Why just bitter at all?
Bitter herbs are among the oldest herbs used by humans. That they contribute to well-being and facilitate digestion, is known for centuries. St. Hildegard von Bingen used bitter herbs more than 900 years ago.
So there were in almost every pharmacy (cloister) special tinctures, the effect of which was mainly based in the bitter substances contained, it was called e.g. “Elixir ad longam Vitam” /elixir for a long life) or “Tinctura sacra” (holy tincture). In China and India, bitter substances been recommended as healthy and youth full wells for almost 3000 years.
Today, bitter substances are more important than ever, because the environmental impact industrially processed foods (such as “fast foods”, preservatives, dyes, pollutants, etc.) often burden our digestive system. We eat often too much and too sweat or too salty. Increased stress and a lack of exercise do often the rest.
Our diet does not contain enough bitter substances. A long time ago, the bitterness was still present in sufficient quantities in the food. At that time bread and vegetables were even more bitter, which was very helpful for the digestion. These bitter substances in our food stimulate liver, gallbladder, pancreas and intestinal glands to release more digestive secretions.