When I first began my studies as a clinical herbalist, I thought that I knew that a balanced diet included only balancing the three macronutrients protein, carbohydrates, and fat. But when our teacher introduced us to the 5 Flavors of dietary health I was intrigued! My level of awareness was increased, and I wanted to learn more especially since I like learning about nutrition. What I quickly learned was that in the United States, most people gravitate or have been gravitating to only sweet and/or salty flavors, and sadly the over consumption of these 2 in our food is the major cause of inflammation in our bodies today. Many today are not interested or do not like the tastes of any other flavors in the healthy spectrum when choosing what to eat. This limitation to only 2 flavors of dietary health may play a moderate role in nutritional deficiency and particularly in poor gut health.
It was during this training I began to learn that not only do herbalists work with plants for medicinal purposes, but medicinal plants have an affinity to certain organ systems in the human body and we can use this information to balance flavoring to healing in the body with food and herbs! While different cultures in history have used plant medicines to heal, the tastes of food and herbs have been applied to the healing process as well. For example, in Traditional Chinese Medicine (TCM) whole foods, medicinal plants, environmental Elements and Seasons, as it relates to the time of year, are paired with these 5 flavors to dietary health.
So as a brief outline of the five flavors, that are used in Traditional Chinese Medicine:
Salty – Associated water and winter season, salty taste flows downward and softens hardness used to treat constipation and swelling in the body; salty food offer strength and influence the bladder and kidneys. Salty herbs include Dill, Fenugreek and salty foods, sea vegetables, brine pickles and umeboshi plum.
Sweet – Associated with Earth and late summer, sweet tastes tonifies, balances and moderates when not used in excess. It is used to tonify deficiency and to stop pain. Sweet herbs include Ashwagandha and Astragalus and sweet foods include whole grain, fruits, sweet potatoes for example.
Sour – Associated with Wood and Spring season; generates fluid and Yin. It is astringent and can control perspiration and diarrhea. Sour herbs include Elder and Hawthorne and sour foods include fermented foods such as sauerkraut.
Bitter – Associated with fire and early to mid-summer. Clears heat sedates and hardens. Bitters are especially beneficial to our digestive system by detoxing the liver and as it promotes “peristalsis” activating the muscles in our digestive tract, particularly our intestines, so that the unusable particles from our food continues out from our body (toxic waste) so doesn’t sit there long and cause problems such as inflammation. Some bitter herb examples include dandelion, burdock root, mugwort and foods include collard greens, mustard greens, lemons, radish and arugula only to name a few!
Spicy/Pungent – Associated metal and with autumn, pungent foods are said to benefit the colon and lungs it scatters and is used to expel pathogenic factors. Herbs include Ginger, Garlic, Turmeric, Lavender, Rosemary and foods include durian fruits, leeks, onions. In moderation, they stimulate blood circulation and reduce accumulation in the body.
Consider including all 5 flavors when consuming food at mealtimes, not only does it satisfy the palate but also brings about good and balanced nutritional health as a natural healing modality for the body.
To Your Best Health!
Dr. Tee
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