In the previous post we talked about the benefits of food colors in Chinese medicine. In this post we’ll be introducing food flavors, and their benefits. These flavors are pungent (acrid/spicy), sweet, bitter, salty and sour. Although we typically talk about the above five basic flavors, technically there is a sixth flavor, bland, that is also recognized. We appreciate the effects of the different flavors in the taste of food, and the pleasure those flavors give us, but there’s more to these flavors than meets the eye….or taste buds, in this case. They each have their own positive healing effect on the internal organs of the body. Read the entire post on my blog at healingpointacu/
Posted on: Sat, 21 Sep 2013 02:00:43 +0000
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