- By Milla Ezman
- January 28, 2019
- One Comment
- Edited by Jisselle Regis
Herbs for INDIGESTION (Dyspepsia) Bitters. Carminatives. Demulcents.
Symptoms. Causes. Recommendations.
Indigestion may be a symptom of a disorder or a disorder itself.
"Indigestion, also called dyspepsia, is any or all of the unpleasant symptoms that are associated with the malfunctioning of the digestive system."
Functional dyspepsia is the term used to describe a variety of abdominal discomforts associated with eating, a feeling that digestion did not go naturally.
Symptoms include:
Seek medical attention:
- if chest pain radiates to the jaw or/and begins to travel down your left arm, or if the sensation (squeezing in nature) is accompanied by a feeling of weakness, dizziness, nausea, cold sweats, heartburn or shortness of breath seek emergency medical help Immediately! The early symptoms of a heart attack can be very much like those of indigestion, particularly heartburn, and as a result, overlooked.
- if abdominal pain persists for longer than 6 hours or if additional symptoms include weight loss, bleeding and jaundice.
- if indigestion symptoms last longer than two weeks
CAUSES of Indigestion:
- Use of antibiotics, steroids, birth control pills. Also thyroid, cholesterol, blood pressure, anti-acid and pain medications.
- Ingestion of herbicides, pesticides and chemical fertilisers through conventional foods.
- Lack of friendly bacteria.
- Low/High Stomach Acid.
- Stress or anxiety. When you’re experiencing stress or anxiety, your body diverts blood and other resources away from your digestive system, which can slow down or block proper digestion from happening.
- Swallowing air.
- Drinking liquids with meals contribute to indigestion because it dilutes the enzymes needed for digestion.
- Eating spicy, fatty or greasy foods.
- Eating too fast.
- Eating too much in one sitting.
- Malabsorption (or Dyspepsia can lead to Malabsorption).
- Peristalsis dysfunction. Peristalsis is the normal downward pumping and squeezing (movement) of the esophagus, stomach, and small intestine, which begins after swallowing.
- Disorders of gallbladder, liver, and pancreas.
- Food allergies and intolerances.
- Excessive acid secretion.
- Helicobacter pylori infection.
- Pancreatitis.
- Gastritis.
- Ulcers.
- Inflammation of the stomach or duodenum.
- Thyroid disease.
- Smoking.
- Alcohol.
RECOMMENDATIONS for Indigestion:
- Consume well-balanced meals with plenty of nutrient-rich foods such as organic fresh veggies, leafy greens, berries, fruits and herbs.
- Include in your diet fresh papaya (which contains papain) and fresh pineapple (which contains bromelain). These are good sources of beneficial digestive enzymes.
- Avoid gluten grains, corn, soy, caffeine, carbonated beverages, refined sugar, tomatoes, salty and spicy foods, dairy products, junk and processed foods.
- Avoid MSG containing foods and ingredients. Full list of hidden sources of Free Glutamate (MSG) is HERE.
- Limit your intake of legumes, nuts, peanuts and gluten free grains as they contain enzyme inhibitors. Soaking them for 4+ hours helps to remove the antinutrients.
- Avoid foods and products sprayed with herbicides, pesticides and chemical fertilizers.
- For the relief of occasional digestive difficulties, use charcoal tablets. They are good for absorbing gas and toxins. Because they can interfere with the absorption of other nutrients, they should be taken separately, and they should not be taken for a long period of time. Occasional use is not harmful and has no side effects.
- Foul-smelling stools that are accompanied by a burning sensation in the anus often is a sign that the colon contains toxic materials – incorporate detox protocols into your daily regime. You can learn what you can do to help your body to Detox in my article HERE.
- Find out your food allergies and sensitivities and stay away from these foods that cause a reaction.
- Regularly consume homemade fermented veggies. Read my “Full Guide to Wild Fermented Sauerkraut for Gut Health”.
- Drink a glass of warm water lemon juice before each meal (in particular, breakfast) to help ‘kick start’ your digestive system. Mix 1 tablespoon (tbsp) of fresh lemon juice with 8 ounces (oz) of water. If it tastes too strong, add less lemon juice at first. Always dilute lemon juice with water to reduce its acidity. lemon juice has a history of use in Eastern and Western practices to aid digestion and gastrointestinal issues, including acid reflux.
- Exercise.
- Food combination is important. Proteins and starches are poor combinations. Foods containing sugar, even fruits, should not be consumed with fats, proteins or starches. See my article: “How to keep Candida under control with Herbs & Foods (without removing fruit)”
- Do not take anti-acids to relieve the discomfort of indigestion and heartburn! Anti-acids neutralize the stomach acid, preventing proper digestion and interfering with the absorption of nutrients. This only leads to continued indigestion.
- Chew your food thoroughly. Digestion starts in the mouth and chewing signals the rest of the digestive system to prepare to break down the food for absorption.
- Try not to eat when you are upset or overtired.
- Avoid eating late at night.
- Chew with your mouth closed.
- Don’t talk while you are chewing.
- Eat slowly and chew your food well.
- Never lie down directly after eating.
- Do not drink liquids while eating. This dilutes the stomach juices and prevents proper digestion.
The Ideal Bowel Movement:
some conflicting information on the subject: “Sink or Float?”
1. Some think that a healthy poop should* sink.
Common Causes of Floating Stools: The two most common causes of floating stools are excess gas and malabsorption (poor absorption) of nutrients. Also floating stool is associated with celiac disease or chronic pancreatitis.
More here: www.healthline.com/symptom/stool-floats and here: www.everydayhealth.com/digestive-health-pictures/icky-but-interesting-facts-about-poop.aspx
2. But the ancient lifestyle science of Ayurveda says that a proper stool is like a peeled, fully ripe banana—size, shape, and color (brown). And it floats. Ayurvedic practitioners say that “if your stool is sinking, you’re sinking!”
Floats or sinks, as long as it’s the right shape, texture and color – I think you are on the right track!
Tree groups of Herbs
helpful for indigestion:
Bitters. Carminatives. Demulcents.
Bitters
Bitters are herbs that have a bitter taste.
Herbal bitters contain what is called “The Bitter Principle”, this may be a volatile oil, an alkaloid, iridoid or a sesquiterpene. The taste of bitterness is transmitted by our taste buds at the back of the tongue to the central nervous system, triggering a number of reflexes. These reflexes have important consequences to the digestive process. The sensation of bitterness stimulates appetite, production of the digestive hormone gastrin. Which then increases the flow of digestive juices from the pancreas, duodenum and liver.
Rue “Herb of Grace”, Artichoke, Angelica, Greater Celandine, Wormwood, Horehound, Boldo, Yellow dock, Yarrow, Goldenseal, Tansy, Vervain, Oregon grape, Barberry, Picrorhiza, Andrographis, Bitter Orange, Bitter Melon, Blessed Thistle, Centaury, Devil’s claw, Dandelion, Elecampane, Gentian, Juniper, Prickly ash.
Carminatives (mild bitters)
warm up the digestive tract, speed up the thoroughness of digestion, and reduce gas:
Fennel, Caraway, Cayenne pepper, Ginger, Linden, Turmeric, Chamomile, Lemon balm, Sage, Anise, European angelica root, Basil, Cinnamon, Coriander, Cardamom, Dill, Cloves, Oregano, Lavender, Rosemary, Thyme.
Demulcents
These herbs have a soothing quality. A demulcent is an herb rich in mucilage and can soothe and protect irritated or inflamed internal tissue. When they are used on the skin they are called emollients. Demulcents are used whenever a membrane is raw, hot, irritated, inflamed or over excited. They are cooling, soothing, healing and relaxing. These herbs best be prepared with the Cold Infusion method. Read my “Complete Guide to making an Herbal COLD INFUSION and List of Herbs that are BEST prepared with COLD INFUSION“
Licorice, Colt’s foot, Bladderwrack, Bidens tripartita, Aloe Vera, Marshmallow (leaf or root), Mullein, Flax seed, Horehound, Couch grass, Corn silk, Comfrey, Irish/Iceland Moss, Lungwort, Slippery Elm
Herbs That Complement Bitter Herbs
Cardamom stimulates appetite and saliva while helping to reduce flatulence.
Cinnamon relieves nausea and prevents diarrhea. antifungal.
Clove eases nausea and flatulence and also stimulates digestion.
Ginger promotes gastric secretions. It is useful for flatulence, dyspepsia, and colic.
BITTERS are essential for good digestion and health, yet they are lacking in our modern diets. Cultures around the world have long utilized bitters and understood their necessity for health and digestion.
Europeans often drink a bitter aperitif (an ounce or so of a bitter herbal beverage) before the first bite of a meal, to stimulate digestive secretions and keep food passing through rapidly. Bitter herbs reduce gas, bloating, symptoms of food allergies and indigestion.
Many believe that a lack of bitters is one of the main causes for the health and digestive issues present in our society, and herbalists including James Green and Jim Mcdonald talk about “bitter deficiency syndrome” and promote the benefits of bitters.
Bitters stimulate digestion, metabolism, relieve constipation, increase appetite, help with feelings of sluggishness, help normalize blood sugar, and they help resolve many issues including acid reflux, ulcers, and leaky gut syndrome, and do so much more.
“So, to summarize, we see that bitters possess a corrective influence over sluggish metabolism, deficient stomach acid, and bile secretion resulting in difficulty digesting fats, oils, and proteins, nutrient deficiency, loss of appetite, cravings, addictions, ungroundedness, anxiety, depression, and other conditions that are rampant in our culture. That these conditions are among the most frequently medicated, using both over the counter and prescription drugs, underscores the merit of using bitter plants.”
Make bitters with a singular herb, or in a formulation. Below is a recipe that I have made, but feel free to adapt and change it by mixing and matching different bitters.
- 2 parts Dandelion Root not roasted.
- 1 part Gentian root
- 1 part Burdock root
- 1 part Orange zest fresh or dried
- 1/2 part Horehound
- 1/4 part Ginger root fresh or ground
- 1/4 part Fennel seeds
- 1/4 part Comfrey root leaf or both
- 1/4 part Cardamom pods crashed
- 1/8 part Caraway seeds
- Organic Cane, Grape or Potato Vodka (40%) or Organic Brandy
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To make a 20% tincture use ratio 1:5 if all your herbs are dried. Measure the herbs in grams and multiply x5 = you will get the number for vodka in milliliters. For example: for 400g of herbs you will need 2000ml of 40% (80 proof) vodka.
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Coarsely grind all your large roots and seeds in a food processor or a blender. Place all of the herbs in a glass jar, and pour your alcohol over the herbs, completely covering them. Stir well, so all of the herbs are wet.
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Cover with a tight-fitting lid, shake well and store in a cool, dry, and dark cabinet. Make sure to shake the jar daily, or as often as you can remember, and make sure to add more alcohol if needed so that the herbs are always completely submerged. Mold and bacteria can be developed in your product if the herb is exposed to air.
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Allow the bitters to extract for 4-8 weeks. Then, strain all of the herbs out using cheesecloth squeezing all the liquid out as much as you can. A wine press or a juicer can also be used to strain out all the tincture.
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Bottle the liquid into amber glass bottles. Make sure to label the bottles! This will keep for many years if stored in a dark, dry and cool space.
I used this Ocean Organic Vodka.
Using Bitters: Take bitters before beginning a meal, just a few drops are needed to stimulate the digestive system. You can also take 15-30 drops to promote your digestion, or if you feel sluggish following a heavy meal.
For best results, use bitters on a regular basis.
To use it for kids - make an alcohol-reduced tincture by adding the tincture to a small glass of almost boiling water and leaving it for 5 minutes allows the alcohol to evaporate.
in this recipe, I am using the Weight to Volume method with dry Yarrow making a 20% (1:5 plant to alcohol ratio) tincture with Organic 40%-60% Vodka or Brandy.
- 400 grams Dried ground Yarrow
- 2000 ml Organic 40%-60% Vodka or Brandy
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Coarsely grind your dried Yarrow in a high-speed blender or food processor and place it in a large glass jar that can be tightly closed.
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Add your measured alcohol, stir well, making sure all of the plant material is wet. Cap your jar tightly. Label.
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Shake tincture frequently for 6-8 weeks, then let sit for another day.
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Decant, press and filter.
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Pour in an amber bottle with a dropper, cap tightly and label. Always label! Mystery jars are so frustrating!
I use Organic cane or Grape Vodka but grain vodka is also safe.
Adult dose: 1-3 ml 3x a day.
Infants & Children Dosage:
6-12 months old – 1/10th of an adult dose
1-6 years old – 1/3 adult dose
7-12 years old – 1/2 adult dose.
Uses: as an herbal bitter, fever reducer, to strengthen the vascular system. UTI, Colds, Flu, Angina, and other respiratory issues, for Pancreas, lungs, and liver malfunction, Detox, Hemorrhoids, Blood clots, Dysmenorrhea, Hypertension, and Menorrhagia.
Not recommended with: Bradycardia, coagulation disorders, nephritis.
A bitter Infusion.
Herbal infusions of any kind are as simple as pouring boiling water over herbs!
Choose 1 or a combination of herbs from the lists above. Place herbs in a cup or jar (3 Tablespoons of herbs per 1 cup of water). Pour boiling water over the herbs, cover and let steep at least* 4 hours or overnight. Strain out the herbs and add honey(optional). Store in your fridge or freeze extra. If you like your infusion warm, simply reheat.
If any or all the herbs you chose for your infusion are “hard” (roots, bark, woody stems) they need to be simmered for 15-30 min.
If you have a combination of “hard and “soft” (dry leaves, petals, flowers, calyx, buds, soft stems, grass), then simmer your hard herbs first then add your soft herbs in and set the pot aside, with the lid on, cover with a thick towel and let it infuse 30 min to overnight. The longer it infuses, the stronger the infusion will be.
I make a large jar in the evening, let it sit overnight, then strain the herbs out the next morning and we take 2-4 Tablespoons before every meal.
Infants & Children Dosage:
6-12 months old – 1/10th of an adult dose
1-6 years old – 1/3 adult dose
7-12 years old – 1/2 adult dose.
For more information see my HERBS page.
I appreciate your Comments, Shares, and Reviews.
yours truly, Milla Ezman
Sources:
that’s the one brand we use, because it is made from coconut shells and is free of toxins and heavy metals.
NutriBullet 12-Piece High-Speed Blender with miller attachment to grind herbs, even roots!
not sure what I would do without this blender! bought this 4 years ago and its been used at least once a day, but most days multiple times. It’s SO easy to clean and use! If it breaks, I will buy another just like this one! Hope they won’t discontinue!
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here is a very good article and lists of bitters: http://www.healthy.net/scr/article.aspx?Id=1581
Bitters recipe: REID note: use safe potato vodka to make the tinctures. To use it for kids – make an alcohol-reduced tincture by adding 5 ml of tincture to a small glass of almost boiling water and leaving it for 5 minutes allows the alcohol to evaporate. https://fawnlilybotanica.wordpress.com/2012/06/30/making-bitters/
RUE!!! https://plantjourneys.blogspot.com/2007/05/forgotten-herbs-rue.html
to grow rue: https://www.motherearthliving.com/plant-profile/common-rue-zm0z12amzdeb
1 thought on “Herbs & Foods for INDIGESTION (Dyspepsia). Symptoms. Causes. Recommendations.”
Thank you for all your work. I appreciate it so much. Love from NIceland