Bitter is one of the five basic tastes, along with sweet, salty, sour, and umami. Yet bitter has a bad reputation in our modern diet. From an early age, we learn to appreciate sweetness, while bitter is often labeled as “unpleasant” or even something we should avoid¹.
This is understandable from an evolutionary perspective. Bitter flavors once served as a warning signal for potentially poisonous plants. But what we often forget is that many bitter plants are also rich in valuable bioactive substances².
More and more research shows that these substances can play an important role in our health. Bitter is therefore not only a taste we have lost, but possibly also a source of nutritional value that is missing from our current diet.
Bitter vegetables and plants naturally contain all kinds of phytochemicals. These include glucosinolates, polyphenols, flavonoids, and terpenoids. These substances are responsible for the bitter taste, but also for many of the effects that bitterness can have on the body³.
Research suggests that these substances can contribute to our health in various ways.
In a food world that is often dominated by sweet and highly processed foods, bitter can provide a counterbalance. Not only in terms of taste, but also for the body. Scientific research shows that bitter plant compounds can play a supportive role in digestion, metabolism, and reducing inflammation.
Perhaps bitter is not a flavor to be avoided, but rather one to be embraced once again.
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Heerlijk kopje thee om de dag mee op te starten en te vervolgen met als gevolg gezonde neven effecten