Herbal-Aided Digestion All herbs, whether leafy, green culinary herbs or spices like coriander and clove, are carminative, meaning they help digest food, McBride says. “Digestion can use up to 40 percent of your day’s energy, which is why you oſten get a nap attack aſter a big meal. Every meal needs a carminative, even if it’s just black pepper, which is one of the problems with most fast food.” Pungent and bitter herbs, in particu-


lar, support digestion and absorption of nutrients and make them more bioavail- able, says Nickerson: “Activating the taste buds dedicated to sensing bitter stimulates the digestive system.” A salad of bitter greens, for example, can help prepare di- gestion of a heavier meal to come, whereas a post-meal aperitif can help with digest- ing the food aſterward. “It absolutely adds up when you add


small doses of herbs to your meals every day,” McBride advises. “Many Americans suffer from gastrointestinal inflamma- tion from modern diets and lifestyles, and herbs can help reverse that. Your gut gets a little healing every day.”


See related recipes, Online Exclusive, page 31.


April Tompson is a Washington, D.C., free- lance writer. Connect at AprilWrites.com.


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