Chicory Root Profile

Also known as- Cichorium intybus, Blue Sailors, Common Chicory, Wild Chicory, Succory, and Wild Succory.

Introduction

Chicory is a larger relative of the dandelion. Its large tap root has been used as a coffee substitute for generations, and its leaves are used in salads and spring tonics in the same way as dandelion greens. Chicory can also be eaten as a food, and consumes as a beverage making it the number one coffee subistiute.

Constituents

Up to one-third inulin (not to be confused with insulin)

Parts Used

Root and leaves, dried. The root is usually granulated and roasted for a near precise coffee like flavor.

Typical Preparations

Teas, and heated beverages very rarely used in capsule form.

Summary

Chicory is nutritionally important for what it does rather than what it contains. It contains a special class of carbohydrates known as fructans, a group containing inulin (not to be confused with insulin) and oligofructoses. These carbohydrates feed the symbiotic bacteria living in the intestine rather than the human body itself. They allow the healthy bacteria in the colon to produce short chain fatty acids that help prevent colon cancer, but they do not serve as a food source of pathogenic bacteria. The bacterial fermentation of fructans in the intestine changes its chemistry so that the human body absorbs calcium and magnesium much more readily from other foods, so much so that consuming endive and similar vegetables demonstrably builds stronger bones. These complex sugars also lower cholesterol and triglycerides.

Precautions

Avoid excessive consumption if you have gallstones.

 

For educational purposes only
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

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