Easy Digestive Bitters
I am a huge fan of digestive bitters. If you are not familiar with them basically there are certain foods, specifically plants, with a bitter profile to them. There’s a wide range from leafy greens to herbs. These bitter plants are extremely beneficial to our digestion. They support the liver and healthy bile production, which is very important. So our bodies naturally have these things called enzymes, you’ve probably heard of them. One job of enzymes is to help digest our food. Enzymes can diminish with age and in cooked foods.
Digestive bitters encourage the enzymes we have to do an excellent job with helping to digest our food. I prefer bitters to digestive enzyme supplements to aid in digestion although I do keep them around if there’s a need. I prefer bitters because they work with what the body already has and offers a helpful nudge. On the flip side when we take something like digestive enzymes (much more expensive than bitters by the way), that basically replaces our own enzymes it tends to make the body lazy by sending the wrong signal that our enzymes don’t need to do their job because something else is doing it. The use of digestive enzymes is fairly new while digestive bitters in one way or another have been used for centuries.
You can use vodka instead of raw apple cider vinegar. If you currently suffer from any kind of digestive issues, be sure to speak to your herbalist or natural practitioner before diving in. You can change up these herbs, these are just the ones I have on hand. Use what is best for you. Many like to use gentian root, but I did not have any. I’m using dried herbs, but you can use fresh. The amounts would be different. If you need to order your herbs, you can get them at Mountain Rose Herbs. I also like Frontier Co-op.
Recipe
1 Tbsp Organic Dandelion Root
1 Tbsp Organic Burdock Root
1 Tbsp Organic Ginger Root
1 Organic Ceylon Cinnamon Stick
About 2 Cups of Organic Raw Apple Cider Vinegar or Vodka
Instructions
You will need about a pint sized jar. Make sure it’s sanitized. The one I’m holding in this picture is a little less. I just used what I had around. It’s perfectly okay to adjust measurements. Just put the herbs in the jar and pour the vinegar over top. Leave about an inch room at the top. Put on a lid. If you use a metal lid, do put some parchment paper under the lid so the vinegar doesn’t eat the metal. Allow the herbs and vinegar to sit in a closet, pantry, or on a counter for about 3 weeks. You can then strain the herbs, put them into the compost, and bottle it. You just put a few drops under your tongue just 5-15 minutes before eating. You can try it out and see how it works for you. If you’d like to see how I put it together, check out the Reel on Instagram.
*This post is only for educational purposes. There are affiliate links in this article. You are under no obligation to purchase through them, but when you do you bless our family and allow me to keep working and writing. Thank you in advance! God bless you!!!
