Flavors is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell. The “trigeminal senses”, which detect chemical irritants in the mouth and throat as well as temperature and texture, are also important to the overall Gestalt of flavor perception.
Contents
Uses
There are 5 main flavors: sour, bitter, sweet, spicy and salty.
Sour (uses): Incontinence, excess sweating, hemorrhage, diarrhea, flaccid skin, prolapse, hemorrhoids
Bitter: Inflammation, infection, high cholesterol, overweight, high blood pressure, yeast candida, mucus, swelling, skin eruption, cysts, edema, swelling, constipation
Sweet: Slows acute disease (common cold, flu), stress, tension, nervousness, older people especially frail ones.
Spicy: Help in digestion, protect against common cold, induce sweat, increase energy, kill parasites.
Salty: Lymph nodes, cataract, constipation, abdomen swelling, skin problems, sore throat, no appetite
Benefits
Sour: Cooling, contracting, astringent, prevent fluid leakage, dry & firm tissues
Bitter: Cooling, descending, clears & reduces, lower fever, dry fluid, drain dampness, induce bowel movement
Sweet: Ascending, goes outward, harmonizing, slowing, relaxing, build fluids tonifying thin-dry weak people
Spicy: Disperse, expand, stimulate circulation, ascending & outward direction
Salty: Cooling, descending, moistens, soften hard lumps, reduce stiffness, detoxify, purge bowel
Caution
No side effects are known.
Interactions
None are recorded.
Other names
n/a
Reference
Source: Wikipedia, https://en.wikipedia.org/wiki/Flavor
HealingCedarWellness, http://www.healingcedarwellness.com/5-flavors-of-food-eastern-nutrition.html