Scientific Health Preservation Through the Five Flavors Diet
People have vastly different tastes—acidic, sweet, bitter, spicy, salty—each unique. TCM health preservation emphasizes balanced intake of all five flavors for optimal health.
Sweet: TCM holds that sweetness enters the spleen. Sweet foods nourish qi and blood, replenish energy, relieve fatigue, and soothe the stomach and detoxify. However, diabetics, obese individuals, and those with cardiovascular diseases should consume less.
Acidic: TCM says "acid nourishes the liver." Acidic foods enhance digestion and protect the liver. Regular consumption aids digestion, kills intestinal pathogens, prevents colds, lowers blood pressure, and softens blood vessels. Tomatoes, hawthorns, oranges—rich in vitamin C—help prevent cancer, combat aging, and prevent arteriosclerosis. Eating tangerines can also help prevent coronary heart disease and arteriosclerosis.
Bitter: As the old saying goes, "medicine is bitter but effective." TCM holds that "bitter nourishes the heart" and "bitter enters the heart." Bitter flavors help eliminate dampness and promote urination. For example, bitter melon, when eaten regularly, treats edema.
Spicy: TCM believes "spicy enters the lungs." It induces sweating and regulates qi. Common spicy foods like green onions, garlic, ginger, chili peppers, and black pepper contain "pungent compounds" that protect blood vessels, regulate qi and blood, and unblock meridians. Regular consumption helps prevent colds caused by wind-cold. However, those with hemorrhoids, constipation, or neurasthenia should avoid spicy foods.
Salty: The king of flavors—endlessly enjoyable. TCM holds that "salt enters the kidney," regulating cellular and blood osmotic pressure and maintaining normal metabolism. After vomiting, diarrhea, or heavy sweating, drinking a little diluted salt water helps restore normal metabolic balance.