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Chicolin™ is a food substance derived from the whole tubers of the Chicory plant. Inulin its major component (87% of the total powder weight), is a soluble fiber found in numerous roots in various amounts such as Dahlia Flower Tubers, Chicory Roots, Dandelion Roots, Burdock Roots, Jerusalem Artichokes, Asparagus and Onions.
Chicolin™ contains 87% Inulin and 6% naturally occurring root sugars, giving it a mildly sweet, pleasant tasting, cotton candy flavor.
Chicolin™ is one of the richest natural sources of low molecular weight sugar, called Oligo-saccharides or Oligo-Fructose or Inulin. Inulin (the fiber name) or Oligo-Saccharide (sugar name) is a soluble fiber, or low molecular weight sugar which behaves like fiber. To humans, Inulin or Oligosaccharides are non-digestable plant sugars. They pass through the digestive system unchanged, slow the absorption of sugars, until they reach the large intestine. There they are selectively and intensively utilized by the bifidobacterium more so than any other type of bacteria. Inulin or Oligosaccharides are top rate blood sugar regulator and super Bifidobacteria growth mediums.
HOW CAN I USE Chicolin™?
Chicolin™'s affordable price, makes this great tasting substance a healthy addition to your everyday recipes
The natural sweet taste of Chicolin™ can be enhanced with Stevia extract for use as a sugar substitute in food preparations and beverages.
Stevia is a natural plant extract which is 200-300 times sweeter than sugar with hardly any calories. Stevia does not feed yeast or candida and should be a natural sweetener of choice when dealing with parasites, fungal infections and conditions where the use of sugars are not recommended.
Simply add 5-10 grams of Stevia powder extract to 25O-500 grams of Chicolin™ (depending on the concentration desired), shake to disperse Stevia throughout the container and use the white powder as a sugar substitute in food preparations or beverages.
Oligosaccharides are now used as an ingredient in over 1000 consumer-processed food products in Japan and Europe. They are used as sugar and fat replacers, where they were originally developed as a low-calorie, "non-nutritive" sweetening, bulking and health-promoting agents.
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