Bitters: why you should add them to your food
Have you put something bitter into your mouth recently? Your face developed an awful visage as the taste hit your buds? But did you know that bitters are really good for you?
When you swallow a bitter, saliva flows. Deep inside, the stomach begins to churn.
So what are bitters?
Bitters are plant extracts with a strong, bitter taste. Common herbs include gentian, dandelion root, artichoke leaf, and orange peel. They come as drops, sprays, or tonics. No sugar. No calories. Just concentrated plant chemistry.
How do they work?
The tongue holds bitter-taste receptors. A single drop triggers them. Signals rush along the vagus nerve to the gut. Think of it as a warning sign to your body that food is coming. In response, stomach acid rises.
Pepsin and pancreatic enzymes follow. The gallbladder squeezes out bile toward the intestines. Digestion switches from idle to active in seconds.
Why should you use them?
Modern meals are sweet and bland. We removed natural bitterness from our plates. The result is sluggish digestion, gas, and bloating. Bitters put the missing key back in the lock.
More acid means protein breaks down fully. More bile means fats emulsify and vitamins absorb better. Better enzyme flow means carbs convert, not ferment.
Research shows bitters can also steady blood sugar and curb appetite. You feel light after meals, not heavy.
So how should you start?
Choose a quality tincture with real herbs, not flavoring. Start with five drops on the tongue, ten minutes before eating. Feel the taste. Breathe through the initial shock. Sip a little water if needed. Increase to a dropper as your body adapts.
I add bitters before my largest meal. The difference is obvious. Better digestion, no afternoon slump. The people I work with report the same.
Nature designed our bodies for bitter signals. We simply forgot to communicate.
Reach out to me on twitter @rbawri Instagram @riteshbawriofficial and YouTube at www.youtube.com/breatheagain