The question of tastes (races) requires special consideration, because they contain primary information about food. According to Ayurveda, each of the six tastes directly communicates with the body and carries a special signal. The tongue recognizes them by instinct. Taste causes a chain of reactions that stretches from the mouth to all the cells of the body. Food should contain all tastes - "exciting" the body (bitter and astringent) and "soothing" it (mainly sweet). To activate digestion, sometimes "hot" tastes are needed - sharp, sour and salty, and to slow down digestion - "cold" tastes - bitter, astringent and sweet.

Each product and food in general has its own flavor spectrum. Sugar, vinegar, and salt have a single flavor, but the vast majority of foods have two or more: lemon is sour, sweet, and bitter; cheese is sweet and sour; and carrots are sweet, bitter, and astringent. Milk is considered a "complete" food, as it contains all six tastes, albeit with a predominance of sweet. Therefore, it is recommended to drink milk separately from other products or combine it only with sweet food - fruit, flour, and sugar.

Using the taste spectrum, you can describe any food in terms of increasing or decreasing doshas. Since all three doshas are interconnected, the increase in one of them is of fundamental importance. Therefore, Ayurveda describes each type of food based on its effect on a particular dosha. For example, cabbage increases Vata, carrots increase Pitta, all types of oils increase Kapha.

Below is a description of the six tastes (races).

sweet taste

All major foods are associated with sweet taste in one way or another. This taste is the most active in terms of healing capabilities. It strengthens and increases the strength of the body.

Sweet taste increases Kapha and reduces Vata and Pitta. Examples of sweet foods: sugar, honey, rice, milk, cream, butter, wheat bread. Fruits are mostly sweet and astringent, but citrus fruits also have a sour taste. Vegetables are mostly sweet, but green leafy vegetables also have a bitter taste. Dairy products are mostly sweet, but kefir and cheese have sour and pungent flavors. Meat is predominantly sweet and astringent, as are legumes. Seeds and nuts are sweet. In general, any nutritious and enjoyable food includes, as a rule, a sweet component.

Sweet taste greatly increases Kapha, and any sweet food informs the body of the quality of this dosha. Kapha people are easier to satisfy than others, as the sweet taste is the most satiating. If a person is nervous or very upset (a sign of irritated Vata), sweets can calm him down. At the same time, Pitta is blunted. However, an excess of sweets destabilizes the body. Dullness of feelings, swagger, greed, emotional instability, drowsiness are also consequences of an overabundance of sweets.

When Kapha is out of balance, sugary foods are undesirable. The exception is honey, which helps balance Kapha. Kapha people are given a sense of satisfaction and well-being that Vata and Pitta types have to draw from sweets. The best way to balance Pitta is with sweet foods like melted butter.

salty taste

This taste increases Kapha and Pitta and decreases Vata. Presents a salty taste salt, which gives taste to food, supports appetite, causes the release of saliva and gastric juice. Salt, like Pitta, is hot, so digestive process warms the body. The salty taste has cleansing properties, it “pulls” something out of the body that is stuck in it and hardened.

Excessive salt intake suppresses all other taste sensations, distorting each of them. Salt makes tissues heavier, as it binds water in them. Excess salt makes it difficult for Kapha to excrete fluids from the body, leading to fat accumulation and obesity, and

also inflammation of the skin. However, Ayurveda believes that salt is not the enemy and healthy man can eat it as much as you like without harm to blood pressure. It is not the salt that raises the pressure, but the imbalance of the doshas, ​​which occurs before the salt does any harm. At the same time, Ayurveda advocates moderate salt intake. If a person of Pitta or Kapha type is out of balance, then salty food is undesirable.

Sour taste

This taste, like salty, increases Kapha and Pitta and decreases Vata. Examples of acidic foods: lemons, tomatoes, plums, grapes, other acidic fruits, berries and vegetables, kefir, cheese, vinegar, etc.

The sour taste is refreshing, increases appetite, promotes digestion of food, inhibits fluid loss from the body, and adds heaviness to the body (makes it more Kapha). An excess of acidic foods disrupts the acid-base balance and adversely affects the body.

If Pitta and Kapha are out of balance, then sour food is undesirable. Fermented products that have a sour taste (cheese, vinegar, etc.) can be consumed occasionally and in small quantities.

bitter taste

This taste increases Vata and reduces Pitta and Kapha. Examples of bitter foods: leafy vegetables, bitter cucumbers, lettuce, chicory, lemon peel, some spices, tonic, etc.

According to Ayurveda, bitter taste improves digestion and appetite, warms the body and stimulates the release of fluid from it, dilates blood vessels and helps cleanse body cavities. This taste gives the body lightness, coldness and dryness. Its effect is more Vata than other flavors. The bitter taste balances cravings for sweet, sour, and spicy. Bitterness before eating effective remedy for people with weak digestion; bitterness in the mouth causes a desire for more satisfying tastes.

If the body is inflamed, hot, or itchy as a result of Pitta aggravation, then a bitter taste can correct the situation. In excess, the bitter taste aggravates Vata, which in people of this type causes health problems (headaches, weakness, loss of appetite, weight loss, etc.). The reason that unbalances Vata lies in the bitter.

spicy taste

This taste increases Vata and Pitta and reduces Kapha. Examples of spicy food: capsicum, onion, garlic, radish, any spicy food.

In Ayurveda, it is believed that hot and spicy foods have their own taste - spicy. Pungency is recognized by the sensation of burning (increased Pitta) and thirst (increased Vata causes dryness). Spicy warms the body and stimulates the release of fluid from the body. As a result, the digestion process is enhanced, stagnant tissues are cleansed. With the appearance of an acute in the body, blood, saliva, mucus, sweat, and tears begin to move. By clearing all the cavities, spicy food is the best way to balance Kapha. But too spicy food does not bring excitation to the body, but irritation. With an imbalance of Vata and Pitta, spicy food is undesirable.

Astringent taste

This taste increases Vata and reduces Kapha and Pitta. Examples of astringent foods: apples, pears, various types of cabbage, potatoes, carrots, beans, lentils, etc.

The astringent taste, which dries and tightens the mouth, is the least common of the six tastes. Like the bitter, astringent taste inherent in Vata. Astringent food soothes, cools, stops secretions (sweat, tears). For example, beans and capsicum go well together, compensating for the effects of each on bodily functions, in particular tearing. Astringent taste promotes contractions, so its excess can lead to Vata ailments - dry mouth, bloating due to increased formation of gases in the intestines, constipation. With an imbalance in the body of Vata, astringent food is undesirable.

In a balanced diet, every meal should contain all six tastes. D. Chopra (1992) gives an example of a well-balanced dinner:

lettuce salad (bitter, astringent);

whole fried chicken with steamed rice (salty, spicy, sour, sweet);

ice cream (sweet).

It is noted that even without ice cream, eating such food helps to maintain balance, since all six tastes are present in it. When replacing fried chicken two tastes are lost on the baked one - spicy and sour, they can be restored by adding tomatoes (sweet and sour taste) and radishes to the salad ( spicy taste). You should not give preference to the same tastes day after day. The main thing is to supply the body with all six tastes every day so that it can fully respond to food.

We note two points regarding "balanced nutrition." First, the reasons for referring various products to the corresponding gunas (natural qualities) and rasas (tastes) are not explained in Ayurveda. For example, why is wheat classified as a heavy guna and barley as a light one, why legumes and meats are predominantly sweet and astringent? There are no answers to these questions, and therefore it is assumed that the characteristics of the gunas and races are not subject to analysis and doubt. Secondly, according to Ayurveda, these characteristics should not be memorized at all, since their knowledge is embedded in the human body. One should not calculate the content of these signs in a particular food, but one must take them on faith. On the one hand, this complex work can be performed by an Ayurveda specialist, on the other hand, one's own instincts can inform a person about races and gunas. Ayurveda emphasizes that its knowledge of nutrition comes directly from nature, as opposed to the knowledge obtained by scientific medicine as a result of laboratory and other research.

O The main tastes of a person is a concept associated with ethno-cultural historical tradition.

The number of types of independent taste receptors is currently not precisely established.

4 basic flavors- sociocultural tradition of European culture,

5 basic flavors- the tradition of the culture of the states of Southeast Asia.

Story

In Western culture, the concept of "basic tastes" dates back at least to the time of Aristotle.

Aristotle mentioned "sweet" and "bitter" as basic, and "meat taste", "salty", "burning", "tart", "astringent" and "sour" - as developed from these two "basic". The ancient Chinese philosophy of the five elements described five basic tastes: bitter, salty, sour, sweet, and spicy.

Some Japanese researchers mention a taste called kokumi, which is described as a sensation of “fullness” of the mouth cavity, “density”, which is variable in strength and duration. It can be expected that the intensive development of modern science will soon make it possible to determine the specific characteristics and intimate mechanisms of the work of taste buds, and the number of recognized "basic" tastes will only increase. Note that in the terminology of professional tasters ( food products, tea, coffee, wine, tobacco) the number of basic flavors used is much larger, but these terms refer to aroma rather than taste itself.

Basic flavors

The concept of a limited number of "basic tastes" goes back to the ancient worldview, which is based on the idea of ​​searching for a limited number of reasons for a universal explanation of the observed facts, a kind of atomism. However, the perception of taste also includes a socio-cultural component, determined by the nature of food and the traditions of peoples who do not belong to European culture, therefore, as we generalize the data, we open up more and more new approaches to describing tastes. There is a possibility, by analogy with recent studies of odor perception, that the number of individual various types There are many more taste buds than the traditionally allocated 4-5.

Salty

Its standard carrier is sodium chloride (common salt), especially the ion (Na+). It is detected by ion channel receptors on the tongue, changing the action potential. Simultaneously perceived salty and sour tastes strongly interfere, making it difficult for us to understand which of the factors is stronger.

Sour taste

The sour taste is uniquely associated with the pH value of the liquid. The mechanism of perception is similar to the perception of salty. Oxonium ions (mainly H3O+) arise during the dissociation of acids. Since the pH value of human saliva is close to neutral (pH = 7), (in children, the pH value is 7.04 ± 0.03, although in adults the glands located in the oral cavity secrete several different secrets - on the root of the tongue, hard and soft palate are mucous salivary glands, the secret of which contains a lot of mucin, a different secret in the submandibular and sublingual glands).

In adults, mixed saliva in the oral cavity has a pH = 6.8 ... 7.4, so the tongue can feel more or less acidic zones in the mouth. If the product has a pH<7, мы ощущаем кислый вкус. При рН>7 we feel the so-called. "soapy" taste. A convenient standard of acidity is solutions of acetic acid (for comparison, the acidity of gastric juice is normal pH ~ 1).

Sweet

Sweetness is usually associated with the presence of sugars, but the same sensation comes from glycerol, certain proteins, amino acids (aspartame). One of the chemical carriers of "sweet" are hydroxo groups in large organic molecules - sugars, as well as polyols - sorbitol, xylitol. Sweet detectors are G-proteins located in the taste buds. A system of "second messengers" is used, specifically cAMP, associated with H ± channels, that is, the reception of "sour taste".

bitter

Bitterness, like sweetness, is perceived through G-proteins. Historically, the bitter taste has been associated with an unpleasant sensation, and possibly with the health hazards of some plant foods. Indeed, most plant alkaloids are both toxic and bitter, and evolutionary biology has reason to believe so.

The synthetic bitter substance denatonium (known under the brand name Bitrex) was synthesized in 1958. Its derivative (Denatonium benzoate) is used as a "repellent agent" to prevent accidental ingestion of toxic substances, for example, by children or animals.

Phenylthiocarbamide (abbreviation "PTC") is very bitter for most people, but imperceptible to some. This is due to the genetic characteristics of some people.

Quinine, a natural substance used as a treatment for malaria, is known as "reference bitterness" and is used in the manufacture of some soft drinks and gin.

Umami

Fifth Taste", traditionally used in Chinese culture, in other countries of the East. Umami (Japanese) is the name given to the taste sensation produced by free amino acids, specifically α-glutamine, which can be found in fermented and aged foods such as Parmesan and Roquefort cheeses, soy sauces and fish sauces. Also, they are found in a large number of non-fermented foods, for example walnuts, grapes, broccoli, tomatoes, mushrooms and, to a lesser extent, in meat.

Glutamates are best experienced when combined with salted foods (monosodium glutamate) - perhaps this explains why tomatoes and some other foods seem to taste much better when they are salted. Sauces with umami and salty sauces very popular in cooking: tomato sauces and ketchup in Western cuisine, soy sauce and fish sauce in Eastern cuisine. Inosinic acid (often added in the form of sodium inosinate) is tasteless on its own, but has the property of enhancing the taste of glutamic acid by 5-6 times.

Feelings and tastes in the everyday sense

Bold

Fat as a characteristic of taste has been mentioned from time to time since at least the 1800s. Some researchers are not yet sure that this sensation is differentiated in all people, and, referring to the fact that the experiments were carried out on animals, they are in no hurry to recognize this taste as “basic”.

A person certainly perceives a "fatty" taste - but this sensation is not as pronounced as the standard "sweet-sour-bitter-salty" tetrad usually distinguished.

For some people with impaired liver function (for example, after hepatitis), the taste, sight of fat can cause discomfort.

Burning taste

It is associated with substances that stimulate "heat" receptors - ethanol, capsaicin (active ingredient of red pepper), piperine (active ingredient of black pepper) - they excite the branches of the trigeminal nerve, and contribute to the "pure taste" sensation.

Cooling taste

Some substances, such as menthol, are able to act on the TRPM8 protein found in cold receptors. That is why when they get on the tongue and mucous membranes of the mouth, there is a feeling of a cooling taste.

astringent

This taste is associated with the reception of tannins (tannins in tea, blackthorn berries, etc.). The mechanism of its occurrence is associated with the binding of tannins and proteins rich in proline. With insufficiently developed terminology in certain social or linguistic groups, this taste is not distinguished and is evaluated as a variant of bitter.

Ask any person how many tastes they have, and you will probably hear the standard answer: four. Indeed, most of us are familiar with only four tastes, namely bitter, sweet, salty and sour. However, everything is not so simple, because the fifth taste is known as “umami”.

How do we differentiate between tastes?

Each person's body reacts differently to various tastes and their combinations. Taste buds that react to a particular product are developed in different ways, and the products themselves can have flavor combinations. For example, an ordinary apple is more sour or sweet. There are some taste sensations we like, and others not so much. Most bitter-sour or bitter-salty tastes are unpleasant, but sweet-sour or salty-sour tastes are not bad.

At the tip of the tongue are peculiar onions, which allow you to distinguish between tastes. The papillae do not transmit information about the taste properties of the product directly to the nervous system, but first secrete special substances that are responsible for the sensation of basic tastes.

What chemical processes or what part of the body is responsible for the combination of taste sensations, scientists still do not know. In addition to the four elemental tastes and the fifth umami, scientists are debating the acceptance of another new taste, fat. So far, scientists attribute it to textures, not tastes. So let's take a look at the key perceived tastes: salty, sour, sweet, bitter, and also talk about umami.

What tastes can a person distinguish

Sweet

For most, they are a favorite. In sweets different amount contains glucose, which acts as fuel for the body. When eating sweet foods, taste cells are transferred to nervous system signal, as a result of which the hormones endorphin and serotonin begin to be produced. They make people happy.

Sour

Sour foods contain ascorbic acid. Thus, when a person wants such food, it is likely that there is not enough vitamin C in the body. Sometimes such taste preferences portend a cold that is starting. The main thing is not to overdo it, as sour food harms the digestive organs.

Salty

Many people cannot do without a salty taste, and often they are drawn to salty after sweets. Salt is an example of this taste. If you are drawn to everything to add salt, listen to yourself. Scientists were able to find out what this indicates an insufficient content of minerals.

bitter

The bitter taste is unpleasant among other tastes. It has poisonous and all kinds of toxic substances. The sensitivity in the taste buds (bulbs) of people is different, so various bitter substances are unbearable for some, while others normally perceive them. The scientists explained this by saying that taste buds have the ability to evolve.

It is noteworthy that the bitter taste has a "reference bitterness" - this is the substance quinine, used to make drinks, including gin.

What is umami taste

If we know about the existence of bitter, salty and sour tastes, then few know about umami. It was discovered and recognized about 30 years ago in Japan. When experimenting with traditional cuisine components have been discovered that give spicy taste dishes. It differs from all other known tastes, among which are sour, sweet, bitter and salty.

We will not delve into complex chemical reactions and processes, but note that the taste of umami depends on monosodium glutamate. So the enterprising Ikeda, who discovered the taste of umami, patented the manufacture of a flavor additive, which today is found in various products.

Describing its taste is not easy, but we will try. For example, dried mackerel, dried shiitake mushrooms or tomatoes have it. Umami by itself is not always pleasant, but in minimal concentration and in combination with other flavors, it becomes pleasant.

Interesting facts about tastes

So, today it is believed that a person perceives five tastes of different nature, and we have told you about them in detail. In addition, chemical reactions occur in our brain with combinations of tastes, but all this is very complicated. Finally, we offer interesting facts about the perception of tastes by the human body:

• Taste buds on the surface of the tongue have a short life span - no more than 10 days. After the expiration of the term, they die, and new ones appear in their place. This explains why we perceive the same taste differently over time.
• According to scientists, between 15 and 25% of people taste extremely sensitive due to the large number of taste buds on the tongue.
• The body perceives pure tastes in the same way, therefore there is no different types sweet or sour tastes. Moreover, each of them is saturated or faded.
• The most sensitive receptors become at a food temperature in the range of 20-38 degrees.
• Taste preferences depend on the gender and age of the person. For example, girls like sweets, vegetables and fruits more, while boys prefer meat and fish, and they are most often indifferent to chocolate.

We hope we have answered your question, how many tastes a person's tongue distinguishes and what sensations this or that food will cause. Everything is quite complicated and even scientists have not found answers to all questions, however general principles you now know.

Good afternoon!

The traditional teaching of ancient China says that certain organs correspond to certain tastes which have a beneficial effect on them. There are five basic tastes: sour, bitter, sweet, spicy and salty. As food moves through the stomach into the intestines, the following happens:

- sour the taste is absorbed by the liver and gallbladder;

- bitter the taste is absorbed by the heart and intestines;

-sweet taste - spleen and stomach;

- spicy taste - lungs and large intestine;

- salty taste - kidneys and bladder.

Chinese medicine characterizes tastes as follows.

Sour taste absorbs, consolidates and fixes. Food: , lemon.

bitter taste removes heat from the body, drains moisture. Food: rhubarb, apricot kernels, leaf curly cabbage (grunkol).

sweet taste slows down, balances, tones and relieves fatigue. Food: corn, sweet potato.

spicy taste diffuses, refreshes, stimulates blood circulation, helps open pores for better perspiration. Food: mint, garlic.

salty taste softens and promotes the disappearance of various seals, it also lubricates the internal organs. Food: and other plants of the sea.

When all five tastes are present in human nutrition, the proper functioning of each organ is maintained, which affects the well-being of a person.

Sour taste eliminates irritation and annoyance.

Bitter taste has a beneficial effect on cardiac activity, increases the state of joy.

Sweet the taste has a good effect on the stomach, pancreas and spleen; he gives us hope.

Spicy taste relieves us of depression, sadness and longing.

Salty taste gives us a sense of confidence and creates an optimistic mood.

We eat in order to live. Including all five tastes in our diet, we live fully.

Now, as usual, let's talk about the next lunar days.

AT 11th lunar day (from 18 hours 45 minutes on July 21 to 19 hours 43 minutes on July 22) it is recommended to immediately finish the work you have begun, but do not overwork. Appreciate what is. Be careful about everything. Do not give in to a bad mood and do not go on adventures.

Moon in the zodiac sign Sagittarius (from 3 hours 49 minutes July 21 to 12 hours 40 minutes July 23) may "hurry" you, but it would be better to remain calm.

Try to eat less, or stop eating altogether.

AT 12th lunar day (from 19:43 July 22 to 20:27 July 23) good to learn something useful. Do good to others! Be attentive to partners. You can be alone and listen to yourself.

Don't overeat or drink Apple juice, do not eat apples and garlic.

Cook food on, eat seeds and nuts.

During your stay Moons in Capricorn (from 12:40 pm July 23 to 11:39 pm July 25) focus on solving problems that are significant to you (including material ones). Think alone. Make plans for the future.

It is good to do anti-aging procedures.

13th day of the Moon (from 20 hours 27 minutes July 23 to 20 hours 58 minutes July 24) advises us to be calm and not to make promises.

It's good to start learning something on this day.

You can eat a lot: pies, cheesecakes, bread,

Our 5 senses for a healthy and long life. Practical guidance Gennady Mikhailovich Kibardin

The main types of taste in humans

Let us consider in more detail the main types of taste in humans, clarify what they are associated with and how they affect our health and behavior.

Sour taste. This taste always depends on the pH value of the liquid. The mechanism of perception of sour is similar to salty. All acids react with water to form hydrogen ions (H+). It is they who give the solutions a sour taste. By the way, acetic acid and in general, everything sour in Greek is called "oxos". However, some weak organic acids and hydrolyzable ions (such as aluminum) can also cause astringency.

Foods that taste sour contain organic matter, are highly acidic. They are very useful for digestion - they actively promote the absorption of food, effectively break down fats.

The intensity of the sour taste sensation is approximately proportional to the logarithm of the concentration of hydrogen ions. This means that the more acid in the food, the stronger the sensation of sour in the person's mouth.

A certain group of people, let's call them prone to alcohol abuse, have such a condition as withdrawal syndrome (colloquially, a hangover). And in this state, for some reason, they want something sour.

If a person likes sour, he is usually able to make spontaneous, creative decisions. However, such a person does not tolerate pressure on his psyche from outside. In the event of an attempt to dictate your conditions to him, you can encounter resistance in the form of an emotional explosion. All this sooner or later leads to health problems.

A feeling of a lump in the throat, frequent deep sighs, a noticeable decrease in visual acuity, insomnia - these are the few that are hidden behind a loved one. sour taste and liver problems. People with a weakened liver are irritable, easily break into a cry and fall ill with the same ease. But there is a combination, in this case more favorable for the normalization of relations internal organs, is a combination of sour and spicy.

Let's clarify which foods have a sour taste. These are the most diverse products that have a pronounced sourness. First of all, this dairy products, all kinds of citrus fruits, unripe berries and fruits, as well as many varieties of wine. In general, all those products that are produced through the fermentation process. This list includes beer and vinegar.

A sour taste is associated in humans with lightness, a lot of moisture. If eaten wisely, foods with this taste will help refresh, energize and prepare the stomach for eating. Acidic foods contribute to the secretion of gastric juice, as well as better digestion of food.

Acidic foods are fluid, light, warming, moist in nature, and anabolic in action. When consumed in moderation, these foods are refreshing, tasty, stimulate the appetite, improve digestion, energize the body, nourish the heart, enlighten the mind, and promote salivation.

With the excessive use of sour-tasting foods, the teeth become brittle, there is increased thirst, rapid, reflexive blinking, the acidity of gastric juice increases, heartburn, acid indigestion, ulcers and perforations appear. Since the sour taste causes fermentation processes, it is toxic to the blood and can cause skin diseases such as dermatitis, eczema, edema, furunculosis and psoriasis. Its hot properties lead to a shift in the acid-base balance towards acidification, acidosis, which is expressed in a burning sensation in the throat, chest, heart, bladder and urethra.

As a consequence of all this - heartburn, discomfort in the abdomen, ulcers can form.

Due to the fact that most acidic foods are closely related to fermentation, their excessive consumption threatens skin rashes various etiologies: from dermatitis to allergic eczema. Teenagers may develop pimples and blackheads.

At the same time, in order to cleanse the skin, you do not need to take various aggressive lotions and products, it is enough to reconsider your diet and exclude salty foods.

In more advanced cases, excess acid leads to a deterioration in the functioning of the heart and urinary system. In short, by eating a large amount of sour-tasting foods, you risk the health of your gastrointestinal tract.

salty taste. Its carrier is sodium chloride, or common salt, especially the Na+ ion. The quality of taste varies from one salt to another, as some salts produce other taste sensations besides saltiness.

Interestingly, the words "salty" and "sweet" (formerly called "licorice") have a common root. They came from a word that meant strong taste sensations, as opposed to insipid, unappetizing food. We often add salt to food to enhance other taste sensations, to make food brighter. Salty and sour tastes perceived by us at the same time actively interact. This makes it difficult for us to understand which one is stronger. If you put sour on one half of your tongue and salty on the other, your body will be at a loss, feeling both of these tastes alternately.

Recall how an abundance of salty food causes an indomitable desire to drink after eating it. It is easy to guess that the salty taste is the initiator of the work of the kidneys, because water is the element related to the kidneys.

Salty eaters tend to be shy and often prefer certain types of entertainment. In modern terms, this is the so-called extreme vacation, which in fact is not a vacation at all.

Again, it is difficult to imagine a person who loves snowboarding and at the same time is the owner of fragile, prone to brittle bones. Bones - the zone of control of the kidneys: "strong" kidneys - strong bones. However, an extreme fan's addiction to salty taste can easily be replaced by a love for sweets, in which he unexpectedly discovers new shades of harmony.

Consider another example - a certain part of pregnant women simply adore everything salty. And this is also natural, since from the point of view of Eastern theories, a person is born from a kidney. The future mother, bearing a child, literally gives him a part of her kidney for a while. Hence the need for additional initiation of this particular body.

Another thing is the so-called weak kidneys. This category of people is distinguished from the general mass by the weakness of the spirit. Their lower back and knees will be weak. They complain that their feet are constantly cold, they are making noise in their ears.

The salty taste of food is created by combining the elements of Water and Fire. Salty taste is very easy to find. This is just salt, both ordinary rock and sea salt. Salty taste warms a person. This taste is considered moist and heavy.

If you use salty foods wisely, then in this way you can activate the metabolic processes in your body. Foods with a salty flavor have laxative properties, as well as an analgesic effect.

Salty food is involved in the regulation of the water balance of the human body. This is one of the strongest flavors. It makes our food much tastier, is directly involved in the digestion of food, as well as the removal of toxic substances.

However, addicted to salty foods in large quantities, you can get pressure surges, the skin becomes drier. The result is hair loss and skin aging. And that's not all. Ulcerative lesions on the skin, heartburn, pressure - all these are consequences of excessive consumption of salt.

Maritime and rock salt is a common example of a salty-tasting substance that has a warming effect. It is heavy, moist and hydrophilic in nature. Salty taste has a laxative effect and reduces spasm and pain in the large intestine. As well as the sweet taste, it has an anabolic effect. In moderation, it helps maintain water and electrolyte balance. The salty taste is so strong that it overshadows all other tastes. It stimulates salivation, improves the taste of food, aids digestion, absorption and elimination of waste products.

However, too much salt in the diet leads to excitation of a person, and his blood becomes thick and viscous, which causes an increase in blood pressure and worsens skin condition. Excessive salt intake can cause a feeling of heat, fainting, premature wrinkling and baldness. Due to its hydrophilic properties, salt can cause swelling and water retention in the body. There is hair loss, ulcers and bleeding. Reader, know that there are cracks in the skin, hyperacidity and increased arterial pressure May be the result of excess salt intake.

sweet taste. Sweet taste is not associated with any one class of chemicals. Substances that cause this taste include sugars, glycols, alcohols, aldehydes, ketones, amides, esters, some amino acids, some small proteins, sulfonic acids, halogenated acids, and inorganic salts of lead and beryllium. Note that most of the substances that cause sweet taste are organic substances. It is particularly interesting that a slight change in chemical structure, such as the addition of a simple radical, can often change the taste of a substance from sweet to bitter.

Sweet taste is felt when eating food rich in simple carbohydrates - sugar or glucose, so those who are prone to fullness should not get carried away with such products. However, the same sensation arises from glycerin, some protein substances, amino acids. One of the chemical carriers of "sweet" are hydroxo groups in large organic molecules - sugars, as well as polyols - sorbitol, xylitol (well-known sweeteners).

The sweetest edible and harmless substance patented by Japanese scientists is methylphenyl ester-L-A-aspargyl aminomalonic acid. It is 40,000 times sweeter than sucrose. To make the contents of a tank car with a capacity of 60 tons sweet (such as ordinary tea with two tablespoons of sugar per cup), just three drops of this acid are enough.

Have you ever wondered why most sweets are children? But because sweet lovers are distinguished by a stable atmosphere in the family and the absence of any obstacles to their own development. After all, it is known that the younger the child, the less he cares about the problem of well-being in his family.

The harmonious content of sweetness in food contributes to the normal functioning of the spleen. A person who eats sweets in moderation is an ideal business partner, you can always rely on him. He can easily focus on the essentials, capable of productive mental work. But as soon as he overdoes it with sweets, stubbornness, excessive concern for personal safety will be found in him.

Ask sweet lovers why they enjoy being sad in autumn time? Their lyrical mood often takes on a poetic form on paper. True, for some reason there is a constant weakness in the arms and legs. Sometimes this weakness can be expressed in a reluctance to talk to anyone.

People with a weakened spleen are dreamers whose plans are unlikely to be realized in real life. Their main tendency is to introspection, they are searching for non-existent reasons for what is happening or what happened a long time ago.

What is a midlife crisis? People with a weakened spleen, reaching middle age, suddenly begin to understand that the goal they have been moving towards is either ephemeral or simply does not exist. Hence the easily occurring depressive states.

Most people with a sweet tooth prefer either a change from sweet to sour or, even better, sweet and sour. This is only at first glance a simple combination, but in fact it is an attempt to independently balance the relationship between the liver and spleen.

Consider how sweet taste affects our body. Let's start with foods that have a sweet taste. Sweet taste is present in foods such as sugar, milk, rice, wheat, dates, maple syrup, licorice root. Sweet food contributes to an increase in energy, which is associated with the vital activity of any living being.

Like all other tastes, sweet-tasting foods should be eaten in limited doses. If you do not overdo it with sweet foods, then you will mark it positive influence.

The main rule of nutrition is to maintain a balance of all tastes. It is in this case that a person’s skin will acquire a healthy shade, hair will begin to grow better, a person will become calmer, more peaceful. By eating foods that belong to the group with a sweet taste, you can prolong life, cure some diseases. The sweet taste is closely associated with joy and happiness.

But if you get carried away with everything sweet, the result will be completely opposite. As a result, the balance of vital energy in the human body will be disturbed. Sweet tooth faces frequent colds and coughs, indigestion, apathy and fatigue. All kinds of edema and diabetes, stagnation in the lymphatic system, tumors and indurations - all these are the consequences of an excessive passion for the sweet taste.

Generally sweet tastes have moisturizing, cooling and heavy properties. Sweet taste increases vitality. When consumed in moderation, sweet-tasting foods will have a beneficial, anabolic effect on the body, promoting the growth of plasma, blood, muscle, adipose tissue, bones, bone marrow, and reproductive fluids. Correct use sweet foods benefits and increases life expectancy, sharpens the senses and improves complexion, has a healing effect on the skin, hair and voice. It brings stability and cures exhaustion.

bitter taste. As with the sweet taste, there is no single chemical that causes the bitter taste. Again, nearly all bitter tasting substances are organic. Bitter taste sensations are caused by two special classes of substances:

Long-chain organic substances containing nitrogen;

Alkaloids.

A bitter taste of high intensity usually causes a person or animal to refuse food. This is no doubt an important function of the bitter taste, since many of the deadly toxins found in poisonous plants are alkaloids, and virtually all of them taste intensely bitter, which usually leads to rejection of food containing them.

It is no coincidence that the so-called heart preparations have a characteristic bitter taste. For some reason, lovers of "bitter" become talkative after being "taken on the chest." Have you ever paid attention to the ease with which they find an interlocutor? But don't limit yourself to addiction to alcohol, because there are many other examples of a preference for bitter taste.

Easily and naturally, those people who like grapefruit more than orange or lemon win their favor. But there is another extreme: the more a person's love for bitter taste is expressed, the less talkative he becomes, and ultimately prefers to be more silent.

Bitter taste is the rarest among human foods. Bitter tasting foods are hard to find in our everyday cuisine.

Examples of the bitter taste are found in bitter melon, turmeric and dandelion, aloe, yellow sorrel, fenugreek, sandalwood, rhubarb, and coffee.

As a rule, bitter foods are not accepted as a separate dish. They are used in addition to traditional dishes. Bitter foods are designed to emphasize the less intense taste of ordinary food. Bitter food - excellent tool prevention of colds, it easily copes with viruses. That is why these products are recommended in the treatment of various infectious diseases.

Bitter taste in small quantities promotes weight loss, removes excess fluid, activates all the processes of the human body. Such useful property, as fat burning, has long been adopted by leading nutritionists and doctors.

In case of excessive passion for food prepared from bitter foods, a person becomes aggressive, bursts of unreasonable aggression occur. The skin loses elasticity, acquires a characteristic gray tint, early wrinkles and loss of tone. Even impotence is possible. Fans of dishes with bitterness often feel dizzy, fainting occurs.

Being tasteless in pure form, bitter taste enhances, emphasizes other tastes. It has an antitoxic effect, kills microbes, soothes burning and itching, helps with fainting and skin diseases that are difficult to treat. The bitter taste reduces the temperature during fever, strengthens the skin and muscles. In small doses, it acts as a carminative and digestive tonic. Due to its drying properties, it reduces the amount of fat, bone marrow, urine and feces.

Excessive consumption of bitter taste can deplete plasma, blood, adipose tissue, bone marrow, sperm, leading to impotence. Extreme dryness and rudeness in human behavior, exhaustion and fatigue of the nervous system can be the result of the abuse of bitter. At times, such people may experience dizziness and loss of consciousness.

Sharp taste. This is a kind of intermediate taste that is present in foods and spices such as onion, radish, cayenne pepper, black pepper, chili pepper, garlic, mustard, ginger, asafoetida. By its nature, it is light and dry, which has a warming effect on the human body. When used in moderation, the spicy taste stimulates digestion, absorption, and cleanses the mouth, and frees the sinuses by stimulating nasal secretions and watery eyes.

However, in addition to the positive effect, the spicy taste with its immoderate use in daily nutrition can lead to negative reactions. It can have a detrimental effect on spermatozoa and eggs, leading to sexual weakness in both men and women, causing burning, suffocation, fainting, fatigue with heat and thirst. This may cause diarrhea, nausea and heartburn.

From the abuse of spicy food, dizziness, tremors, insomnia and pain in the muscles of the legs are possible. Septic ulcers, colitis, skin lesions can also result from an excess of spicy foods in your diet.

Excessive consumption of a spicy product or spice literally hurts our lungs.

Astringent taste. This is another of the intermediate flavors. It should be used with caution. Astringent foods include unripe bananas, pomegranates, chickpeas, green beans, yellow crushed peas, turmeric, lotus seeds, alfalfa sprouts (sprouts), mango seeds, arjuna and alum. These are all examples of astringent-tasting foods.

The astringent taste causes a characteristic pressing sensation of dryness in the throat. By nature, astringent taste is cooling, dry and heavy. It absorbs water from the human body and causes dry mouth, speech difficulties and even constipation. At the same time, the astringent taste helps in the healing of ulcers and, by stimulating blood clotting, stops bleeding.

Excess consumption of astringent foods can cause suffocation, refractory constipation, bowel weakness, weak voice, and heart spasms. It can deplete the ability to produce sperm and reduce sexual desire, exacerbate neuromuscular wasting and neuromuscular disorders such as seizures, Bell's palsy, stroke-induced paralysis, etc.

Surely, after trying products that have a pronounced astringent taste, you felt like itching in your throat. A large number of astringent food provokes constipation and cough, impotence, convulsions and even paralysis are possible. It negatively affects the nervous system and mental health of a person. Astringent taste depletes the energy reserves of the body. The person becomes overly nervous, there is a tremor of the hands and other limbs, eye twitching and spontaneous muscle contractions.

Mixture of tastes. It is interesting that a person perceives the taste of all purely bitter substances in exactly the same way. If we equalize the intensity of sensation from the taste of a solution of opium, strychnine, morphine, quinine, then they become indistinguishable. The same thing happens with sour taste: solutions of hydrochloric, nitric, sulfuric, phosphoric, formic, oxalic, tartaric, citric and malic acids are indistinguishable in taste.

A similar story is observed with sweet taste. Sweet substances may have a more or less pronounced taste, but if it is purely sweet, then their solutions are almost indistinguishable.

Our food most often consists of a mixture of tastes. For example, sour-sweet taste is characteristic of many fruits, sour-salty is inherent in pickles, bitter and sweet merge into a peculiar taste characteristic of chocolate. Some combinations of flavors are unpleasant to us.

For example, bitter and salty, bitter and sour. Many people are disgusted by them.

Already 3,000 years ago, Eastern doctors knew that foods at different times of the year affect a person in different ways. In each season, the work of a particular organ or body system is activated. In order for them to function without failures, you need to eat foods of a certain taste at a specific time of the year. According to the principles of this seasonal diet, there is no harmful or healthy food: any product, depending on the time of year, can stimulate the work of organs or interfere with their normal functioning.

It should be noted that in the East, in contrast to Western countries, the year was divided into five seasons: winter, spring, summer, autumn and off-season - a transitional period between winter and spring, spring and summer, summer and autumn, autumn and winter.

In every season, there is a basic, dominant taste. In addition, there is a complementary taste, which also has a positive effect on the body, although not so pronounced. There is also a neutral taste - it will neither harm nor benefit. And yet - a negative taste: if you eat a lot of such food, it will have a bad effect on health.

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