates our food supply, the list of side effects is expected to grow.

Conclusion -

In theory, a food additive that could specifically feed good bacteria might prove useful for intestinal health. Given the nature of the microbes and their ability to quickly adapt to various carbohydrate foods sources, it seems highly unlikely that such a chemical will be developed. Inlulin/FOS has been touted as such a molecule, but seems to fail the test as you examine it further. Even if Inluin/FOS did display specifity for beneficial bacteria, do we know enough about the complex microbial ecology of the human GI tract to deem a species of bacteria better than the others? The GI tract is much like a rain forest with a very complex web of life. What would happen to a rain forest if, in our arrogance, we decided to spread a chemical that fertilized one specific type of tree? Would the overgrowth of one species be beneficial? Our GI tracts have adapted to house a variety of microbes and to disrupt this balance might be detrimental to our health. With these concerns, we recommend staying far away from any product with Inulin/FOS.

quote:

---

Originally posted by pbitter:
Hi,
As I am working on a book on stevia and as I have been examining chicolin, glycerine,lo han,etc. too, let me comment on this.
Although I recommend Stevia and Chicolin, there are some 'warnings' about FOS and Chicolin- I still think you should not use it in excess, yet it's a good supplement.
Read this page for some 'negative' thoughts on FOS:
healingcrow.com/ferfun/conspiracy/conspiracy

Also, there is a quite nice article on stevia:
mercola.com/2000/apr/2/stevia.htm

[This message was edited by pbitter on November 04, 2003 at 03:15 AM.]

No URL's please

[This message was edited by Linda on November 04, 2003 at 06:56 AM.]

---

Jan wrote:
> You have the attitude that you are going to beat this thing don't you?! And nothing is getting in your way.

That's certainly my attitude. A lot of it probably it comes from the fact that I'm young, so I can see the potential of a long life ahead of me free from chronic illness, and I want to get there while I still have the chance. If I were in my 40's or 50's and had chronic fatigue syndrome, maybe I'd just figure I was getting old and would be more tolerant of health problems (or maybe I wouldn't, I don't know!). But for me in my mid 20's, I definitely feel that I should be healthy at this point in my life and therefore I am willing to do whatever it takes to get well. Actually, if somebody told me I had to drink urine or eat worms every day to regain my health, and there was evidence to back it up, I'd do it!

Dale

Tarilee,

Thanks for answering my questions. I'm glad to hear that the chicolin and stevia don't raise blood sugar levels.

However, you wrote:
> As far as I know the sweeteners that we recommend do not feed pathogens exept perhaps in the case of excessive use of glycerine which does contain a small amount of absorbable sugar. However there are synthetic versions of FOS on the market that may.

Is the FOS in the DDS Acidophilus capsules natural or synthetic? Can it feed the yeast while it's feeding the good bacteria?

Thanks,
Dale

pbitter,

Thanks for posting this alternative viewpoint on stevia, chicolin, and FOS. Question: did you personally have a bad experience using any of these products which caused you to decide they were a bad idea? Are you on the Attogram Program, and if so, are you using a different probiotic supplement without FOS?

You quoted:
> Manufacturers claim that Inulin/FOS specifically feeds only good bacteria. The reality of the situation is much different. If you examine the scientific literature about Inulin/FOS, you will find that this is untrue. The best example is concerning Klebsiella. Recent studies have shown that Inulin/FOS encourages the growth of Klebsiella, a bacterium implicated in Ankylosing Spondylitis and increased intestinal permeability.

That's scary. So in other words, I might be encouraging a leaky gut by taking DDS Plus FOS, according to this article.

You quoted:
> Inulin/FOS may indeed promote the growth of lactobacillus bacteria, but what other potentially harmful bacteria are we feeding as well? Furthermore, we have not even addressed the issue of yeast. Many different species of yeast are able to utilize Inulin/FOS for energy.

Ouch. If this is true, then I'll never touch FOS again.

You quoted:
> Assuming one is not allergic to Inulin/FOS, the typical side effects will vary depending on one’s level of tolerance. The list of known side effects include: flatulence, bloating, cramps, abdominal pain, and diarrhea.

Oh, boy! And I thought I was going through die-off! I was feeling quite pleased, that my yeast-killing program was working. Now I wonder if maybe the yeast has just been growing instead, and all the gas and bloating and cramps I've been having are a result of the FOS in the Acidophilus pills causing the yeast to grow out of control.

I suppose I'll never know. Seems there's so much conflicting information out there that anything you do could just be making you worse, even if you think it's supposed to make you better.

All I know is that my digestion has gotten a lot worse since I started using the Attogram Products. Is this die-off, or yeast growth? If the FOS is encouraging the yeast to grow, and I'm killing it at the same time with the Caprol, then maybe all I'm doing is speeding up both the growth rate and the die-off rate, in other words just encouraging the yeast to have more chance to mutate and get even stronger and more resistant and harder to ever get rid of.

Or maybe I'm just paranoid. But chronic illness has a tendency to lead to paranoia. I am unwilling to do anything anymore to my body that could perpetuate my ill health. I know that this candida is the kind of thing that is almost impossible to completely eradicate. I tell you, having candidiasis is one awful predicament to be in!

Dale

First of all,
Let me say thanks to you all for this great discussion on candida and the related illnesses.
But in my opinion, candida is rather a symptom than the root of disease. I have been reading lots about ayurveda, traditional chinese medicine, etc. and got a more 'wholistic' view of my body - So I am currently following a very own 'program', that is IMO quite successful.

So now, my comment on the stevia/FOS issue:
I just wanted to give you all a 'different' view on these, but in my opinion if you don't use them in excess, they are very safe (much safer than sugar,etc.).
I am using Primal Defense and have no problems with it (I believe it has no FOS?).

Let me give you a suggestion:
At the beginning of this program, better stay away from FOS/Inulin - I guess the cautions mentioned in the article are all based on facts, so I think it would be reasonable to go that way.
Hope this was helpful for you,
Patrik

quote:

---

Originally posted by Dale L:
pbitter,

Thanks for posting this alternative viewpoint on stevia, chicolin, and FOS. Question: did you personally have a bad experience using any of these products which caused you to decide they were a bad idea? Are you on the Attogram Program, and if so, are you using a different probiotic supplement without FOS?

You quoted:
> Manufacturers claim that Inulin/FOS specifically feeds only good bacteria. The reality of the situation is much different. If you examine the scientific literature about Inulin/FOS, you will find that this is untrue. The best example is concerning Klebsiella. Recent studies have shown that Inulin/FOS encourages the growth of Klebsiella, a bacterium implicated in Ankylosing Spondylitis and increased intestinal permeability.

That's scary. So in other words, I might be encouraging a leaky gut by taking DDS Plus FOS, according to this article.

You quoted:
> Inulin/FOS may indeed promote the growth of lactobacillus bacteria, but what other potentially harmful bacteria are we feeding as well? Furthermore, we have not even addressed the issue of yeast. Many different species of yeast are able to utilize Inulin/FOS for energy.

Ouch. If this is true, then I'll never touch FOS again.

You quoted:
> Assuming one is not allergic to Inulin/FOS, the typical side effects will vary depending on one’s level of tolerance. The list of known side effects include: flatulence, bloating, cramps, abdominal pain, and diarrhea.

Oh, boy! And I thought I was going through die-off! I was feeling quite pleased, that my yeast-killing program was working. Now I wonder if maybe the yeast has just been growing instead, and all the gas and bloating and cramps I've been having are a result of the FOS in the Acidophilus pills causing the yeast to grow out of control.

I suppose I'll never know. Seems there's so much conflicting information out there that anything you do could just be making you worse, even if you think it's supposed to make you better.

All I know is that my digestion has gotten a lot worse since I started using the Attogram Products. Is this die-off, or yeast growth? If the FOS is encouraging the yeast to grow, and I'm killing it at the same time with the Caprol, then maybe all I'm doing is speeding up both the growth rate and the die-off rate, in other words just encouraging the yeast to have more chance to mutate and get even stronger and more resistant and harder to ever get rid of.

Or maybe I'm just paranoid. But chronic illness has a tendency to lead to paranoia. I am unwilling to do anything anymore to my body that could perpetuate my ill health. I know that this candida is the kind of thing that is almost impossible to completely eradicate. I tell you, having candidiasis is one awful predicament to be in!

Dale

---

Paranoia, stress, & fear lead to chronic illness - not the other way around. The fear may grow while chronically ill, but chronic illness does not begat fear but rather fear begats chronic illness. That is not to say that all chronic illnesses come from stress and fear alone, but most do.

Just a thought . . .

Hey Dale--it took me a better part of a year to figure out where most of my reactions come from, and this I was able to do only through use of a very detailed health diary...I recommend using one very highly.

In the beginning I was also very "paranoid" about this whole process--I was very ill and wanted to do everything right down to the tee and nip this thing in the bud. I'm also a perfectionist at heart which didn't help matters...It took me a very long time to realize that what is right for me may not be right for others and vice versa...It's possible that you may have a reaction to chicolin-- and I appreciate that alternative view by the way--It's very good for all of us to be aware of all sides of information concerning things we ingest so cheers for that--but only trial and error and keen observation will be able to tell you whether or not that's the case...

Also, the symptoms you mentioned can indeed be related to die off, I had many of them myself when I started on caprol, and I would imagine that would be a more likely explanation than a tiny amount of chicolin...but again, this you'll be able to see through your own observations...

Try as hard as you can to trust. I know this may sound strange, but trusting this program and giving myself 100% to it is what calmed down my apprehensions and "paranoia"...When I say to trust, I mean also within reasona nd if you're still not feeling any better in several months time I would also use my head about that--I don't believe in blind faith--but I do know that after a while I got to know my body well enough to know what die off felt like for me personally, how to minimize it, and what made my body feel good...This allowed me not to be so easily excited with other information I would come across--I just knew I was getting better, and giving myself into that helped me tremendously...

I hope you start feeling better very soon in any case...

Take care,

Ashley

Chicolin is a soluble fibre and, just like any other fibre, if overused (i.e. for most people up to one tablespoon over the whole day or one teaspoon at a sitting is fine), it will cause gas.

I’m not familiar with the company responsible for authoring this very aggressive campaign against these healthy alternatives to sugar. It appears they may have a vested interest in discrediting the products? I think their choice of the word “chemical” to describe these substances is a bit surprising. Technically speaking I suppose most of the herbal extracts and herbal products in existence could be called chemicals though I wouldn't, as a rule, use this word in reference to natural extracts. Chemistry is defined as “a science that deals with the composition, structure, and properties of substances and with the transformations that they undergo”.

Although it is well written and sounds plausible, the way in which these statements attack the imprecise logic behind the use of the FOS/Inulin doesn't really concern me as the same concern could really apply to the thousands of unknowns in the areas of both pharmaceutical and naturopathic health care. There are many things that are imprecise about any approach to health care. I have never observed any reactions to these products that would lead me to believe that they are not safe and they are most certainly not toxic.

I’ve been working professionally with the DDS products for ten years now and have coached literally thousands of customers through their use. I’ve even worked a product support hotline that included support for these products. In all of this time, I had ONE negative report about a customer’s response to the product. Other negative reports and studies done negating the benefits of FOS, have in the past been performed using synthetic FOS rather than the natural chicory root extract that both BioQuest (chicolin) and UAS (DDS) contain. PBitter I agree with you whole heartedly that a disclaimer for the chicolin is a good idea. The use of chicolin with FOS as a sweetener is great, as long as it is used in small doses. For folks who are highly prone to flatulence or bloating, just like with any other fibre, it’s a good idea to start with a very small dose and work your way up to the one to three teaspoons per day suggested as a healthy dose.

I remind you that either a supportive or a damning report can be created by any talented writer with some scientific knowledge and a motive. As always, I encourage you to listen to your instinct, tune in with your body and make an informed decision about what is right for you.

Take care guys.

Tari-Lee

[This message was edited by Tarilee on November 05, 2003 at 04:56 PM.]

Hi Dale,

Ashley has offered you some great advice. And I will second some of what she said by reassuring you that in order to recover from CRC, it is almost inevitable that you will become worse before you become better. Not only are you having to deal with die off but the process of killing off the fungal form of candida is known to increase the permeability of the intestinal lining. I’ve never heard of FOS doing that. Rather, it is well known to help improve intestinal health. I encourage you to read the article on die off and the allergies article which describes the relationship between leaky gut syndrome, allergies and candida.

The treatment process is complex because of die off and self education about the process will prove to be a crucial part of your peace of mind and therefore, your recovery. As soon as you begin the process of killing off yeast your body is forced to negotiate with much higher levels of toxins that it has before you started treatment and this can interfere with digestion as well as cause a number of other die off symptoms.

Hang in there Dale and try to do some more reading. If you’ve got more questions once you’ve gone over the two articles I mentioned, please do let me know.

Tari-Lee

TiffJoy,

Thanks for your comment. I think you're right about fear leading to chronic illness. However, I also do believe (and know from personal experience) that chronic illness can beget fear. Same thing with stress: it leads to chronic illness, and chronic illness in turn creates it. I think these things are vicious cycles. The only way to break out of the cycle is both to reduce the fear and stress in your mind and also to improve your physical health.

I went through a phase fairly early on in the course of my illness when I honestly believed I could cure myself just by positive thinking. I read a book called "How to Stop Worrying and Start Living," I started saying affirmations, I prayed a lot more, and I attempted to force myself to socialize more in an effort to distract myself from illness. I even tried meditation CDs that were supposed to change your brain waves. None of this stuff worked. In fact, my health continued to get worse and worse, and I came very close to losing my religious faith and giving up hope of getting my life back.

So, while I agree with you that emotions and psychology and one's approach to life are important, I also feel that an aggressive approach to heal the physical body is necessary in order to make significant health gains. I have also found through personal experience that the anxiety problem I have is significantly exacerbated by toxins in my body. For example, even a very small amount of sugar makes me feel tense and anxious, not for any psychological reason, but purely a physiological reaction (this was happening before I had any idea that sugar was causing my problems). Now that I know there's a medical explanation for this (sugar = yeast growth), it has caused me to become somewhat fanatical in the avoidance of anything sweet. Am I too paranoid? Probably so, but I guess right now I'm at a place where I feel that I may have finally discovered the answer, so I am worried that if I screw this up then I won't get another chance to beat the illness.

Dale

Tari-Lee



Well said Dale, and good for you for keeping an open mind and continuing to explore your healing options. A completely holistic (i.e. wholistic) approach to self care is important for full resolution of health problems.

Cheers.

Tari-Lee

Ashley,

Thanks for your response.

Like you, I also tend to be a perfectionist which is why I sometimes get too worried that I'm not doing things exactly right to get the success I desire.

You wrote:
> the symptoms you mentioned can indeed be related to die off, I had many of them myself when I started on caprol, and I would imagine that would be a more likely explanation than a tiny amount of chicolin...but again, this you'll be able to see through your own observations...

Actually, I was worried it could be the FOS in the DDS product causing my gas and bloating. I have not eaten any chicolin yet. I did order both the stevia and chicolin, but I think I'll wait to actually use it until I go through at least a few more weeks of the program, just to be on the safe side. I do know for sure that I'm going through some intense die-off right now -- or at least that seems to be the most logical explanation for my current set of symptoms. They pretty much conform to the "classic" picture of die-off that I've read about on this site.

You wrote:
> Try as hard as you can to trust. I know this may sound strange, but trusting this program and giving myself 100% to it is what calmed down my apprehensions and "paranoia"...

You make a good point. Obviously there are people who have gone through this program starting from a pretty bad place and have achieved good health, so I guess it works if you do it right and if candidiasis is indeed the problem. I have a hard time trusting, because of some of my previous experiences with doctors, drugs, and supplements, but I know that the Attogram Program is the most reasonable and logical approach that I have heard of so far, so it merits a certain degree of trust, even for a skeptic like me.

Dale

Tarilee, thanks a lot for your explanations and suggestions. I really appreciate it!

Dale

Hey Dale--that was well put what you said before about the relation of emotions and the toxins created by killing off the candida...

As for your symptoms, as they lessen and you get through your first bout of die off, you'll begin to be less skeptical--I had some pretty bad experience with doctors and programs in the past so I know what it is to NOT trust a soul!! In any case, please take good care of yourself and feel better very soon--if the die off becomes unmanageable, lessen your dosage--faster is definitely not always better!!

One more thing on Inulin:
Inulin, a natural functional food ingredient, is an indigestible Kosher- and Halal-certified carbohydrate extracted from the root of a common vegetable, the chicory plant, Cichorium intybus, and a few other species. Using inulin aids many of the human body’s key metabolic functions. Inulin is a prebiotic formula, meaning it feeds the beneficial microorganisms in our digestive tract, as opposed to introducing new bacteria (which is what probiotic formulas do); an example of a probiotic would be that good bacteria found in yogurt. In simple terms, it gives the good bacteria food to live and grow on, and the "good guys" will beat out the bad guys.

Because Inulin is non-digestible it reaches the colon unchanged, where healthy bacteria such as bifidobacteria and lactobacilli use it as food. This lowers the pH level in the colon, creating an unfavorable environment for unhealthy bacteria such as E.coli, Salmonella, Staphylococcus and Clostridium. An imbalance in the intestinal tract, typified by low numbers of "the good guys" and high numbers of "the bad guys", has been associated with Rheumatoid Arthritis, Yeast Infections, Urinary Tract Infections (UTI), Irritable Bowel Syndrome (IBS), Pancreatitis, Vaginitis, Ear Infections, Crohn’s Disease, Constipation, Lupus, Breast Cancer, Ulcerative Colitis, Cirrhosis of the Liver, Acne, Premenstrual Syndrome (PMS), and Psoriasis.

More than 36,000 plants world-wide contain inulin; some common sources are Onion (2-6%), Garlic (9-16%), Leek (3-10%), Banana (0.3-0.7%), Asparagus (10-15%), Jerusalem artichokes (15-20%), Chicory (13-20%), and even wheat (1-4%); several portions of each of these foods would be required in order to consume a few grams of inulin. (see table 1)

Inulin is a mixture of chains of fructose molecules, with the fructose chains ranging from 2 to 60 units long. This 'degree of polymerization' (DP) varies according to plant source, type of climate, time of harvest, and the duration and conditions of post-harvest storage. The DP of native inulin averages about 9. The DP of fructooligosaccharides (FOS) averages about 4. Native inulin contains some sugar and some short-chain FOS but FOS of course contains much more. A special long-chain Inulin can be had that averages DP 22 because the sugar and short-chain FOS has been removed.

Unlike the shorter-chain FOS and sugars that can be used by all the bacteria, native inulin cannot be used effectively by harmful bacteria because they do not produce the enzymes required.


Recent human experiments conducted by Gibson et al. (1995) at the Dunn Clinical Nutrition Center (UK) demonstrated that a daily intake of 15 grams inulin during 15 days renders Bifidus the numerically predominant species in feces and colon, while stagnating or decreasing numbers of bacteroides, fusobacteria, clostridia and colifoms -- leaving the total bacterial count essentially unchanged. In addition, inulin's relatively long chain length can also provide a greater number of available carbohydrate units to be used for beneficial bacterial growth.


As a soluble dietary fiber, inulin also shortens fecal transit time, slightly increases fecal bulk, reduces constipation, has been shown to reduce both serum and hepatic cholesterol and triglycerides, and may provide improved absorption of minerals such as calcium, magnesium, iron, and phosphate. Furthermore, unlike FOS, inulin's longer chain length makes it more easily tolerated by the human intestinal system. (Tokunaga, Oku, and Hosoya 1986).

Although we have this research, a leading probiotics manufacturer mentions that FOS can cause digestive upset (because it can promote the growth of incorrect as well as correct bacteria). They don't mention that longer chained Inulin that doesn't produce the problem is available. Is this omission a ploy to increase probiotics sales?

Inulin content (% of fresh weight) of plants that are commonly used in human nutrition
(Van Loo et al., 1995)
Source Edible parts Dry solids content Inulin content
Onion Bulb 6 ± 12 2 ± 6
Jerusalem artichoke Tuber 19 ± 25 14 ± 19
Chicory Root 20 ± 25 15 ± 20
Leek Bulb 15 ± 20* 3 ± 10
Garlic Bulb 40 ± 45* 9 ± 16
Artichoke Leaves-heart 14 ± 16 3 ± 10
Banana Fruit 24 ± 26 0.3 ± 0.7
Rye Cereal 88 ± 90 0.5 ± 1*
Barley Cereal NA 0.5 ± 1.5*
Dandelion Leaves 50 ± 55* 12 ± 15
Burdock Root 21 ± 25 3.5 ± 4.0
Camas Bulb 31 ± 50 12 ± 22
Murnong Root 25 ± 28 8 ± 13
Yacon Root 13 ± 31 3 ± 19
Salsify Root 20 ± 22 4 ± 11
NA, data not available. *Estimated value.