What is the actionable advice given for individuals new to incorporating Jerusalem artichokes into their diet due to potential digestive distress?

Introduce them slowly and in small portions, perhaps a quarter cup cooked a few times a week.

Given that the fermentation of the high inulin content can lead to gas, bloating, or cramping, especially for those unaccustomed to significant prebiotic fiber intake, a strategy of gradual introduction is essential. The specific recommendation is to start conservatively by introducing the tubers slowly and in small quantities. For instance, beginning with an intake of approximately a quarter cup of cooked sunchokes, consumed only a few times per week, allows the resident gut microbiota the necessary time to adapt. This acclimation process enables the beneficial bacteria to begin utilizing the fructan structure more efficiently, thereby mitigating potential initial digestive discomfort while still allowing the consumer to benefit from the root's health properties.