Aloe barbadensis miller, commonly known as aloe vera, is a succulent plant widely recognized for the clear, soothing gel found within its leaves. This gel is a popular ingredient in both cosmetic products and health supplements due to its rich content of vitamins, enzymes, and amino acids. However, users attempting to prepare fresh aloe at home often encounter an unpleasant, bitter taste. This bitterness is a common issue that must be addressed to safely use the plant’s beneficial inner gel.
Identifying the Bitter Compound
The source of the bitterness is a compound called aloin, also referred to as aloe latex or exudate. This fluid is an anthraquinone glycoside that the plant produces as a natural defense mechanism against herbivores. It is not part of the clear, gelatinous inner fillet that most people seek.
The bitter substance is located in the vascular bundles, or pericyclic cells, which form a thin layer just beneath the green outer rind of the leaf. When the leaf is cut, this layer is ruptured, allowing the aloin to ooze out and coat the clear inner gel. Proper preparation focuses on separating the safe inner gel from this bitter outer layer.
Health and Safety Implications of Bitter Aloe
The aloin compound, responsible for the bitter taste, carries significant health implications when consumed internally. Aloin acts as a strong stimulant-laxative by increasing peristaltic contractions in the colon and preventing the intestines from reabsorbing water.
Consuming too much bitter aloe latex can lead to adverse effects, including abdominal cramping, severe diarrhea, and dehydration. Excessive use may also cause a dangerous electrolyte imbalance. Due to these risks, the U.S. Food and Drug Administration (FDA) withdrew aloin-based laxative products from the market in 2002.
Long-term ingestion of whole-leaf aloe vera extract, which contains high levels of aloin, has raised safety concerns. The International Agency for Research on Cancer (IARC) classified whole-leaf aloe vera extract as a possible human carcinogen (Group 2B) in 2016. Therefore, any aloe intended for internal consumption must be processed to remove the bitter aloin.
Step-by-Step Guide to Filleting and Washing
Draining the Latex
The first step in preparing a leaf is to cut it cleanly from the plant at its base. Immediately after cutting, stand the leaf upright in a cup or bowl for 10 to 15 minutes. This allows the bitter, yellow aloin to drain completely out of the severed end, preventing it from contaminating the clear gel.
Filleting the Gel
Once the initial latex has drained, thoroughly wash the leaf and trim off the spiny edges using a sharp knife. Carefully slice off the flat green rind from one side of the leaf, using a knife or vegetable peeler. Take care to avoid scraping the yellow layer just beneath the rind.
The goal is to expose the translucent, clear gel without touching the inner surface of the rind. Use a spoon to scoop the clear, fleshy gel away from the remaining rind. The extracted gel can be cut into cubes or chunks for easier handling.
Washing and Rinsing
Place the gel pieces into a bowl of cold water, which is the final step in removing any residual bitterness. The gel should be soaked and rinsed thoroughly for at least 10 to 15 minutes, changing the water two or three times. This washing process dissolves and rinses away any trace amounts of aloin clinging to the gel surface. Once complete, the prepared gel is safe to use and virtually tasteless.
Common Uses for Prepared Aloe Gel
The prepared gel can be used for various purposes. Topically, the clear gel is widely used to soothe minor skin irritations, including sunburn, minor cuts, and abrasions. Its moisturizing properties make it a popular natural remedy for conditions like acne, eczema, and general skin hydration.
For internal consumption, the non-bitter gel can be blended into smoothies or juices to support digestive health. Research suggests that consuming aloin-reduced aloe vera preparations may help with symptoms of gastroesophageal reflux disease (GERD). The prepared gel is generally well-tolerated and can be stored in the refrigerator for a short period.