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Old 09-14-2007, 11:34 AM   #1
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Inulin in Recipes

Do any of you here use inulin in recipes? If so, please share how much you use and in what types of products.

I read that inulin is a prebiotic, which is a good thing, so I have been toying with getting some of it.

gs
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Old 09-14-2007, 01:07 PM   #2
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I have only used Inulin in one recipe which I developed for chocolate peanutbutter truffles. I have made the recipe several times and it is too good to have around all the time. I usually just make it for the holidays.

CHOCOLATE PEANUTBUTTER TRUFFLES
1 cup heavy cream
1 cup natural peanut butter (I used chunky)
4 Tbls cocoa powder
liquid splenda equal to 2 and 1/2 cups sugar
1 and 1/2 cups Inulin

In a mixing bowl, add all ingredients, except the Inulin and beat on low speed until comgined. While continuing beating, add the Inulin and mix for about 1 minute. Let the mixture sit for a couple of minutes to solidify. Using a tablespoon, scrape about 1/2 a Tbls amount and roll into a ball with your hands. (I used enough to form balls about an inch in diameter.) I then rolled the truffles in cocoa powder and placed on a wax paper lined baking sheet. Then refrigerate for 1 hour remove from the baking sheet and transfer to a covered container and refrigerate until ready to serve. I made 49 truffles with this recipe. These have a wonderful chocolate peanut butter flavor without being overly sweet. Each truffle averaged 0.72 net carbs and 39 calories.
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Old 09-14-2007, 05:38 PM   #3
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I'd like to see more recipes using inulin, also. I have a container ull in my pantry and can't remember which recipe I bought it to use in
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Old 09-15-2007, 07:05 AM   #4
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I add inulin to lots of things like spaghetti sauce, soups, smoothies, ice cream, etc. I try to make sure I don't add too much or it can cause tummy distress but I like adding fiber to our diet and it seems to mix in easily. I add about 1 teaspoon per serving--I added a tablespoon once and that was way too much--I haven't narrowed down the exact tolerance level yet and I imagine it's something you slowly adjust to. You've prob seen the FiberSure ads on TV--that's inulin but it's cheaper to buy the inulin from Netrition.
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Last edited by jackieba; 09-15-2007 at 07:08 AM..
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Old 09-15-2007, 07:12 PM   #5
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Please tell me what inulin is?

I would appreciated knowing about this substance.

THanks,

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Old 09-15-2007, 07:30 PM   #6
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here is a site that has a lot of information about inulin. Inulin : by Ray Sahelian, M.D., benefits of inulin
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Old 09-15-2007, 07:47 PM   #7
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Quote:
Originally Posted by Barbara A. Goldstein View Post
I would appreciated knowing about this substance.

THanks,

barbo
[COLOR=red]Barbo, Inulin is a fiber. It is the same fiber that is in Fiber Sure. If you click on the word inulin (where it is in blue and underlined), it will take you to Netrition, where it will give you info on it. It is also the main ingredient in Fiber Choice tablets. [/COLOR]

[COLOR=red]Edited note: Henry posted his link while I was typing this up. It has a lot more info there.[/COLOR]

Last edited by crazywoman-n-wy; 09-15-2007 at 07:50 PM..
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Old 09-15-2007, 09:55 PM   #8
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Thanks Crazy

I'll go look it up in Netrition....I'm learning a lot.

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Old 09-16-2007, 05:19 PM   #9
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Fibersure is hydrolysed Inulin, so it does not thicken. FYI, Benefiber is hydrolysed Guar gum, so it doesn't thicken either.

Plain straight up Inulin will thicken or texturize, similarly to the Polydextrose.

The Inulin has many of the properties of sugar but not sweet, and is mostly treated by the body as fiber (doesn't digest well) but the friendly gut bacteria can ferment it, making it prebiotic.

There was lots of discussion around Inulin a ways back, got onto the whole subject after discussing Yacon Syrup which is made from an inulin-rich root called Yacon (in case you want to search for the previous discussion).
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Old 09-16-2007, 09:03 PM   #10
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[COLOR=red]Thanks for that info Jude. I remember reading that thread, but don't remember ever hearing about the Fiber Sure or Benefiber being hydrolyzed and not thickening, but that Inulin would.[/COLOR]
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Old 09-16-2007, 11:01 PM   #11
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[COLOR=red]...don't remember ever hearing about the Fiber Sure or Benefiber being hydrolyzed and not thickening, but that Inulin would.[/COLOR]
"new" news, I've been doing my research....the hydrolisization (sp?) and the thickening weren't discussed before to my knowledge.
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Old 09-17-2007, 05:03 AM   #12
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Quote:
Originally Posted by theislandgirl View Post
There was lots of discussion around Inulin a ways back, got onto the whole subject after discussing Yacon Syrup which is made from an inulin-rich root called Yacon.
So most people who don't tolerate inulin well most likely won't tolerate Yacon Syrup either Jude?
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Old 09-17-2007, 08:01 AM   #13
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"new" news, I've been doing my research....the hydrolisization (sp?) and the thickening weren't discussed before to my knowledge.
[COLOR=Red]OK Thanks Jude. That's why I didn't remember reading it before. LOL

Interesting fact. Hmmmmm ..... I wonder why they hydrolyze it for the FiberSure? (and the guar gum for the Benefiber)?
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Old 09-17-2007, 07:45 PM   #14
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I'm pretty sure they wanted to make both of them simple to add to anything without noticing a change in taste or texture, and the hydrolyzing seems to accomplish that...

So much to do, so little time...

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Old 09-17-2007, 07:49 PM   #15
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So most people who don't tolerate inulin well most likely won't tolerate Yacon Syrup either Jude?
Seems a likely conclusion, Kevin. Ditto on Chicolin (inulin product made from chicory root) or Jerusalem Artichoke (Sunchoke), etc. I wouldn't be in the least surprised if the "Inulin intolerant" are also the "Polydextrose intolerant".

That being said, it may well be an exposure issue (small amounts frequently) to assist, unless a very strong intolerance is involved (may be other gastric issues there).

YMMV!

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Old 09-18-2007, 11:26 AM   #16
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Also noteworthy, inulin is supposed to help in calcium uptake - I like those FiberChoice plus Calcium tablets. I think they taste good too, the berry flavors are nice.
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