When Bitter is Better

Bitterness gets a bad name! Bitter is one of the five flavors human tongues can detect, along with sweet, salty, umami or savory, and sour. Being able to detect the flavors helped our ancient ancestors avoid spoiled or toxic food, and also to detect important nutrients and medicinal properties.

Modern diets often underemphasize the bitter flavor, and it can be hard to learn to appreciate it as an adult, but I’d like to encourage you to get bitter! Bitter foods are part of most traditional diets, found in seasonal vegetables like spring greens, bitter melon in summertime, artichoke or eggplant in fall, and root vegetables like turnips and rutabagas in winter. Many phytochemicals that give plants their healing properties have a bitter flavor. What are some of the benefits of bitterness?

Bitters for Better Digestion: Our digestive tract contains over 25 different receptors for bitter compounds, not just on the tongue! Bitterness stimulates digestion and peristalsis, and increases the production of saliva, gastric juices, and bile, all of which helps your body break down food and maximize nutrition. 

‘Bitters’ are herbal extracts that help digest fats and other foods. They are used in many cocktail recipes, still called ‘digestives,’ drunk before or after a large meal. Herbs used to make bitters and similar digestives around the world include gentian root (the most bitter substance in nature), dandelion, citrus peel, artichoke leaf and many more. Overusing bitters medicinally can be counterproductive, so check in with a practitioner if you have specific digestive problems. We carry several different bitter digestive combinations in the Energy Matters pharmacy.

Bitter Boosts Immunity: Receptors that detect the bitter taste have a surprising - and vital - role in our immune system. “Several researchers have found [bitter taste] receptors not just on the tongue and nose but elsewhere in the airway, as well as in the heart, lungs, intestines and more body organs. Along with other scientists, we now believe these receptors are part of an innate human immune system.” (SOURCE) Scientists are studying the role of bitter substances in stimulating the immune system and protecting us against not just bacteria and viruses, but even in treating cancer (SOURCE.)

Modern science is catching up to traditional knowledge about the importance of including bitter flavors in our diet and the power of bitter herbs. If you’re ready to start enjoying the benefits of bitterness, try one of these delicious recipes from our 21 Days to Better Health Blog - Sauteed Dandelion Greens, Brussels Sprouts Two Ways, Sauteed Radishes with Radish Greens.

Bitter Appetit!
Kirsten Cowan, L.Ac
Clinic Manager

Note: Indian bitter melon as pictured above, is VERY bitter especially if you’re not used to it. That said, it’s delicious stir fried or in curries. Start out with little doses in addition to other savory entrees.