The chicory plant (Cichorium intybus) is mentioned in ancient Hebrew sources and was used in ancient Egyptian, Greek, and Roman medicine. It was used to address digestive system problems and to reduce fever.
Medical uses
Clinical studies have shown that chicory contains inulin, a prebiotic dietary fiber that encourages the growth of beneficial gut bacteria. As a result, it may help balance blood sugar levels, improve the body’s sensitivity to insulin, and even assist with weight loss.
In many cultures, the plant was considered helpful in reducing body heat and treating high fever. In traditional medicine, chicory was used to relieve various digestive problems such as constipation and bloating.
How is it used
Fresh or roasted root. Chicory roots can be added to salads or roasted and prepared as a coffee like beverage.
Fresh leaves. Can be consumed as part of a green salad. Another variety from the same family is endive.
Capsules. 500 to 1,000 mg, three times a day with meals. The dosage depends on the concentration of the extract.
Tincture. 40 to 80 drops, three times a day. Can be diluted in a small amount of water.
Infusion. Soak 1 to 2 teaspoons of crushed dried leaves for 15 minutes in 250 ml of boiling water. Drink 2 to 3 cups per day, preferably before meals.
Caution
Should not be used by people who are allergic to plants from the daisy family, such as chrysanthemum, fleabane, or sunflower.
May affect the absorption of medications taken at the same time due to its effect on the digestive system.
Caution is advised when combined with diabetes medications due to the possibility of enhancing the blood sugar lowering effect.
May increase the effect of diuretic medications.
Not recommended for pregnant or breastfeeding women and for children under the age of 12.
Note
When using medicinal plants, it is recommended to consult the treating physician and ensure that the supplement does not affect other medications or medical indicators.