Ayurvedic Tip of the Week: Bitter Is Better

grapefruit:websized

http://barbarasinclair.com/ayurvedic-tip-of-the-week-bitter-is-better/

There’s a famous Ayurvedic saying – “Bitter is Better”. Our ancestors knew that food having a bitter quality helped with sluggish digestion and cleansing fats from the blood and liver.


Our modern diet is seriously lacking in the bitter taste. Sweet, sour and salty are the tastes most of us gravitate towards. The less we consume of the remaining three tastes – bitter, pungent and astringent – the more unbalanced our diet can become.

Ayurveda believes that all six tastes should be incorporated into our daily meals, if not at each meal. The proportions of these tastes will vary according to our constitution and the present state of our health.

Mother Nature knows that the bitter taste is necessary in the spring, after eating heavy, fatty winter foods necessary to insulate us from the cold. So, she wisely provides us with bitter greens like dandelion, nettles, arugula, watercress, spinach, sorrel, mustard greens, kale, collards, beet greens, etc.

Picking Stinging Nettles:web

Picking Stinging Nettles in the Spring (Gloves on!)

Here are some bitter food choices to add to your daily diet:

  • Grapefruit
  • Bitter greens (see above)
  • Bitter melon
  • Aloe vera
  • Barley
  • Fenugreek seeds
  • Turmeric
  • Pomegranates

herbal_bitters-product_1x-1412783052You can also find actual herbal bitters (bitter roots, leaves and berries steeped in alcohol) HERE. Or, get creative and make your own! Mountain Rose Herbs is a wonderful source for clean,  sustainable organic herbs.

The bitter taste is especially important for Kapha-types to help rev up their normally sluggish metabolism. And it’s Kapha Season for those of us transitioning into spring, so it’s vitally important to pay special attention to cleansing the channels of the body after the heavy qualities of winter.


Bitters are generally cold and sometimes too stimulating for Vata-types, or someone with a Vata imbalance. Just be prudent, don’t overdue their use, and perhaps add warming spices and/or heat the food slightly.

Pitta-types do well with bitter and astringent tastes and they can tolerate cold the best. Adding a little bit of sweet taste (of a healthy nature!) is also beneficial.

Remember, food is medicine. Oh, but it tastes so much better!

Much love,
Barbara

Are you unsure of your Ayurvedic constitution? Click HERE to take a simple quiz.

Need a little help getting back in balance? Sign up for a consultation via phone or Skype (or come see me in person in NYC!).

Barbara Sinclair is a visual artist and holistic health practitioner with a passion for Ayurveda, the ancient mind/body system of healing and longevity. Barbara was able to heal herself from years of fibromyalgia, a chronic pain condition, by adopting an Ayurvedic lifestyle. She is now pain-free and joyfully shares these methods with her readers and clients. Barbara received her Ayurveda training from Wise Earth Ayurveda, the first school of Ayurveda teachings in the US. She is also a certified holistic health counselor (Institute for Integrative Nutrition) and certified energy healer (Deborah King Center).You can contact Barbara HERE for an Ayurvedic consultation or energy healing session. To receive her monthly newsletters as well as weekly practical Ayurvedic tips click HERE.

Barbara’s Website: https://www.barbarasinclair.com

Barbara on  Facebook: https://www.facebook.com/BarbaraSinclairHolisticHealth

Barbara posts a new article on CLN every Wednesday.  To view her articles, click HERE.

 

 

 

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