TCM defined natures of food as Cold, Cool,
Neutral, Warm and Hot. Cold and cool
type of food are referring to Yin principle, whereas Yang
principle refers to warm and hot type food.
Yin(  ) |
|
Yang(  ) |
Cold(  ) |
Cool(  ) |
Neutral(  ) |
Warm(  ) |
Hot(  ) |
The nature of food can also effect your moods. Too
much hot(Yang) food bring over excitment. Too much Cold(Yin)
food brings about sadness and fearfulness. Food that
are in neutral are good for everyone and they promote
clear thinking.
Five Flavours
|
Flavour
|
Sour
|
Bitter
|
Sweet
|
Pungent
|
Salty
|
|
Meridian
|
Liver
|
Heart
|
Spleen
|
Lung
|
Kidney
|
|
Gall Bladder
|
Small Intestine
|
Stomach
|
Large Intestine
|
Bladder
|
Foods are classified by five flavours, which are Sour( ),
Sweet( ),
Bitter( ),
Pungent( )and
Salty( )
. Each taste has direct influence on a specific vital
organ /wu zhang( ):
Liver, Heart, Spleen, Lung and Kidney. The vital organs
(wu zhang) control and support the hollow organs/ wu
fu( ):
gall bladder, small intestine, stomach, large intestine
and bladder.
Sour goes direct to the liver and gall bladder and
controls diarrhea and excessive perspiration. Bitter
acts on heart and small intestine and reduces body heat
and escessive fluids and induce diarrhea. Sweet acts
on spleen and stomach and heliping digestion and neutralise
the toxin effects of other food. Salty food act on the
kidneys and bladder and soften hardness of muscles or
glands. Pugent acts on lungs and large intestine and
induces perpiration and promotes Qi/energy circulation.
|
