It's easy (for me) to presume that people who react to inulin and fibre are from a different cultural perspective than myself.
Speaking of gut culture of course
Considering vinegar and acids are a major preservative group and i use them a lot - and usually together with inulin (vinegar and beetroot, cabbage and the sauerkraut acids/esters) i think i deliberately select my gut co-travellers.
These acids all have metabolic products which are alkaline - later in the gut they change pH to what is said (by most naturopaths) to be preferable - unlike the acidity of tomatos, citrus etc.
It works for me.
Now all i have to work out (for myself) is the other major preservative group...
Ethyl alcohol.
I'll get back to you after my research...
Grape harvest is upon us once again.
