Pucker Up! Using The Sour Flavor

April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP

Lemons, limes and vinegar

If you haven’t already started pursing your lips and salivating, you will soon.  Each of the 5 Flavors (sweet, sour, bitter, pungent and salty) all have medicinal properties and correspond to a specific season and organ system.  Learning how to use each flavor can work wonders for your body and health.

Sour activates the blood and moves stagnation.

Want proof?  Next time you feel a bit miffed, frustrated or suddenly want to rage, drink 2 tablespoons of apple cider vinegar.  The hot rush you will feel is Liver Qi stagnation breaking up and pushing through.  This trick is fine for an occasional kick, especially in the Spring, however it’s a band-aid, it doesn’t solve why you are getting stuck. You may need to delve further as to why you feel a lot of frustration.

Sour astringes and absorbs, drying up “loose, leaking and sagging” conditions.

Ummm, yum?  Doesn’t sound fun, right?  The truth is sour foods are fabulous at helping to clear up problems that involve the incorrect loss of body fluids.  These include: excess sweating, diarrhea, sinus discharge (allergies), excess menstrual flow and hemorrhaging.

Sour flavor enters the Liver and Gallbladder

Sour foods help to stimulate the flow of secretions like bile and digestive enzymes.  It increases digestion and help move fats out of the system, so make sure you have some sour foods in your diet if you high cholesterol.  It also helps promote the secretion of hormones.  Think of it as a blood activator and stagnation eliminator helping to clean and detoxify your system.

Sour acts on the ligaments and tendons

Adequate sour is needed to tighten up overly loose ligaments and tendons.  However, in excess it will tighten up the muscles and tendons, harden the flesh and creates wrinkles and dry the lips–liken it to a rubber band that gets overly dried out.  Greatly reduce or avoid sour if you are overly tight and inflexible (in body or mind).   Sour is contraindicated in many forms of arthritis and overly tight neck muscles and ligaments.

Sour correlates to the Spring season

Here we are in the Spring; the season of sour and wind and the Gall Bladder and Liver.  It’s a great time to use a little sour to wake up the liver, move heavy toxins out of the system and cleanse.  Watch out for wind, which the liver ‘loathes’, wind attacks the neck, head and joints and creates allergies, colds, flus, ticks and palsy.  Time to pull out the spring scarves.

Some Sour foods

Yogurt, lemon, lime, bok choy, leeks, olives, plums, crab apples, apricots, strawberries, umeboshi plums, peach,  pheasant, trout, aduki, currant, cherries, blackberries, pineapple. purslane, pickles, lemon balm (melissa) and vinegar.

So, the next time you a feel you need to astringe, add some lemon to your tea!

Be well,

April

re-posted with permission from aprilcrowell.com

By | 2016-12-29T12:24:15+00:00 July 13th, 2015|Categories: April's Blogs, Blogs, Chinese Medicine, Holistic Living|Tags: , , , , , |Comments Off on Pucker Up! Using The Sour Flavor

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Pulse Holistic Health is a made up of independent, self-employed holistic healthcare practitioners that choose to work together for mutual benefit. Individual posts on the Pulse site may be written by a particular practitioner or as a collaborative effort. The views and opinions in Pulse post's, although approved by the group, may not reflect all the views and opinions of the individual practitioners. Members services include: Asian medicine, Traditional Chinese medicine, acupuncture, Amma therapy, massage therapy, holistic nutrition, acutonics, holistic health education, and more.