Seasonal Suggestions

After a long winter of heavy foods:  stews, meats, and starches; spring is the time of year to increase your activity level including that of your digestive system. The Chinese have a long history of using food as medicine. During this time of year one shifts from heavy warming foods to fresh, light foods with the bitter flavor.

Each of the flavors has a different effect on the body. The Liver and Gall Bladder are responsible for breaking down fats, and are thus likely to become stagnant and "hot" by the end of winter. The Chinese eat bitter foods to cool these organs and clear stagnation in the digestive system.

Bitter foods stimulate the large intestine helping the body to release that which is no longer needed. The bitter flavor stimulates bitter receptors on the tongue, which initiates a series of chemical reactions, starting with the release of the gastrointestinal hormone gastrin. Gastrin stimulates the release of gastric acid, pepsin, and pancreatic secretions, which in turn stimulate the appetite and help break down food, according to Simon Y Mills, author of The Essential Book of Herbal Medicine (Arkana, 1994). Gastrin also increases the flow of bile from the liver to break up fat and rich foods, and it tones the muscles of the stomach and small intestine. The digestive process that is turned on by eating bitter foods, like collard greens or dandelions, is not turned on by a capsule or tincture of the same.

In addition to stimulating digestion, bitter greens are excellent sources of iron. Many are rich in other nutrients, including beta carotene, vitamins C and E, as well as folic acid.

A Guide To Bitter Greens:

                   Tender Greens                               

Semi-Hardy Greens                                                            Hardy Greens