The medicinal actions of taste
Taste is an important indicator to the medicinal actions or effects of food, herb and other medicinal substances. This is recognized by all traditional medical systems of the world. Predominately the taste is utilized to identify the phytonutrients that exert a desired outcome of a medicinal substance.
The tongue is a somatosensory and special sense organ that participates in cephalization held within the gustatory and somatic cortex of the brain aka parietal lobe. The feel and taste sensations of the front part of the tongue and palate are transmitted via a special facial (7th) nerve, while the root of the tongue and posterior oral cavity such as the pharynx, larynx, and epiglottis are transmitted via the glossopharyngeal (9th) or vagal (10th) nerves (de Araujo, I., Simon, S. 2009).
These are the contact senses, in which the molecules or chemical substances must be in a solution like that of phlegm and saliva in order to make contact with the taste receptors (M. Hutchins 2001). There are several thousand taste receptors that flavors initiate a response to in the presents of chemical substances in the gastrointestinal tract (A. Ebneshahidi n.d.). For example; Chemoreceptors sense the presence of glucose, fatty acids, and mineral content, amongst others (AlJulaih GH, Lasrado S. 2020). Nociceptors sense irritants and tissue damage (Simon, S.A., & de Araujo, I.E. 2005), while thermoreceptors detect temperature (R. Madrid, M. Pertusa 2014). All of which stimulate the neural paths of the former, whether it be enjoyable or toxic.
Presumably an adaptation that is most likely a survival mechanism, as sampling a substance to inform the organism before its full ingestion. For example; if a flavor elicits an irritating response, it most likely is a noxious substance that is unfit for its consumption. Conversely, the flavor of foods radically influences why people select certain foods for enjoyment (Avena NM, Rada P, et al. 2006). The acquired and appreciated flavors of food and herb also depend on previous consumption and the amount of water in the substance consumed (M. Hutchins 2001).
You know the common aphorism of if it’s enjoyable, “You have a taste for it” this does not mean excessively. Studies show that these contact senses may be adaptive and repetitive stimulation down regulates the sense to a particular molecule and vice versa. For example; if you were to lessen your consumption of sugar such as dextrose, the sensitivity to it would increase. Another way to view this is, the more salt you consume, the more it takes to satisfy that urge (M. Hutchins 2001). And so moderation and diversity is key to true enjoyment of taste.
Aside from the sense of the 6 classes of odor, that also influences taste perception. Taste is intimately connected to the various systems of the body, most notably Qi, the Blood, Heart, and the gastrointestinal system. It is through the sense of taste, does the organism, primarily the digestive tract and its organs know what digestive juices to secrete, that aid in digestion and elimination of the ingested substances (HA n.d.).
Those of a sanguine temperament know all too well the attractive virtue that they embody and such is the sense of taste for foods. As Mr. Osborn writes about in his article on herbal therapeutics, Theophrastus a successor of Aristotle identifies eight tastes, two for each of Galen’s four humors and temperaments. Starting with the sanguine who’s taste and humor is sweet and unctuous, which exert a warming, moistening influence to the organism (D. Osborn, 2018). The ptyalin enzymes are also of a warming, moistening quality that dissolve and facilitate the solutes of food within the food bolus aiding in the ability to taste (M. Hutchins 2001). Next there’s the salty and sour which are predominately a concern of the phlegmatic humor and temperament. Salty and sour exert an influence on fluid metabolism (D. Osborn, 2018). As such phlegm also participates in the ability to taste food through the liquefaction that aids in the transport of solutes of the food bolus into the taste pore that contributes to the receptor potential (M. Hutchins 2001). As we move along the eight tastes from building and anabolic, to the cleansing and catabolic, we arrive at the choleric humor and temperament. The tastes of choler are pungent and acrid; these are of primary concern to this temperament (D. Osborn, 2018). Being that they exert a heating and drying quality, these tastes stimulate the digestive fire and metabolism. Last but not least, we arrive at bitter and astringent, these are the tastes of the melancholic humor and temperament. Bitter and astringent exert a sedating, cooling and drying nature to the organism (M. Tierra 2017).
In the world’s various traditional medical systems the concepts of physiology and pathology varies slightly from system to system. After briefly touching base on some of the concepts according to traditional greek medicine, let’s discuss the traditional view of Indian medicine that is Ayurveda.
Ayurvedic tradition encompasses three dosha in which there are six rasā (tastes & emotion), two for each. Yet again starting with the building and anabolic we have sweet, that exerts a cooling, and heavy quality. As in greek tradition, excess sweet becomes cooling and stifles metabolic heat. Then we have sour that exerts a warming, moistening quality. Both sweet and sour are of the kapha dosha and its locations, at least to some extent, is the mouth, tongue, and stomach, where numerous taste receptors are located (B. Ekstrand, J.F. Young, et al. 2017). The kapha dosha promotes stasis and may lead to inertia, governing lubrication, moisture and is responsible for growth and nourishment. Additionally as mentioned previously, moisture strongly effects the ability to taste a substance.
The next tastes and dosha they accompany that we will be discussing, is salty and pungent. Salty which also exerts a warming and moistening qualities although more warming than moistening in relation to the former. While pungent exerts a heating and drying influence on the organism, these tastes have a stimulating force upon the body. These tastes are of the pitha dosha and are responsible for chemical and metabolic conversions. Its main locations are found in the stomach and small intestine and as mentioned previously, is where multiple taste receptors are located (B. Ekstrand, J.F. Young, et al. 2017).
The two remaining tastes are bitter and astringent. According to Ayurvedic tradition, these are the most cleansing and catabolic in their nature. Both bitter and astringent exert a cooling and drying influence upon the organism. These rasā are of the vatha dosha and this dosha is responsible for musculoskeletal movement. The tongue is a skeletal muscle, a unique muscle at that. In that it has three-dimensional muscle fibers (front to back, top to bottom, & from the sides to the middle), giving it great agility. Additionally with this movement, come a sort of squeezing or milking of the sublingual glands that secrete the saliva, not only aiding in digestion but also the ability to perceive taste (N. Menche, W.K. Wörterbuch, et al. 2016).
We’ve briefly discussed the traditional modalities of Greek and Indian, now let’s discuss the Chinese view from Traditional Chinese Medicine. According to TCM, there are 5 tastes, these correspond to five elements and the organ systems they have an affinity for.
Our first taste up for discussion according to TCM would be sour, the taste of sour exerts an absorptive and contractive influence, similar to astringent in that it binds and tones up loose lax tissues of the body (S. Dharmananda 2010). It is asserted to the Liver and Gallbladder, the Liver itself has taste receptors (B. Ekstrand, J.F. Young, et al. 2017). Next on the TCM list of tastes would be bitter, it exerts a cooling, drying, and cleansing influence upon the body and its various organs (S. Dharmananda 2010). It is associated with the Heart and Small intestine, while the small intestine has taste receptors that reside in it as well (B. Ekstrand, J.F. Young, et al. 2017). Entering into the realm of sweet as many foods are bitter sweet. Sweet itself according to TCM is associated with tonification and exerts a calming, moistening influence upon the organism (S. Dharmananda 2010). It is allied with the stomach and spleen and as mentioned earlier, the stomach also has taste receptors that reside in it (B. Ekstrand, J.F. Young, et al. 2017). TCM has a fourth taste on its list of medicinal substances, and that would be acrid. Acrid tends to exert a numbing, heating influence, stimulating a dispersing energy upon the body. According to TCM the acrid taste relates to the Lungs and Large intestine both of which disperse their energies in an outward direction (S. Dharmananda 2010). As for the remaining taste in TCM, we have salty. Salty exerts a softening, dissolving and resolving influence on the body and its various systems. It corresponds with the Kidney and Bladder (S. Dharmananda 2010).
As important as taste is, unfortunately many people take their taste ability for granted. While around 200,000 people yearly visit the medical community about an impaired ability to perceive taste. There are a number of taste related disorders like that of hypogeusia (reduced ability), ageusia (inhibited taste), and dysgeusia (a foul, rancid, metallic taste, or a burning sensation) that effect one’s ability to perceive or enjoy different flavors (NIDCD 2014). There are numerous reasons behind these and others. As an example, a prostatic appliance like that of dentures or a flipper that partially covers the palate and compromises sensory input. Or those traversing oral cancer, as the treatment may reduce the lingual papillae and atrophy the salivary glands. Autoimmunity like Sjogrens and Hashimoto’s disease, or conditions such as hypothyroidism, diabetes, and renal failure (M. Hutchins 2001). Some medications, chemicals, insecticides, and radiation therapies also potentially inhibit taste (NIDCD 2014). Several drugs have side effects of reducing salivary output causing xerostomia. Additionally as we age, the oral papillae numbers and turnover rate decrease, some nutrient deficiencies may also impair taste (M. Hutchins 2001). Poor gut health, and poor oral hygiene also effect the sense of taste (NIDCD 2014).
Most of what we have discussed is on a superficial level, in that these qualities of taste are fairly easy to perceive. When it comes to the medicinal actions and effects of food, herb and other medicinal substances, there can be hidden qualities and virtues that are not so easily perceived. With the scientific view in herbalism the actions within food, herbs and other medicinal substances, are the active constituents which determine the medicinal effects of a substance or formulation. Which do not necessarily apply to their clear and apparent flavors of Sweet, Bland / Unctuous, Salty, Sour, Pungent / Acrid, Bitter, and Astringent.
As such, the medicinal substances in their individual states that we are about to discuss, may not be able to be determined from a clear and apparent flavor.
Sweet
Cn + H2O + n → Sweet Taste
Inherently pleasing to the palate, the chemical composition of sweet is Cn(H2O)n or carbohydrates containing hydrogen and oxygen. Predominantly sugar put simply is glucose, fructose and sucrose, which is determined by the number of carbon atoms in the sugar rings. These phytonutrients are primary plant metabolites and make up monosaccharides, disaccharides, oligosaccharides, and polysaccharides, commonly found in fruits, roots, tubers and rhizomes (S. Dharmananda 2010). (For a better understanding of the chemical structures of sugars, please look at H.R. article on macronutrients)
Sweet varies in its form as with Arhat (Siraita grosvenorii) fruit, containing the triterpene glycoside, mogroside. High amounts are held within the flesh of this fruit, which accounts for its sweet taste (Wang, Bin & Yang, Zhou & Xin et al. 2019). Another example is; Licorice (Glycyrrhiza glabra) root, containing glycyrrhizin a triterpenoid which accounts for the sweetness of this herb (Omar, Hesham R et al. 2012). Not exclusively or entirely but many of the sweet herbs are commonly emollient, demulcent, immunomodulant, refrigerant, nutritive, tonic, and adaptogenic (HA n.d).
Sweet tends to be temperate to cooling, moistening, nourishing, restorative, harmonizing, calming, anabolic and building (HA n.d.). As mentioned in the H.R. article on macromolecules, many sweet substances before modern industrialism was primarily utilized for its medicinal actions. Take for example; sweet complex carbohydrates hold water and support bowel, and immune functions. Throat lozenges and cough syrups etc. utilize the sugars to soothe irritated mucous membranes. In moderation the taste of sweet proves to calm agitation, In TCM sweet is commonly used as part of sedative formulas. Additionally it proves to invigorate basic energy, as with children that become uncontrollable when consumption is excessive (S. Dharmananda 2010).
Sweetness, appealing and euphoric. Thus encompassing the attractive virtue of the sanguine. The breakdown and transport of sweet solutes begins with saliva and the ptyalin enzymes that are held within it. Which are also of a sanguine nature, as the wetness facilitates its flow and the warmth of the amylase initiating its dissolution. Intern quickly absorbing caloric energy providing ignis or thermal energy for cellular metabolism (D. Osborn 2018).
In the realm of Ayurvedic tradition and practice, sweet rasā may be considered as cool, smooth, soft, heavy and dense. Composed of the earth and water elements, so therefore the archetype that is the kapha dosha. Thought to calm, potentially decrease pitha, while increasing, possibly aggravating kapha. Since sweet is cooling and building, it is affiliated with the seasons summer and fall, which implies this taste of food is good for recuperation of the previous season and preparation of the coming season. Sweet, fresh, juicy, and nourishing foods, supply energy without being taxing, allied with a heightened state of consciousness. With the essence or sattva that is sweet comes love, harmony, goodness and virtue as such promotes clarity, perception and intelligence (HA n.d.).
Refined sugars are extremely sweet and may be related to throwing gasoline on a fire although let’s keep in mind that the flame that blazes with the gas the energy tends to dwindle just as quickly. Excessive consumption of the sweet taste is like stifling the body’s angi (digestive fire) and metabolism. This is of primary concern to the kapha dosha as this dosha is partially composed of water while its quality is cold and is held within the stomach and lungs. With overconsumption the sweetness has the ability to build up morbid levels, creating a superfluity as in diabetes (HA n.d.).
When it comes to TCM sweets are associated with the earth element, seasonal transition, the color yellow, the spleen or yin organ, the stomach or yang organ which all revolve around absorption of nutriment. Sweet is soothing (reducing irritation), generates fluid (balancing qi). These sweet tastes exhibit restorative / tonic actions within the organism neutralizing toxic effects of other substances therefore is a common harmonizer in herbal formula (HA n.d.).
Bland
Mildly sweet is bittersweet aka Bland, is a subcategory of sweet. This subcategory is not carried with the emphasis as the four elements in Traditional Greek Medicine, or the five systematic correspondence of Traditional Chinese Medicine, nor the six rasā according to Ayurvedic Tradition. Where the sweet content of fruits and fiber holds a substantial amount of moisture, which in excess may contribute to dullness and lethargy. Especially for the phlegmatic and sanguine in greek tradition, or the kapha of Ayurveda. Bland tastes tends to be more diuretic and therefore drains accumulated dampness, while exhibiting more of a moderate and temperate thermal energy than the former. This taste is free from any roughness or harshness. Still exerting a softening, demulcent and emollient force upon the organism. Legumes, oats, grains, and mushrooms for example are mildly sweet or bland in taste. Traditional Asian cuisine of rice and starches have exceptionally mild sweetness or are bland in taste.
Unctuous / Umami
Which brings us to the third category of sweet that being the taste of unctuous in Greek tradition or umami of Traditional Chinese Medicine, as bland and umami go hand in hand. Commonly referred to as comfort food being pleasantly tasting and savory. Therefore is often called rich, oily or fatty, and relates to fatty acids and proteins. As sweet is inherently enjoyable and enticing to all, no matter age culture or creed. Signifying that the substance is nutritious, such as the three categories of sweet, that relates to the macronutrients (carbohydrates, fats, & proteins), thus encouraging consumption. Unctuous umami dishes usually include broths, soups, stews and viands (S. Dharmananda 2010).
Unctuous taste like fats and oils are bland, this taste elicits the sensation of lubrication, slipperiness and coating which is soft, smooth and yet again is free of all roughness and astringency. These qualities not only reside in the mouth but have the same influence upon the entire body. Supporting mailability and mobility, making the skin and hair supple while also freeing up movement for bodily articulation. The thermal quality is neutral to warming in temperament and is also very anabolic and building. These aspects make unctuous good for supporting those of the melancholic and vatha archetype, soothing and subsiding aggravations of the nervous humor (D. Osborn 2018).
Mrs. De la Forêt teaches (2019), the Japanese chemist Kikunae Ikeda in the early nineteen hundreds was the first to signify the term Umami. Unctuous, umami dishes like rich meats and animal fats which builds blood, with the excessive consumption can unduly thicken it leading to stagnation, morbidity and can clog the spleen, liver, and arteries. Contributing to situations of migraine, menorrhagia and causing metabolic excess like gout, high cholesterol and hypertension (D. Osborn 2018).
Salty
Next on Theophrastus’ list of eight tastes is salty. From the western perspective, Salty is commonly related to sodium chloride aka table salt. As well as “artisan salts” like Himalayan or black salt, with the latter as a recommendation over the former. In either case may be seen as potentially harmful to the body and for good reason as excessive sodium puts unnecessary stress on the kidneys while provoking fluid retention (S. Dharmananda 2010).
The medicinal aspects of salty taste are of a different nature than that of the western view, salty taste have substantial influences on fluid metabolism via the kidneys. Which hold on to bodily fluids through osmotic pressure intern exerts the moistening quality, softening hardness. This view of the salty taste typically specifies the presence of mineral salts (ash, potassium, calcium, magnesium, iron, zinc, etc) as in seaweeds (P. Rupérez 2002). Take for instance, Licorice (Glycyrrhiza glabra) root, which is about fifty times sweeter than sugar is represented by the mineral salts it contains. Salty taste not only exhibits a moistening and softening quality but also supports and restores the mineral content within the skin, hair, tooth and bone (M. Tierra 2017). Not exclusively or entirely but many of the salty herbs are commonly nutritive, restorative, balancing, tonic, resolving, diuretic and draining (HA n.d.). For more information on minerals, please see H.R. article titled “Building Blocks”.
In Greek tradition, salty taste stimulates anabolic activity and embodies the choleric temperament of heat and dryness. Drying you say? Yes, dryness attracts and holds moisture like a sponge, lending to its ability to dissolve lumps and hardness. As with its excess consumption comes thirst and like the sponge the body retains that fluid thus contributing to inflammation and dropsy. With the excessive consumption of salty tastes, comes a bile obstruction of the gallbladder and liver. The qualities of salty may potentially aggravate the phlegmatic humor and temperament (D. Osborn 2017).
In Ayurvedic practices, salty rasā corresponds to warmth and moisture associated with the fire and water elements, making this rasā allied with the pitha dosha. This rasā is the energetic foundation of balance and transformation. This taste is affiliated with the season of autumn, as this is a good time to introduce warming foods to support the body in preparation of the following season. Thought to calm, potentially decrease vatha, while increasing, possibly aggravating pitha. In excess its quality can instigate agitation, acidity, hunger, thirst and insomnia (HA n.d.).
According to TCM, salty taste may be allied to the water element, winter, the kidney or yin organ and the bladder or yang organ, as well as bone. Heavy in weight therefore has a downward or descending action. Serving to both nourish and astringe the essence (HA n.d.). The cooling aspects participate in resolving issues by softening hardness, dissolving masses, and removing moisture. On the other side of this polarity lies the warming kidney tonic aspects of salty taste. In TCM many of the salty taste from medicinal substances are predominately sourced from animals, a few examples include; Antelope horn, Cuttlefish bone, Deer antler, Earthworm, Pearl, Oyster shell, Placenta, Pumice, Turtle and Tortoise shell etc. (S. Dharmananda 2010).
Five Flavored Berry (Schisandra chinensis)→ Sour+Bitter+Sweet+Pungent+Salty
Sour
Entering into the realm of the sour taste, while still encompassing some minerals. Sour taste typically indicates the presence of organic acids. Take for example ascorbic acid, citric acid and malic acid are heavily condensed in and responsible for the sour taste of fruits and rinds. Making this taste more alkalizing in nature than others. Sour taste have simultaneous or dual type actions within the body, being astringent it exerts a restraining, tightening force checking fluid loss, closing pores (S. Dharmananda 2010). That may be beneficial in hyperhidrosis, incontinence and spermatorrhea amongst others. While at the same time, this taste has an almost immediate action upon saliva and stomach secretions including other various digestive fluids of the body. These secretions promote ripening and flow of the humors and metabolism, improving vital fluids and physiological function (D. Osborn 2018). As an example the acetic acid of vinegar or the tartaric acid of wine are both sour in taste and stimulate digestion and immune function. Red wine and vinegar are both commonly utilized in blood and liver tonic herbal formula. Not exclusively or entirely but many of the sour herbs are commonly astringent, antioxidant, anti-inflammatory, attenuating, hepatic, and tonic (S. Dharmananda 2010). Sour taste is synonymous with sharp, tart and tangy.
When it comes to Traditional Greek Medicine the sour taste is acidic, penetrating, heating and moistening. Being wet is allied with the phlegmatic temperament, as the heat relates to the choleric temperament. Having a concocting action upon fluid metabolism of the four humors, exerts a thinning, expulsive influence on thick obstinate fluids of the body. As in the case of the choleric humor, heating supports digestion and its secretions. As such in excess may prove to be aggravating to the choleric temperament and with the acidity that accompanies this humor holds the ability to contribute to periodontal disease (D. Osborn 2018) amongst others.
As for the sour rasā according to Ayurveda, this taste is divided into sour and astringent. Sour rasā relates to the pitha virya or energy of digestion. Thought to calm, potentially decrease vatha, while increasing, possibly aggravating pitha. Astringent rasā are derived from air and earth which is cooling, drying, cohesive and transformative. Thus embodying the archetype that is the vatha dosha and thought to calm, potentially decrease pitha (HA n.d.).
In the correspondence of TCM sour taste is associated with coolness and moisture, the wood element and spring. This is the taste of the Liver and sinews in which it has a moistening and softening force upon, while decreasing contractions of the tendons and ligaments aiding in malleability and flexibility. This taste is also allied with the gallbladder or yang organ, the eyes, and the ethereal soul or hun spirit (S. Dharmananda 2010).
Pungent / Acrid
Moving along Theophrastus eight taste we are just about in the middle between anabolic and catabolic. Landing the discussion of taste on pungent and acrid
The taste that is pungent aka spicy this is generally the “hottest” of the taste. I think most of us are familiar with the sensation that spices inflict upon the oral cavity not to mention the whole body like sweating, eyes tearing up, and sinuses start running. These sensations are typically associated with the low hydrogen to carbon ratio of volatile aromatic oils and terpenes (HA., n.d., Hoffmann 2003). Despite the term “aromatic ” do not necessarily indicate that these constituents carry a prominent odor like that of a flower or onion, although onions are pungent. As far as fragrant is concerned rather than heating and dispersing fragrant aromatics tend to be moderately warming and invigorating, put simply is subtle in comparison to pungent, many aromatic oils are strongly disinfecting (D. Osborn 2018). Primarily these aromatic oils have an irritating action on the kidney and lungs that aid in their expulsion via urination, respiration, and sweating amongst others. While the terpene constituents exert antispasmodic effects on the musculature and mucousa linings (HA., n.d., Hoffmann 2003). The associated responses have a soothing action upon the nervous system as well.
Being hot, pungent tastes are typically considered the most stimulating to the body and its metabolism. Stoking the digestive fire, supporting digestion and assimilation of food and herb (M. Tierra 2017). While increasing circulation reinvigorating blood and the extracellular fluids, supports immunity. By means of thinning congealed blood and dispersing blockages of other various humors. Being warming and drying, raises core and peripheral temperatures, dispersing chills aiding in the expulsion of excess cold and dampness like that of phlegm and edema (D. Osborn 2018). Some examples include; mustard seed, garlic, cayenne, ginger, patchouly, and celery.
The energetic force of pungent is that of a centrifugal dispersing nature. This quality of medicinal substances work from the interior outward in every direction. Opening vessels and pores releasing various toxins and superfluities through the exterior (skin) surface of the body (HA n.d.). Some hold an ascending energy or force supporting cognition and creativity (M. Tierra 2017). While others have a descending force through the gastrointestinal tract, dispersing epigastric fullness and distention (D. Osborn 2018). Therefore improving overall physiological function. Not exclusively or entirely but many of the pungent herbs may be considered stimulant, attenuating, expectorant, diuretic, diaphoretic, aphrodisiac, anodyne, rubefacient and adaptogenic (HA n.d.).
In excess or with the incorrect application, pungent tastes have a tendency to exacerbate existing heat and dryness contributing to irritability and agitation of the nervous system and mind. Including undue irritation and inflammation of the stomach and bowels (D. Osborn 2018). Pungent taste is synonymous with hot, acrid, spicy and piquant.
According to Greek Traditional Medicine the pungent taste embodies heat and dryness, is allied with the choleric temperament and humor. Which elicits a strongly stimulating force upon the natural faculty and its functions. Being that pungent taste increases ignis, this taste intern improves pepsis, concocting and attenuates blood including the cold moist phlegmatic temperament and humors. Bringing relief to conditions of fatigue, bloating, distention, high blood sugar, and respiratory congestion in addition to others. In excess has the ability to dissipate the vital force, aggravate the choleric temperament and humor as well as agitate the melancholic temperament (D. Osborn 2018).
In Ayurvedic practices the pungent rasā is considered light, warm and dry. Embodying the pitha and vatha doshas and their qualities within the body. This is the taste for winter, similar to fall though the freshness of the vegetation has gone. Leaving the body in need of warming spices. Supporting angi (digestive fire) intern aiding in the expulsion of ama (undigested food particulates). The pitha virya or energy of digestion increases the body’s post digestive outcome of properly assimilating food and herb. Thought to calm, potentially decrease kapha, while increasing, possibly aggravating pitha (HA n.d.).
With the correspondence of TCM pungent is more of an acrid taste, although let’s keep in mind that pungent and acrid go hand and hand, which is the next taste on Theophrastus’ list of eight tastes.
Acrid
This taste is a variation of pungent and encompasses most all of the former although slightly differs in that acrid exhibits a more drying influence while being less heating or is more moderate in its thermal energy (D. Osborn 2018). Speaking of energy acrid is sharp, rough and harsh, burning or numbing commonly associated with high alkaloid content (L. Rose 2020), resins and essential aromatic oils which are highly volatile. Intern has the effect of causing surface (skin) blood vessels to dilate influencing circulation inducing perspiration (S. Dharmananda 2010). Not exclusively or entirely but many of the acrid herbs in addition to the former may be considered carminative, sedative and anodyne (L. Rose 2020). Spicy tastes such as pungent and acrid, may potentiate medications making them more bio-available. Intern medications should not be consumed within two hours before or after taking medications.
According to TCM acrid taste is associated with the metal element, autumn, the Lungs or yin organ and is held within the category of surface-relieving medicinal substances. As such the Lung is the viscera that vitalizes Blood and controls the exterior or circulation of Qi. Acrid also corresponds with the large intestine or yang organ, cutaneous tissue, smell, and corporeal soul or po spirit. It disperses stagnation, and warms the body increasing yang Qi (S. Dharmananda 2010). Bamboo shoots, Gymnema leaf, and valerian root are examples of acrid.
Which brings us to just about the most cleansing and catabolic of Theophrastus list of eight taste, that being bitter. Bitter is seen as extremely cool, dry, cleansing and the least nutritious. The bitter taste is commonly experienced as distasteful and unpalatable therefore is typically under consumed when all actuality is what the majority of people need the most! Perhaps when reading what follows try to keep in mind that bitter taste supports a balanced digestion and metabolism and intern stems to every part of our physiology.
Bitter
The most bitter truth is always better than the sweetest lie. The taste that is bitter, unpleasant to most, usually signifies the presence of potentially toxic phytochemicals within a plant. The plant constituents that are responsible for the bitter taste include the previously mentioned terpenes, and alkaloids with the addition of iridoids. Or more precisely sesquiterpene and monoterpene iridoids and the secoiridoids amongst a number of different type of alkaloids which work in unison and may be termed the “Bitter Principal, while others such as some glycosides and flavonoids are also quite bitter in taste as well. These secondary plant metabolites account for some of the strong medicinal compounds present in herbal formula (HA n.d.).
As we have been discussing, the gastrointestinal tract has a family of taste receptors that reside within it. As within the oral cavity, stomach, intestines, liver etc. and once triggered by the presence of the bitter principle. Stimulates parasympathetic response via vagal nerve transmission, Initiating numerous physiological outcomes. Intern has the effect of amplifying enzymatic digestive retort in effort to remove said substances. Most notably ptyalin, hydrochloride, gastrin, and pepsin to name a few. Ultimately aiding in liberation, absorption, metabolism and excretion (LADME) (HA n.d.). This is a great example of reflex responses from a minute stimulus, facilitating a complex set of reactions. Many dark green leafy vegetables have an abundance of bitter constituents that reside within them.
As you ask yourself what does this mean, well the effects of the former are far reaching. First and foremost cleansing and detoxification come to mind but that’s just the tip of the iceberg. The bitter principle supports appetite, digestion, immune function, blood and hormone regulation (HA n.d.). While some bitter herbs have been seen to reduce inflammation and inhibit infection, in many cases even inhibit tumor growth (S. Dharmananda 2010). In addition to the different views of traditional medicine as we are about to see. But first the qualities of bitter are cooling, drying, calming, heavy and descending. Not exclusively or entirely but many of the bitter herbs in addition to the former may be classified as hepatic, alterative, tonic, cholagogue, choleretic, stomachic, aperitif, laxative, sedative, antimicrobial, and anti-inflammatory (HA n.d.).
When it comes to Traditional Greek Medicine, bitter is on the opposing end of taste. Completely opposite to the sweet taste, as this taste is the least desirable. The bitter taste, being cool and dry is allied with the melancholic temperament. Inducing the flow of bile, cools and soothes inflammation and hyperacidity, cleansing the blood of hot purulent toxins. Subduing excessive heat and choler, subsides aggravations of the choleric humor and temperament. Although with excessive intake, may distemper the melancholic temperament and nervous humor. Decreasing appetite instigating nausea, contributing to wasting, emaciation, lethargy and loss of libido.
Top: Circumvallate Papillae→
Bottom: Fungiform Papillae→
In the realm of Ayurvedic practice the bitter rasā being cool and dry, associated with ether and air elements, encompassing the vatha dosha. Its activity involves speed, excitement and is the foundation of movement. This taste is of spring, a time of cleansing and detoxification from the building foods of the previous season, therefore this taste is the most catabolic. Thought to calm, potentially decrease pitha, and kapha, while increasing, possibly aggravating vatha (HA n.d.).
As for the correspondence in TCM the bitter taste is associated with the fire element, summer, and the color red. Bitter is also allied with the Heart system, the Heart is considered the seat of shen or the endowing soul. Correlating to the nervous and circulatory systems, which are strongly influenced by the bitter taste of alkaloids and glycosides. Considered to have a cooling and cleansing actions clearing heat and toxins that intern calm the mind and ease the heart (S. Dharmananda 2010). The tongue body not only has numerous taste receptors but is also a reflection of the Heart. Additionally, bitter corresponds with the small intestine or yang organ, serving as the downward energy to expel wind, clear heat, and drain moisture. Small amounts are commonly added to herbal formulas to guide the medicinal actions (M. Tierra 2017).
We have landed on the last, but by far the least of the eight taste, that being astringent. If we recall from the previously mentioned, some traditional views of sour are divided between sour and astringent. But where sour is moistening, astringent is drying. In other words these two tastes are quite similar as is the taste of astringent and salty. We are in the realm of hardening substances which are often cool, dry and astringent.
Astringent
This taste has more of a drying and tightening sensation on the palate, including the other tissues of the body. Some individuals really enjoy it while others are rather appalled by this taste. In any case it has its place amongst medicinal substances as it supports our physiology in a number of ways. The secondary plant metabolites that derive this taste are primarily tannins but anthraquinones and some flavonoids also exert a drying or constricting force upon the organism (HA n.d., Bone & Mills 2013).
This taste may constrict muscle and nerve fibres, causing solids to become more dense in structure. Intern subdue excessive discharge, constricting and consolidating excitation, removing morbid and putrefied secretions allowing for balanced function. Put another way, astringent tastes firm and tones up tissues, forcing the moisture out, eliminating excess fluids and abnormal secretion from bodily tissues that have become too loose or lax in their structure. A good example of this may be seen from the temperature that is cold, when we get cold what happens well our skin gets tight as the vessels close we also get rather pale in color and any perspiration typically seizes as cold is a powerful astringent. Stepping back to astringent and away from cold temp, astringent medicinal substances may be beneficial in most types of hemorrhage internally or externally (W. Fox 1924). A few examples might be those with colitis and Crohn’s (these conditions require cooling moistening astringents), dysentery, enteritis, and diarrhea or where the bowels have just become too relaxed to hold onto food long enough to digest. Including those with hyperhidrosis, polyuria, leucorrhea, and spermatorrhea amongst others (HA n.d.).
The astringent taste may be seen as cooling, thickening, cohesive, tightening, retaining, drying, binding, and hardening. This taste is also a medicinal action. Not exclusively or entirely but many of the astringent herbs (in addition to the former including cool sour and salty taste), may be classified as anti-canker (W. Fox 1924), although more drying than astringent expectorant and diuretic as well (HA n.d.). In excess or with the incorrect application, astringent taste can contribute to undue hardening or potentially congeal already thick morbid and putrefied fluids of the organism. Additionally may contribute to tension, griping, constipation, withering, drying and emaciation (D. Osborn 2018).
In addition to the effects that each taste exhibits, we also consume in correlation with the time of year. The taste as mentioned in each section, has an intimate connection with the seasons. Signifying that the associated tastes are aligned with the availability within nature and preparation for the up and coming season.
I suppose this brings us to the end of this article but before we depart. I would like to take a minute to explain, that whenever coming across a list of conditions such as the previously mentioned, including, this taste supports this or that herb supports that. Which we see all too much as people “advertise” everything. One should be aware that there are underlying causes to these imbalances and require more than just a particular taste or herb. These conditions are constellations, amongst various systems and should be addressed in the proper manner and approach. Otherwise what isn’t seen under the bandaid, still remains aka palliative.
So whether conditions are vague and reoccurring or interfering with everyday life, do yourself a favor and get the support you require whether it be from the Herbalist, PA, MD, and the alike. As an herbalist I am integrative and feel the best approach encompasses all. We all have our perks, some educate, some diagnostic, some preventative, some supportive, others with the pill or blade. My point is don’t hesitate, go get the issue checked out!
A distinguished palate you say!. Well thank you to my teachers and guiders but you the reader as well for going on this enlightening journey of Theophrastus eight taste.
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2024 Herbal Restoration LLC.
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