Bitter Melon (Ku Gua)

Botanical Name: Momordica charantia

Bitter melon is a tropical fruit-like gourd that appears more like a prickly or lumpy cucumber. It can be eaten raw or cooked or used in tea for its health benefits. It contains compounds that help treat diabetes. The juice is called Karela juice and is marketed as a nutritious beverage known for its many health benefits. Bitter melon is very high in nutrients.

Watch a short video, from Ann Christensen, Founder and Creator of White Rabbit Institute of Healing™ – Using Bitter Melon to Treat Diabetes.

Below is an overview of bitter melon, combining the best of Western Science, Oriental Medicine, Traditional Chinese Medicine (TCM), Shamanism, Folklore, and a wide range of healing modalities. Gain a balanced and thorough understanding of the healing properties of bitter melon.

Parts Most Frequently Used: Inner Fruit of the Melon, Skin, Juice, Young Shoot, Leaf

Flavors/Temps: Bitter, Cool

Caution: Bitter melon is generally considered safe. It is not recommended for pregnant women as it may cause uterine contractions. Some people may experience an upset stomach and overuse of the juice can cause headaches and possible fevers. Excessive use of the seeds can cause coma.

Key Constituents: Cucurbitacins, Quinine, Catechin, Gallic acid, Epicatechin, Chlorogenic acid, Lectin, Flavonoids, Phenols, Vitamin C, Vitamine A, Vitamin E, Potassium, Zinc, Folate, Iron, Fiber, Phosphorous, Magnesium, Calcium

History/Folklore: Bitter melon has a long history of medicinal use in Asia and Africa. In Turkey, it has been used to treat stomach complaints and in India and China, it is very popularly used to treat diabetes. Bitter melon can help your cells utilize glucose and move it to your liver, muscles, and fat. Studies reveal it may also help your body retain nutrients by blocking their conversion to glucose that can end up in your bloodstream. It continues to be studied for its ability to help manage blood sugar and aid the treatment of diabetes.

Bitter melon was introduced into China in the 14th century from India. It is now a common household vegetable popular in many Chinese dishes. A bitter-tasting herb, its texture can be crunchy or soft depending on how you prepare it. Besides being popularly used to treat diabetes, it is also considered able to detox your body and liver. The melon is sometimes called “cooling cucumber” due to its ability to Clear Heat from the blood, organs, and body.

In Asia, the herb is said to have a “glowing” effect on the skin. Besides treating acne, eczema, psoriasis, and the signs of aging, slices of fresh melon are used on the face to help calm irritable, burning skin caused by excess heat.

Bitter melon is an essential component of the Okinawan diet. Okinawa is one of the earth’s “Blue zones” which are areas and cultures known for superior health and extreme longevity. Overall, Japan’s number of centenarians is consistently the highest of any country in the world. The Okinawa lifestyle and diet are largely responsible for this achievement.

The fruit is typically eaten when green or as it begins to turn yellow. At this stage, the flesh will be crunchy and watery in texture, like a cucumber, but bitter. The bitter flavor is reduced during cooking but makes for a popular addition to dim sum, soups, and herbal teas. The pith at this stage will be sweet and intensely red. It can be eaten uncooked. It is a popular ingredient in Southeast Asian salads. The fruit is truly ripe when it turns orange and splits into segments that peel back exposing the interior seeds covered in a bright red pulp. The Chinese also use it as a substitute for hops in some beers.

Li Shizhen (1518-1593), one of the great Chinese herbalists, ranked bitter melon as the best melon on earth for its ability to Expel Heat, sharpen vision, improve liver function, support heart health, and relieve the body of toxins.

It is considered the most bitter of all fruits and vegetables.

The dried leaves are commercially available as tea bags. And a tea made from an infusion of the dried slices of melon is called gohyah tea and it is used to treat liver disorders, sore throats, and as a digestive aid. The seeds can be dried and powdered and added to food. Use the seeds cautiously however, consumed in excess they may cause fever, headaches, and even coma.

The young shoots and leaves can be eaten as greens. In India, bitter melon is often served with yogurt as a side dish or in curry dishes. In Nepal, it is prepared as a fresh pickle. In Pakistan, it is often cooked with garlic (LINK), red chili powder, turmeric (LINK), salt, coriander (LINK), and a pinch of cumin seeds. In Japan, in Okinawan cuisine, it is a very popular ingredient in many local dishes. In Thailand, bitter melon is often stuffed with minced pork and garlic and prepared in a clear broth.

Bitter melon can be found combined in formulas containing cinnamon, ginseng, and turmeric to help treat diabetes and strengthen the immune system.

The compound, Chlorogenic acid, found in bitter melon is known to be a powerful antioxidant that can help protect your cells from damage. The cucurbitacins found in bitter melon contribute to the fruit’s bitter flavor and ability to cleanse and invigorate the blood, help balance blood sugar levels, prevent cancers, and fight viruses. The compound lectin also helps to reduce blood sugar levels and is a major contributor to the melon’s hypoglycemic properties. Bitter melon also contains high levels of quinine which is used to treat malaria.

Bitter melon is used to help promote fresh beginnings, healing, and renewal. It is an excellent herb for cleansing and purification.

When shopping for bitter melon, bigger is not better, just more bitter. The best are small to medium-sized and are firm. Store in your refrigerator as you would a cucumber.