For many years, I have followed Dr. Chiara Manzi on social media, a nutritionist who studies Antiaging cuisine in the United States and has written several Evolution recipe books. She is the president and instructor at the Evolution Academy, where many renowned chefs and pastry chefs participate to update their skills and prepare healthier recipes without losing tradition or flavor. She also coordinates the chefs at the first Evolution Cuisine Restaurant, Libra Antiaging Italian Food in Bologna, and collaborates on products sold with a certified nutritional safety label. In addition to treating ingredients in a special way, antiaging cuisine adds inulin to almost every recipe. Long-chain inulin excellence, extracted from chicory fiber, lowers the glycemic index of sweet or savory dishes and makes them rich in fiber and creamy. Be aware that there are many brands of inulin on the market, but most are short-chain, which turns into sugar during cooking. Therefore, read labels carefully; they should contain no more than 0.2 grams of carbohydrates/sugars per 100 grams.