Oligofructose Enriched Inulin

Inulin is present in high concentrations in chicory root and dandelions. It is present to a lesser extent in bananas, wheat, onions, asparagus, rye and barley. Indeed, it has been found in over 36,000 plants around the world. Oligofructose, also present in these foods, is a similar fiber. Very surprisingly, Americans get only about 2 grams/day of these fibers, 70% from wheat and 20% from onions. Europeans eat three times this amount. Somehow our food industries and our eating habits have simply bypassed this remarkable fiber. These soluble prebiotic fibers have by far the most science behind them. Much of the research in the science literature, in fact, has been done with a combination of inulin and oligofructose.

The mixture of these two fibers is called oligofructose enriched inulin. It seems to provide a synergy whereby the mixture of the two has been found to be more effective in producing beneficial results than either one by itself. The laboratory, animal and human studies reported in the medical literature are impressive.

Food sources of inulin

• wheat
• onions
• garlic
• bananas
• Jeruselem artichoke
• leeks
• chicory root
• jicama
• agave
• wild yam