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| Tonic Herbs : Supplemental therapy - Page 5
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OTHER TASTES
The bitter taste is very cold and cleansing to the body. They stop the accumulation of pathogens, stimulate enzymatic action and the production of hydrochloric acid. They do not build tissue and vitality directly. By helping with the digestive process, they do contribute to health.
- Dandelion
- Gentian
- Artichoke leaves
The astringent taste is very consolidating and helps to tighten or bind energy in the cells. Sometimes they are added as a last ingredient in a building formula to consolidate the energy of the tonic herbs into the tissues.
- Agrimony
- Meadowsweet
- Oakbark
- Bayberry
The sour taste helps to warm the system, increase digestive capacities, and thus mildly builds the tissues. Fermented foods such as those listed below are considered to be sour and have enzymes and probiotic activities thus aid in the digestion and the assimilation of food. Thus, they are building to the tissue.
- Miso
- Buttermilk
- Sour Kraut
The pungent tasting herbs increase digestive fires and clear out stagnation and thus are eliminating in nature. The spices, being light in nature and many times high in essential oils, help to lighten the food and make it more digestible. In and of themselves they do not build tissue.
The Salty taste increases digestive fires, moistens the system and stimulates enzymatic action. Salt makes the tastes of food stronger.
As you can see from this brief explanation of the tastes, the sweet taste is most building followed by sour. The other tastes aid in digestion, so in an indirect way they facilitate building through affecting the digestive system in a positive way. But in and of themselves they cannot build tissue or vitality.
Many times herbs that are pungent, bitter, sour, and salty are added to formulas to help digest the herbs and food. In fact, they many times have a prominent place in the Fluid essence tonic formulas because these particular herbs are heavy and sticky in nature.
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