Energetics and Nutrition: Further Food Energetics: Food Flavours

Question 1

Food flavours

Answer 1

There are five main flavours, Each flavour as affinity with an organ

1. Bitter: Heart
2. Sweet: Spleen (Spleen in Chinese medicine refers to the digestive system)
3. Sour: Liver
4. Pungent (Spicy): Lungs
5. Salty: Kidneys (including adrenals)

• Flavours can be emphasized for medicinal purposes, but cooking for general health should aim for a full range of flavours
• When out of balance, we develop cravings forcertain flavours, which can impact the imbalance for better or worse

Question 2

Bitter

Answer 2

BItter has affinity with the heart.
* Drains and dries dampness and clears heat as it travels downwards. Includes spinach, rocket, kale, radicchio, radishes, cabbage, lemon, citrus peel, bitter herbs such as gentian
* Stimulates appetite, digestive juices, clears cholesterol, candida, inflammation and infection
* Clears heat from the lungs and liver, and bitterness from the heart
* Excess bitter depletes Qi (Energy) and can be dehydrating, so avoid in those who are weak or deficient

Question 3

Sweet

Answer 3

Sweet has affinity with the digestive system
* Most common flavour, found in most foods to some degree. Supports and strengthens digestion, providing nourishment. Has a centring action
* Distinguish naturally sweet foods (whole grains, legumes, root vegetables) from ‘empty’ refined sugar (no nutritional value and lead to candida, weight gain, diabetes, cardiovascular disease)
* Sugar cravings indicate digestive weakness; giving in to them further compromises digestion. Substitute sugar with naturally sweet fruit and veg, raw honey, Stevia, molasses

Question 4

Sour

Answer 4

Sour has affinity with the liver
* Consolidating or astringent action, counteracts leakage of blood or fluids and help store blood, therefore, sour is a good companion to blood-building foods. Include naturally-fermented pickles, apple cider vinegar, miso, rye sourdough, citrus
* In moderate quantities, sour moves energy, but excess can cause over-contraction and stasis
* Cooling for internal heat, also helps digest fatty foods and increases absorption by stimulating the gallbladder and pancreas secretions

Question 5

Pungent

Answer 5

Pungent has affinity with the lungs
* Pungent, spicy or aromatic flavours (e.g. ginger, black pepper, mustard, cayenne, horshradish, onion) promotes circulation and move energy upwards and outwards
* Disperses mucus from the lungs and induces a sweat, thus supporting immunity
* Spicy foods eventually cool the body via sweating. In excess, they over-stimulate and exhaust energy and can be dehydrating

Question 6

Salty

Answer 6

Salty has affinity with the kidneys (and adrenals)
* Moves inward and downward from the exterior, drawing the action of food towards the centre and root of the body
* The kidneys filter water, control BP and regulate red blood cell synthesis. A little salt benefits the kidneys and helps adrenal fatigue (i.e. sea / rock salt, not refined table salt)
* Salty pickled vegetables are good during winter, as they increase storage capacity and bring heat deeper and lower
* Salt moistens dryness and increases water retention; therefore, avoid in damp states, hypertension or oedema
* Excess salt can weaken the bladder, kidney and heart