The Spiritual Axis

The Ling Shu or ‘The Spiritual Axis,’ an ancient classical document in TCM attributed to the Yellow Emperor and his ministers, circa 2600 BC,  gave the first explanation of the effects of the five dietary tastes as they affect the body.

1. Sour taste adjusts the liver

The sour taste goes to the sinews and nerves. An over abundance of sour flavor can upset the liver it so should be used sparingly especially if a person suffers from chronic pain. 

Foods with inherent sourness are heating and can complicate patterns from excessive damp heat and will consequently exhaust spleen chi.  

If the Liver is in a state of imbalance and disease one should limit or eliminate sour and pungent foods (controlling cycle of metal in the 5 elements).

2. Bitter taste adjusts the heart   

Bitter taste goes to the bones, and an excess of it should be avoided in bone diseases.  Bitter flavor is the most drying and so is the prominent choice to rid damp heat. 

In excess and for certain constitutional types, bitter dries the valuable moisture of the spleen and stomach.  

If the Heart is diseased one should limit or eliminate foods with an inherent salty taste (control cycle of water).

 

3. Sweet taste adjusts the spleen

  Sweet taste adjusts the energy and function of  the spleen which affects the fat and muscles. 

A modest or small amount can accent the spleen and stomach earth energy and function. 

Whereas, an excess of inherently sweet food can weaken the spleen causing plumpness of the flesh and tissues, and weakness of the muscles. 

An excess of sweet food cools, engenders moisture and causes stuffiness in the heart chi.  

If the Spleen is diseased one should eat little or no sour foods (control cycle of wood).

4. Pungent taste adjusts the lungs

   Medicinally, a conscientious usage of hot, pungent spice can open and benefit the energy of the lung (and large intestine) by dispersing mucus that afflicts them. 

Too much pungent taste however opens and scatters the chi and should be avoided if chi is deficient or if yin fluids are already dry.

 An excess of spice in the diet desiccates yin/vital fluids in the body, but it can be useful in drying excessive dampness in the body, so tuning in and striking a balance is important.  

Pungent foods can create heat and repletion in the vessels, dry fluids that nourish the tendons, and typically result in tendonitis.  

If the Lung is imbalanced one should not consume bitter taste in food (control cycle of fire).

5. Salty taste adjusts the kidneys

   Medicinally, a conscientious usage of salty flavored foods can supplement the energy of the kidney. 

However, salty flavor is drying to the blood and should be avoided in significant amounts in conditions where there is blood and essence deficiency. 

Too much salty flavor taxes and stagnates the heart chi, and it taxes the chi of the bones and withers the flesh due to its heating nature.  

If the Kidney is diseased one should limit or eliminate foods with an inherently sweet flavor (control cycle of earth).