Five elements & five tastes
In Chinese medicine, the theory of the five elements outlines the relationship between the different elements in nature, and is an effort to classify phenomena in five processes of creation: fire, earth, metal, water and wood. The five elements are used in this theory to interpret and explain physiology and pathology of an individual’s health. Each element is associated with different body organs, colors, flavors, senses, emotions, and weather. By understanding the relationship between the five elements and the five flavors, we can better use them in our daily eating and drinking habits.
Fire is associated with the bitter taste, and it is said to energize the heart, pericardium and small intestine, which maintain circulation, emotional balance, and separate and absorb useful food from waste. The bitter taste is a stimulant, such as morning coffee or tea, tobacco, dandelion, chicory, nettles, spirulina, kelp and parsley. Many bitter tastes are also laxatives and dehydrate the body. To mitigate the dehydrating effects of the bitter flavor, add cardamon to coffee and ginger to tea.
The Earth element corresponds with the stomach and spleen/pancreas and is associated with sweet taste. The taste of yams and sweet fruits (plums, bananas, apricots and peaches) is said to nourish the body and build blood, therefore strengthening the stomach/spleen functions. Mildly sweet tastes are beneficial in aiding digestion, such as licorice. Pasta, cheese and nuts are considered sweet and phlegm-producing foods, causing bloating and indigestion. A person with blood sugar imbalances and obesity may want to stay away from concentrated sweet foods (refined sugars/high fructose corn syrup). To balance sweet and phlegm-producing foods, add bitter, pungent, sour and drying foods to pasta dishes, such as radish, bitter greens, pungent sauces, caraway seeds, pepper, ginger and seaweed. For an after dinner digestive aid, you can have a sip (1tbsp) of a liquor made from soaking a handful of hawthorn berries (bitter and sour) in wine or vodka for three weeks.
Metal is linked with the lungs, large intestine and skin, and associated with the pungent taste. Pungent foods act as a stimulant and digestive – they reduce toxins and waste by stimulating sweat (diaphoretic) and elimination (laxative). Pungent tastes include pepper, cayenne, onion, garlic, hot sauce, ginger, radish, turmeric and clove. Moreover, pungent spices such as cumin and coriander are a good addition to boost appetite and speed digestion.
Water is the element related to the kidneys, hormonal glands and adrenal functions, and associated with salty taste. Imbalance in this element, may lead to irregularities in the kidneys and bladder, hormonal balance, fertility, sexual strength and desire and poor immunity against illness. Celery, miso and tamari are sodium-rich foods that promote cleansing. A dash of salt in food helps with appetite and digestion. Though overuse of salty food can dry and overstimulate the body, creating thirst, hunger, anxiety, constrict blood vessels and lead to high blood pressure. Salt, miso, soy sauce, olives, pickles, cheddar cheese, chips and seaweed are all examples of salty foods.
Lastly, the wood element is associated with the liver and gallbladder and sour taste. Sour taste such as lemon, pickles, grapefruit, apple, sauerkraut, and vinegar are draining to the wood element, while pungent pastes stimulate it. Sour and pungent may be used together to cleanse the body. Hot water with lemon juice is perfect to help us process fats after a rich meal.
An essential part of a healthy life is balance and moderation, and that is very much applicable to our diets. A varied and balanced diet, one that incorporates all five flavors daily, and particularly with each meal, promotes a healthy and happy constitution.