Not the first time they ask. About inulin we already said. It is a prebiotic. In our body, it is not digested, but the bacteria in the intestines love it and know how to ferment.
And so, like any prebiotic, they tried to adapt it to something. Including type 2 diabetes mellitus.
Someone decided that if the microbes in our intestines feel good, then there will be less harmful inflammation in our body and insulin resistance will decrease. Something close to that metabolic syndrome, which we have already discussed with you.
Well, the scientists fed the microbes in the intestine with inulin and decided that, in principle, this could reduce some mysterious inflammation, which could be the cause of metabolic syndrome, which in turn lies somewhere near sugar diabetes.
All this is very vague, and, in my opinion, the whole idea rests on the fact that inulin constantly flashes on the table of diabetics. Not because it is useful to them, but because it is sweet.
It is used as a sweetener and sweetener. Inulin is also used as a base for various sauces and confectionery. Because it also works in combination as a smart food supplement, gives an attractive creamy consistency to dishes and all that.
In short, if obese people who (of course) love to eat deliciously add inulin to their diet, then maybe microbes in their stomachs will be delighted, but most importantly, insulin will be delighted, which will not need to run after excess glucose in blood. Although inulin is sweet, it is not absorbed into the bloodstream. Please do not confuse inulin with insulin. Okay?
It seems to me that inulin with diabetes is constantly on the hearing, rather from the side of sugar substitutes and food additives. But not as a prebiotic and inflammation.
Have you ever bought yourself something with inulin? I just found sucralose with inulin on the table. My family likes it. Safe sweetener.
