#inulin

I know I’m answering this a lil late, but To start out I’d recommend trying 3 tablespoons of it maximum at once if you want to try out the effects💨. It wouldn’t hurt to maybe try a teaspoon of it beforehand just to make sure it doesn’t have any kind of bad reaction with your body, although luckily Inulin is pretty safe and the worst case scenario if you take too much will be your bowels will feel cramped and you’ll need the bathroom a lot. Good luck to you, 💉 and anyone else who intends to try it 😊! Plus pro tip: The best drink I’ve found to mix Inulin in is hot chocolate because the heat dissolves it really quickly and completely blends in with the sweet taste.

~ Recipe adapted from Heston Blumenthal ~

Top: Yacon Morado towering over Spilanthes and Tulsi. Bottom: Yacon Blanco. Yacon is a Quechua word: yacu and unu both mean water, and yakku means watery. It is depicted on textiles and ceramics found in the coastal archaeological sites in Nazca, Peru (500-1200 AD). It was later spread as far as Colombia and northern Argentina by the Incas. The first known written record was in 1615 by Felipe Guaman Poma de Ayala, a Quechua nobleman who spoke against the Spanish treatment of native people of the Andes. Yacon has large, sweet, and juicy tubers that were eaten as a thirst quencher by Inca messengers as they travelled the winding paths of the Andes. In Bolivia and beyond, the tubers are eaten by people with diabetes and digestive problems. In Brazil and Japan, people are using the dried leaves to treat diabetes, though a recent study warned that long-term consumption of yacon leaves could cause renal problems. From Peru to northern Argentina, yacon is eaten during the Corpus Cristi festival which displaced the Cápac Raymi festival of Inca times (which also still happens in some places). In Ecuador, yacon is eaten during Todos los Santos and Dia de los Muertos. This plant has been propagated for hundreds of years (if not longer) by dividing the crown and tubers (asexual reproduction), so it is hard to get viable seed unless you cross-pollinate certain different varieties together - something that Cultivariable (in Washington state) and several others are working on successfully. #yacon #yaconblanco #yaconmorado #smallanthussonchifolius #quechuafood #incafood #andeantubers #capacraymi #corpuschristifestival #inulin #diabetes

Looks like chocolate milk, smells and sort of resembles hints of coffee, but it’s Chicory root tea! I’ve been holding out on this tea for a while due to success with my go-to’s, but damn I’ve been missing out. Given that prior to UC I used to drink 3-5 cups of coffee a day( equipped with cream and sugar) and considered myself an addict I’m surprised I didn’t consider this sooner . The aromas and tastes of Chicory root really reminds me of a cross between coffee without the caffeine and hot chocolate without the sugar. There’s scientific literature out there claiming health benefits, but the one that caught my eye of course; digestive benefits.  I boil some water, 2 tbsp of roasted chicory root, unsweetened cashew milk and a dash of honey or stevia for sweetness. 

Heya! First of all, welcome to this little community. Secondly, the product I take is actually called Inulin and it’s a powder fiber supplement that when taken in a big dose results in lots and lots of bubbly gas haha. I like to mix it in cute drinks. Hope this answers your question! :3

If you’ve never had inulin before, I would recommend starting with about 2~3 tablespoons of it to see how it affects your system. I don’t remember the exact amount but one time I took a much, much larger dose than that and it made me have to go to the bathroom a lot. Other than that, I luckily haven’t run into issues using it but that’s just my individual experience. Good luck, anon. ( ^u^)b