Inulin, the Latest on a (Functional) Food Ingredient + Dietary Supplement: From Autoimmune to Metabolic Disease & Co
Globe artichokes have the most highly polymerized inulin fibers. They can be served cooked or oven-roasted . The journal Molecular Nutrition & Food Research is probably food designers' favorite bedtime reading because the articles about various functional food ingredients inspire them to dream up ever-new [(dys-)functional)] food formulas you will soon find on the shelves at your local supermarket. With inulin, a fructose-based polysaccharide fiber, which is the object of several papers in the latest issue of said scientific journal, I want to address one of these ingredients that has already made it from bench to bedside... ah, I mean from bench to protein bars and other functional foods such as dairy products, frozen desserts, table spreads, baked goods and breads, breakfast cereals, fillings, dietetic products or chocolate for today's research update ... an update that focuses on beneficial effects, but won't conceal the potential issues people w/ FODMAP into...