Naturally derived from the chicory root

Bon Matin^® GrainsEntiers™ Prébiotique breads are made with a naturally occurring fibre called inulin, which is derived from the chicory root. Inulin is also found in several fruits and vegetables like bananas and asparagus. This fibre helps promote the growth of healthy bacteria in the intestinal tract¹.


Prebiotic vs Probiotic

You may have heard more about probiotics than prebiotics.

Probiotics are friendly bacteria that are found naturally in your digestive system. These active bacteria can also be found in food and they need to be eaten in significant quantities on a daily basis to maintain digestive health. They cannot survive the baking process because they need to be ‘live’ to provide any benefit so they are often found in milk based products like yogurt and milk beverages.

Prebiotic (inulin) is a soluble dietary fibre which is not digested in the stomach or small intestine and reaches the large intestine intact. It is fermented in the lower parts of the intestinal tract by friendly intestinal micro flora, thereby providing good digestive health. Prebiotics stimulate the growth of good bacteria after they are consumed.

Eaten together on a daily basis, probiotics and prebiotics act symbiotically to optimize digestive health, contributing to overall health and —ultimately—to one’s wellness and vitality².

A better balance means feeling better³ Including foods containing prebiotics in your eating routine will also increase your daily fibre consumption and help improve your intestinal metabolism. Prebiotic fibres, like most fibres, also contribute to regularity and promote an overall feeling of well-being.

• After being eaten, prebiotic fibre survives the digestive process totally intact.
• It stays in the large intestine, promoting the growth of healthy bacteria.
• Increasing the proportion of healthy bacteria helps with regularity and overall digestive health.

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¹ Gibson and Roberfroid (Journal of Nutrition 125:1401-1412, 1995), Kleessen et al. (American Journal of Clinical Nutrition 65:1397-1402, 1997), Menne et al. (Journal of Nutrition 130:1197-1199, 2000), Rao (Nutrition Research 21:843-848, 2001), Gibson et al. (Gastroenterology 108, 975-982, 1995), Den Hond et al. (Nutrition Research: 20, 751-756, 2000).

² Gibson and Roberfroid (Journal of Nutrition 125:1401-1412, 1995), Kleessen et al. (American Journal of Clinical Nutrition 65:1397-1402, 1997), Menne et al. (Journal of Nutrition 130:1197-1199, 2000), Rao (Nutrition Research 21:843-848, 2001).

³Gibson and Roberfroid (Journal of Nutrition 125:1401-1412, 1995), Kleessen et al. (American Journal of Clinical Nutrition 65:1397-1402, 1997), Menne et al. (Journal of Nutrition 130:1197-1199, 2000), Rao (Nutrition Research 21:843-848, 2001), Ellegård et al. (European Journal of Clinical Nutrition 51:1-5, 1997), Gibson and Wang (Food Microbiology 11:491-498, 1994), Djouzi and Andrieux (British Journal of Nutrition 78:313-324, 1997), Gibson et al. (Gastroenterology 108:975-982, 1995)