What are bitter substances?

They are disappearing more and more from our diet: bitter compounds. Because in modern agriculture, this taste is deliberately bred out of plants used for food. Yet bitter compounds are just as much a part of a varied diet as sweet fruit and mild vegetables. 

People perceive bitter taste through receptors on the tongue called T2R receptors. The taste perception for bitter flavors varies among individuals. Bitter compounds do not form a uniform group. They consist of a variety of different substances with different properties. Among plant-based bitter compounds, two groups can be distinguished. One group plays a role in the plant’s self-defense against herbivores. These ingredients indicate that the plant is toxic. Other bitter compounds are not only non-toxic but can also have positive effects on our digestion, immune system, and mental health.

So – return to the original and add bitter compounds to your daily life!

 

 

Where do bitter compounds occur?

Bitter substances can be of natural origin or synthetically produced in the lab. Artificially produced denatonium benzoate is the most bitter substance. It is used, for example, to denature liquids and make them unsuitable for consumption. 

Very bitter natural substances can be extracted from coffee beans and gentian. Unfortunately, among sweet, salty, sour, and umami (meaty, savory), we have somewhat forgotten the fifth taste, namely bitter. This is partly because bitter compounds have been reduced for some time through special plant breeding. But it is also because, due to the large amount of sugar we consume, we are mainly accustomed to mild and sweet foods, often from a very young age.

That’s why many people associate medicine with a bitter taste. This is mainly because medicinal plants often contain bitter compounds. A well-known example is willow bark, whose ingredient salicin is converted into salicylic acid after ingestion. This is the starting material for acetylsalicylic acid, a well-known medication with anti-inflammatory, pain-relieving, and fever-reducing effects.

 

Why are bitter compounds important for our health?

Everything used to be better – we often hear this saying, and some even roll their eyes. In the case of bitter compounds, it's actually true! It has been proven that they are significantly less present in today's vegetables than in the original, traditional varieties.

Even in the Middle Ages, bitter compounds played a large and important role in nutrition. Unfortunately, they have been noticeably reduced due to modern breeding methods to achieve a milder taste of vegetables and salad. The result is that we have become accustomed to the bitter taste.

The intake of bitter substances naturally stimulates various bodily functions. They are triggered via bitter taste receptors and cannot be activated by sweet, bitter, or spicy tastes. Thus, bitter compounds fulfill specific roles that serve health and well-being.

 

What are bitter compounds good for?

Natural bitter compounds have various positive effects. Some of them are well researched scientifically. Others still need to be studied more closely to better understand their mechanisms of action. Bitter substances from plants are well suited to regulate appetite. On one hand, they stimulate it and can help with loss of appetite. On the other hand, bitter taste suppresses the craving for sweets. Additionally, bitterness increases the production of saliva, digestive juices, and intestinal activity. This leads to thorough and rapid digestion of the consumed food. Another positive effect of bitter ingredients is a revitalizing, toning effect on the body. This enhances well-being and can support healing processes.

 

Which foods contain bitter compounds, and which contain sugar?

Yes, the beloved sweetener sugar – its presence in sweets is obvious from the name of these foods. But it is often also added to processed products and foods, such as sausage and cheese, because it is a cheap flavor carrier. Along with sweet spreads, sugar-rich muesli, and the occasional snack in between, we unfortunately consume far too much of this carbohydrate on average.

Bitter compounds are found in various fruits and vegetables, herbs, and spices. The intensity of the bitter taste can vary among different types of a plant. In many cultivated plants, the concentration of bitter substances has been reduced through breeding. Bitter salad varieties mainly include radicchio, chicory, endive, and arugula. Various types of cabbage, onions, chard, olives, radish, and daikon are examples of vegetables containing bitter compounds. They are also present in citrus fruits, walnuts, spices, and many culinary herbs. Dark chocolate tastes slightly bitter due to its high cocoa content. Bitter ingredients are also found in beverages such as coffee, green tea, beer, and red wine.

 

Finding unadulterated bitter compounds in the supermarket, on the other hand, is not so easy. In some cultivated vegetable and salad varieties, they are hardly present anymore, and many people can no longer remember that fruit, like grapefruit, used to taste much more bitter.

You could therefore search for as natural fruit and vegetables as possible. For example, those who pick dandelions from local meadows or forests will end up with quite a few bitter compounds in their basket. Natural dandelion has not been highly bred or genetically altered by humans, which is why it contains its traditional range of bitter compounds.

The genetics of fruit and vegetable varieties are therefore important. Apples, as they grew a few decades ago, already contained much more bitter compounds and nutrients than apples today. So if you can obtain and plant old genetics or seeds, you will have a much higher density of bitter compounds than supermarket products. Alternatively, traditional plants and herbs in our native nature are recommended, but they should be picked with great care and expertise.

In the following bitter compounds food table, we list several foods divided by categories. Each mentioned food contains comparatively many bitter compounds. The exact content depends, for example, on the seeds used and the quality of cultivation. A highly bred grapefruit variety will contain fewer bitter compounds than seeds that have remained untouched for decades. So if you rely on old and unprocessed genetics and seeds, you could consume much more bitter compounds than most people living today. By the way, this is something we also pay attention to at BitterKraft!, ensuring that only ingredients already rich in bitter compounds are used.

Foods with high levels of bitter compounds are:

 

Vegetables	Fruit	Herbs & spices	Nuts and seeds	Grains	Beverages	Miscellaneous
Radicchio	Grapefruit	Turmeric	Almonds (the brown skin)	Rye	Coffee	Dark chocolate
Chicory	Lemons	Cumin	Flax seeds	Barley	Green Tea	Extra virgin olive oil
Endive lettuce	Limes	Cloves	Sesame seeds	Buckwheat	Black tea
Arugula	Oranges (the white layer in the peel)	Oregano	Pumpkin seeds	Amaranth	Bitter liqueurs
Kale	Apricots (the kernel)	Chicory	Chia seeds		Bitter beer varieties
Brussels sprouts	Green and unripe bananas	Dandelion
Onions		Marjoram
Swiss chard		Wormwood
Olives		Tarragon
Radish		Bay leaves
Radishes		Angelica
Artichokes		Valerian
		Mugwort
		Hops

 

As a rule of thumb, you can remember that sweet foods contain little or no bitter substances but do contain sugar. Conversely, bitter or non-sweet foods more often contain bitter substances. Just keep the unripe banana in mind, which has fewer bitter substances after ripening but more sweetness and sugar. This mnemonic can remind you which foods contain many and which contain few bitter substances.

 

What effects do bitter substances have on the taste of foods?

The human sense of taste perceives different taste qualities. The five most important are bitter, sour, sweet, salty, and umami. Even though bitterness is often perceived as unpleasant, this taste component is just as important as all the others. Foods that taste good contain several flavors in a balanced ratio. They stimulate different taste receptors on the tongue simultaneously. That’s why these foods have an interesting flavor profile. Bitterness makes its own contribution. It is an important counterbalance to sweetness and complements the savory umami.

 

The sweetness evolution – or how we survived thanks to food

By the way, our preference for sweet taste has evolutionary reasons – which unfortunately cause us problems today. Because in ancient times, when we didn't know exactly what was edible, a sweet taste indicated that we were consuming carbohydrates. These are energy-rich and were therefore very important for early hunters and gatherers. However, in modern times, carbohydrates are easily and abundantly available in our regions and are responsible for many lifestyle diseases.

The sharp, primal taste of bitter substances creates a pleasant balance for the tongue spoiled by sweetness. Although there are about 25 taste receptors for bitterness and significantly fewer for sweetness, we have been accustomed to sweet foods from childhood through our diet. That makes it all the more enjoyable to reach for foods full of bitter substances once in a while and give our sense of taste a little variety.

Because as Hildegard of Bingen already recognized a millennium ago: It's all about balance!

 

 

A new, delightful taste experience

Feel free to try tasty bitter substances, for example our BitterKraft! Original, which provides the extra portion of bitter substances in drop form. Simply take ten to fifteen drops undiluted with a spoon before meals and then enjoy your food as usual. Bitter substances are also perfect for those with a sweet tooth. After all, aren't opposites what make life so interesting?

In a world without them, we wouldn’t appreciate many things. And that’s why chocolate tastes like a serving of pure, unadulterated bitterness Bitter substances only all the sweeter. If the bitter taste feels a bit unusual at first, you can dissolve BitterKraft! in a glass of water and drink it. You will surely get used to the invigorating bitterness very quickly! It’s important to take BitterKraft! especially before meals, not after.

 

Bitter substances in the nutritional teachings of Hildegard of Bingen

BitterKraft! combines nearly 1000 years of herbal knowledge from the holy abbess Hildegard of Bingen, who passed down a rich treasure of knowledge through her observations and experiences. We want to revive the almost forgotten herbs and encourage a return to the primal nature.

Open yourself to a completely new taste experience – with bitter substances. In grandma’s time, they were still everywhere and a staple at the table. Vegetables tasted more pungent. Today, bitter herbs and salads are an important part of traditional monastery gardens because Hildegard of Bingen already recognized how essential bitter substances are.

Want to learn more? In our book about bitter substances, based on the teachings of Saint Hildegard, we delve deeply into the mystery of the bitter taste!

 

Return to nature – with bitter substances

The great thing is: it’s not hard at all to incorporate more bitter substances into your diet. Try grabbing some freshly picked dandelion leaves or some sugarloaf chicory along with your usual iceberg lettuce. If you like tea, feel free to try green or black varieties instead of the sweet, flavored ones. If you’re confident and familiar with nature, you can even gather yarrow and mugwort yourself.

Getting BitterKraft! is even easier to access the coveted bitter substances. The liquid herbal blend is also available as a convenient spray for on the go and in between – in case you crave something bitter or want a little refreshment. Bitter substances in powder form also make it especially easy to enjoy the refreshing taste experience.

Let yourself be enchanted by the sharp taste pleasure – rely on bitter substances and experience pure, unadulterated nature!

 

 

More Questions About Bitter Substances

Our body has over 25 different receptor types for bitter substances. They are located in the mouth, many directly on the tongue, allowing us to taste bitterness as we eat. But they are also found in the throat, as well as in our intestines and the rest of the digestive tract. Given how widely these receptors are spread throughout our body, their existence surely has a good reason. From an evolutionary perspective, the receptors for bitter substances formed a powerful warning system that signaled to our body: Stop, this could be a potential toxin – caution! Today, however, we can choose our food carefully and enjoy a wide variety of foods and flavors. It seems we no longer need this ancient warning system. Yet, we don’t always make the best choices. Often, we leave out bitter substances from our diet simply because their taste seems unfamiliar to us. But they are so important! The bitter taste does not automatically indicate something poisonous. Many plants known today as medicinal herbs contain large amounts of these bitter substances, as detailed in our book on bitter substances. Nature shows us the way: animals instinctively eat bitter plants when they suffer from digestive issues. But what about us – why do we need bitter substances?

 

Bitters for Digestion

Bitter substances make our mouths water to some extent. Tasted on the tongue, they stimulate saliva flow, which contains important digestive enzymes. They also boost bile and stomach acid production. Additionally, they stimulate the pancreas to produce enzymes necessary for digestion. That’s why bitter substances seem to help us digest fatty foods better, as the saying goes. How exactly this interaction works is still to be clarified by research.

 

Bitters for Weight Loss

The sweetness we love so much often causes us to gain a few extra pounds. Some researchers believe that bitter substances can help with the opposite and support weight loss. The sharp taste is said to curb appetite and thus help shed excess pounds in the long run. In this sense, it can be beneficial for your figure to consume bitter substances in powder form before meals, for example.

Bitter drops are a classic and practical way to supply yourself with bitter substances. They are usually taken once daily as part of a course. This can be done pure on a spoon or diluted with some water. Bitter drops contain extracts from many different herbs, roots, and seeds. For BitterKraft!Original (organic), we use a formula based on the herbal teachings of Hildegard von Bingen. Angelica root is included, as well as galangal, gentian root, milk thistle herb, and other ingredients. Of course, they all come from certified organic cultivation. The extraction is done very gently in alcohol. This is important to obtain as many valuable substances as possible from the plant ingredients. To ensure the bitter drops are not too strong, we keep the alcohol content low at only 22% vol.

 

When should you take bitter substances?

Even though there are no binding recommendations for taking bitter substances, they are still part of a balanced diet plan. Taking bitter substances is sensible if the diet mainly consists of sweet and animal-based foods. These foods contain hardly any bitter substances, as these mainly occur in plants. Another use is based on the vitalizing effect of bitter substances. The stimulating effect can be used to generally strengthen the body or as a mood enhancer.

 

Who should pay special attention to the intake of bitter substances?

Bitter substances are part of a healthy, varied diet. If natural foods containing bitter substances are rarely on the menu, targeted intake of bitter substances is recommended. They can help with stomach and digestive problems caused by low production of digestive secretions. They also have a supportive effect during calorie-reduced diets. The bitter taste naturally suppresses cravings for sweets. This makes it easier to change eating habits and avoid the yo-yo effect after dieting.

 

Why do some people taste bitter substances more strongly than others?

The genetic makeup determines how you perceive bitter substances. There are different variants of the genes responsible for bitter taste receptors. That’s why some people taste a bitter substance much more strongly than others. They find even the relatively mild bitter taste of some types of cabbage unpleasant. Additionally, the taste perception of individual bitter substances can vary in intensity. For example, someone might dislike bitter herbs but enjoy beer, even though hops are also bitter. Besides genetics, eating habits play a certain role in taste perception. People who eat very few bitter foods often react sensitively to bitter substances.

 

Why are bitter substances especially valued in some cultures?

In cultures that practice a holistic lifestyle and treat diseases holistically, bitter taste has a fixed place. The Indian life and health philosophy Ayurveda and traditional Chinese medicine equate it with other tastes. To stay healthy, bitterness is as important as all other elements and fulfills important functions. In Europe, Hildegard of Bingen recognized the positive effects of bitter herbs. She used them for detoxification, digestive problems, and to regulate appetite. She also used the tonic effect of bitter substances to support recovery processes.

 

Bitterness for the immune defense

Our gut plays an important role in our immune system. And this is exactly where many of our bitter receptors are located. Some American studies suggest that there is a close connection between bitter substances and our immune defense. Bitter substances are said to promote the contraction of mucous membranes and help us excrete toxins faster.

 

Bitterness for the psyche

Bitter substances seem to be good not only for our body but also for our psyche. Initial studies have shown that they have almost antidepressant effects. Their intake is said to have a positive effect on our mental well-being. A real all-rounder, these substances that taste so bitter!

 

How do bitter substances work in the body?

The bitter receptors in the body recognize when bitter substances enter the body and react to them. How this reaction looks depends on where the receptors are located. Researchers have found that they are not only on the tongue but also in organs, in the skin, and on nerve cells. The intake of small amounts of natural bitter substances through food stimulates the entire digestive activity. When swallowing larger amounts or very intensely tasting substances, another reaction occurs: the body triggers a gag reflex and increases the production of stomach acid. This is how it tries to prevent possible poisoning.

 

How can you increase your consumption of bitter substances?

You have two options to increase the intake of bitter substances. One is to deliberately change your diet. This means eating more bitter salads and vegetables as well as consuming more bitter-containing drinks. Another option is supplements with bitter substances. These are made from plants that naturally contain plenty of bitter compounds. These include turmeric, ginger, galangal, gentian, or artichoke. These supplements come in various forms such as powder, drops, or spray. They can be dosed individually and increase the bitter content of the diet if needed.

 

What role do bitter substances play in medicine and pharmacy?

Bitter herbal preparations have a long tradition in medicine. There are various traditional medicinal mixtures known as bitters. They all share a slightly bitter taste that stimulates and regulates digestion. The further effects – for example, revitalizing, antispasmodic, or acid-binding – depend on the composition of the individual mixtures. For modern pharmacy, the newly discovered receptors in skin, muscle tissue, and organs are especially interesting. They open new research areas on how bitter substances can be used for therapeutic approaches.

 

How can bitter substances in food be reduced?

Occasionally, vegetables or salad taste particularly bitter. Under certain growing conditions, plants produce more bitter substances. To soften the taste, there are various methods. Thorough rinsing partially washes out bitter components from salad leaves. A vinaigrette as salad dressing helps additionally. The cooking oil coats the bitter receptors and reduces the taste sensation. Cooking or steaming breaks down bitter substances that are not heat-stable. Adding sugar or honey as well as fats like butter or oil makes many bitter vegetables palatable. For bitter-tasting sauces, soups, or stews, cook a potato with them for a while and remove it before eating.

 

And here you can find bitterness!

Today, we believe we know so much, yet we are still at the beginning in many areas. Especially around the question "Why do we need bitter substances?" much is still unexplored. What folk medicine has long practiced is now increasingly attracting scientific interest. Until then, you can try the many positive health effects yourself with bitter drops – BitterKraft!

 

 

Bitter substances without alcohol

Bitter substances must be dissolved in a carrier medium. Only then are they liquid and can be taken by us with high bioavailability. The problem is that bitter substances are often dissolved in alcohol. Alcohol can dissolve a lot of bitter substances, is easily diluted with water, and partially supports the possible effects of the bitter substances. A little alcohol a day usually does no harm, and we use the best organic ethanol to ensure the highest quality. However, children and recovering alcoholics should opt for an alternative.

 

It is clear that children should not consume alcohol up to a certain age. However, it can be especially important for children to consume bitter substances and grow up with them. Here are our BitterKraft!® Original Juices the optimal alternative.

Dry alcoholics should also avoid bitter substances in alcohol because it can trigger old addictions in the brain. However, there is another way besides directly using juices. Our juices contain a well-balanced bitter profile and also taste pleasant.

Alternatively, you can simply put the bitter drops on a spoon. Hold this spoon over a glass of boiling water or a tea candle so that the bottom of the spoon touches the water surface or flame. This should show that the alcohol evaporates. Once all the alcohol has evaporated, you can take the spoon. If necessary, have a friend or family member try it first to ensure all the alcohol is gone.

 

Bitter substances for weight loss

Bitter substances are often seen as the counterpart to sugar, essentially the clear opposite. This explains why bitter substances might help against cravings. Cravings are triggered by excessive sugar consumption. When our blood sugar levels fluctuate too much, they can quickly drop sharply, triggering a craving attack. Many users have reported that taking bitter substances at the onset of such an attack made their desire for sweets disappear.

 

Additionally, long-term intake of bitter substances could help you remove from a diet that is heavily sugar-based. Since bitter substances have been bred out of our diet, we absorb far too fewHowever, by reintroducing bitter substances to your digestion and gut brain, you will start to enjoy healthy, bitter foods more, and you may gradually move away from sugar towards more vegetables and fruits.

Our bitter substance preparations based on Hildegard von Bingen’s recipes also serve as appetite suppressants. The drops should ideally be taken with meals, where they can best help reduce excessive hunger.

Bitter substances initial worsening

There is the so-called term initial worsening. This means that when taking a preparation during an existing acute illness, a short phase of worsening may occur first. Improvement should occur no later than after a few hours. Some consider the initial worsening a sign that the right remedies have been chosen.

An initial worsening is rather rare when taking bitter substances. Most people take bitter substances for nausea, discomfort, or stomach pain and can experience relief quite quickly. For a few, however, it takes some time to get used to the taste and for their body to handle the high intake of bitter substances. In this case, it is worth reducing the dose and diluting further.

 

 

Bitter substances experiences

People who have become aware of bitter substances or the lack of bitter substances in modern nutrition often have positive things to report. Nowadays, millions of people live with stomach and digestive problems. Many have found relief with preparations like our BitterKraft!® drops, finally ending their complaints. Although the taste is usually very unusual at first, many notice a difference as soon as the drops touch the tongue. Bitter substances were banned from their daily diet for far too long.
Some people do not want to use bitter substances because they simply cannot appreciate the taste. Others have not experienced the relief they hoped for from bitter substances. If this is the case, you should definitely see a doctor: an organic cause of your symptoms is likely.

 

 

Bitter substances tea

Teas often naturally contain many bitter substances. However, you can also choose teas with particularly high amounts of bitter substances. Some find that taking them as tea tastes better and is therefore easier. Our selected Teapod teas rely on well-known recipes to provide you with the right and important bitter substances.

 

 

Bitter substances for the liver

According to current knowledge, bitter substances can promote fat digestion, among other things by stimulating bile flow. This in turn has positive effects on the liver: it can work better and more efficiently. This is one of the many reasons why bitter substances are one of the best alternative remedies for digestive problems.

Our liver is heavily strained nowadays: On the one hand, people tend to consume alcohol and fats, which burdens our liver. Additionally, the liver is exposed to numerous environmental toxins and will likely have to combat even more in the future. So you should think about your liver’s health sooner rather than later—and in this context, feel free to use bitter substance preparations.

 

Bitter substances spray

Bitter substances in spray form can be quite advantageous. Especially when traveling, fans of bitter substances like to use sprays because they are easy to carry and quick to apply. Additionally, the fine distribution of the bitter substances in the mouth and throat area allows the mucous membranes to optimally utilize the bitter substances, as most bitter taste receptors react extensively.

Our BitterKraft!® Original Spray is produced using natural extraction processes, which is why a natural cloudiness can be seen, among other things. This indicates the high quality of our preparation.
The following broad assortment of plant extracts ensures a balanced intake of bitter substances:

• Angelica root
• Gentian root
• Cardamom seeds
• Turmeric
• Cinnamon bark
• Galangal
• Ginger
• Artichoke

• Milk thistle herb

  
  

Bitter substances before or after eating?

It is usually more practical to take the bitter substances before eating. On the one hand, the bitter taste can help curb your appetite. Additionally, especially with fatty foods, the production of stomach acid and bile is stimulated by the bitter substances. This helps the upcoming meal to be digested better.
If you still feel discomfort in your abdominal area after eating, you can of course take bitter substances then. However, before the meal, bitter substances usually provide the most benefit.

About the author Dr. Markus Numberger