To every food there is a season, color, taste, element – Your organs know this, do you?
If your mother had x-ray vision and eyes on the back of her head that saw everything, it's probably because her body's innate intelligence knew she ate a lots of red foods whose properties nourish the eyes and vision. The practice of Traditional Chinese Medicine (TCM) teaches the Five Element theory, where each element relates to a season, flavor, color, organ, bodily system and other properties influencing human life. The body's intuitive knowledge differentiates between foods not only by their vitamin and mineral content — but by their taste and color, and the season in which they provide their optimal nutritional support. This instinct affords your body a chance to vary its focus throughout the seasons, benefiting from specific foods that best support each organ system.
The Five elements
Below is a brief look at how each element interrelates with its season, color, organ, taste buds and primary emotion — all affecting human health and well-being.
· Wood — Spring — Green — Liver/Gall bladder — Sour — Anger
· Fire — Early summer — Red — Heart/Small intestine — Bitter — Happiness
· Earth — Late summer — Yellow — Spleen/Stomach — Thought — Sweet
· Metal — Autumn — White — Lungs/Large intestine — Spicy — Sorrow
· Water — Winter — Black — Kidneys/Bladder — Salty — Fear
Each color has vastly different properties whose effects are part of the overall constellation of good health. Since foods, organs and seasons are inextricably related, eating certain foods during their designated seasons increases their effects on the body to both prevent and heal disease in the related organs and systems.
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Every Day is Earth Day
2012-08-21 05:09:52
Source: http://www.riseearth.com/2012/08/to-every-food-there-is-season-color.html
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