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THE IMPORTANCE OF THE 5 DIFFERENT TYPES OF FLAVORS · Your Daily Dose

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  Speaker 1: Hey everybody, welcome.
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  Speaker 2: It is September 16th. You know, when you look at
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  Speaker 2: all of the different tastes that we get, sweetness, sourness, pungency, bitterness, saltiness,
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  Speaker 2: each one of those is directly related to our brain functionality.
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  Speaker 2: And some people develop cravings specifically around those so we're
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  Speaker 2: going to take a look at an article that just
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  Speaker 2: came out in nature's twin energies that talks about this
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  Speaker 2: we'll see if there's a good takeaway for all.
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  Speaker 1: Of us stay tuned.
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  Speaker 2: Hi and welcome to health talk with dr len your
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  Speaker 2: daily dose the information you hear on this show is
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  Speaker 2: informational it's not meant to diagnose or treat any disease
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  Speaker 2: any kind of Complete health conditions must be checked out
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  Speaker 2: and discussed with your primary care physician. Get ready for
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  Speaker 2: the good news of the day. God bless you folks.
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  Speaker 2: And here is Dr.
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  Speaker 1: Lin.
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  Speaker 2: Our daily devotional today comes from the book of Mark
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  Speaker 2: chapter 8. I designed you to live in union with me.
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  Speaker 2: This union does not negate who you are. It actually
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  Speaker 2: makes you more fully yourself. When you try to live
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  Speaker 2: independently of me, you experience emptiness and dissatisfaction.
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  Speaker 1: You may gain the.
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  Speaker 2: Whole world and yet lose everything that really counts. Find
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  Speaker 2: fulfillment through living close to me, yielding to my purposes
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  Speaker 2: for you.
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  Speaker 1: Though I may lead.
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  Speaker 2: You along paths that feel alien to you, trust that
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  Speaker 2: I know what I am doing. If you follow me wholeheartedly,
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  Speaker 2: you'll discover facets of your life that were previously hidden.
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  Speaker 2: I know you intimately, far better than you know yourself.
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  Speaker 2: In union with me, you are complete. And closest to me,
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  Speaker 2: you are transformed more and more into the one I.
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  Speaker 1: Designed you to be. Stay tuned.
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  Speaker 2: Thank you. 727-916-4200 one five one of my patients is
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  Speaker 2: in her 70s and she loves baking especially chocolate cakes
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  Speaker 2: her kitchen often smells like caramelized sugar butter softening on
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  Speaker 2: the counter chocolate melting in a bowl the oven timer
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  Speaker 2: ticking down however what she used to love even more
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  Speaker 2: was eating the food she baked when she first claimed
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  Speaker 2: to see me she carried extra weight and her blood
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  Speaker 2: sugar had been rising i just can't stop eating cakes
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  Speaker 2: she said i wish you could make me lose my
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  Speaker 2: appetite so i wouldn't want them anymore.
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  Speaker 1: An excess of sweet.
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  Speaker 2: Flavor had weakened her body's ability to digest and metabolize.
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  Speaker 1: What she ate. See that again?
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  Speaker 2: An overabundance of sweet flavor weakened her body's ability to
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  Speaker 2: digest and metabolize, leading to weight gain, blood sugar levels
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  Speaker 2: that wouldn't settle. A deeper issue was the flavors that
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  Speaker 2: her diet lacked. Classic five-taste theory states that each flavor
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  Speaker 2: has a particular action in relationship with the body. While
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  Speaker 2: a moderately flavored, balanced diet supports healthy functioning, an excess
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  Speaker 2: of any flavor harms the body. This is a good
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  Speaker 2: takeaway for all of us, especially if you're one that,
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  Speaker 2: I've got to salt everything. In traditional Chinese medicine, the
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  Speaker 2: sweet flavor mainly refers to the mild sweetness of whole foods,
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  Speaker 2: not refined sugar. Moderation is a key tenet of traditional
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  Speaker 2: Chinese medicine, and sweetness is great at moderating strong flavors.
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  Speaker 2: This is why foods like grains, legumes, and vegetables, which
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  Speaker 2: carry a mild sweet flavor, are staples. Natural sweetness is
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  Speaker 2: traditionally said to nourish and invigorate the body while easing
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  Speaker 2: tension and discomfort. By regulating the flow of the body's
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  Speaker 2: vital energy, sweetness creates a calming effect similar to stress relief. Likewise,
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  Speaker 2: modern research has shown that eating moderately sweet foods like
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  Speaker 2: chocolate can briefly improve your mood, offering.
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  Speaker 1: A sense of comfort.
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  Speaker 2: Sweetness soothes in the short term, but creates harm in
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  Speaker 2: the excess. Sweet flavor is associated with the spleen and
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  Speaker 2: the stomach, and excess sugary foods and drinks can burden.
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  Speaker 1: Digestion, causing bloating, cravings, and low energy.
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  Speaker 2: Modern nutrition also links excess intake of refined sugars to
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  Speaker 2: adverse metabolic disorders like diabetes and increased cardiovascular risk. Now
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  Speaker 2: we move to sour, astringent, slowing. Sour is the primary
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  Speaker 2: flavor used to control excessive sweetness. You might have tried
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  Speaker 2: a little lemon or a dash of vinegar in a
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  Speaker 2: dressing to cut through that very sweet meal. Modern research
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  Speaker 2: shows that lemon juice and vinegar can slow carbohydrate digestion
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  Speaker 2: and reduce post-meal blood glucose and insulin response by delaying
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  Speaker 2: gastric emptying and affecting carbohydrate digestion. Chemically, the sour flavor
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  Speaker 2: comes from organic acids and tannins, both of which give
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  Speaker 2: a tightening mouthfeel known as astringency. Because of its astringency,
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  Speaker 2: sour substances are often used to control diarrhea, hemorrhage, heavy
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  Speaker 2: menstrual bleeding. However, excessive sourness restricts the movement and leads
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  Speaker 2: to bloating and possible constipation. Pungency, warm and dispersing. Pungency
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  Speaker 2: controls excessive sourness. It disperses and moves what is stagnant.
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  Speaker 2: This flavor directs circulation and opens pores. Therefore, in cases
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  Speaker 2: of indigestion and bloating, a mildly pungent drink like ginger
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  Speaker 2: tea is traditionally used to outmove stagnant trapped gas, easing.
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  Speaker 1: The sensation of fullness and digestive discomfort.
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  Speaker 2: Modern physiology notes similar effects, but does not classify pungency
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  Speaker 2: or spiciness as a type of taste. Instead, it's defined
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  Speaker 2: as a physical sensation of heat or pain. Pungent compounds
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  Speaker 2: such as capsaicin, allicin, and ginger are can stimulate nerves
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  Speaker 2: resulting in tearing, sweating, and sensations of heat and pain.
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  Speaker 2: You may recall having a stimulated appetite and a warm
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  Speaker 2: and sweaty while eating pungent foods such as chili pepper, onions, ginger,
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  Speaker 2: or garlic. However, eating excessively pungent or spicy foods can
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  Speaker 2: build up heat and disperse energy outward, causing reflux, gut irritation, diarrhea,
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  Speaker 2: and vomiting. You catching all this? It's good, one takes
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  Speaker 2: care of the other, but it takes a mix. Bitterness,
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  Speaker 2: cool and anti-diabetic. Traditionally, the bitter flavor is known for
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  Speaker 2: clearing and draining heat, directing energy downward. Moderate bitterness is
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  Speaker 2: therefore used to counter excessive warming and outward dispersing effects
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  Speaker 2: of overly pungent meals.
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  Speaker 1: Notice they play off of each other.
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  Speaker 2: Bitter foods still make just one moderate part of your
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  Speaker 2: balanced meal because bitter foods It can also be drying
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  Speaker 2: and draining. Excessive bitterness may contribute to dry mouth, throat, constipation. Interestingly,
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  Speaker 2: bitterness is also used to treat diabetes. Modern research shows
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  Speaker 2: that bitter-tasting receptors are also present in the gastrointestinal tract.
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  Speaker 2: These receptors are involved in regulating blood sugar after a meal.
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  Speaker 2: Bitter compounds activate glucagon-like peptide, GLP-1, receptors in the stomach
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  Speaker 2: and intestines, stimulating the release of the gut hormone GLP-1,
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  Speaker 2: which increases insulin secretion and helps reduce post-meal.
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  Speaker 1: Blood glucose spikes.
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  Speaker 2: Next is saltiness, the fifth flavor, associated with the kidney
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  Speaker 2: and bladder. It moistens, softens, and encourages downward movement, including
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  Speaker 2: supporting bowel movements. A small amount of salty flavor adds
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  Speaker 2: moisture and supports the body's fluids. Research results show that
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  Speaker 2: adding a little bit of salt to your glass of
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  Speaker 2: water helps your body to.
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  Speaker 1: Absorb it better. Let's see if I can turn the
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  Speaker 1: page here.
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  Speaker 2: Traditionally, watered salt helps to counter the excessive drying and
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  Speaker 2: fluid depletion action of bitterness. However, excessive salt can overburden
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  Speaker 2: the kidney water system, leading to fluid retention, puffiness, and heaviness.
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  Speaker 2: Modern research echoes this. Physiologically, the kidneys regulate sodium and
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  Speaker 2: water balance, but consistently high intake can disrupt this balance
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  Speaker 2: and damage the kidneys. High salt intake may also contribute
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  Speaker 2: to calcium loss in the urine, potentially affecting bone health.
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  Speaker 2: Just as different flavors can balance one another, they can
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  Speaker 2: also support and moderate, allowing their beneficial actions to work
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  Speaker 2: without becoming excessive. The five-flavor framework is more than just
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  Speaker 2: a theory.
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  Speaker 1: It can help you to.
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  Speaker 2: Approach everyday meals in an altogether new way. Pause and
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  Speaker 2: ask yourself, which flavors loudest in your diet? Which is
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  Speaker 2: absent in the flavor coming from a whole food or
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  Speaker 2: from added sugar, salt, or processing? Number one, here's your
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  Speaker 2: key for mindful meals. Watch what dominates. A balanced meal
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  Speaker 2: need not contain five flavors in equal amount. Rather, we
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  Speaker 2: should avoid allowing one flavor to dominate day after day.
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  Speaker 2: The point is to notice repeated patterns. For instance, a
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  Speaker 2: meal can sometimes feel dominated by one taste. Sweetness may
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  Speaker 2: linger strongly after eating, or pungency and saltiness may mask
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  Speaker 2: the flavors of the ingredients themselves. Observe the food you
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  Speaker 2: eat and try to include other flavors in general ways.
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  Speaker 2: Sugar and salt are flavors commonly present in our modern diet,
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  Speaker 2: even in products that often do not have an.
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  Speaker 1: Obvious sweet or salty taste.
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  Speaker 2: You can avoid having excess of sweetness or saltiness by
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  Speaker 2: checking food labels. So watch what dominates. Number two, add
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  Speaker 2: natural flavors. The idea is not to remove pleasure from
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  Speaker 2: your food, but give you the opportunity to appreciate subtle flavors.
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  Speaker 2: Processed foods tend to overflavor, creating intense taste. Whole foods,
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  Speaker 2: on the other hand, have milder taste. For example, a
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  Speaker 2: ripe carrot or a sweet potato carries a gentle sweet
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  Speaker 2: taste and also provides fiber and micronutrients. Processed sweets and
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  Speaker 2: sugary beverages only deliver concentrated sugar. Number three, balance your flavors.
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  Speaker 2: Eat a variety of foods to introduce different flavors, such
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  Speaker 2: as whole grains, beans, nuts, vegetables, fruits, and animal protein.
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  Speaker 2: Color is a way to introduce variety. Different colors are
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  Speaker 2: often linked to different flavors. Seasonal, colorful fruits and veggies
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  Speaker 2: are often the foods our body is best adopted to
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  Speaker 2: that time of year. For example, winter squash, usually grown
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  Speaker 2: between September and November, is described as a sweet flavored
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  Speaker 2: vegetable that can tonify the body.
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  Speaker 1: And disperse cold.
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  Speaker 2: Since each taste tends to correspond to different organ systems,
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  Speaker 2: eating a variety of seasonal foods also means you get
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  Speaker 2: a variety of flavors. Finally, number four, understand your cravings.
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  Speaker 2: It's also worth paying attention to cravings. Cravings sweets or
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  Speaker 2: excess processed foods could be a sign your body's out
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  Speaker 2: of balance. Rather than simply giving in to the craving,
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  Speaker 2: try to understand what might.
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  Speaker 1: Be driving it. Is it stress?
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  Speaker 2: Poor sleep, emotions, or an unbalanced diet. Addressing the underlying
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  Speaker 2: cause is often more helpful than relying on willpower alone.
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  Speaker 2: For my patient who loved eating chocolate cakes, the treatment
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  Speaker 2: was not to ban sweet foods completely, but to help
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  Speaker 2: her gradually regain a healthier balance. She hadn't been following
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  Speaker 2: a regular meal schedule, so I recommended that she eat
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  Speaker 2: breakfast regularly and that if she craved something sweet, it
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  Speaker 2: was better to have a small piece earlier in the
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  Speaker 2: day rather than the evening. For dinner, she began having
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  Speaker 2: meals with natural foods like vegetables. Over the following months,
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  Speaker 2: as her internal balance was restored, she naturally found that
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  Speaker 2: her cravings for cakes and chocolates became weaker. She wasn't
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  Speaker 2: forcing herself to stop eating them. She simply didn't want
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  Speaker 2: them as much anymore. Her weight gradually came down and
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  Speaker 2: her blood sugar was better controlled. Her case highlights an
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  Speaker 2: important principle. Relying excessively on a single flavor profile imbalances
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  Speaker 2: the body. However, when the body returns to balance, we
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  Speaker 2: start making better dietary choices and and enjoy a broader.
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  Speaker 1: Range of flavors. That was pretty cool, actually. Hopefully you
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  Speaker 1: got something out of it. You may want to listen
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  Speaker 1: to it again.
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  Speaker 2: Take a strong look at the flavors in your diet
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  Speaker 2: every day.
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  Speaker 1: That's what I got for you today, folks. God bless.