I notice this has 12g of sugar per 200g. Surely this is counter productive if trying to aid sleep? Can anyone confirm how this 12g is made up?

I'm not a professional in any medical field, but what I understand is this....(apologies if I'm telling you what you already know), First: For every 5g serving of inulin 4.6g is fibre, therefore the net carbs are 0.4g per serving. I'm a keto-cycler, and count net carbs, so the three (very) heaped teaspoons I have daily register as "very low" on my daily carb count. Second: I agree wholeheartedly that too much sugar can keep you awake at night (I'm a currently-recovered insomniac). The inulin doesn't interfere with my sleep. I tried to take steps to ensure it didn't by building up the inulin slowly (I currently take 3 very heaped teaspoons daily, which I will soon be cutting back to 2 to see if my gut remains happy on a lower dose). Also I take the 3 doses early in the day (caveat: unlike Michael Moseley's recommendation, and he's a doctor), i'e at 9,11 and 1. Third: I have read that this sugar doesn't spike blood sugar. This is certainly my experience too, but then I think I'd expect that as I'm keto much of the time. (Bonus) Fourth: As a non-sugar-eater I find fruits etc have an enhanced sweetness. This is so also for inulin - not as sweet as sucrose, but sweeter than the average cabbage leaf (!) I therefore use inulin sometimes as a sweetness enhancer e.g. in coffee, or in kidney bean choc cake (yes there is such a thing)...Google Fast 800 Michael Moseley to get the recipe. I tend to think of inulin as fertiliser for my good bugs, rather than the sort of sugar which grows bad bugs (like candida). One more thought: If you're starting from zero on inulin another good reason to start low and slow is intolerances....I, like many people who need gut support, have multiple food intolerances although happily inulin isnt one of them.

What is the % of inulin to oligosaccharides

Label just says 'Non GMO Inulin (chicory root fibre) ' and that it's vegan and gluten free. I'm 2/3 of the way down my bag, and I don't notice any adverse reactions. I'm not a chemist. See the answer further down if you want technical. I like to know what is in my food, and there's nothing I recognise as fake here, so I'll be sticking with this one.

I would like to use this for baking, can this be used as a 1:1 replacement for sugar?

It would be an expensive bag of sugar! It’s not as sweet as sugar so I don’t think 1:1 would be correct. More like 1:3

i cant see instructions. How to measure it and how much to use please? is there no scoop with it?

I use about a teaspoon (5ml), you can have more but you may get runny tummy.

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🌟 Elevate your gut game with pure, plant-powered fiber!

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