DIGESTIVI
This class is about the traditional beverages of Italian folk medicine and culture although these types of herbal preparations can be found in cultures worldwide. We will discuss several herbs, their medicinal properties, and how they aid digestion as well as the cultural and physiological significance of having a healthy "gut".
Herbal medicine was prepared differently by our ancestors and still is in traditional cultures. Tinctures weren’t common and there were no shelves full of supplements. Medicine was part of the cultural and seasonal lifeways of being human.
One of the primary methods of preparation are herbal alcohol based beverages. In Italian culture Amaro, Liquore, and Cello are some of the most favorite of these, made with bitters and other herbs that aid digestion. These herbs also have many other medicinal properties that support the health of the community all year. These drinks are made with local plants and, in fact, are often formulated differently from region to region.
What you’ll Learn:
the difference between a "aperitivo" and a "digestivo"
the relationship between digestion and overall health
collectivism and our microflora
digestion and our relationship to our ecosystem
ritual amaro making in Italy
the "enteric" nervous system and the vagus nerve
polyvagal theory
leaky gut
bitters
plants used in various traditional beverages; amaro, liquore, cello, and nocino
Also included with this class is a 10% discount for a class about making Nocino with Kara Wood of Cimaruta Remedies. Discount code is included in the included.
