Food as Medicine - The Five Flavours in Traditional Chinese Medicine

Following on from the previous post about the energetics of food in Traditional Chinese medicine(TCM) we delve into another concept of TCM: the Five Flavours. Also known as the Five Tastes, they play a pivotal role in balancing the body's energy and promoting overall health and well-being. Join me as we explore the five flavours, their associated elements, and discover some delicious foods that embody these flavours while offering unique health benefits.

The Five Flours in TCM

Understanding the Five Flavours:

In TCM, the Five Flavours are categorised as Sour, Bitter, Sweet, Spicy (Pungent), and Salty. Each flavour corresponds to one of the five elements - Wood, Fire, Earth, Metal, and Water. These elements are not just physical substances but represent a complex system of correspondences within the body.

SOUR (Wood Element): 🍋

Associated with spring, it’s action is cooling, contracting and upward-moving. Sour foods should be consumed in small amounts, as in condiments or juices to flavour a sauce or soup. Too much sour can overstimulate the liver, which may interfere with digestion and appetite, leading to accumulation of dampness. Dampness can block the normal flow of energy by creating stagnation.

Foods: Lemons, vinegar, green apples, fermented foods, such as sauerkraut, as well as sourdough bread.

Benefits: Sour foods are believed to help stimulate the Liver and Gallbladder, promoting healthy digestion and detoxification. They can also help alleviate symptoms like nausea and indigestion.

BITTER (Fire Element):🥬

Associated with the early and mid-summer season, bitter foods are thought to stimulate the heart and small intestine. A small amount of these foods go a long way, too much can be overstimulating

Example Foods: dandelion, parsley leaves, mustard greens, collard greens, rhubarb, burdock root, sesame seeds and chicory.

Benefits: Bitter foods are thought to clear heat from the body, making them excellent for reducing inflammation and promoting detoxification. They can also aid in digestion and help control cravings.

SWEET (Earth Element):🥕

Associated with the late summer season, sweet food is associated with the organs of sugar absorption and distribution - pancreas, spleen and stomach. Its nourishing effect is centering and relaxing. The sweet taste refers to natural whole foods, not refined sweet from white sugar. Sweet foods make up the largest percentage of our meals.

Example Foods: Sweet potatoes, honey, dates, whole grains and vegetables, cabbages, carrots, onions, pumpkin and parsnips.

Benefits: Sweet foods nourish the Spleen and Stomach, providing a source of stable and sustained energy. They can help harmonise digestion and calm the mind.

PUNGENT (Metal Element):🌶️

Associated with autumn, the pungent taste gives off a hot, dispersing energy and is said to be beneficial to the lungs and large intestine. However, an excess of these foods can irritate the intestines. Pungent foods are known to stimulate blood circulation and, according to TCM, have a natural ability to help break down accumulation in the body. In most culinary cuisines, they are eaten with animal protein and foods high in fat.

Example Foods: Ginger, garlic, chilli peppers, scallions, radish, peppers, wasabi (dry mustard) and horseradish.

Benefits: Spicy foods promote circulation, open the pores, and stimulate the Lungs and Large Intestine. They can help expel cold, promote sweating, and relieve congestion.

SALTY (Water Element):🥒

Associated with the winter season, salty moves inward to the Kidneys and helps us to store strength. In TCM the Kidneys are considered the ‘root of life’ because they store our Jing (essence) and are the foundation of Yin and Yang in the body.

Example Foods: Sea vegetables, fermented foods, miso, soy sauce, barley and parsley, brine pickled and unprocessed salt.

Benefits: Salty foods can soften hardness in the body, nourishing the Kidneys and promoting moisture balance. They are also associated with enhancing the flavour of other foods.

Balancing the Flavours for Health

In TCM, balance is key, and one's diet should include a variety of flavours to maintain harmony within the body. An imbalance in flavours can lead to various health issues. For instance, an excessive intake of sweet foods may lead to dampness or weight gain, while an overindulgence in spicy foods can cause heat and irritation.

Balancing Meal Ideas:

A balanced stir-fry with bitter greens (bitter), ginger (spicy), and a touch of soy sauce (salty).

A hearty soup with sweet potatoes (sweet), a dash of vinegar (sour), and a pinch of chili flakes (spicy).

Your sense of smell and taste are powerful, including these five TCM flavours can

make your meals more satisfying. Eating whole foods instead of processed foods will also ensure that you get a wide range of health benefits that the body needs and deserves.

Remember, TCM's approach to nutrition is highly individualised, taking into account your constitution and specific health needs. Consult with a qualified TCM practitioner or nutritionist for personalised dietary advice.