Tue, 7 November 2017
I have a German friend who, after one of her fantastic meals, breaks out her Kräuter and fills aperitif glasses for everyone. To her it’s simply tradition. For the rest of us it’s a pleasant extension of her unmatched hospitality—and a welcome end to a heavy dinner.
Digestive bitters have been used for centuries as a highly effective way to boost digestive capacity, and naturally occurring digestive compounds in foods have been an integral part of our ancestral diets since day one. My friend says bitters are the secret to a hearty constitution. Knowing the science—and seeing her example, I’m unlikely to argue there.
(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)