The sour or acrid taste in traditional Chinese medicine is associated with the Wood element. It seems contradictory when reading the characteristics since some of its actions are more similar to the Metal element of containment and concentration.
In moderate quantities it tonifies Liver and Gall Bladder. It also acts on digestion and strengthens Lungs.
Huang Di Nei Jing chapter 22:
- The sour taste moves toward the tendons. In case of tendon disease, one should not consume sour taste in large quantities.
- When the kidneys suffer from dryness, quickly consume acidic foods to moisten them. The sour taste opens the structures of the interstices, lets the body fluids arrive and makes Qi penetrate the body.
Wang Bing:
- The nature of the sour taste is to gather things, bring them together.
Actions
- Yin: cools, contracts and concentrates
- Astringent: prevents excessive loss of fluids
- Tonifies Lungs
- Strengthens tissues
- Aids digestion: stimulates bile secretion, dissolves fats and minerals
- Activates Qi circulation, unblocks stagnation.
- In excess: Harms Liver, weakens Spleen and Stomach, creates Dampness and affects muscles and ligaments
Indications
The sour or acrid taste is beneficial for:
- People with excessive sweating, diarrhea, skin flaccidity, prolapses.
- People with a very scattered and changeable mind. Helps to contain and concentrate on a single decision.
Sour or acrid foods
- Lemon, grapefruit, orange, tangerine, strawberry, pickled cucumber, sour apple
- Olives, mango, cheese, yogurt, grape, pineapple
- Azukis, vinegar, cherries