Momordica charantia (Bitter Melon)
Bitter melon is a green, cucumber-shaped melon that has a very bitter taste.
It is consumed in Asian, African and Caribbean countries, but is less popular in other areas.
Bitter melon is rich in phytochemicals such as triterpenoids, polyphenols and flavonoids, which have been shown to slow the growth of various types of cancer in both test tube and animal studies (,).
It is also used in alternative medicine to lower blood sugar levels in people with diabetes.
One 4-week study found that consuming 2,000 mg of dried bitter melon powder each day significantly lowered blood sugar levels in people with diabetes, but not as much as a regular diabetes drug ().
A larger review found mixed results in people and determined that the evidence was insufficient to recommend bitter melon supplements for people with diabetes ().
Like most bitter foods, bitter melon is rich in antioxidants, which help prevent cell damage caused by free radicals and may reduce the risk of heart disease and diabetes (, , ).
Summary:
Bitter melon is rich in natural phytochemicals that may help prevent cancer, reduce oxidative stress, and lower blood sugar levels.
Pine nut syndrome
In some people, pine nuts cause D. S. Risso, L. Howard, C. VanWaes, and D. Drayna. A Potential Trigger for Pine Mouth: a Case of a Homozygous PTC Taster / Nutrition Research interesting reaction - within two days after the treat, a bitter metallic taste may appear in the mouth. When consuming other products, the latter will only intensify. Scientists call this effect pine nut syndrome.
What to do
Wait. Typically, bitterness in the mouth disappears on its own within 2–4 weeks.
Cruciferous vegetables
The cruciferous family includes many bitter or strong-tasting vegetables, including broccoli, Brussels sprouts, cabbage, kale, radishes and arugula.
These foods contain compounds called glucosinolates, which give them a bitter taste and are associated with many health benefits ().
Test-tube and animal studies have shown that glucosinolates can slow the growth and spread of cancer cells, but these results have not been consistently replicated in human studies (, , ).
Although some evidence suggests that people who eat more cruciferous vegetables have a lower risk of cancer, not all studies are consistent (, ).
Some researchers believe this discrepancy may be due to genetic differences between individuals, as well as natural differences in glucosinolate levels due to vegetable growing conditions and cooking methods. Therefore, additional research is needed (,).
In addition to their potential cancer-fighting effects, the glucosinolates in cruciferous vegetables help your liver enzymes process toxins faster, reducing their negative effects on your body ().
Although no official recommendations have been established, some studies suggest that eating at least five servings of cruciferous vegetables per week provides the greatest health benefits ().
Summary:
Cruciferous vegetables such as broccoli and cabbage contain powerful anti-cancer compounds and may improve the liver's ability to process toxins.
Bitterness in food - health in the body, sweetness in fate!
In the Russian language, bitter taste, oddly enough, is crossed off the list of tastes. Plus, even if the consciousness perceives bitter taste as a taste, it has a negative meaning. Bitter -> NOT tasty -> NOT taste. But if a person realizes how bitter taste can affect his external and internal life, then sooner or later he includes bitters in his diet.
Bitterness is quite easy to find among our food products. But since bitter = not tasty, in our culture it is customary to trim the bitter peel of cucumbers, soak eggplants, peel potatoes, use refined oil instead of unrefined, etc.
Below I will give my own list of conventionally bitter plants that I add to food as a spice. They are also called “obsolete spices” or “endangered spices.” Something that is going away or has completely gone out of use in our food culture. It is being replaced by something for which, apparently, it is easier to establish a technological chain, from cultivation to supply to retail.
There are no purely bitter ones among them. Pure bitterness, such as wormwood, has such a bright and pronounced taste that it can overwhelm everything else and, thereby, ruin the dish. Not to mention that feeding bitter food to a child is a big problem. Therefore, I am guided by a simple principle - add bitterness. Bitterness, which is constantly added to food, can quite strongly balance the excess sweetness in our diet.
You can object to this list that you need to take into account doshas, age, time of year, region of residence, etc. - but these are all fine adjustments... If without fanaticism, constantly and regularly, bitterness in a normal diet does wonders And you can stop torturing yourself with diets, fasting days. And, of course, thinking and looking at what we put in our mouths makes sense in any case.
First, I would like to mention the craze for grapefruits, which are believed to be very beneficial for excess weight.
Their “fat-burning” effect on Kapha (fat) is solely due to the presence of bitterness. Although citrus fruits themselves cool quite well, so consuming them in winter and during the cold season is quite frivolous. The fashion for grapefruits is such a strange phenomenon, as if among our local products there are no bitter ones. What can we do if our food and food culture are ruled by a market that is extremely interested in the demand for overseas. A grapefruit diet is so elegant and beautiful. After all, it’s so banal to drink some local ordinary hot tea with honey, lemon, infused with rowan fruits, oregano, calamus and yarrow.
So, bitterness. I will not write in detail about each plant. Because depending on the dose, method and period of use, they can all be used for medicinal purposes. And that's another story. The point of my list is to add other flavors to food, in particular bitterness, using these plants as small additions to food (like adding salt). Thus balancing the predominant and excessive sweetness.
My favorite is dandelion oil . Dandelion blooms for several weeks a year, and only at this time can it be stored for future use for the whole next year. During dandelion flowering, it is very useful to put 1-2 dandelion legs (stems) in salads. It is impossible to dry it - the flower heads turn into fluff. But you can make dandelion honey or extract using any oil. It's very simple.
Clean and dry heads of yellow dandelion flowers are compacted tightly into a glass jar and filled with any vegetable oil. Leave in a dark place for 2-3 weeks, shaking occasionally, and you can use it. Dandelion oil, which is prepared for the winter, is sterilized in jars in a water bath. Roll up the jars or screw on iron lids. Before sterilizing the oil, the flower heads can be pulled out as desired, or you can leave them floating in the oil and later add them to food. Oil that is used in the coming months does not need to be sterilized, but rather stored on the bottom shelf of the refrigerator. 0.5-1 teaspoon is enough for a salad.
Dandelion oil has a pronounced choleretic effect! Therefore, it is better to start adding it to food with a very (!!!) small amount. To see how the body perceives it. For lovers of liver tubing, dandelion oil will be an excellent, and much more effective, alternative to traditional remedies (mineral water, magnesium, etc.).
You can increase the concentration of dandelions in the oil. To do this, dry the flowers in a warm, slightly open oven before pouring vegetable oil over them. Place the flowers in the oven on a baking sheet for 15-30 minutes, depending on the quantity. So, there are many more flowers in the jar.
How many useful microelements and vitamins are contained in these little sunny flowers! This oil can be used to lubricate minor abrasions and be added to masks, balms and creams. Skin and nails will say thank you! Dandelion soap is also an option.
Yellow bitter flowers of any type and variety contain a lot of yang solar energy. It perfectly balances the cooling yin nature of bitterness. In terms of its benefits, such a product cannot be compared with any of the bitter-sweet-cold grapefruits
The next source of valuable bitterness is calendula flowers . Dried raw materials can be easily purchased at any pharmacy chain. Or prepare it yourself. But for this they will have to be planted in the country. In our country, calendula does not grow wild. You can also make an oil extract from both fresh (dried) and dried flowers. But I use calendula and all the following plants on my list in crushed form as a seasoning (add to food).
Oregano in the west, and in our country - oregano . A well-known plant that was previously actively consumed by people as a spicy food additive. The main taste is spicy, there is little bitterness, but it is there. It is sold in pharmacies, called herbal tea, or you can prepare it yourself.
Lovage in the west (greens, stems), in our country - elecampane (roots and rhizomes). You can buy it at the pharmacy without any problems. In Europe it was used instead of expensive ginger. The taste is sweetish, then pungent, spicy and moderately bitter.
Yarrow. A very common plant, easy to prepare yourself. It grows along roads, in forest plantations, in fields, near homes, like a weed. Blooms almost all summer. Collect a flower basket + 5-10 cm of stem. Dry, as usual, in the shade, in a dry, ventilated area. Yarrow can also be easily purchased at a pharmacy. Consuming yarrow in small doses as a seasoning will allow the stomach to forget about gastritis forever. This unique herb has super healing properties. Therefore, it is also present in this balm. Heals micro-cuts after shaving. In the past, crushed fresh yarrow was used to treat injuries and wounds, both industrial and military.
Eucalyptus. This tree does not grow in the middle zone. The leaves, which can be bought at the pharmacy, are used for food. The taste of the plant is spicy, refreshing, not much bitterness. Eucalyptus leaves are suitable for teas, sweet dishes (sweets, desserts), exotic marinades for meat (eucalyptus + juniper). Consumption in winter is a good prevention against influenza.
Tansy. Such a wonderful plant, which is shrouded in many speculations and recipes “how to get rid of an unwanted pregnancy using tansy.” The ignorant use of tansy for these purposes has led to the fact that this plant began to be considered, completely unfairly, in my opinion, almost poisonous. Although it is freely sold in pharmacies and is as simple as yarrow, you can prepare it yourself. Tansy is a miracle herb because it has unique anthelmintic properties. Its use, even in small doses, creates an environment in the intestine that is intolerable to parasites.
Tansy has a bitter taste and camphorous smell. Used in cooking as a substitute for cinnamon, ginger and nutmeg. Fresh young leaves are used in salads. Since the herb is quite strong, add very little to the mixture, half a teaspoon is enough.
Chicory. This plant can also be harvested yourself. The whole plant is useful: both the roots and the above-ground part. The pharmacy sells “chicory herb” - these are stems and flowers. Chicory is good because it can be consumed as a food supplement by pregnant women, nursing women, and small children. This plant is famous for the fact that it contains a large amount of prebiotic - inulin, which tidies up the intestinal microflora better than various bifido and other bacterins.
Calamus roots are also sold in pharmacies. I buy it in bags, tear it open, pour out the calamus and additionally grind it in a coffee grinder. I have never harvested this plant myself. I can’t even imagine what kind of swamps and stagnant water to dig the roots of calamus in. In the east, calamus is highly valued (practically a panacea for all diseases) and is actively used in cooking. It is believed that calamus can be used instead of ginger, cinnamon or bay leaf. And also - in addition to them.
Rowan fruits. Natural source of vitamins. The main taste is tart, bitterness is secondary. In some varieties of rowan, its fruits have practically no bitterness. Berries harvested independently after the first frost do not have it either. Those dried rowan fruits that are sold in pharmacies, which are very bitter, are just what you need.
Sage. It has a rather strong spicy aroma and a pronounced bitter taste. In some places it is also used in the food industry. Sage is added to marinades and used as a spice in the preparation of soups, fish and meat, vegetables and poultry. In China, sage is added to tea for flavor or made into a stand-alone “sage tea.” Easy to buy at the pharmacy.
The list goes on. Juniper fruits, marsh cinquefoil, bergenia (Mongolian tea), barberry berries and more... It's a matter of individual preference
Now I will describe how I use plants with bitterness... As I wrote above, many of them are medicinal and, at certain doses, highly effective. Therefore, I draw your attention to this again. But the analogy here is direct with the same dill. Dill water (decoction, infusion of dill seeds) is a medicine, and dill, like greens, is food.
I usually make a spice mixture by mixing 4-5 types of plants from this list. Before doing this, it is important to determine for yourself that there is no intolerance and/or allergy to each ingredient.
I put 0.5-1 teaspoon per pack of pharmaceutical dried kelp (this is iodine, salty taste, tears) + 3-4 tsp. caraway seeds and dill (seeds are the concentrate of life). Kelp and caraway seeds are the base. Depending on my mood and desire, I add different types of peppercorns, 1-2 cloves, dry mustard, etc. I grind everything in a coffee grinder. I store it in a glass jar in the cupboard and add it to prepared dishes according to taste.
In general, creating a spice mixture is a rather intuitive and creative process, akin to creating an aromatic composition. Only in this case is a flavor composition created
Also, it would not be amiss to talk about the financial side of the issue. The price of a pack of each weed on the list is around 30-50 rubles (2016). It can be used for a long period if you take 1 tsp. There are a lot of microelements, vitamins and other useful substances. Thus, you can, relatively cheaply, and if you collect raw materials yourself, then for free, significantly diversify and enrich your diet. Which, I think, in our unstable times, can be very, very useful
I wish everyone beautiful harmonious taste in all areas and manifestations of life!
The text is entirely the author's, photos are taken from free Internet sources. Full or partial copying is permitted only with a link to my store!
Victoria Solntseva, ©
Dandelion greens
You might think that dandelions are just a weed, but their leaves are edible and very nutritious.
Edible dandelion greens are medium-sized, bright green leaves with jagged edges. It can be added to salads, fried as a side dish, or included in soups and pasta.
Because dandelion greens are very bitter, their flavor is often drowned out by other additives such as garlic or lemon.
Although little research has been done into the medicinal properties of dandelion greens, the leaves have been found to be rich in many vitamins and minerals, including calcium, manganese, iron, and vitamins A and K ().
They also contain the carotenoids lutein and zeaxanthin, which protect your eyes from cataracts and macular degeneration (macular degeneration).
What's more, dandelion greens are an excellent source of the prebiotics inulin and oligofructose, which promote the growth of healthy gut bacteria ().
Summary:
Dandelion greens are rich in vitamins and minerals, and contain carotenoids that benefit eye health and are a source of prebiotics that promote the growth of beneficial gut bacteria.
Radish
They don’t like this root vegetable so much that they even came up with a saying: it’s worse than bitter radish. In fact, radish does not deserve such treatment, because its use is indispensable for the normal functioning of the body. Radish is rich in vitamins, minerals, essential oils, proteins and amino acids. It contains useful organic acids, enzymes and phytoncides. Those who regularly eat root vegetables note improved digestion and increased immunity. Radish removes excess fluid from the body and is a natural broad-spectrum antibiotic.
Citrus fruit peel
While the pulp and juice of citrus fruits such as lemons, oranges, and grapefruits taste sweet, sour, or tart, the outer shell and white pith are quite bitter.
This is due to the presence of flavonoids, which protect the fruit from being eaten by pests, but have many beneficial properties for human health.
In fact, the peels of citrus fruits contain a higher concentration of flavonoids than any other part of the fruit ().
Two of the most common citrus flavonoids are hesperidin and naringin, which are powerful antioxidants ().
Test-tube and animal studies suggest that citrus flavonoids may help fight cancer by reducing inflammation, improving detoxification, and slowing the growth and spread of cancer cells, but human studies are needed ().
If you want to include citrus fruit peels in your diet, they can be chopped and used as zest, dried and used in seasoning blends, or even candied into candied fruit that can be added to desserts.
Summary:
Citrus fruit peels have a bitter taste due to their high concentration of flavonoids. These powerful antioxidants may reduce inflammation and help protect against cancer.
Zinc deficiency
This is a common cause T. Yagi, A. Asakawa, H. Ueda, S. Ikeda. The Role of Zinc in the Treatment of Taste Disorders / Recent Patents on Food, Nutrition & Agriculture taste disorders.
Why this is so, scientists have not yet fully figured out. But there is a version. Zinc is known to increase AR Shatzman and RI Henkin. Gustin Concentration Changes Relative to Salivary Zinc and Taste in Humans / Proceedings of the National Academy of Sciences of the United States of America concentration of gustin, a protein that the body needs to renew taste buds. When there is not enough mineral, they recover worse and begin to fail.
In particular, zinc deficiency affects T. Kojima, T. Maeda, A. Suzuki, T. Yamamori, Yasumasa Kato. Intracellular Zinc-Dependent TAS2R8 Gene Expression through CTCF Activation / Biomedical Research on the perception of bitter taste: it becomes stronger and more distinct, which is why even fairly neutral products begin to taste bitter.
What to do
Talk to your therapist. Zinc deficiency can usually be detected by L. Maxfield, S. Shukla, JS Crane. Zinc Deficiency/StatPearls when testing blood for this mineral.
If a deficiency is confirmed, the doctor will suggest eating more foods high in zinc:
- beans and other legumes;
- red meat;
- shellfish;
- pumpkin seeds and cashew nuts;
- dark chocolate;
- cheese.
In addition, the specialist will try to determine the reason why you are lacking an important element and will help you correct it.
Cranberry
Cranberries are tart, bitter red berries that can be eaten raw, cooked, dried, or juiced.
They contain a type of polyphenol called proanthocyanidin type A, which can prevent bacteria from sticking to the mucous surfaces of your body.
This may be useful for reducing bacterial tooth decay, reducing the risk of Helicobacter pylori infection in the stomach, and even preventing urinary tract infections (, , , ).
Although many of these studies were conducted in test tubes or on animals, the results from human studies are promising.
One 90-day study found that drinking about two cups (500 ml) of cranberry juice every day helped eliminate Helicobacter pylori stomach infections three times more effectively than a placebo ().
Other studies have shown that a daily dose of cranberry supplements containing at least 36 mg of proanthocyanidins can significantly reduce the incidence of urinary tract infections (UTIs), especially in women (, , , ).
In addition to cranberries' antibacterial properties, they are incredibly rich in antioxidants. In fact, this berry contains the highest concentration of antioxidants of the 24 most commonly consumed fruits ().
This may explain why regular consumption of cranberry juice has been associated with improved heart health, reduced inflammation, and improved blood sugar levels, blood pressure, and triglycerides ().
Summary:
Cranberries are rich in polyphenols and antioxidants, which help prevent various types of bacterial infections and may improve heart health.
What is bitterness?
When a food particle enters the mouth, it interacts with the surface of the tongue. The tongue has tiny pores that contain taste buds.
These receptors are formed by special cells called taste buds. These cells are similar to nerve cells. They sense changes, send signals to the brain and communicate with other nerve cells. About 50-150 bulb-shaped taste buds make up each taste bud.
The taste cell contains many proteins that recognize different tastes. The TAS2R protein detects bitter taste. These proteins are formed by following a set of instructions in our DNA - genes. Humans have more than 25 genes that encode proteins that perceive bitter taste. The actual copy number of these genes in humans and the number of TAS2Rs they produce may explain why some people do not perceive bitter substances while others do.
Cocoa
Cocoa powder is made from the beans of the cocoa plant and tastes very bitter when unsweetened.
Cocoa is often used in a variety of desserts and is also mixed with cocoa butter, cocoa liqueur, vanilla and sugar to make chocolate.
Research has shown that people who eat chocolate at least five times a week have a 56% reduced risk of developing cardiovascular disease, compared to those who do not consume chocolate at all ().
This is likely due to the polyphenols and antioxidants found in cocoa, which can dilate blood vessels and reduce inflammation, protecting your heart ().
Cocoa is also a good source of several micronutrients, including copper, manganese, magnesium and iron ().
Unsweetened cocoa powder, cocoa nibs, and extra dark chocolate contain the most antioxidants and the least amount of sugar. Therefore, they are a healthy addition to your diet ().
Summary:
Cocoa is rich in polyphenols, antioxidants and microelements, and regular consumption may protect against cardiovascular disease.
Why is bad taste important?
How right are the Chinese aesculapians? Let's understand the process of how something that is bitter affects our body. Receptors on the tongue transmit a signal about the taste of bile to the central nervous system. This stimulates the endocrine glands. The stomach begins to secrete digestive juices, and this increases appetite. As a result, food is well digested. Bitterness makes the liver and pancreas wake up. It helps the first to perform the function of detoxification, and the second - to enhance the secretion that regulates blood sugar levels. Activation of the liver regulates hormonal levels. And bile makes the duodenum work well. But that's not all. Bitterness has been proven to have an antidepressant effect on our brain. That's why dark chocolate is called a “good mood product.”
Coffee
Coffee is one of the most widely consumed beverages worldwide and a major source of antioxidants in the Western diet ().
Like most bitter foods, coffee is rich in polyphenols, which give it its unique taste.
One of the most abundant polyphenols in coffee is chlorogenic acid, a powerful antioxidant likely responsible for many of the beneficial properties of coffee, including reducing oxidative damage and reducing the risk of cardiovascular disease and diabetes (, ,).
Research shows that drinking 3-4 cups of coffee per day can reduce the risk of death, cancer and cardiovascular disease by 17%, 15% and 18%, respectively, compared to drinking coffee altogether ().
A separate analysis found that each cup of coffee consumed per day reduced the risk of developing type 2 diabetes by 7% ().
Some research also suggests that caffeinated coffee may help prevent neurological disorders, including Alzheimer's and Parkinson's disease, but more research is needed to understand the reasons (,).
Summary:
Coffee is a rich source of antioxidants and polyphenols. Drinking 3-4 cups per day may reduce the risk of death, cardiovascular disease, diabetes and neurological disorders.
Consequences of avoiding bitter tastes
Unfortunately, the modern consumer era goes to great lengths to make our food palatable. The only bitters available now are dark chocolate and coffee. But we also mix these products with sugar, which completely neutralizes the beneficial effects of the first basic taste. What is bitter among modern products? The hops in beer are softened by malt. Even lettuce, which our ancestors consumed in the wild to increase appetite before meals, began to appear bland and tasteless. But the absence of bitterness leads to dysfunction of the male and female genital organs, hormonal imbalance, migraines, gastric disorders, painful periods, disorders of the liver, intestines, diabetes, hypoglycemia.
Green tea
Green tea is another popular drink consumed around the world.
It has a naturally bitter taste due to the catechins and polyphenols it contains.
The best known of these catechins is epigallocatechin gallate (EGCG).
Test-tube and animal studies suggest that EGCG may slow the growth of cancer cells, but it is unclear whether it has the same effect in humans (, ).
While some studies show that people who drink green tea have a lower risk of developing certain types of cancer, not all studies have shown benefits ().
Green tea also contains many polyphenols, which act as antioxidants and anti-inflammatory agents. Together, these compounds reduce free radical damage and reduce inflammation, which may reduce your risk of developing cardiovascular disease (, , ).
In fact, drinking just one cup of green tea per day is associated with an almost 20% lower risk of heart attack ().
Choose green tea over black or white tea to get the maximum dose of antioxidants (,).
You can learn more about the benefits of green tea for the human body on this page - Green tea: benefits and harm for the human body.
Summary:
Green tea contains catechins and polyphenols, which give the drink many health benefits, including possible protection against cancer and a lower risk of heart disease.
What foods have a bitter taste?
Many vegetables and spices have natural bitterness, but our perception of this taste is not the same. “The way we feel it depends on genetics, researchers from Penn State’s College of Agricultural Sciences have proven,” says Yulia Korneva. “The situation here is almost the same as with color blindness: someone simply cannot distinguish between tastes and does not feel the bitterness that others cannot tolerate.” Some people, on the contrary, feel it so acutely that they don’t eat broccoli or Brussels sprouts.
Most of us identify dark chocolate, arugula, nettle, watercress, parsley, dill, chicory, and cilantro as bitter. “And also sesame, dandelion, horseradish, radish, aloe, coriander, eggplant, turmeric, barley, basil,” says Yulia Korneva.
Some experts also classify ginger, thyme, and green tea as bitter. “The latter is especially useful because it is rich in gamma-aminobutyric acid (GABA), recalls Mikhail Gavrilov. — GABA is an inhibitory neurotransmitter that calms and balances. Decreased GABA concentrations have been linked to depression, bipolar disorder and mania.”
Red wine
Red wine contains two main types of polyphenols: proanthocyanidins and tannins, which give wine its deep color and bitter taste.
The combination of alcohol and these polyphenols may reduce the risk of developing cardiovascular disease by reducing cholesterol oxidation, reducing blood clotting, and dilating blood vessels ().
Some newer research has also shown that red wine may be good for your gut.
One small study found that drinking two glasses of red wine daily for one month increased the number of beneficial gut bacteria ().
Moreover, these changes in gut microbiota were directly associated with lower cholesterol levels and reduced inflammation.
In addition, drinking red wine prolongs life and reduces the risk of developing diabetes and osteoporosis ().
Keep in mind that excess alcohol consumption can lead to liver damage and other health problems, so it is important to consume this drink in moderation.
You can learn more about the benefits of red wine for human health on this page - Red wine: benefits and harm for women and men.
Summary:
Red wine contains polyphenols, which have been linked to improved heart and gut health. Drinking red wine may also increase life expectancy and reduce the risk of diabetes and osteoporosis.
Diagnostics
The most common causes of a bitter taste in the mouth are gastrointestinal diseases, so the patient should consult a gastroenterologist. First, complaints and medical history are collected, and the connection between bitterness and eating habits or time of day is clarified. Next, special laboratory and instrumental studies are used, the most informative of which are:
- Sonography
. The ultrasound method is indicated for studying the state of the digestive tract, identifying inflammatory and destructive changes, and neoplasms. A targeted ultrasound of the liver and gallbladder is performed. To detail the condition of the liver parenchyma, elastometry is used - a modern non-invasive method for determining the degree of fibrosis. - Duodenal sounding
. To prove the connection of the bitter taste with biliary diseases, 5 portions of bile are taken sequentially. The specialist evaluates the amount and rate of bile entering the intestines naturally and with pharmacological stimulation. Next, a bacteriological examination is performed. - Endoscopic examination
. To diagnose diseases of the esophagus and gastroduodenal zone, endoscopy is prescribed. During endoscopy, attention is paid to the integrity of the mucous membrane, the presence of areas of inflammation or atrophy. The condition of the major duodenal papilla and the initial parts of the duodenum is checked and a biopsy is performed. - Stool analysis
. Many diseases that are characterized by a bitter taste in the mouth cause specific changes in the stool. In case of violations of the bile secretion function, a large number of fatty inclusions are found in the stool; in case of damage to the pancreas, the stool contains undigested fibers and large carbohydrate molecules. - Laboratory diagnostics
. Women must be tested for hCG and sex hormones to exclude or confirm pregnancy. In a biochemical blood test for cholecystitis, the levels of bilirubin and the enzyme alkaline phosphatase are increased. If viral causes of hepatitis are suspected, serological testing of markers is required. - Additional methods
. An examination by a dentist is necessary to detect carious cavities, chronic periodontitis and other pathologies that cause a feeling of bitterness in the mouth. To diagnose lesions of the biliary system, cholangiopancreatography is performed. Patients with a complicated medical history should be examined by a neurologist.
Summarize
- Bitters have their own unique health benefits, such as protecting against cancer, heart disease and diabetes, as well as reducing inflammation and oxidative stress in the body.
- Most of these benefits come from a wide range of polyphenols, which act as antioxidants, anti-inflammatory agents, and even prebiotics.
- Since there are so many types of bitter foods, it is very easy to include at least some of them in your diet to reap many health benefits.
The article was prepared by experts for informational purposes only. It should not be used as a guide for treating medical conditions and is not a substitute for professional medical advice, diagnosis, or treatment. In case of illness or any symptoms, you should always consult a doctor and not self-medicate.
Tags: Healthy products
About the author: Anastasia Sheveleva
Candidate of Medical Sciences, doctor of the highest category, therapist, registered dietitian, nutrition consultant. More about the author.
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Thickness therapy
Even Aristotle recognized the concept of “basic tastes.” True, he only had two: sweet and bitter. All the rest - sour, astringent, tart, hot, salty - were obtained from the combination of these basic ones. In Chinese philosophy there are five such basic tastes. Along with bitter and sweet, there are salty, sour and spicy. Each taste is responsible for some organ. And health is achieved only when a person eats foods of all these five elements in a balanced manner. This is called gustootherapy - treatment with tastes. What is bitter for the tongue has a beneficial effect on the heart, clears the mind and makes the organs of the digestive tract work better. This is what traditional Chinese medicine believes. Well, what does Western European science say about this?
Late cucumbers and zucchini – are they healthy?
What if bitterness appears in products that are not bitter? For example, in a dry summer or as autumn approaches, cucumbers become not as tender as they were in the spring. Why does this happen? What makes cucumbers bitter? The fact is that the delicate vegetable is sensitive to all temperature fluctuations. Lack of moisture also puts the plant into shock. As a result, cucurbitacin, a special substance that gives the vegetable bitterness, accumulates under the skin of the cucumber. Despite the unpleasant taste, the product does not become unfit for consumption. On the contrary, cucurbitacin suppresses the development of cancer and also promotes the functioning of the liver, pancreas, and intestines. Why are zucchini bitter? The same cucurbitacin is to blame. Do not rush to throw away such fruits. In China, breeders have specially developed varieties of bitter cucumbers and zucchini that are used as medicines.
