Chicory (Cichorium intybus) is a root that has been known for its curative benefits since the first century A.D. Chicory, itself is a member of the Composite (AKA Asteracea) family, which also includes artichokes, calendula, dandelions, burdock and Jerusalem artichokes. It belongs to the genus Cichorium. There are a large number of plants found in this genus. They include Belgian endive, culinary endive, escarole, and radicchio. Each of these plants differs considerably in appearance, color and to some extent, flavor, although they all share a slightly bitter taste. Most of the members of this family produce a root that can be roasted, ground and combined with other roots to make a coffee substitute. Today, many people combine roasted chicory root with roasted dandelion root to make the coffee-like beverage. Unlike coffee, however, Chicory, by itself actually has a sedative action on the central nervous system. And, yes, when you drink these roots, even though they are roasted, you do get some inulin. However, it is best for you to make a tea from the unroasted roots.
Chicory is a scraggly plant with blue flower heads. Its leaves have a saw toothed appearance similar to what you see with dandelion and thistle leaves. Chicory flourishes in the wild, as well as in gardens all over the world. It may be found in Europe, the Near East, northern and southern Africa, Australia, New Zealand, and North and South America.
The ancient Egyptians ate large amounts of chicory because it was believed that the plant could purify the blood and liver. This “purifying effect” is probably why it has been used beneficially with people who have arthritis, rheumatism and gout.
Women who suffer from premenstrual syndrome (PMS) may find that regular use of chicory root as a bitter and a liver tonic may assist in maintaining hormone balance and lessening the symptoms of PMS. In addition, altering the diet by eating a "bitter" salad that includes fresh dandelion, chicory, and sorrel is believed to strengthen the liver and discourage the growth of candida.
Chicory root has the effects of lowering cholesterol, reducing the pulse rate, and aiding in stomach and liver complaints. It is believed to increase the flow of bile. Among other internal uses are those for sore throat, hemorrhoids, tuberculosis, abdominal cramps, melancholy, deafness and rashes. The juice of the chicory plant is also used as a laxative for children.
Chicory supports the body's ability to absorb calcium, a nutrient that helps build and maintain strong teeth and bones. Raftilin inulin and raftilose oligofructose are fibers extracted from chicory root inulin that cannot be digested by the small intestine. Instead, they are fermented by “friendly” bacteria in the large intestine, leading to the increased absorption of calcium and other minerals.
Inulin is a actually a carbohydrate found in large quantities in the chicory root. It is made up of many fructose chains (3 to 60 units) and terminates in one glucose molecule. Inulin can be extracted from the root in a pure form and utilized as a food ingredient or the roots can be sliced and dried and mixed with other ingredients and utilized in foods. In our bodies Inulin readily “breaks down” into prebiotic molecules such as the above mentioned oligofructose ready to feed our “friendly flora”. So the ingestion of moderate amounts of inulin actually acts as a prebiotic that nourishes the beneficial bacteria in both human and animal digestive systems which, in turn, promotes a healthy digestive tract and improves overall health. The major friendly flora that are fed by inulin are bifidobacterium. The increased the growth of “good” healthy bifidobacterium inhibits the growth of pathogenic bacteria. Chicory root is one of the highest natural sources of inulin.
Inulin occurs naturally in large quantities in some of the most famous herbs, such as burdock root, dandelion root, elecampane root and of course, chicory root. It is soluble only in hot water, which is why it has traditionally been consumed in hot teas.
A study published in 2002 indicates that inulin appears to lower the risk of colon cancer. The precise nature of its protective effects is not yet known, however.
From: www.medherb.com/92INULIN.HTM
"Inulin is recommended sometimes for diabetics; it has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. Inulin is soluble in hot water, Like inulin is a preferred food for the lactobacilli in the intestine and can improve the balance of friendly bacteria in the bowel. Subjects in one trial were give 15 grams of inulin a day for fifteen days. Lactobacillus bifidobacteria increased by about 10% during that period. Gram-positive bacteria associated with disease declined. Bifidobacteria digest inulin to produce short chain fatty-acids, such as acetic, propionic, and butyric acids. The first two may be used by the liver for energy production, while butyric acid has cancer-preventing properties within the intestine (Spiller, 1994). Recent animal research also shows that inulin prevents precancerous changes in the colon. Ref: Reddy BS, Hamid R, Rao CV Effect of dietary oligofructose and inulin on colonic preneoplastic aberrant crypt foci inhibition. Carcinogenesis 1997 Jul;18(7):1371-1374
In addition to enhancing digestive processes, chicory helps to keep the liver healthy. The inclusion of chicory root supplements in the diet supports the proper metabolism of cholesterol.
Preparations
To prepare the root as a tea, lightly simmer 1 Tbsp of root for every cup of water and strain after 20 minutes. The dried root may be soaked for several hours to soften it prior to simmering.
To treat jaundice, spleen problems, gallstones, or gastritis, drink 2-4 cups of chicory tea per day.
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