Russian Red Kale

eliminate carbs by using a fresh, raw leaf of Kale instead of tortillas or pita

Bitters are Better

A bitter truth. I know quite a few people who have had their gall bladder surgically removed. Why is that? Some of them talk about their excised organ as if it was just worn out and they are better off without it since afterall “you can live without it”. Of course the real reasons are different. Excruciating pain being the prime factor for the patient but then there’s the curiously high, even staggering rates of gall bladder surgeries promoted by the medical profession.

Evaluate your options.

“I have seen many hundreds of patients who have had their gallbladders removed and I don’t recall anyone ever telling me that their surgeon advised them to do something to compensate for removing this important organ. Just about every one of them was told they didn’t need their gallbladder and that it was perfectly fine to have it removed. This is reprehensible ignorance as it condemns the patient to a lifelong deficiency of essential fatty acids.” Dr. Joseph Mercola

Not everyone finds this acceptable or necessary. For those not ready to accept the notion of disposable body parts, herbal solutions are often possible.

I believe it is nearly criminal what traditional medicine is doing to the public when it comes to managing this problem. It is RARELY ever necessary to remove someone’s gallbladder. If one ignores warning symptoms and does not address the reasons why their gallbladder is not functioning properly, than the disease can progress to the point where the pancreas is inflamed or the gallbladder is seriously infected and may have to be removed to save a person’s life.

However, it is important to have a proper perspective here. Nearly ONE MILLION gallbladders are removed every year in this country and it is my estimate that only several thousand need to come out.

So, not only are surgeons removing these organs unnecessarily, but also in their nutritional ignorance they are telling patients that their gallbladders do not serve any purpose and they can live perfectly well without them. Dr. Joseph Mercola

Thing is – it’s bitter! Can you handle that?

my bitter wild friend
Wild Lettuce – Lactuca virosa

I’m told bitterness is the least favorite taste. I suspect, bitterness has become the least favored to the modern western palette and not too long ago either. Most industrially farmed crops have been bred relatively recently to taste less bitter. Iceberg lettuce the most commonly used salad green in the USA is nutritionally worthless and bears little resemblance, in any way, to wild lettuce. People eat gadzillions of megatons of it. Many actually consider it a vegetable!

Ask yourself how big of a role do advertisers and marketers have in making you want what they have to sell. Then peek into the world of agricultural research and read with your own eyes how through “recombinant inbreeding” bitterness has been deliberately removed from lettuce due to “consumer choice”.

Salads should contain bitter greens and be served before the main course of a meal for optimal digestion. Alanna Kellogg of A Veggie Venture has a good list of bitter greens. Modern dietary “innovations” all have the same thing in common: they’re blander, sweeter, softer and whiter than what was eaten years ago and never ever bitter. We have evolved baby mouths.

slightly bitter companion
Russian Red Kale

There are so many naysayers who deride vitamin supplements with the now standard claim that “if you eat a wholesome diet, supplements are unnecessary and wasteful”. This might be true if what was sold in supermarkets was only truly wholesome foods and we actually bought and consumed them within the correct ratios. Naw, that’s not happening anytime soon. Free choice is a bitch. Example: with the rise of consumer capitalism in China came rising obesity rates and worsening nutrition. So much for the free market diet. I am guessing there will be fewer bitter greens for the Chinese too.

Bitters do remain in the apéritifs, like Vermouth, Absinthe or Chartreuse all made with Wormwood (Artemesia absinthium), and the bitter greens like Kale, Chicory, Endive or Dandelion. Without going into the chemistry involved suffice it to say our ancestors were much smarter then we realize today. The bitter taste is the critical thing. The thing we avoid. The thing we need. We need bitters because of the fascinating connection between our taste buds and our liver, gall bladder, pancreas, stomach, etc… to, forgive me, the bitter end of the alimentary canal. No, de-bittering a bitter doesn’t do the same thing. If you love your friends and family, make it a bitter love.

The short story is, if you don’t “like” bitterness, you probably really need to eat more of them. The even shorter story is, if you eat more bitter foods, your digestion will improve and so will your immune system and oddly enough, the more bitters you eat – the less bitter they taste. Bitter taste triggers hormones and nerves which direct the the release of bile by the gall bladder, acid by the stomach and several enzymes by the pancreas. All this from a bite of the bitter thing many people avoid with unreasonable dread.

I emphatically recommend Carmen Lynde Medical Herbalist’s presentation. It is perhaps the most important thing you can do to understand the role of bitter herbs in your diet.

Insufficient release of any of these juices causes all kinds of problems. Instead of suppressing stomach acid with chemicals or surgery many more people should be eating their bitters. Alternatively you could chew a pinch of bitter herbs. How about a sprig of Mugwort? or Sage? not so bitter. Or a squirt of Barberry or a drop of Wormwood tincture in a shot of water before a meal?

Gut Microbiome & Strokes and Seizures

Bacteria in the gut microbiome drive the formation of cerebral cavernous malformations (CCMs), clusters of dilated, thin-walled blood vessels in the brain that can cause stroke and seizures. The research team’s research suggests that altering the microbiome in CCM patients may be an effective therapy for this cerebrovascular disease.

Source: Link between common brain disease and gut microbiome

Microbiome in the gut & Parkinson’s

Parkinson’s disease, and medications to treat Parkinson’s, have distinct effects on the composition of the trillions of bacteria that make up the gut microbiome, new research shows.

Source: Link between microbiome in the gut, Parkinson’s discovered

So many great studies about the relationship between our co-evolved symbionts and dreaded diseases came out in May of 2017. I hope you looked at The People’s Pharmacy article for the wide range of effects of these simple critters which live in our gut. Including, most surprising to me – Depression!

It’s like a jungle in there. The thing is, I like to bring it back to herbs and nutrition because whether or when the scientists have caught up with what herbalists knew thousands of years ago or not, you can experiment on yourself for cheap. Eat right – feel better. Since June is Burdock month, I’ll point out that it contains inulin, a carbohydrate not found in many American’s diet but one uniquely suited to encourage and feed several types of healthy gut critters. Inulin is a diabetic’s friend, sort of an anti-sugar. Sugar does not promote or encourage healthy critters, it does the exact opposite.

So try doing Burdock for one month and see if your:

  • digestion is better
  • your skin looks better
  • you have more energy

Will Your Microbiome Save Your Life?

 – The People’s Pharmacy https://www.peoplespharmacy.com/2017/06/08/will-your-microbiome-save-your-life