Chicory (Cichorium intybus) is a herb and root that has been known for its curative benefits since the first century. Chicory is a member of the Asteracea family, which includes artichokes, calendula, dandelions, burdock and Jerusalem artichokes.
Chicory root is one of the highest natural sources of inulin
Inulin can be extracted from the root in a pure form and utilized as a food ingredient or the roots can be sliced and dried and mixed with other ingredients and utilized in foods.
In our bodies Inulin readily “breaks down” into prebiotic molecules such as oligofructose ready to feed our “friendly flora”. So the ingestion of moderate amounts of inulin actually acts as a prebiotic that nourishes the beneficial bacteria in our digestive systems which, in turn, promotes a healthy digestive tract and improves overall health.
Inulin supports the body's ability to absorb calcium , that helps build and maintain strong teeth and bones. Raftilin inulin and raftilose oligofructose are fibers extracted from chicory root inulin that cannot be digested by the small intestine. Instead, they are fermented by “friendly” bacteria in the large intestine, leading to the increased absorption of calcium and other minerals.
Chicory Syrup (Inulin) has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. In my opinion, this is “Good News” for diabetics.
Chicory Syrup is a product worth checking out at your health food store.