There is nothing to be worried about. What you did is already done. Stop using it from now.
Raster, from that time, ( January 2012 ) when I posted about that, I have already read some research papers claiming yeast growth with Inulin. Later, I read more information from an Australian Lab that confirms all candida species metabolize it. Moreover, digging the web recently, I have found more information about yeast growing using Inulin as a media.
Since I began to learn about candida during 2008, there were experienced guys in Curezone that warned people about Inulin use during an intestinal fungal overgrowth. I am convinced now that it is fuel to the yeast and one of the worse since it goes undigested to the colon.
For instance, these abstracts mention how yeast species ferment Inulin.
Selection of yeast strains for ethanol production from inulin.
Guiraud JP, Deville-Duc T, Galzy P.
Of the many yeast species capable of fermenting inulin, some can produce sufficient amounts of ethanol from the substrate, in particular Kluyveromyces fragilis and Torulopsis colliculosa. The results indicate the feasibility of producing ethanol from inulin-rich plants, such as Jerusalem artichoke.
[Alcoholic fermentation of inulin by various strains of yeasts].
[Article in French]
Poncet S, Jacob FH, Berton MC, Couble A.
Strains of fourteen species of yeasts able to ferment inulin without previous chemical or physical hydrolysis were studied on semi-synthetic medium by evaluation of CO2 production under anaerobic conditions. Among them, Kluyveromyces cicerisporus, Candida macedoniensis and Candida utilis showed the best kinetic characteristics of fermentation. Experiments were carried out to specify the action of different parameters such as temperature, pH and exogenous ethanol concentration. The results obtained on semi-synthetic medium were confirmed on Jerusalem artichoke juice. The optimal temperature for fermentation was 35 degrees C for the three strains, but K. cicerisporus alone conserved its fermentative capacity at 40 degrees C, at low pH (3.5) and with 6% (v/v) exogenous ethanol concentration. This strain appears to be a good yeast for industrial production of ethanol from inulin substrate.