One of the unfortunate results of current food processing practices is that bitter compounds in many plants are routinely removed or selected against because consumers dislike the bitter taste and often believe it is due to the presence of toxins. Ironically, it is the bitter taste in some foods that complements and intensifies the flavors of other foods, making our meals more enjoyable. Effective use
While toxicities to common bitter herbs are not generally a problem, there are exceptions. For example, bitter melon should not be consumed during pregnancy because of risks to the fetus. Food and Drug Administration has reported neurological problems associated with extracts of wormwood, another bitter plant. (Absinthe, an apéritif traditionally made from wormwood, is now available in wormwood-free formulations.) Further, you may be allergic to some plants, especially dandelion, endive, thistle, yarrow, or chicory. Finally, bitter herbs in high doses may cause some individuals to vomit when given in liquid form. Many herbalists maintain that a bitter herb must be tasted in order to stimulate the digestive glands, hence they advise against swallowing pills or capsules that bypass the taste buds. However, the activities of digestive glands respond to overlapping signals from the head, stomach, and intestine, so taking a capsule when you can’t have the real thing should not preclude your benefiting from the herb’s action. (It’s just more fun to eat the plant!)
