Bitters Make Things Better

Bitter foods tend to be avoided in modern diets, but they actually have so much to offer the human body! You might be familiar with some of the more welcomed types of bitter foods such as Kale, Arugula, ALOE, Dark chocolate, and Parsley. Including more bitter foods into your diet can be a great way to get more of the nutrients that you’re missing! Bitter foods, roots, and herbs have the potential to help the body absorb nutrients, curb cravings for sugar, cleanse the body of toxins, stimulate the metabolism, and support your immune system.

Are you tired of only eating bitter foods in salad form? Then check out these recipes that turn typically served cold foods into a delicious warm dish!

Sautéed Radishes with Spinach

Spicy Tuscan Kale and Ricotta Grandma Pie

Risotto with Shrimp and Watercress

In addition to trying new foods, you can also consume a nutrient packed blend of 13 bitter roots, flowers, and herbs found in Univera’s km® formula. km® provides these natural phytonutrients and recommended daily minerals, in particular potassium, iron, and iodine.

Ingredients include Chamomile (flower), Sarsaparilla (root), Dandelion (root), Horehound (flowering tops), Thyme (leaf), Gentian (root), Saw palmetto (berry), Alfalfa (leaf), Angelica (root), and Celery (seed).

Produced through a proprietary process, each botanical used in the original km formula was carefully selected for its pureness and potency. The life-sustaining properties of the botanicals and minerals that make up the formulation have been joined together at a molecular level.

km Kaps® are also available in a convenient capsule that dissolves quickly for maximum absorption.

“ km® provides a number of nutrients that are not available in the modern Western diet. These ‘bitters’ have been found over the centuries to enhance the digestive process. km® is a natural phytonutrient-rich mineral formulation, using a proprietary process, from a synergistic combination of minerals and extracts of 13 unique botanicals to fill in vital dietary gaps.” Stephen Cherniske, Scientific Consultant