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Nutrition > Five Flavours > Flashcards

Five Flavours Flashcards

1
Q

Pungent properties (effect, energy movement, qualities

A
  • Yang, warming effect
  • Expansive and disrpersive (energy up and out)
  • Circulation of energy and blood
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2
Q

Pungent Organ Functions

A
  1. Enters and clears lungs of mucus conditions
  2. Improves digestive activity (ruled by Spleen-pancreas) and expes gas from intestines
  3. Moistens the kidneys. Hot pungents warm and releax cold, contracted kidney
  4. Stimulates blood circulation and is cardiotonic
  5. Clears obstructions and improves liver function
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3
Q

Pungent Seasonal Attunement

A
  • Attunes a person to Spring (in alliance with full sweet flavour)
  • Hot pungents (cayenne, black pepper, fresh ginger, hot green and red peppers) attune body to summer. These are so extreme that they change to a cooling effect after 30 min.
  • Can use deeply warming pungents (cinnamon and dried ginger) to help overcome cold conditions
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4
Q

Diaphoretic pungents are used to promote sweating during a common cold or exterior condition. Give examples

A

Cayenne

Chamomile

Elder flower

Garlic

Scallion

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5
Q

Who benefits most from pungent?

A

People who are sluggish, dull, lethargic, overweight benefit from pungent (as well as bitter).

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6
Q

Certain pungents can be beneficial for dry thing individuals with wind conditions (nervous, restless activity). Give examples

A

Relax nervous system and soothe digestion: Anise, Caraway, Coriander, Cumin Dill, Fennel

Stimulants but promote stability and smooth circulation: Black Pepper, Ginger, Horseradish, cooked Onion

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7
Q

What pungent flavours can worsen the condition of the dry, windy, nervous or thing person?

A

Sage, raw onion, ALL hot peppers, especially cayenne

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8
Q

Those who are overweight from overeating should choose…

A

cooling pungents

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9
Q

What is the Inner Classic caution about pungents?

A

In qi diseases, avoid too much pungent. This applies to deficient qi (weakness) or stagnant qi of obstructions. Also avoid warming pungents if there are any heat signs

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10
Q

Cooling pungent examples

A

Peppermint, marjoram, elder flowers, white pepper, radish and its leaves

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11
Q

Neutral pungents

A

Kohlrabi, Taro, Turnip

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12
Q

Salty flavour properties (effect, energy movement, functions)

A
  • Yin, cooling effect
  • Moves energy downward and inward
  • Centering, earthy qualities
  • Moistens dryness
  • Softens hardness and lumps
  • Detoxifies
  • Purge bowels and promote emesis
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13
Q

Uses of the salty falvour int/ext

A
  1. Soften lumps such as hardened lymph nodes, cataracts
  2. Internally for constipation, abdominal swelling and pain
  3. Externally for impure blood conditions with heat signs (skin discharges, sore throat)
  4. Counteracts toxins in body
  5. Increases appetite
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14
Q

Organ Functions

A

Salty flavour enters the kidneys.

Considered “proper” flavour for spleen-pancreas where it strengthens digestive function.

Salt also fortifies a weak heart-mind and improves mental concentration

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15
Q

Salty Seasonal Attunement

A

Descending, cooling nature attunes one to colder seasons, should be used progressively more during fall and winter

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16
Q

Individuals who benefit most from salty flavour

A

Salty flavour moistens and calms the thin, dry nervous person

17
Q

Cautions for salty flavour

A

Salt must be greatly restricted by those with damp, overweight, lethargic or edemic conditions (esp. high bp).

Seaweeds are an exception.

Inner Classic says “Do not eat much salt in blood diseases”

18
Q

Salty flavour examples

A

Salt

Seaweed

Barley & Millet

Soy sauce

Miso

Pickles

19
Q

Sour Properties (effect, energy movement, qualities)

A
  • Yin, cooling effect
  • Contracting effect, inward movement
  • Gathering, astringent, absorbent
20
Q

Uses of Sour flavour

A
  • Used to prevent or reverse absnormal leakage of fluids and energy
  • Dry and firm up tissues
  • Urinary dripping, excessive perspiration, diarrhea, weak and sagging tissues, hemorrhoids, prolapse
21
Q

Sour Organ Functions

A
  1. Most active in the liver where it counteracts the effects of rich greasy food, acts as a solvent breaking down fats and protein
  2. Helps in digestion and to dissolve minerals and can help strengthen weakened lungs
  3. “Proper” flavour for the heart-mind as it plays a role in organizing scattered mental patterns
22
Q

Individuals who benefit most from sour flavour

A

Sour flavour collects and holds together the dispersed, capriciously changing personality.

23
Q

Sour flavour cautions

A

Those with dampness, heaviness of mind or body, constipation and constrictions should use the sour flavour sparingly

24
Q

Bitter flavour properites (effect, energy movement, qualities)

A
  • Yin, cooling effect
  • Contraction and descending (brings energy in and down)
  • Reduces the excessive person
  • Antipyretic (lowers fever)
  • Dry fluids and drain damp
25
Q

Uses of the bitter flavour

A
  1. Inflammations, infections
  2. Overly moist, damp conditions (candida, parasites, mucus, swellings, skin eruptions, abscesses, cysts, obesity, edema of SP areas like intestines and flesh)
  3. Constipation (increases intestinal muscle contraction)
26
Q

Organ functions

A
  • Identified with fire element, balances heart
  • Clears heat
  • Cleans arteries of damp, mucoid deposits (cholesterol and fats), lower BP
  • Bitter is the “proper” flavour for the Lungs
  • Tonfies kidneys and lungs.
  • Removes heat and mucous from lungs
  • Clears stagnancy and cools heat in liver
27
Q

Bitter Seasonal Attunement

A

Progressively increase use of the bitter flavour during the fall and winter in order to contract and channel energy lower into the body.

Heat symptoms that arise during any season can be treated with bitter.

28
Q

Individuals who benefit most from bitter

A
  • Slow, overweight, lethargic, watery (damp) individuals
  • Overheated, aggressive people
29
Q

Cautions for bitter flavour

A

Careful with people who are deficient, cold, weak, thin, nervous or dry

Inner Classic says “Those with bone diseases should not eat much bitter food.”

30
Q

Sweet Flavour Properties (effect, energy movement, qualities)

A
  • Yang flavour divided in two:
    i) full sweet which is tonifying and strengthening
    ii) empty sweet which is more cleansing and cooling (eg. fruits)
  • When found in warming food the energy expands upward and outward in the body
  • Harmonizing flavour with a slowing, relaxing effect
  • Builtds yin of the body, tissues and fludis, therefore tonifies the thin, dry person
31
Q

Uses of the sweet flavour

A
  • Sweet food is the centre of most traditional diets
  • Energizes yet relaxes body, nerves and brain
  • Reduce harsh taste of bitter
  • Relieve acute disease symptoms
  • Cold and deficiency can be treated with sweet, but not necessarily the cooling ones. Warming vegetables, legumes, grains are good
  • Extreme deficiencies can be improved with dairy and animal products
32
Q

Organ Functions

A
  • Sweet flavour enters and strengthens the spleen-pancreas
  • Sweet is appropriate for the liver as it soothes aggressive liver emotions such as anger
  • Moistens dry conditions of lungs
  • Slows overactive heart-mind
33
Q

Seasonal Attunement of Sweet Flavour

A

The sweet flavour is appropriate in every season, especially during equinoxes/solstices and late summer.

Warming and/or ascending sweet foods attune one to upsurges of ssrping as do warming pungent foods.

34
Q

What are some sweet foods with an ascending direction yet thermally neutral effect?

A

Cabbage

Carrot

Fig

Shiitake

Peas

Yam

35
Q

What individuals benefit most from the sweet flavour?

A
  • Dry, cold, nervous, thin, weak, scattered person
  • Reduce sweet flavour in diet of aggressive person except fro in the form of grains like wheat, rice and oats
36
Q

Cautions of Sweet Flavour

A
  • Sluggish, overweight individual
  • People with damp signs or mucous conditions
  • Chewing carbohydrates well makes them less mucus forming and has a less damp impact on digestion
37
Q
A

Nutrition (18 decks)

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