Feel free to discuss any topic of general interest, so long as nothing you post here is likely to be interpreted as insulting, and/or inflammatory, nor clearly designed to provoke any individual or group. Please be considerate of others feelings, and they will be considerate of yours.
We've discussed this before, since many of us have problems with inulin in foods. Inulin is promoted as a "prebiotic" in foods, IOW, it is supposed to promote the growth of "good" bacteria in the intestines. The problem is that it seems to promote the growth of "bad" bacteria just as effectively. This research suggests that it's not just a problem for people with IBDs - virtually anyone is likely to have problems if they eat significant amounts of it. In view of this evidence, IMO, it's unlikely that any amount of it in the diet is beneficial.
That means that inulin is probably just one more food additive with no benefits, and a high potential for negative effects - something best avoided.
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I had no idea how widespread an additive inulin is until I read that article, Tex! All the more reason to make our own food from scratch, where we can control what goes in.
Rosie
Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time………Thomas Edison
Just as Rosie said, I too had no idea of such an additive as inulin. I'm really getting hesitant about many foods. Coming to the forum has brought many things to my attention. I've ALWAYS loved my food!!!! Of course with DX of MC now I'm learning there are many I can no longer ingest. Still learning. Now I'm aware of inulin. Very scary that these things are 'added' to our food. Thanks for sharing Tex.
-Life isn’t about waiting for the storm to pass, it’s about learning to dance in the rain-
Kim
Don't know what's going on with me--this is my 3rd post today. Cleaning my desk maybe and finding things? Anyway, I keep seeing Blue Agave Sweetener in many of the GF recipes, so was quite excited to find two 23.5 oz. bottles for $7.69 at Costco, quite reasonable I thought. But, thought I'd better check it out before buying, and I'm glad I did, because inulin caused my last flare, still not 100%. From good old Wikipedia:
To produce agave nectar from the Agave tequiliana plant, juice is expressed from the core of the agave, called the piña.[2] The juice is filtered, then heated to hydrolyze polysaccharides into simple sugars. The main polysaccharide is called ***inulin*** or fructosan and comprises mostly fructose units. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey that ranges in color from light to dark depending on the degree of processing. The syrup contains iron, calcium, potassium and magnesium which contribute to the resulting color.[citation needed] *** added by me!
I have stuck with SweetnLow for years just because I am used to it.. so far no problems. My husband likes all the new stuff. Probably not the best for him either after reading this.
grannyh
Bev, thank for the info on Blue Agave Sweetener. My daughter uses it and I was going to get some the next time I went to Costco. I have eliminated Splenda because of bad reviews and am trying Stevia. I use very little in my cold coffee in the afternoon. I think for the little bit of sweetner I use, I will go back to using sugar.
Charlotte
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
The mammalian small intestine
does not contain hydrolases that can split the fructosefructose
and galactose-galactose bonds. Thus, fructans
and galactans are almost entirely malabsorbed in all
people. The chain length (degree of polymerization or The mammalian small intestine
does not contain hydrolases that can split the fructosefructose
and galactose-galactose bonds. Thus, fructans
and galactans are almost entirely malabsorbed in all
people. The chain length (degree of polymerization or DP) varies, but oligosaccharides are considered to
have a DP less than 10. Longer fructans are generally
referred to as inulins. Theoretically, fructans with a
short DP will have greater effects when malabsorbed
due to more rapid digestion and greater osmotic effect.
Indeed, most fructans in food are short. However,
inulins can also induce functional gut symptoms, particularly
increased wind (20).
Problematic foods: Wheat, members of the onion
family and artichokes are the major sources of fructans
in the diet,
This is from an article on FODMAPs. Fructans occur naturally in some fruits and vegetables. I know if I eat too many fructans I have problems, like artichokes or asparagus, but I can tolerate small amounts.
This research suggests that it's not just a problem for people with IBDs - virtually anyone is likely to have problems if they eat significant amounts of it. In view of this evidence, IMO, it's unlikely that any amount of it in the diet is beneficial. 
All the more reason to make our own food from scratch, where we can control what goes in. 
