eliminate carbs by using a fresh, raw leaf of Kale instead of tortillas or pita
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?
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.
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?
I am surely a Burdock evangelist. Those plants which are now in their second spring go through a selection process right now, still early spring here in New York City, USA. Burdock is a biennial, so it reaches full maturity at the end of it’s second year of growth. Each healthy plant then begins to send up a mighty flower stalk from the center of the plant. All docks grow from a basal whorl – basically a circular arrangement of leaves growing close to the soil.
So the selection decision is between whether to harvest the root in the spring or wait until autumn and harvest the seed. Both parts are powerful medicines. If the plant is allowed to continue to grow throughout the summer it’s root will be consumed in order to produce flowers and seed. I generally only need one large Burdock plant to go to seed. From that one plant I will harvest all the seed for next year’s planting as well as enough for two pints of Burdock seed tincture.
Most of the Burdock I grow will be harvested for the roots. These are chopped first with pruning shears and then shredded in a blender with a little water and tinctured 1:2 (wt. of root: vol. of menstruum) at 45% ethanol.
I’ll get into the details of why Burdock is one of the most important medicinal herbs in another post. Gut and liver health is what I cherish Burdock for so it’s value will depend upon the user. Many herbalists say it’s a “blood purifier” which upsets many medical pros since technically – no it doesn’t. What does purify blood is the liver and Burdock acts upon the liver to support and enhance it’s proper function. It also supports all the beneficial gut bacteria which are the prime agents of good health.