Bitter is better: Longevity herbs

Ikaria, Greece is a tiny island where one in three people live to their 90s. This region is one of the blue zones, areas where people live longer than average. The Ikarians are nearly entirely free of dementia and other chronic diseases that are common in Americans. There are many factors that contribute to the Ikarians health like geography, culture, diet, lifestyle and outlook.

Wild greens (bitter herbs) are a staple food of the Ikarians. Purslane, dandelion, arugula and other wild greens are a great source of minerals and carotenoids, the colorful pigments the body converts to Vitamin A. Bitter herbs benefit the gut, liver, and skin health.

Dandelion greens and arugula have always been two of my favorite herbs to add to juices. Both stimulate digestion and have antimicrobial properties. These are great herbs for anyone dealing with digestive upset, candida, fungus or bacterial overgrowths. Dandelion greens help promote liver and gallbladder health. The liver has over 500 functions in the body including cleansing the blood, regulating blood sugar levels and creating essential nutrients. Dandelion is also a natural diuretic, making it a great herb for those with kidney weaknesses.

Bitter herbs can be an acquired taste if you are new to them. My favorite way to consume bitter herbs is by juicing them. They are best consumed in the morning on an empty stomach. This is when the body is most alkaline and has been detoxing throughout the night. Starting your day with this juice recipe will help to jumpstart digestion, flush the gut and liver.

Wild greens juice recipe:
8oz coconut water
1 bunch dandelion greens
1 cup pineapple
1 thumb of ginger
1/2 lemon squeezed