Organic Inulin... shot to fame after being featured in the BBC's 'How To Stay Young', with Angela Rippon, and Dr Michael Mosley's 'Trust Me I'm A Doctor' and 'The Truth About Sleep'.
'How To Stay Young', highlighted the effects of having high levels of visceral fat surrounding our internal organs, such as the heart and liver, and how Angela was recommended inulin to reduce these high levels of visceral fat.
While Dr Michael Mosley's programmes examined the effectiveness of Inulin as prebiotic fibre to promote better sleep and 'good' bacteria in the gut.
Organic Inulin Highlights
UK's No.1 Selling Brand of Organic Inulin
Prebiotic fibre keeps you feeling fuller for longer
Fat free with 50 servings per bag!
Gluten Free, Lactose Free
Suitable for Vegetarians, Vegans
Non-GMO and 100% natural
Certified Organic by the Soil Association
Family company and lovingly hand packed
What's more, because of it's mild sweet taste, Chef Tom Kerridge recommends Inulin as a carb-free sugar replacement, ideal for those looking to cut down their sugar intake.
Greens Organic Fact: Inulin contains 90% dietary fibre and according to the NHS website, "Fibre has many health benefits. It can help prevent heart disease, diabetes, weight gain, and improve digestive health".
However, many of us don't get enough fibre. The UK average is just 14g a day, and you should aim for at least 18g a day. Inulin contributes to your recommended daily fibre intake, and 5g of Inulin will provide about 4.5g of fibre.
Ingredients: 100% Pure, Soil Association Certified Organic Inulin
Suggested Use: 5g (1 tsp) daily. Mix with water, juice, a delicious smoothie or sprinkle over food.
Our Standards: The purity of our superfoods means so much to us and we go much further in testing than is required by the current organic standards for our Golden Greens® Organic range.
We want to make sure our superfoods are 100% organic, free of all pesticides, fertilisers, heavy metals, GMO's and other pollutants. Each product is independently tested for over 500 chemical residues at SAL labs in Cambridge.