Pure Original Ingredients Inulin FOS Powder (8 oz) Always Pure, No Fillers Or Additives, Lab Verified

This product works well for feeding my L. Reuteri yogurt prior to fermentation. It dissolves well if you sprinkle or "dust" it over some heated milk. It has a sweetness to it that is mellow and nice tasting. I do put some into my coffee on occasion but I primarily use it for my yogurts.

I love this inulin FOS. I’m using this two ways right now. I’m using it in making L . reuteri yogurt and clove green tea as recommended in the book named Super Gut by William Davis, MD. I do not notice any particular taste with the product. It seems to just blend in whatever is going on in the pot at the time although I use the clove green tea recipe Intermittently; possibly more days a week. And the yogurt is fairly a biweekly venture. The value for the money is indispensable. I had eaten some bad chicken at a place I will not name and had terrible gut issues going on when I started these products. Gradually the symptoms subsided and I’m fairly normal now. I definitely have more Sustained energy by using the clove green tea with the inulin FOS product, but I think they all work together. The product dissolves very easily in water. When making a slurry for yogurt, I do have to stir it some to get it nice and smooth and then stir it in with the yogurt prep. I just feel better using this regimen for gut issues and maintenance. I hope the product will continue to stay efficacious. Thank you.

Used in homemade yogurt that turned out great.

Muy bueno para cosmética

I never made Dr. Davis’ yogurt before. OMG !!! Every batch of Dr. Davis’ yogurt recipes turned out beautifully for me using this inulin. The texture was thick, creamy, and very palatable. I was so proud that I could make perfect yogurt. Knowing that it has way more health benefits then the store bought yogurts was a plus. I highly recommend this product for making your Dr. Davis yogurt recipes.

I make L-Reuteri yogurt and with this inulin it was very watery and I couldn't figure it out until it finally dawned on me that it must be the brand of inulin. I went back to the original brand I was using and everything is setting up perfectly now. So I don't believe the quality of this brand is good for yogurt making.

Bought this for my daughter and its an amazing product. Certainly does what it was made to do. Will buy again. It's tasteless. Worth the $.

It is NOT FOS. It is Inulin only! They are very different read below. Many can not digest Inulin because it is a long chain and much harder to digest especially for people like myself and husband who have damaged GUT from past antibiotics! Pure FOS is more expensive but much better. This company needs to remove the FOS name because that FOS actually means fructooligosaccharides, and that is not in this product.Below is a breakdown of the difference between FOS and Inulin! I bout this thinking it FOS and they do take returns.Fructo = fructoseOligo = between 10-20 moleculesSaccharides = sugarsThis means that FOS are substances of 10-20 molecules of fructose and that Inulin does not classify as an “Oligo” because it posses from 20-100 molecules of fructose, in other words making it the bigger brother of FOS.Which one is better?Inulin per se does NOT have more content of FOS like Kestose, Nystose, and Fructosylnystose, what it means is that the Inulin structure is only bigger in size.This is the key difference between FOS and Inulin, the size of its structure, because of its longer chain and molecular weight Inulin will be harder to get fermented by friendly bacteria and/or it will take more time to produce bacteria signaling, therefore all the health benefits of friendly bacteria proliferation will be LESS effective than FOS.In one novel study, scientists measure the BIOACTIVITY of Fermentation of Fructooligosaccharides (FOS) and Inulin by 55 strains of friendly bacteria present in humans, rabbits, rodents, and pigs.The results were that FOS containing foods exhibits bioactivity in ALL the 55 strains, whereas Inulin failed to be fermented by most of the 55 friendly bacteria strands, this happened because of Inulin molecular weight, friendly bacteria simply couldn't break it down.