Due to its comparable flavour, chicory coffee is gaining appeal as a caffeine-free coffee alternative. Chicory may also provide health advantages, according to ResearchTrusted Source, and can help manage blood sugar and enhance intestinal health. While data shows that most individuals can handle it well, certain studies suggest that it can have negative side effects in some people, including severe allergic responses.
We’ll go through the health advantages and negative effects of chicory coffee, as well as how to consume it, in this post.
Chicory and coffee are two separate types of plants. Cichorium intybusTrusted Source, a ground-grown plant, is used to make chicory coffee. The plant’s leaves can be used in salads, but the root can also be used to create chicory coffee.
Coffee is made from the fruit of Coffea arabica trees. People call coffee “beans” because the fruit of coffee plants is the size of cherries.
Chicory root is ground and roasted before being packaged alone or mixed into normal coffee to enhance taste. Some people use chicory root as a coffee replacement because it tastes like coffee.
Chicory root and coffee both include chemicals that have been related to health benefits in studies. Coffee, on the other hand, includes caffeine, but chicory root does not. Some people may choose to restrict or eliminate caffeine from their diet, making chicory coffee a viable option.
According to a 2015 research, chicory root is high in the dietary fibre inulin, according to Trusted Source. This fibre is the subject of much of the study on chicory root’s health benefits. According to the findings of a 4-week scientific investigation including 47 healthy adult volunteers, inulin may provide the following health benefits: