Thus far I’ve only tried baking the store bought Jerusalem artichokes, but they did not cause issues for any of the three of us who enjoyed them on those couple of occasions.
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Maybe bake up a batch and try eating just 1-2 little pieces everyday to build up your microbiome?
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ive read that fermenting reduces the inulin in them as well.
Is it possible that Inulin levels may vary across different varieties of Jerusalem artichokes?
From a purely anecdotal perspective, I have noticed limited consumption(>1 cup per meal) minimalizes any “disturbing" effects.
Also, I lactofermented several pounds of Jerusalem artichokes and they turned out delicious. I eat them like pickles with sandwiches and have over indulged on several occasions without the air of ill effects.
Has anyone tried drying them for use later in stews/soups or mashes?
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It does. The big commercial product of sunchokes is for inulin, and the ones they use for that have been bred for a higher content of it. Typically, the ones grown for food have a more standard amount. As far as I know, there has not been a concentrated effort to breed for reduced inulin. I have also heard sunchokes are a pain to breed.
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Jerusalem Artichokes are selected for improved inulin content. Regular consumers do not usually suffer ill effects so there is no desire to reduce the inulin/fructose content in favor of cellulose. Higher cellulose selections would likely be woody.
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