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Hi all -

Please contact the Jay Bigam, VP of Kinnikinnick Foods Inc. with any
comments. His email is [log in to unmask]
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Part 1.a (The comments are too long to fit into one message.)

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I would like to address the recent email to the list:

Quote:

"The responses that I received fell into 3 categories:

1. Inulin makes the responder sick (several others were reacting to
K'Toos and had not yet realized it contains inulin) 2. Kinnikinnick
customer service is horrible and doesn't seem to care about customer
reactions to their products"


The following is fairly lengthy but I believe it is important to
thoroughly explain our reasoning behind the use of inulin.

We have been using inulin in our products for at least 6 years. Why did
we start using it? Inulin, which is most commonly made from chicory, is
a soluble fiber. Inulin is naturally occurring in many common fruits and
vegetable including Asparagus, Banana, Chicory, Garlic, Leek, Jerusalem
Artichoke and Onions. "It has been estimated that Americans consume on
average 1-4 g of inulin and oligofructose per day and Europeans average
3-10 g/d" [1] "After starch, inulin is the most abundant nonstructural
polysaccharide in nature"[13]

Inulin has been clinically shown to have many health benefits. We
initially started using it because it helps address many specific issues
that celiacs have:

1) It helps Calcium Absorption

"Daily consumption of a combination of prebiotic short- and long-chain
inulin-type fructans significantly increases calcium absorption and
enhances bone mineralization' [2]

"In Weaver's new study, the oligosaccharide additives increased the
rats' absorption of calcium from food by 85 percent. More importantly
was the demonstration that the supplemented food benefited bones. After
just 2 weeks, the calcium content of certain leg bones increased an
average of 7 percent over those in animals eating chow that didn't
contain the unusual sugars." [3]

" Furthermore, those children that showed the greatest benefit were
those that had the lowest calcium absorption on placebo. In other words,
those children whose natural ability to absorb calcium was the poorest
(and therefore at highest risk of poor bone growth) had the largest
benefit to consuming inulin. 8 g/d inulin improves calcium absorption,
and the most benefit is seen in those children at highest risk of poor
bone growth." [4]

"Inulin-type fructans enhance Mg retention. Chicory long-chain inulin
and oligofructose enhance femoral Ca content, bone mineral density and
Ca retention through enhanced Ca absorption and suppressed bone turnover
rates"[7]

"In this light, inulin-type fructans are very interesting, even if we
need to gather more data targeting bone metabolism before health
professionals can actively advocate their consumption to prevent senile
osteoporosis. Besides targeting the prevention of postmenopausal
osteoporosis, inulin-type fructans still remain a source for putative
innovative dietary health intervention. Indeed, given in combination
with isoflavones, they may have a potential for maintaining or improving
the bone mass of human subjects, by modulating the bioavailability of
phyto-oestrogens"[11]

2) It is prebiotic and Helps maintain Intestinal health

Polysaccharides entering the large bowel are the primary substrates for
fermentation and result in growth of the microflora or an increased
microbial mass and production of products of fermentation, ... are used
as an energy source and appear to promote the health of the intestinal
mucosa" [5]

"Both oligofructose and inulin significantly increased bifidobacteria
from 8.8 to 9.5 log10 g stool-1 and 9.2 to 10.1 log10 g stool-1,
respectively, whereas bacteroides, clostridia, and fusobacteria
decreased when subjects were fed oligofructose, and gram-positive cocci
decreased when subjects were fed inulin. Total bacterial counts were
unchanged. Fecal wet and dry matter, nitrogen, and energy excretion
increased with both substrates, as did breath H2. Little change in fecal
short-chain fatty acids and breath CH4 was observed. CONCLUSIONS: A
15-g.day-1 dietary addition of oligofructose or inulin led to
Bifidobacterium becoming the numerically predominant genus in feces.
Thus, small changes in diet can alter the balance of colonic bacteria
towards a potentially healthier microflora."

"Changes in the balance of organisms at initiation of and during disease
provide a rationale for interventions with functional foods [inulin]
which facilitate re-establishment of the homeostasis of healthy gut."[8]

"These results show promise for prebiotics [inulin] as primary or
adjuvant maintenance therapy for chronic inflammatory bowel
diseases."[9]

3) For Celiac Diabetics

"The first 3 characteristics have been associated with slower digestion
of carbohydrate and lipid, which promotes nutrient absorption more
distal in the intestine and is associated with reduction of plasma
cholesterol and blunting the glucose and insulin response to a
carbohydrate load" [5]

"Several double-blind trials have looked at the ability of FOS or inulin
to lower blood cholesterol and triglyceride levels. These trials have
shown that in people with elevated total cholesterol or triglyceride
levels, including people with type 2 (adult onset) diabetes, FOS or
inulin (in amounts ranging from 8 to 20 grams daily) produced
significant reductions in triglyceride levels." [10]

And a nice summary.

"Experimental studies have shown their use as bifidogenic agents,
stimulating the immune system of the body, decreasing the pathogenic
bacteria in the intestine, relieving constipation, decreasing the risk
of osteoporosis by increasing mineral absorption, especially of calcium,
reducing the risk of atherosclerosis by lowering the synthesis of
triglycerides and fatty acids in the liver and decreasing their level in
serum. These fructans modulate the hormonal level of insulin and
glucagon, thereby regulating carbohydrate and lipid metabolism by
lowering the blood glucose levels; they are also effective in lowering
the blood urea and uric acid levels, thereby maintaining the nitrogen
balance. Inulin and oligofructose also reduce the incidence of colon
cancer."[12]

Aside from it's health benefits, it has many functional properties in
baking and food manufacturing.

Are there issues with Inulin? Of course, just as there are issues with
every single ingredient we use. People can be allergic or intolerant to
almost anything.

"Generally, oligosaccharides are well tolerated. Some people reported
increased flatulence in some of the studies. At higher levels of intake,
that is, in excess of 40 grams per day, FOS and the other
oligosaccharides may induce diarrhea." [10]

## see Message 1b. For the rest of the inulin comments.##

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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