Bitter foods and bitter herbs-something I find in the UK at least, we seem to have an aversion to, although our continental cousins happily add bitter leaves such as Dandelion (Taraxacum officinalis) to their salads and eat bitter vegetables such as endive.
Many plants have a bitter taste, and I have to admit that probably the most common complaint I get from my patients is about the bitter taste of their medicine. The plant constituents involved in the bitter taste are diverse and plants are often described as having a "bitter principle" The bitterest compound known to exist is gentiopicrin from the plant Gentian (Gentiana lutea) and it is used on a scientific basis as a measure of bitterness.
Foods and beverages that we use in a daily context can be classed as bitters e.g. coffee beans (Caffea arabica), beer (hops-Humulus lupulus) and vermouth (wormwood-Artemisia absinthium). Bitters are often taken as "aperitifs" to help aid digestion.
Medicinally, bitters are often referred to as "tonics". Bitter plants have a long history of being promoted for health benefits. Angustora (Angustora trifoliata) bitters were developed in the early 1800's by a German doctor to help promote digestive health in soldiers. It is still the key ingredient in Pink Gin. Most people would be more familiar with it in cocktails these days! But Angustora bitters are also used as a hangover cure-the reason will become apparent later in this article!
Numerous brands or patent medicines followed including Swedish bitters and others, containing bitter herbs such as Angelica (Angelica archangelica), bitter orange peel (Citrus aurantium) and Wormwood (Artemisia absinthium). In Traditional Chinese and Indian (Ayurveda) medicine, bitter tastes are seen as of great therapeutic benefit. In Chinese Medicine, bitter tasting foods are seen as stimulating, moving blood and Qi, with sedating, cooling and drying properties. This is echoed in Ayurvedic (Traditional Indian) medicine, where a bitter taste is also seen as drying and is used generally for digestive problems.
So how do bitters work?
The bitter taste has a marked physiological effect. How many of us have tasted something bitter and felt our mouth fill with saliva? The bitter stimulates the bitter taste receptors on the tongue and stimulate the release of digestive juices, particularly in the upper digestive tract, including saliva from the salivary glands, stomach juices and pancreatic juices. These are all crucial elements to help us digest starchy foods, such as potatoes and grains. Bitters also stimulate a hormone called gastrin, which in turn increases bile flow from the liver. Bile is a product important for the breakdown of fats in the body, so consequently bitter herbs and foods help our body break down fats better. It is of no coincidence that many bitter medicinal plants help to lower cholesterol e.g. Artichoke (Cyanara scolymus). Bile acids are also natural gentle laxatives, so increasing bitter foods and herbs in your diet will help if you have a sluggish digestion or constipation.
Bitter tonics gently stimulate appetite so are excellent in convalescence and in the elderly with poor appetites. All this adds up to better absorption of food.
Bitter tonics also support liver function and hence makes the perfect hangover cure!
So let's embrace a bitter taste and all the health benefits it entails!!
Cautions
Of course I'm not suggesting you now run around your local park or in the countryside, trying every plant for its bitter effects, as many poisonous plants are bitter-as with all foraging, be sure that you recognise what you're picking.Always take advice from a qualified Medical Herbalist if you are pregnant as some bitter herbs are contraindicated in pregancy. You should avoid bitters if you have a peptic ulcer, gall bladder problems or liver disease-please take advice from a qualified Medical Herbalist.
