The Flavors of Life
Western cultures tend to overemphasize the flavors sweet and salty. Leaving out one flavor is like forgetting a color of the rainbow. There are five flavors according to Chinese medicine and six in Ayurvedic. When we taste, the brain that picks up the flavor and causes the various physiological reactions in our bodies.
To improve the sense of taste, chew food better to allow more molecules to interact with smell and taste receptors. For those with a truly impaired sense of taste, consider taking a supplement of 30 mg. chelated zinc daily. No flavor is absolute, and most flavors may be a combination of several.
The Sour taste is cooling, drying and astringent. (In Ayurvedic medicine, this flavor is associated with the elements of earth and fire). Sour increases saliva production. The sour flavor usually is due to the presence of acids such as ascorbic, citric, and malic. Sour stimulates the liver, gall bladder, appetite, and saliva function aids fat metabolism. Sour can also restrict secretions such as seminal fluid, sweat, urine, blood and diarrhea. The sour flavor helps cleanse the skin, is carminative, diaphoretic and refreshing. Sour flavors help tonify tissue and may benefit conditions such as varicosities and hemorrhoids. Some examples of sour include hawthorn berries, lemon, lemongrass, orange peel, raspberries, Rejuvelac (a fermented grain beverage), rhubarb, rose hips, sorrel, sour cream, strawberries, tomatoes, yogurt, and vinegar.
Excessive sour can be harmful to digestion, weaken the muscles, impair digestion, and make the flesh tough. Those with muscle weakness, diarrhea, hyperacidity, broken capillaries and dark circles under their eyes should be careful of overdoing the sour flavor.
Astringent is a more powerful version of sour. In Ayurvedic Medicine (earth and air), it is classified as a sixth flavor. It is drying, diuretic, cooling and antiseptic. Astringent qualities shrinks pores, tone and tightenens tissues. It also reduces sweating. Astringent foods may contain even stronger acids such as gallic, oxalic and tannic. Examples of astringent flavors include: green apples, beans, broccoli, cabbage, cauliflower, celery, chard, cinnamon, cranberries, cranesbill, lemon peel, lentils, orange peel, pears, pomegranate, and spinach, white oak bark, witch hazel. Astringent herbs are used for excessive secretions such as diarrhea, diabetes or hemorrhaging. Excessive use of astringent plants may toughen the tissues, cause stiffness, weaken digestion, aggravate nervous disorders and cause thirst. Those experiencing dryness, gas, constiptation, tension, contraction and irritability should minimize the astringent flavor.
The Bitter flavor is considered cooling, strengthening, draining, anti-bacterial, anti-inflammatory and drying.
(In Ayurveda, bitter is associated with air and ether.) Bitter stimulates the small intestines, pancreas and digestive secretions. It helps strengthen the heart, lowers cholesterol, deters parasites, and cools fever. Bitter also can help fat metabolism and help strengthen those with food allergies. Bitter foods are often recommended to reduce inflammation, dampness, clears heat (such as fever) and reduce mucous, especially from the lungs. Bitter is beneficial for people who are lethargic, hot, and even aggressive. Using a bit of bitter can help deter a craving for sweets. Use more bitter to aid weight loss, decrease fat, detoxify the blood, clear the mind and skin.
Examples of the bitter flavor include celery, endive, escarole, hops, kale, parsley, spinach, and yarrow. Most bitter plants contain some sort of alkaloid. Bitter foods include dark green leafy vegetables, eggplant, rhubarb, sesame, chocolate, and dark beer. Bitter herbs include agrimony, angelica, centaury, chamomile, coffee, coptis, dandelion leaf, gentian, globe artichoke leaf, goldenseal hops, mugwort, tea, yarrow, wormwood, and. Bitter alcoholic beverages include Campari, Angostura, Jagermeister, Underberg and Cynara. They are commonly taken before a meal in Europe to enhance digestion.
Excess bitter can be drying, contractive, causing the skin to wither and hair loss. Minimize bitters for those who are deficient, cold and dry, have heart problems, anemia, low blood pressure, insomnia, cold, vertigo, constipation, skin dehydration, ulcers, and premature wrinkles.
The Sweet flavor is regarded as a tonic, nourishing to the stomach and spleen. (In Ayurveda, sweet corresponds to earth and water) Sweet slows down acute symptoms and raises one's tolerance to stress and pain. It is considered energizing yet calming. The sweet flavor nourishes the yin, or fluids of the body. They help to tonify the person who is dry, frail, and has a weak immune system.
The sweet flavor is rejuvenating, builds tissue, heals and tones the muscles. People who are dry, cold and spacy can benefit from good quality sweet foods. The sweet flavor usually indicates the presence of carbohydrates. Sweet examples include almonds, banana, dates, figs, honey, licorice, prunes, mango, peach, pear, raisins, apple juice, avocado, orange juice, honey, meat, stevia, winter squashes and sweet potatoes, yams. Sweet herbs include codonopsis, fennel seed, licorice, marshmallow root, rehmannia, slippery elm bark, stevia, and licorice root.
Empty sweet, such as white sugar and fruit is considered cooling, and not nourishing. Full sweet, such as in millet is considered more warming and strengthening.
Excessive sweet can lead to lethargy, congestion, slow down digestion and cause aching in the bones and joints. People that are damp, sluggish, mucousy and overweight need to use sweet foods sparingly. Clogged pores, oily skin, blackheads, acne, hypoglycemia, diabetes, and congestion should refrain from overdoing the sweet flavor.
Pungent, or spicy is dispersing and affects the lungs, large intestines, induces perspiration, stimulates the nerves, promotes circulation, help relieve pain, and can impart a healthy glow to the skin. It also stimulates hydrochloric acid production and thus aids digestion. Most pungent plants contain some sort of essential oils with antimicrobial activity that move internal energy to the surface (including pathogens). Pungent is cooling to the interior and warming to the exterior of the body.
Basil, cayenne, cinnamon, garlic, ginger, horseradish, mustard greens or seeds, marjoram, mint, nutmeg, onion, oregano, peppermint, radish, rosemary, and wasabi horseradish, all represent the warm pungent flavor and are good to use for a cold condition.
Too much pungency, in general can decrease flexibility, impair digestion, lead to erectile dysfunction and exhaustion. Avoid excess pungent foods if one is generally debilitated, dehydrated, has broken capillaries, redness of the skin, dry cough, wasting, dizzy, experiences burning sensations, neuralgia or is pregnant.
The salty taste is cold, softening, draining and diuretic. (In Ayurveda salty is associated with water and fire) The word salt has its same roots as sulus meaning "health" and salubrious. Many cities are named after their salt resources such as Salzberg, Salzgitter and Salzwedel. Salt was also used as a method of preservation. The salty flavor can help to soften hardened masses in the body such as tumors. If used in moderation it can have a moistening effect. It especially affects the nerves, kidneys and bladder. It aids fluid metabolism and helps to strengthen the nerves. The salty flavor opens blocked channels, improves circulation, awakens the mind and senses and strengthens the heart. Craving salt excessively may indicate adrenal exhaustion.
The salty flavor indicates the presence of mineral salts.Celery, dill, miso, olives, tamari, and the sea vegetables like kelp and dulse are good examples of this taste.
If salt is overused, it can contribute to fluid retention, impotency, balding, gray hair, loose teeth, eczema, skin discoloration, high blood pressure and kidney damage. Also Minimize excess salt in cases of wrinkles, edema, thirst, hyperacidity, heartburn, erectile dysfunction, premature aging.
All the flavors help keep the body in balance. Eating a diet of mild, bland foods may contribute to a bland personality. Choosing strong flavored foods may support intense personalities, but if extreme can lead to arrogance. Enjoy an adventurous palate, and Savor the many flavors of life!