7 Health Benefits Of Jerusalem Artichoke

[@stevenuzzell7980]

How about rutabaga or kohlrabi? I plan to get some Jerusalem artichoke and I'm thinking about making flour from it. I am diabetic.

[@domingomota3946]

I am taking the powder and it's very effective. It's slightly sweet. I add it to coffee or just water. Thanks for sharing!

[@johnmuckleroy]

does it stabilize your blood sugar?

[@incorectulpolitic]

effective for what?

[@blaineclark]

@@johnmuckleroy it doesn't do diddly for my blood sugar, but for my colon it eliminated all inflammation which is what causes polyps and cancer. I got a double whammy from my parents regarding colon health and my first colonoscopy was not good, polyps and inflammation. I started taking Inulin as a daily supplement and all my 'scopes since then have been polyp and inflammation free! My doctor dropped me from a three year high risk schedule to a 5 year schedule! Caution from my experience; talk it over with your doctor first. If agreed to, start with no more than 1/4 tsp per day, taken after work when you can fart freely. I caused a couple impromptu breaks at my shop when I started!! Yep, it can be nasty!! If it hits you hard, drop to 1/8 tsp daily. Every 10 days you can double the dose as your guts allow. I went from 1/4 tsp to 1/2 to 1 to 2 in about 4 to 5 weeks. I settled on 1 1/2 tsp or 1 heaping tsp per day. Recommended dosage is from 10 grams up to no more than 40 grams per day plus what you normally get in your diet. A heaping tsp or 1 1/2 is roughly 11 to 12 grams. Inulin coaxes the normal gut bacteria from your small gut where it doesn't belong down into your large gut where it does belong. Our diet, high in fats and sugars is what allows bacteria to migrate from the large gut up into the small gut where it can cause a large number of ailments such as IBS, Crohns, leaky gut and diverticulitis as well as large gut and colon inflammation. My wife suffers from diverticulitis. She had yearly bouts with it, usually around the holidays when it's hard to eat right. She's down to one attack about every 5 years. Inulin didn't cure her, but it sure helped. I'm diabetic and it might have helped my blood sugar a bit, but not really noticeably. It might be more effective for prediabetes or type 2? It dissolves best in hot liquids. My wife takes hers in coffee, mine is in hot tea. It's a sweetener and I can't stand sweet coffee. Edit: I forgot to say that Inulin is a sugar free sweetener and you could use it as a sugar replacement. I forget what the ratio is but I think it's something like 70% as sweet as sugar.

[@blaineclark]

@@incorectulpolitic see my reply to johnmuckleroy.

[@MyDadWorksAtMarcs]

We just freeze dried 25 lbs of this and will have a concentrated powder for sale soon. Super excited to what it can do!

[@charleyarchuleta4932]

I bought a freeze dryer n love it!

[@alenapietrzak5416]

excellent information

[@lizalopez6987]

can you boiled it and drink it as a tea? or how else can you can consume it

[@blaineclark]

The leaves and stalks can be made into tea, they can even be dried and stored for making tea. I've made wine from boiled flower broth and from boiled tuber broth. They're very similar to each other in taste. The first flavor, if you make the wine a bit on the sweet side is nearly like honey. The next flavor I just can't describe, but it's good. The aftertaste is like Hazelnut. The greens contain trace amounts of salicylic acid and coumarin, those are raw aspirin and raw coumadin. Concentrated tea can be used as a mild pain relief. I have one variety with leaves larger than three times the size of my hand. They're large enough to use as wraps like grape leaves. They have a hairy texture that disappears after 10 minutes of cooking and they become super tender. The boiled flowers taste a lot like squash. I tossed a bit of butter on them and yummy! I never tried to make tea with the tubers, might have to give that a try. I've chipped and chunked them and dehydrated them for use in soups and stews and I've chopped them into flour in a food processor. Hint: the dryer the chips the finer you can make the flour. It's a heavy flour, like Buckwheat flour, best mixed with other lighter flours like wheat or rice for example. Any way you can prepare potatoes, squash or any other garden vegetable can be done with 'chokes. Their raw texture is like water chestnuts and the flavor varies from variety to variety. I've tossed raw chips in salads and onto pizza before going into the oven. I've had some that had a very nice mild sweet earthy flavor a bit like sunflower seeds up to one variety that I got rid of that had an obnoxiously strong turnipy-herbal flavor, so strong it stunk up the kitchen when I cooked them. One tuber was more than enough to flavor a whole large pot of soup! That one wasn't the best of the many varieties of 'chokes! And they don't have to be skinned, but if you think you need them peeled, blanch them in boiling water and the thin skin slips right off. I'm in west-central Pennsylvania, near the heart of their native range. The ones I have, I've collected locally from alongside roads and from flower gardens where people had no clue what they had, other than pretty yellow tall flowers. I've whittled down to a white/tan skinned very knobby tuber that's a bear to clean. I have to cut the knobs off to get all the dirt and grit. The tops are around 5' and the tubers spread only about 18" from the crown. They have that very mild slightly sweet earthy taste I mentioned above and are super productive. Next I have a red skinned smooth tuber that's as easy as carrots to clean. Picture a small red skinned sweet potato. It has a nuttier flavor than the others but no where nearly as productive as the others. They're under an 8' top and spread a good 2' from the crown. These are the ones with the huge leaves. They can be fermented exactly like cabbage into sauerkraut or kimchi. We make a lot of pickles with them. There are at least four ways to treat the gas 'issue'. The Inulin fiber they're packed full of has to be converted into fructose, otherwise the Inulin will ferment in your small gut and can make explosive gas in some people. 1- Thorough freezing. 2- Fermenting like sauerkraut, kimchi, pickles or wine. 3- Long low cooking for at least 1/2 hr or more. Some people are much more sensitive to Inulin than others so that might have to go for an hour or more. 4- Marinating or cooking in an acidic ingredient such as citric acid or citric juice or vinegar. If you research Inulin, you'll find that regular usage is very gut healthy as it feeds the probiotics, the good bacteria and fungi in your guts. It just takes a while to get used to it and the gas will 'dissipate'. Pardon my terrible gas puns - or not! They are slightly allelopathic. Like Walnut trees spread Jugalone, JAs spread chemicals to hinder competitors, even other varieties of JAs, so don't mix the greens into your regular compost and don't mix different varieties of JAs in the same patch. The dominate one will stunt the others. I also grow Lambsquarter, any seed that lands in a JA patch will germinate, but they seldom reach over 18". Otherwise the Lambsquarters grow to 5'+. The chemicals are harmless to mammals. I chip the stalks and spread them over the JA patches they came from. The built up soil in my oldest patch, about 15+ years old is super! Rabbits, Guinea Pigs and other herbivores LOVE the leaves and tender stalks. The new stalks can be cut and prepared like Asparagus. Keep JAs in a separate and dedicated patch where you can mow a border around them to keep them from spreading. Depending on the variety the tubers can spread anywhere from 16" from the crown up to over 4'! The ones that spread far can be a bear to keep contained! The varieties can grow from 3' tall to over 12'. Some varieties readily seed from the flowers, others don't go to seed and there are some varieties that rarely flower. They do their best in full sun from morning to evening. Most varieties can tolerate drought but not being too wet though there are a very few that can tolerate extended periods of wet without rotting. Harvest tubers just like potatoes. Wait until the tops are completely dead and dried, that's when the nutrients have drained into the tubers making them the largest and tastiest. The first frost fable is just that, a fable. I had one very hardy and late maturing variety that could toss off even moderately hard frosts without even the flowers wilting. Varieties can mature in as little as 90 days while others can take 145 days to mature. They can also be harvested throughout the winter if your soil doesn't freeze, or they can be harvested in the spring before they start to sprout. They're known as Fartichokes, Sunchokes, Sunroots, Jerusalem Artichokes, Helianthus tuberosus and several other names. Each Native American tribe had their own names for them too.

[@cayennenaturetrails8953]

Great Knowledge !

[@ralsharp6013]

Spot on..