According to Traditional Chinese Medicine (TCM), foods not only have their attributes, they also have Five Tastes, namely, Sweetness, Sourness, Bitterness, Saltiness, and Pungency. In TCM’s point of view, every single taste has its own different functions:
Sweetness
TCM thinks that sweetness corresponds to spleen/stomach. Foods in sweet taste can nourish “Qi” (essential energy) and enrich blood, replenish energies, relieve tiredness, and resolve toxin. These foods include brown sugar, honey, rice, noodles, etc.
Sourness
Sourness is considered being capable of nourishing the liver. It not only is able to facilitate the digestion process, but also destroy germs in gastrointestinal tract, prevent flu, lower blood pressure, and soften blood vessels. Dark plums, pomegranate, tomato, hawthorn, and orange are some foods examples.
Bitterness
TCM conceives that foods in bitter taste have the capabilities of removing heat and dampness, and facilitating bowel movement which correlate with the heart. Foods carry this properties include bitter apricot seeds (kernels), bitter gourd, and lily bulbs.
Saltiness
Saltiness links to kidneys and is believed being able to modulate human cells and blood osmolality that help maintain a normal metabolism. Foods in salty taste include salt, seaweed, dried seaweed, jelly fish, etc.
Pungency
TCM regards foods in pungent taste relate to lungs which can facilitate sweating and modulate “Qi.” Foods belong to this group include ginger, chili, and pepper.
In order to maintain a good health, we should therefore adopt a balance diet—choose foods that are with different tastes. After all, isn’t a diet with five tastes not only more healthy, but more enjoyable?
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