What vegetables no longer provide, you can find in Alka® Bitter

Our grandparents used to eat plenty of bitter vegetables such as chicory, dandelion leaves, salsify, and artichokes.
Today, many vegetables taste a lot milder. That is no coincidence. In modern agriculture, bitterness has been deliberately filtered out, because we often find sweet and mild flavors “tastier.”

That may seem pleasant, but it also means we are missing out on something valuable.
Something that our bodies respond well to.
And that is exactly where Alka® Bitter comes in.

Why bitterness disappeared from our diet

We may eat more vegetables nowadays, but the taste has changed.
Breeding has often focused on reducing bitterness.
The result: vegetables that are easier to eat, but less stimulating for our bodies.

That bitter taste comes from natural plant compounds, such as polyphenols and other so-called bitter substances.
What many people don't know is that bitterness is not only tasted by the tongue.
There are also bitter receptors in the gastrointestinal tract.²

What does bitter taste do to your body?

Research shows that bitter substances can influence digestive processes via these receptors.
Think of the release of certain intestinal hormones and the movement of the stomach and intestines.
In some people, this can affect satiety or the blood sugar response after a meal.
However, the effects vary from person to person and depending on the type of bitter substance.¹

That is why it is important not to view bitter substances as a miracle cure,
but as a natural flavor stimulant that can help your body respond to food.¹

Alka® Bitter brings back the forgotten taste.

Alka® Bitter was developed to reintroduce that lost bitter taste.
In a modern, organic, and easy-to-use form.

It contains a combination of eight organic herbs, including:
• gentian root, a classic bitter substance;
• chicory root, traditionally used to support the liver and blood sugar;
• dandelion root, involved in fat metabolism;
• artichoke leaf, known for its influence on bile secretion;
• milk thistle, often used to support the liver.

Together they form a liquid herbal extract with concentrated bitter substances.

Why tasting bitter flavors is so important

Bitter substances work best when you can really taste them. That first taste sensation on the tongue sets processes in motion.

When you taste something bitter:
• digestive juices are produced;
• bile production is stimulated;
• fat digestion is supported;
• your digestive system receives a clear “start signal.”

Many vegetables hardly provide this stimulus anymore, simply because they no longer taste bitter.

Alka® Bitter does provide that stimulus. A few drops are enough. No large quantities of vegetables. No complicated recipes. Just taste it and let it work.

What many people are missing today

Many people eat consciously and healthily, but still experience symptoms such as:
• bloating;
• fatigue after eating;
• difficulty digesting fatty meals;
• feeling hungry again quickly;
• fluctuating energy levels.

This does not necessarily mean that they are eating incorrectly. Sometimes, a signal is simply missing. Bitter taste stimuli can be such a signal.¹

What does science say about this?

Scientific research suggests that bitter substances, depending on the type, dose, and individual, can influence:
• satiety and appetite;
• the rate of digestion;
• the blood sugar response after a meal.¹

This area of research is rapidly developing. Results vary between studies and are not the same for everyone.¹

In short: bitter is not magic, but it is a natural and biologically relevant flavor that we have largely lost.²

Alka® Bitter is not a substitute for vegetables, but a supplement to what our modern diet often lacks.

Sources (PubMed)

¹ Rezaie P. et al. (2021). Effects of Bitter Substances on GI Function, Energy Intake and Glycaemia.
² Xian M. et al. (2025). The roles of bitter and sweet taste receptors in food allergy.

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Blij ! Met de Alka producten

Drink de kruidenthee al jaren Zeer tevreden ,nu heb ik de Alka Bitter ook gekocht ben benieuwd,

Annemiek, Helmond 1/15/26

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