BITTER IS BETTER FOR LIVER AND SPLEEN

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This is the time of year, being late winter when the qualities in the atmosphere are cold, wet, and heavy, which can cause the lymphatic system and hematopoietic system to become sluggish. Ayurveda suggests the bitter taste to decrease these qualities in order to prevent the body from having negative effects such as an overall heaviness, lethargy, inertia, depression in the body, and stagnant. You may notice in nature that the little animals are scraping away at bark and even whatever greens may still be available in order to keep their own physiology moving.

According to Ayurveda, there are six tastes (Shad Rasa), and bitter is called Tikta. Click HERE for an article discussing the six tastes in detail. Ayurveda uses the six tastes throughout the year as it takes a whole year to achieve health according to the seasons (rtu), and not trying to get all six tastes in one meal. Attempting to create any one meal with all six tastes is incorrect cooking. Following the seasons, incorporating your prakriti (baseline constitution) and vikriti (deviated state from baseline constitution where conditions occur) and understanding your state of digestion (jatharagni) are important considerations when aligning with any protocol that will support your level of health and homeostasis.

Below is a basic list of bitters that you can include as part of your diet. It is important to remember that too much of a good thing can have the opposite effect and therefore, it is important to know your own physiology and psychology before jumping completely or extremely into any dietary consideration. Start slow because slow and steady wins the race. Foods cooked with the right spices to align with your constitution is an important component to understanding proper cooking and the pharmacological actions of foods. Additionally, Ayurveda considers any food anything that is “lickable, chewable, drinkable, and edible.” Ca Su. 28/1 Ayurveda doesn’t support a “quick fix” mentality and in this case, it is essential to understand that anyone particular substance (Dravya) may have a predominance of a certain taste but that doesn’t exclude other tastes that are inherently present in a substance. That being said, just because something may be known to be mainly bitter it may also have other tastes that can affect the overall design of a diet or plate. This is why it is important to know what the substance is and its appropriate application.

  1. Broccoli Rabe

  2. Dandelion Greens

  3. Kale

  4. Eggplant

  5. Cranberries

  6. Cacao (dark chocolate especially)

  7. Green tea

  8. Brussels sprouts

  9. Cabbage

  10. Turmeric

  11. Fenugreek

  12. Asafoetida

  13. Mustard seeds

  14. Garlic

  15. Rosemary

  16. Grapefruit

  17. Wine

DISCLAIMER: This information is meant for educational purposes only. Any changes in lifestyle should be reviewed with a qualified practitioner and primary care physician if you are currently under their care for specific conditions.