Bitter Herbal Tonics
In addition to the foods discussed above I also recommend an herbal formula containing bitter herbs to stimulate the digestive tract. Bitter plants stimulate the entire digestive tract to secrete digestive juices and are best taken prior to a meal but can also be used as an antidote to a large and heavy meal. These formulas are very effective at treating gas and bloating and can be used interchangeably with an encapsulated digestive enzyme supplement with the added benefit of stimulating the production of amylase, an enzyme found in our saliva which starts breaking down starches as soon as we chew our food.
I like our local Shining Mountain Herbs “Rocky Mountain Herbal Bitters” product which combines locally wildcrafted and organically grown herbs such as Aspen bark, Angelica root and Gentian root in a tasty formula. I usually recommend between 30 drops to one teaspoon up to three times daily before meals. This type of formula is contraindicated in acute gallbladder inflammation, intestinal blockage, for young children and in pregnancy.
Gentle Cleansing Foods
Many of us heartily enjoyed the abundance of rich food and drink available around the holidays and are ready to give our digestive and detoxification systems a little break in January. I recommend gentle cleansing foods and herbs at this time of year that stimulate digestion, absorption and elimination without depleting the vital heat we need to stay warm in winter.
Fresh lemon squeezed in a large glass of room temperature or warm water and sipped before meals stimulates hydrochloric acid production in the stomach and the release of bile from the liver, both of which help to break down and digest food.
Beets are a wonderful root vegetable that have both a nourishing, sustaining quality and a cleansing quality. Beets thin the bile made by the liver and stimulate its release while also providing a very gentle laxative effect. They are rich in the minerals magnesium, potassium and iron and provide a good source of fiber.
Dark leafy greens, particularly the bitter greens such as kale are also capable of stimulating the digestive tract to produce enzymes that break down food, including starch, protein and fat. They are rich in minerals and folic acid and provide much needed color and balance on a winter plate of brown and white foods.
Speaking of roots, another root that I am quite fond of at this time of year is Astragalus membranaceus, a Chinese herb that acts as an adaptogen to protect the body from stress, and protects and supports the immune system to prevent colds and upper respiratory infections. It can be taken daily as a preventative and is safe for children. It is available in my office as a liquid tincture or capsule. If you have a medical condition or are taking any medications, please ask your doctor before adding this herb to your regimen.
With the onset of winter comes the need to make some changes to our diets to stay healthy. From an Oriental perspective, the cold weather requires that we use greater amounts of energy to stay warm and therefore we have less energy to break down and digest our food. With decreased “digestive fire”, it is more difficult to process raw vegetables and cold foods. Get out your cookbooks and look at the recipes for soups, stews and other warm, cooked foods. Root vegetables are particularly good at helping your body hold onto energy and warmth rather than dispersing it and allowing you to become chilled.
Kale Potato Soup(Laurel’s Kitchen Cookbook)This is a very simple yet satisfying soup! 1 large onion1 Tbsp. butter1 clove garlic2 large potatoes1 large bunch kale5 cups hot water or stock1/2 tsp. salt, to tasteBlack pepper
Saute onion in butter, cooking until clear and slightly golden. About halfway, add the garlic, crush garlic with a fork. Add potatoes and 2 cups water. Simmer, covered, until potatoes start to soften. Wash the kale, remove stems and chop, then steam. Do not cook with the potatoes as the flavor is too strong. When potatoes are well done, puree half of them with remaining water or stock and salt and pepper. Combine all and heat gently. Makes 6 cups.