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Sharon
So, I am going to start making some herbal capsules so that I don’t have fifty hundred things in my smoothie – and thus can take out some of the “less tasty” herbs and put them in capsules and have better tasting smoothies. So maybe there’s a list that either already exists – or perhaps Doc Jones could make one and post it in the class documents? No point in capsuling ones that won’t work well that way, but getting at least some of the nastier ones out of my drinks would be great! Any help is welcome! Also, would the use of pullulan capsules (made from tapioca as I understand it) change the answer to which herbs? I was thinking that those type of capsules might break down faster (in the stomach instead of the intestines). Here’s hoping! Thanks again everyone!
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Greg Boggs
You can encapsulate any herb, but you will miss out on some actions that certain herbs have. For example, while Cayenne is sometimes hard to take because of how spicy it is, its that spiciness that is waking your body up and helping it to absorb the cayenne, and whatever other herb you add with it, better. The less tasty herbs are often classified as bitters and that is an important action too as when you have something bitter, “Their strong flavor stimulates the digestive system, increasing salivation, the release of pancreatic hormones and enzymes, gut movement, and repair. As a result, they can improve appetite and digestion” So if you encapsulate a bitter herb, you miss out on that action. And I couldn’t tell you about the pullulan capsules, I haven’t heard of them before
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Greg – I know these things – but when your reactions are way over the top (think darned near upchucking because it is so repulsive to you), I am pretty much forced to “think outside the box”. If you’re not familiar with Super Tasters – look it up, it’s a real thing, and a royal pain in the backside!
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Dr. Patrick Jones
See Slide #11 and the blog article if references:
Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.
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Thanks Doc, I had already watched that lesson and read the blog – but honestly I’m dealing with “gag worthy reactions” to bitter or sour things and know I need them in my body – but how to “miss” all my taste buds and get these nasties down is why I am looking at encapsulating many herbs. I would vastly prefer to find a solution on how to “kill off” many of my additional taste buds, but I fear that isn’t possible. Even covid only gave me a brief and relatively happy glimpse into what it would be like without so many tastebuds that hate certain types of foods and herbs. Sadly, my lack of tasting only lasted a couple of weeks, unlike hubby who’s taste and smell have been gone since December 2021, so he is now on the opposite end of the spectrum from me as he is a “non taster” now. I so wish I could swap taste buds with him! When I had my brief “taste” of lack of excessive tasting – I ate things I normally can’t stand – so I know it would be better, but I don’t know that it’s possible!
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Hey if anyone knows of anything (herbal or essential oils) that can “dial down” overactive tastebuds – hit me up will ya? I have found a work around for the fire cider at least – I put some oil in my mouth, swish it around and ‘coat’ everything – then while the oil is still in my mouth, shoot that fire cider down fast. Not ideal, and it’s still nasty, but not nearly as bad as without the oil. I would just LOVE to find something to “dumb down” these ornery taste buds – all help is welcome!
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Lorlee
Don’t know anything about pullulan, but I do know how I have been able to better take down nasty tastes. You’re not asking about making tinctures, but that is what I’ve found helpful. Create a specific formula of those nasties and tincture them. Then add to your drink with some sweet extracts that are not sugar, e.i. stevia, monk, allulose, in the drink as well. And for a smoothy, I would add a date or two as the sweetener instead. The bitter doesn’t disappear. but it is reduced considerably. A friend of mine was testing out an herbal tincture in water, couldn’t stand it. I added a bit of monk drops, she said, “oh, that’s better.” Don’t know if that reduces the body’s natural response to those bitters, but it sure feels better in my mouth.
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Lorlee – I have GOBS of tinctures – but we already take about 20 types a day – there’s only so much alcohol we want to consume! That and I have a LOT of older herbs I want to use up – and that will mean taking a LOT of capsules also, but should use it up quicker than tinctures. I worry about my liver with so many tinctures, even with taking the liver support tinctures as some of my usual daily tinctures. So I should have explained this better to start with! Pullulan is a type of capsule not made with cellulose from trees or from gelatin and plasticizers! Pullulan in general is made from fermented starches (sometimes corn), but these are made from fermented tapioca – and according to my research, will digest much better than trees or plastics. Hope this clears up a few things. Have a great day.
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