“There are five different taste profiles that the human tongue recognizes in the foods we eat. There is a connection between each taste and an internal organ, external organ and emotion,” explains Certified Naturopathic Practitioner Robab Taghizadeh.
The sour taste, which is connected to anger, is felt in the tongue and converted into pranic space energy for the liver, eyes and gall bladder. Salty tastes are associated with fear and converted into water energy, impacting the kidneys, urinary bladder and the ears. Connected to worry, sweetness is converted into earth energy and sent to the stomach, spleen and lips for balance. Hot and spicy tastes are associated with grief, converted into air energy and used by the lungs, large intestine and nose. Finally, bitterness is associated with joy. It is converted into fire energy and used by the heart and small intestine.
Taghizadeh recommends consuming a beverage balanced with each of the five flavors. Her recipe calls for an 8-ounce glass of room-temperature water with fresh lemon juice (sour), one teaspoon of raw honey (sweet), a pinch of Himalayan salt (salty), one teaspoon of aloe juice (bitter) and a dash of cayenne pepper (hot).
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