Bitter flavors have been part of every culture’s ancestral cuisine for centuries, until now, when ultra processed food and food science has phased ‘bitter’ out of our palette.
Meanwhile, rates of chronic digestive conditions like IBS, SIBO, Crohn’s Disease, Diverticulitis, GERD/Acid Reflux, Ulcerative Colitis, chronic bloating, gas,constipation, and food intolerances are on the rise. There are many factors that drive these conditions, but two critical factors are low stomach acid and liver congestion.
Proper levels of stomach acid are essential, of course, for breaking down food in the stomach, but also neutralizing harmful pathogens like bacteria and yeast before they enter the small intestine, for closing the esophageal sphincter to protect the esophagus from low pH, and for stimulating digestive organ motility.
Your liver is the metabolic powerhouse of your body. It filters your blood, processes toxins, regulates hormones, and produces bile—a fluid essential for breaking down fats and clearing waste. But modern diets (low in bitter compounds and high in sugar and processed foods) leave the liver sluggish and overburdened.