… rational use of chinese medicine in our lives.
Herbs, Substances and Supplements
Sour Tasting Food
I ate a lunch dish that was lotus root with a lot of vinegar sauce. It was sour.
According to Aryuveda, the sour taste:
- Stimulates appetite, digestion and elimination (that includes dispelling of gas).
- Sharpens the mind and senses.
However, excess of the sour taste:
- Is weakening.
- Causes itching, irritation, thirst and blood toxicity.
The sour taste increases Pitta and Kapha. It reduces Vata.
According to Chinese Medicine, the sour taste is astringent and stores （能收，能涩 ）. Medicinals that are designated as sour have the following functions:
- 固表止汗: e.g. 五味子 for 体虚多汗
- 敛肺止咳: e.g. 乌梅 for 肺虚久咳
- 涩肠止泻: e.g. 五倍子 for 久泻肠滑
- 固精缩尿: e.g. 山茱萸 for 遗精滑精
- 固崩止带: e.g. 赤石脂 for 崩带不止
Popularity: 7% [?]
[...] the sour flavor is able to tonify “liver yin and blood” [...]
[...] The above “scientific” evidence tells us a little more regarding the pharmacological effects of Schisandra Chinensis. It explains in more tangible terms how the herbs doesn’t really “suck” the lungs in just by being sour, how it doesn’t “contain” your sperm in just by being sour. We also see how this herb is useful in treating “liver” problems in Chinese medicine by virtue of more than just its sour flavor. [...]
Lotus root is known to stem blood and it’s the skin of the rhizome that has this tannic quality to it.
Check out lotus root for pictures and how to cook it.