TCM IV - Food Flavours:

Question 1

Food flavours: Types

Answer 1

There are five main flavours:
1. Bitter
2. Sweet
3. Sour
4. Pungent (Spicy)
5. Salty

Question 2

Food flavours

Answer 2

• Each of the flavours resonates with a particular organ
• The flavours can be emphasized for medicinal purposes, but when cooking for general health, we should aim for a range of flavours
• When we are out of balance we can develop cravings for certain flavours, which can impact the imbalance for better or worse

Question 3

The salty flavour

Answer 3

• The salty flavour and has an affinity with the kidneys
• The salty flavour moves inward and downward from the exterior of the body, drawing the action of the food towards the centre & root of the body
• The kidneys are the organ of water filtration; they control vital functions (e.g. blood pressure and heartbeat); and they control the synthesis of bones. The hardest structures in the human body (bones) can therefore be said to be originating in water!
• A little salt benefits the kidney and is appropriate for people who are adrenally fatigued. Use sea salt or rock salt and avoid refined table salt
• Salty foods such as pickled vegetables, cured meats, seaweed (kelp, kombu, bladderwrack, dulse), soy sauce and miso are appropriate for the winter, because they heighten the bodies capacity for storage and bring body heat deeper and lower
• Salt moistens dryness and leads to water retention. It should therefore be restricted in cases of systemic Dampness, high blood pressure or oedema
• Too much salt may weaken the bladder, kidneys and ultimately the heart

Question 4

The sour flavour

Answer 4

• The sour flavour has an affinity with the liver
• The sour taste has a consolidating or astringent action. It counteracts the leakage of blood or fluids and helps bank blood once it has been built. Sour foods are therefore a good companion to blood building foods.
• Examples of healthy sour food include naturally fermented foods such as sauerkraut, apple cider vinegar, sourdough rye and citrus fruits
• In moderate quantities, sour foods moved Qi. Excessive consumption, however, may cause over-contraction and Blood stasis
• Sour tasting foods can also have a cooling effect. People with internal Heat will often benefit from sour (as well is bitter) food and drinks including fermented pickles, lemon and grapefruit juice
• Many sour foods act as a ‘solvent’ for greasy, fatty foods and benefit digestive absorption, by stimulating secretions from the gallbladder and pancreas

Question 5

The bitter flavour

Answer 5

• The bitter flavour has an affinity with the Heart
• The bitter taste drains and driest Dampness and clears Heat as it travels downwards
• Include spinach, rocket, kale, radishes, cabbage, bitter melon, alfalfa, Romaine lettuce
• It helps clear fatty deposits or candida, and is useful for infections. It improves appetite and stimulates digestive juices.
• The bitter taste clears Heat from the Lungs and the Liver and helps clear bitterness from the Heart
• In excess, bitter foods deplete Qi and moisture, so reduce in conditions of Dryness or Deficiency

Question 6

The sweet flavour

Answer 6

• The sweet flavour have an affinity with the spleen
• Sweet is the most common flavour and is found in most foods to some degree
• It is important to distinguish between naturally sweet foods (such as whole grains, legumes, root vegetables, dates, honey and coconut) and ‘empty sugars’ with no nutritional value
• Naturally speak food support and strengthen the digestive system. Their affect is centring and grounding
• Craving sugars indicate spleen Qi deficiency; giving into that craving will further compromise the digestive system and over time lead to damp and heat
• In Western medical terms, a diet high in empty sugars might lead to a variety of conditions, including systemic candida, weight gain, diabetes, high blood pressure and cardiovascular diseases
• Food companies exploit our craving for the sweet taste by adding empty sugars to their products

Question 7

Sugar cravings

Answer 7

• Sugar cravings may indicate in individuals attempt to compensate for a perceived lack of nourishment. This must be addressed in order for the cravings to stop
• Strengthen the spleen with well-cooked and easy to digests meals (e.g. soups or stews)
• In the meantime, substitute sugar with naturally sweet fruit and veg, and use healthy alternatives such as raw honey, stevia or molasses to sweeten your meals

Question 8

The pungent flavour

Answer 8

• The pungent flavour has an affinity with the lungs
• Pungent, spicy or aromatic flavours (e.g. ginger, black pepper, cayenne, chillies, onions, cloves, mustard) promote the circulation of Qi and Blood and move energy upwards and outwards
• Pungent flavours help disperse mucus from the lungs by promoting lung function and inducing a sweat
• Spicy foods will eventually cool the body by sweating. In excess, they over-stimulate anD exhaust Qi and have a dehydrating effect