Herbal digestive bitters can be a powerful way to stimulate your digestive fire, get your stomach acid and enzymes flowing, and experience less bloating and fatigue after meals (especially heavy meals).
In Chinese medicine, the bitter taste corresponds to the fire element and the heart and small intestine organ channels.
Bitter taste receptors are called T2Rs (1). When our T2Rs are activated by the bitter flavor in herbs or foods, our vagus nerve activates our salivary glands, stomach, pancreas, and liver. Beneficial digestive enzymes and fluids start flowing to digest the upcoming meal.
The bitter taste is proven to stimulate stomach acid secretion and increase bile & saliva production (2).
Just as Chinese medicine theory states, the bitter flavor affects not only the small intestine but the heart. T2Rs are abundant on the heart and their activation may contribute to regulating blood flow after a meal. T2Rs are also in the arteries, where they likely contribute to vasodilation, relaxation and elasticity.
Bitter taste receptors aren't just found on our digestive organs and our heart, they're nearly everywhere in our bodies. Beyond the beneficial effects on digestion, they may contribute to sensing bacteria, regulating immunity, and regulating smooth muscle tone.*
So if you're feeling a little bloated, constipated, or have general indigestion, handmade digestive bitters may be just what you need for some long term relief.*
Herbal Digestive Bitters Recipe
- ½ ounce dried dandelion root (non-roasted)
- ½ ounce dried wormwood
- dried orange peel from ½ an organic orange
- ½ tsp. dried ginger
- ½ tsp. dried wild lettuce
- 8 ounces alcohol (recommended: 100 proof vodka)
Note: Don't use fresh herbs to make bitters, as it's a very different process.
Looking for a non-alcoholic alternative? Check out this blog by Traditional Cooking School about using glycerine instead of alcohol.
Instructions
1. Combine all of the herbs in a dry mason jar (make sure theres no water in it) and pour alcohol on top.
2. Seal tightly and store the jar in a cool, dark place.
3. Let infuse for 2 weeks while shaking the jar daily.
4. Strain the mixture through a muslin cheesecloth or coffee filter. Store the strained bitters in an airtight container at room temperature.
To use
Take a dropperful 15-20 minutes before or after your meal, taken straight onto the tongue or mixed into water.
The information included at this site is for educational purposes only and is not intended to be a substitute for medical treatment by a health care professional. Because of unique individual needs, the reader should consult his or her personal physician to determine the appropriateness of the information for the reader's situation.