Guest guest Posted March 12, 2004 Report Share Posted March 12, 2004 -----Original Message----- From: Jeanmarie Todd [mailto:todd355@...] What are the best sources of inulin? Thanks, Jeanmarie Jerusalem artichoke, garlic, banana, onion, barley, wheat, rye, tomato, cold-processed nutritional blue-green algae. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Would you benefit from a more effective and healthy immune system? <http://www.bluegreensolutions.com> http://www.bluegreensolutions.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2007 Report Share Posted October 6, 2007 , roasted chicory root coffee isn't equivalent to inulin powder because it contains acrylamides and its also a lower dose, more like 2/3 of a tsp per cup max. Other than that it's equivalent enough that if you drink about 5-6 cups you'll probably get about enough inulin, 12-15 grams. Duncan > > Duncan, can I use organic chicory root from the bulk section the same > equilelent instead of the now powdered inulin? I couldn't find inulin > so it's what I've been using in my shakes with the MRM whey. I like > that it uses stevia for a sweetener. If this is okay, then should I > still try to get 3-4 tsp? I'm only using two a day right now. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 Hello all, I have been following the protocols on this list (or trying to) for almost 4 years now and still suffer from all of the symptoms of candida, the most notable being a 24/7 bloating that feels kinda like an alien has wedged itself in my intestines. Though I am able to take undenatured whey and do so in as large doses as my wallet allows, I for the most part have been unable to take inulin. It blows me up to the point of pain when I can't even drink a mouth full of water for fear of bursting open. Therefore I have been on the hunt for 'sugarless' inulin when I found ORAFTI HP. I contacted the companies' branch here in Japan where I reside and they were kind enough to send me a few 100 gram sample bags. After a few days there has certainly been some bloating and gas but so far it has been not so bad. Unfortunately they cannot send me any more, nor sell to the public. Now the problem lies in being able to purchase more of the same or similar inulin with 0% sugar. I have searched endlessly on the internet and the archives to no avail. I am more than happy to buy bulk if it will continue to help me as I am so over candida after all these years and having done absolutely everything I can to control it. Does anyone have any knowledge or contacts of where I could purchase this kind of inulin and have it shipped to Japan? Thanks and regards, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 please let me know how that continues to work out for you. anyone else who has tried it I would love to hear from too. I also cannot handle the now inulin, I am sure the bad guys are eating it up. Worse thrush than from eating a piece of cake. > > From: deltabeats_71 <deltabeats_71> > Subject: Inulin > candidiasis > Date: Monday, July 13, 2009, 9:21 PM > > Hello all, > > I have been following the protocols on this list (or trying to) for almost 4 years now and still suffer from all of the symptoms of candida, the most notable being a 24/7 bloating that feels kinda like an alien has wedged itself in my intestines. Though I am able to take undenatured whey and do so in as large doses as my wallet allows, I for the most part have been unable to take inulin. It blows me up to the point of pain when I can't even drink a mouth full of water for fear of bursting open. Therefore I have been on the hunt for 'sugarless' inulin when I found ORAFTI HP. I contacted the companies' branch here in Japan where I reside and they were kind enough to send me a few 100 gram sample bags. After a few days there has certainly been some bloating and gas but so far it has been not so bad. Unfortunately they cannot send me any more, nor sell to the public. > > Now the problem lies in being able to purchase more of the same or similar inulin with 0% sugar. I have searched endlessly on the internet and the archives to no avail. I am more than happy to buy bulk if it will continue to help me as I am so over candida after all these years and having done absolutely everything I can to control it. > > Does anyone have any knowledge or contacts of where I could purchase this kind of inulin and have it shipped to Japan? > > Thanks and regards, > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2010 Report Share Posted November 21, 2010 From what I understood, if we are using kefir grains, it is unnecessary to use inulin as bifidus is not a natural component of kefir. I asked also about the texture, why the difference in texture between kefir cultured from a culture and kefir cultured from grains. I'm trying to remember exactly how she put it. Has to do with the length of chains the culture organisms make. Grain kefir makes a much shorter chain. I have not yet experimented with adding a bit of commercial kefir to a batch to possibly give it that thick mouth feel. Right now, I'm going for the most original method and product. Can anyone tell me the difference in both product and method, if any, between C. kefir grains and Tibetan grains? Do people ever combine the two? ....h > > > > The lowdown on inulin as I understand it. > > > > I called our local commercial Kefir/Yogurt makers to ask about inulin - from the agave plant in this case - which I saw is added to their delicious kefir. > > > > This fiber is added to somehow feed/support the Bifidus culture that is included in their kefir. This particular culture is not in kefir which is made from kefir grains and the inulin is not helpful to the other bacterial cultures. It is not added to make it thicker or give it that special " mouth feel " as I had originally thought. Apparently studies have been done also that show inulin helps retain both calcium and vit C. > > > > It is added at approx 2 grams per 8 oz. > > > > I have checked all the natural food/vitamin shops around but none seem to carry it in its pure form like that - only as an ingredient in particular pre-biotic formulas. I think it might be available on the Internet. > > > > I might at some point experiment adding a bit of commercial kefir to one of my batches of homemade kefir to see if there is much difference in taste/texture. This could possibly add the benefit of another culture to the mix. I'm not sure what symbiotic relationship all the various cultures and yeasts have. The yeasts in kefir are supposed to be beneficial yeasts. I didn't realize there were so many different kinds. > > > > ...h > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2010 Report Share Posted November 21, 2010 h stated:/ I might at some point experiment adding a bit of commercial kefir to one of my batches of homemade kefir to see if there is much difference in taste/texture. This could possibly*add the benefit of another culture to the mix.* I'm not sure what symbiotic relationship all the various cultures and yeasts have. The yeasts in kefir are supposed to be beneficial yeasts. I didn't realize there were so many different kinds./ Just my opinion .. no microscopic studies of kefir composition of my own ... but extensive reading of forums like this one of Marilyn's , studies, DOM's site and others over the past few yrs. to stand on with this: 1) The exact ratios of the various yeasts/bacteria, etc. in a batch of kefir made from traditional grains culturing may vary depending on it's cultured environment... (e.g., was some/all of it kept " refrigerated " thus varying the composition to start; was it exposed to other temp. extremes which affected its composition to start with; how long has a normalizing or balancing process been going on with altered or damaged grains so the microflora balance is relatively kefir-normal;) and 2) Perhaps what I consider one of the most important household-to-household variances which I understand occurs...the symbiotic relationship: has it picked up and processed any particular otherwise " bad " bacteria or yeasts which it subsequently neutralizes in it's ongoing " symbiotic " relationship with it's " owners " , (e.g., does an " owner's " household have persons with colds/flus/ .. e coli infections, etc. or some other condition with it's own set of bacteria/fungi etc. where, in such different environments, household to household, the cultured kefir kills/neutralizes those " others " which are not part of its normal " balance " and thus provides something akin to, or actually does, immunize the consumers of that kefir.) 3) Commercial kefir, as I understand it, is NOT what I consider " real kefir " as it has had its specific bacteria/yeast composition pre-selected from the normal exponentially larger numbers of the probiotics and other beneficial " microflora " (i.e., mini-garden). Some commercial kefirs seem to state that they include anywhere from 3 to 7 beneficial probiotics which have been picked from kefir's whole garden to be cultured in their brew. After it cultures, the bacteria, etc. (if kept alive), may reproduce in subsequent batches up to about 5-7 times, weaker with time ...aged and weak if you will, whereas " REAL Kefir " made from grains will be able to keep growing and reproducing true to kind through eternity, if given a proper environment. 4) As to adding benefits of another culture to the mix .. if sourced from commercial kefir .. is unlikely since they extracted their source from the REAL full-microflora kefir so it would just be adding it back again, although in different proportion. Are " they " smart enough to know the proper proportion? That's your call. Now .. as to whether the Real kefir grains could ever add other cultures in their basic makeup .. that is another whole issue which only time and experimentation could tell. I recently advised my daughter, who is a nurse anesthetist, where my son-in-law just had a kidney transplant, that the commercial kefir would possibly be more preferential and beneficial than yogurt, but their claim to probiotic abilities seems about the same. I realize that she does not feel she can, or wants to try, to cultivate the " real kefir " due to her hectic schedule for his consumption, but that it would be a poor second choice to at least help with a recognized need for probiotic supplementations. (She flies from home in one state to 2-wk. stints in another state and back to " home base " and sometimes off for a wk. or 2 in between to other short-term positions in other hospitals. Prayers are needed for all! Joyce Simmerman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2010 Report Share Posted November 22, 2010 Joyce, I am sorry to hear about your son in law and the trauma your family has gone through. It sounds like he is surrounded by people who love and can care for him throughout this ordeal. Thank you for sharing, and best wishes for the holidays. ....h > > h stated:/ > > I might at some point experiment adding a bit of commercial kefir to one > of my batches of homemade kefir to see if there is much difference in > taste/texture. This could possibly*add the benefit of another culture to > the mix.* I'm not sure what symbiotic relationship all the various > cultures and yeasts have. The yeasts in kefir are supposed to be > beneficial yeasts. I didn't realize there were so many different kinds./ > > Just my opinion .. no microscopic studies of kefir composition of my own > .. but extensive reading of forums like this one of Marilyn's , studies, > DOM's site and others over the past few yrs. to stand on with this: > > 1) The exact ratios of the various yeasts/bacteria, etc. in a batch of > kefir made from traditional grains culturing may vary depending on it's > cultured environment... (e.g., was some/all of it kept " refrigerated " > thus varying the composition to start; was it exposed to other temp. > extremes which affected its composition to start with; how long has a > normalizing or balancing process been going on with altered or damaged > grains so the microflora balance is relatively kefir-normal;) and > > 2) Perhaps what I consider one of the most important > household-to-household variances which I understand occurs...the > symbiotic relationship: has it picked up and processed any particular > otherwise " bad " bacteria or yeasts which it subsequently neutralizes in > it's ongoing " symbiotic " relationship with it's " owners " , (e.g., does an > " owner's " household have persons with colds/flus/ .. e coli infections, > etc. or some other condition with it's own set of bacteria/fungi etc. > where, in such different environments, household to household, the > cultured kefir kills/neutralizes those " others " which are not part of > its normal " balance " and thus provides something akin to, or actually > does, immunize the consumers of that kefir.) > > 3) Commercial kefir, as I understand it, is NOT what I consider " real > kefir " as it has had its specific bacteria/yeast composition > pre-selected from the normal exponentially larger numbers of the > probiotics and other beneficial " microflora " (i.e., mini-garden). Some > commercial kefirs seem to state that they include anywhere from 3 to 7 > beneficial probiotics which have been picked from kefir's whole garden > to be cultured in their brew. After it cultures, the bacteria, etc. (if > kept alive), may reproduce in subsequent batches up to about 5-7 times, > weaker with time ...aged and weak if you will, whereas " REAL Kefir " made > from grains will be able to keep growing and reproducing true to kind > through eternity, if given a proper environment. > > 4) As to adding benefits of another culture to the mix .. if sourced > from commercial kefir .. is unlikely since they extracted their source > from the REAL full-microflora kefir so it would just be adding it back > again, although in different proportion. Are " they " smart enough to > know the proper proportion? That's your call. Now .. as to whether the > Real kefir grains could ever add other cultures in their basic makeup .. > that is another whole issue which only time and experimentation could tell. > > I recently advised my daughter, who is a nurse anesthetist, where my > son-in-law just had a kidney transplant, that the commercial kefir would > possibly be more preferential and beneficial than yogurt, but their > claim to probiotic abilities seems about the same. I realize that she > does not feel she can, or wants to try, to cultivate the " real kefir " > due to her hectic schedule for his consumption, but that it would be a > poor second choice to at least help with a recognized need for probiotic > supplementations. (She flies from home in one state to 2-wk. stints in > another state and back to " home base " and sometimes off for a wk. or 2 > in between to other short-term positions in other hospitals. Prayers are > needed for all! > > Joyce Simmerman > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2010 Report Share Posted November 22, 2010 Thank you for your kind concern. He is doing unexpectedly well, attended a movie the other evening with Joan only about 5 days after! So here's hoping and praying. He's always been a prince of a fellow, supportive of Joan's desire early on to be a doctor. He used to buy her MS magazines back when most of the guys in this part of the country had great fears and antagonisms vs. anything seeming feminist! Always did his share and more if he could of the household chores .. the boys are now raised and great guys. When he & Joan were preparing for her schooling finances they both worked in packing houses, which he kept up for years. He's one in a hundred by the grace of God! Thanks again, Joyce Simmerman On 11/22/2010 10:12 AM, h wrote: > > Joyce, > > I am sorry to hear about your son in law and the trauma your family > has gone through. It sounds like he is surrounded by people who love > and can care for him throughout this ordeal. Thank you for sharing, > and best wishes for the holidays. > > ...h > > > > > > h stated:/ > > > > I might at some point experiment adding a bit of commercial kefir to > one > > of my batches of homemade kefir to see if there is much difference in > > taste/texture. This could possibly*add the benefit of another > culture to > > the mix.* I'm not sure what symbiotic relationship all the various > > cultures and yeasts have. The yeasts in kefir are supposed to be > > beneficial yeasts. I didn't realize there were so many different kinds./ > > > > Just my opinion .. no microscopic studies of kefir composition of my > own > > .. but extensive reading of forums like this one of Marilyn's , > studies, > > DOM's site and others over the past few yrs. to stand on with this: > > > > 1) The exact ratios of the various yeasts/bacteria, etc. in a batch of > > kefir made from traditional grains culturing may vary depending on it's > > cultured environment... (e.g., was some/all of it kept " refrigerated " > > thus varying the composition to start; was it exposed to other temp. > > extremes which affected its composition to start with; how long has a > > normalizing or balancing process been going on with altered or damaged > > grains so the microflora balance is relatively kefir-normal;) and > > > > 2) Perhaps what I consider one of the most important > > household-to-household variances which I understand occurs...the > > symbiotic relationship: has it picked up and processed any particular > > otherwise " bad " bacteria or yeasts which it subsequently neutralizes in > > it's ongoing " symbiotic " relationship with it's " owners " , (e.g., > does an > > " owner's " household have persons with colds/flus/ .. e coli infections, > > etc. or some other condition with it's own set of bacteria/fungi etc. > > where, in such different environments, household to household, the > > cultured kefir kills/neutralizes those " others " which are not part of > > its normal " balance " and thus provides something akin to, or actually > > does, immunize the consumers of that kefir.) > > > > 3) Commercial kefir, as I understand it, is NOT what I consider " real > > kefir " as it has had its specific bacteria/yeast composition > > pre-selected from the normal exponentially larger numbers of the > > probiotics and other beneficial " microflora " (i.e., mini-garden). Some > > commercial kefirs seem to state that they include anywhere from 3 to 7 > > beneficial probiotics which have been picked from kefir's whole garden > > to be cultured in their brew. After it cultures, the bacteria, etc. (if > > kept alive), may reproduce in subsequent batches up to about 5-7 times, > > weaker with time ...aged and weak if you will, whereas " REAL Kefir " > made > > from grains will be able to keep growing and reproducing true to kind > > through eternity, if given a proper environment. > > > > 4) As to adding benefits of another culture to the mix .. if sourced > > from commercial kefir .. is unlikely since they extracted their source > > from the REAL full-microflora kefir so it would just be adding it back > > again, although in different proportion. Are " they " smart enough to > > know the proper proportion? That's your call. Now .. as to whether the > > Real kefir grains could ever add other cultures in their basic > makeup .. > > that is another whole issue which only time and experimentation > could tell. > > > > I recently advised my daughter, who is a nurse anesthetist, where my > > son-in-law just had a kidney transplant, that the commercial kefir > would > > possibly be more preferential and beneficial than yogurt, but their > > claim to probiotic abilities seems about the same. I realize that she > > does not feel she can, or wants to try, to cultivate the " real kefir " > > due to her hectic schedule for his consumption, but that it would be a > > poor second choice to at least help with a recognized need for > probiotic > > supplementations. (She flies from home in one state to 2-wk. stints in > > another state and back to " home base " and sometimes off for a wk. or 2 > > in between to other short-term positions in other hospitals. Prayers > are > > needed for all! > > > > Joyce Simmerman > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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