The Relationship Between Bitter Diet and Immunity

You should definitely read this article on Ayurvedic nutrition and flavors. With this article, which includes our doctor's thoughts and research on bitter flavors, we tried to prepare a comprehensive guide on coronavirus, bitter flavors and immunity.

For most of us, taste is a sensation we feel in our mouth with our sense of taste.

What is Bitter Nutrition?

What is Bitter Nutrition?

Before making an introduction to this article, it is useful to briefly dwell on the concept of taste. For most of us, taste is a sensation we feel in our mouth with our sense of taste. In general, all foods are classified as sweet and salty because bitter taste is a taste that is not very liked or accustomed to, so we naturally want to consume bitter foods either by sweetening or adding salt. There is a lot of research that suggests that dark-tasting foods can actively stimulate our immune system and replace many immune-boosting drugs. Scientific studies in modern medicine show that different flavors have different functions on overall health and the immune system. Taste receptors are located not only on the tongue but also in the gastro-intestinal tract, respiratory system, pancreas, bladder and even the brain. There are 25 different receptors in our body to detect bitter taste. According to the results of scientific studies, bitter taste receptors form the first line of defense that first detects pathogens in the body and also have the function of activating the immune system.

Dark Taste and Immunity from an Ayurvedic Perspective

Bitter taste receptors that can detect pathogens in the nasal passages stimulate the immune system to secrete antipathogenic compounds. Thus, bacteria are eliminated from the body before pathogenic levels reach dangerous levels. Likewise, "bitter" taste receptors stimulate the hairs lining the respiratory tract to transport toxins to the throat, where they are removed from the body by swallowing, salivating or coughing. In the meantime, nasal cells trigger the secretion of nitric oxide, which helps to destroy bacteria. Now let's consider the same issue from an Ayurvedic perspective. Very interestingly, we can see that the results of scientific studies on "bitter" taste were actually found in Ayurvedic texts 5000 years ago. According to Ayurveda, there are six different tastes: sweet, salty, sour, "bitter" and astringent, and we need a balance of each of them to maintain our health. It is clearly stated in Ayurvedic texts that the bitter taste has a detoxifying effect, mainly by removing toxins from the body. Among other functions, it triggers the secretion of gastric acid and various enzymes that break down food, enabling the digestive system and gallbladder to function effectively. It also supports the liver to regulate insulin and glycogen balances so that the body can maintain blood sugar levels. In addition, the "bitter" flavor supports the preservation and regeneration of the integrity of the intestinal tissue. It increases the absorption of vitamin B12 and reduces sugar cravings.

Ayurveda emphasizes at every opportunity the functions and importance of the "bitter" taste, and in general, a point of view that we should adopt in all aspects of our lives: To be balanced, to stay balanced, not to overdo anything, no matter how beneficial. Excessive consumption of bitter-tasting foods can cause nausea, vomiting and bloating. Only by including all flavors in our diet can we balance our health. Please remember to consult your doctor before starting any herbs or herbal supplements

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