Posted by iHerb Customer on Nov 03, 2012 | Verified Purchase
I have purchased NOW INULIN for many years and recommended it almost as long in classes I teach on natural treatment for osteoporosis. Taking mineral supplements simultaneously with INULIN doubles the absorption of minerals. Two years ago, I purchased 10 bottles of NOW INULIN from iherb as usual, but the product I received was all damaged. The smooth sweet taste and white, easily dissolved texture were gone and replaced by a strong scorched taste, light brown color, low solubility and disaggreeable gut symptoms on ingestion. I notified iherb, and I contacted NOW, eventually reporting to their "quality control" department. So far, so good. I am a chemist by profession, and deal with chemical manufacturers constantly. Things go wrong. In this case, it's very simple. Inulin is a very simple product. Grind up the root, dry the mash to produce a powder. If it's scorching, the drying temperature is too high. Control the drying temperature. Inulin is also a very, very cheap product. It is a common ingrediant in animal feeds because adding it improves the absorption of mineral supplements so that expensive additives are maximized by adding a very inexpensive product. Only a tiny amount of inulin produced in this country ends up in pretty little bottles for human consumption. And cows don't complain that the root is burnt. But my product was not replaced or refunded, several purchases of multiple lots over the last two years have all been scorched, also not replaced or refunded. Inulin purchased from other brands have been normal. I made my last purchase a month ago, still damaged. This is a manufacturer without effective quality control procedures and indifferent corporate behavior. I've had to recommend other sources for two years, but after two years I have to now change my approach to this problem. Knowingly selling a burnt product is a bigger problem than failed quality control. It may certainly be ineffective as intended by the user. Far worse, burnt product is on some level toxic. "Browning" is unmistakeable evidence of maillard products, which are inflammatory chemicals that are permanently deposited in vulnerable tissues like retina, joints, artery, etc. Small amounts are produced in the body naturally, but far greater amounts are produced by hazardous cooking methods. Accumulation of these products signficantly speeds up aging. I vigorously avoid cooking methods that produce these chemicals, and do not want to consume them from irresponsible manufacturers. I can no longer purchase NOW INULIN, but I must also question any product from a manufacturer demonstrating indifference on this level for this long.