The “Foodie Cat” previously introduced the specific types of grains in the last issue of grain health. Friends who missed it can click on historical messages to view, or enter “五谷养生” (Wǔgǔ Yǎngshēng) in the dialogue box at the bottom of the public account homepage to see past exciting shares. Today, we will learn about the four properties and five flavors of grains, as well as which types are suitable or unsuitable for specific body constitutions. Since ancient times, Traditional Chinese Medicine (TCM) has emphasized the principle of “food and medicine share the same source” (药食同源, Yàoshí Tóngyuán), indicating that food can also improve and treat diseases. Therefore, foods are categorized to help individuals choose suitable foods based on their constitution. Medicines have four properties: cold, cool, warm, and hot, and grains are similarly categorized. The four properties refer to “cold” (寒, Hán), “hot” (热, Rè), “warm” (温, Wēn), and “cool” (凉, Liáng), while those with no obvious temperature are classified as neutral (平性, Píngxìng).
In TCM, foods are divided into five flavors: sour (酸, Suān), bitter (苦, Kǔ), sweet (甘, Gān), spicy (辛, Xīn), and salty (咸, Xián), along with a bland flavor (淡味, Dànwèi). Each flavor corresponds to specific organs and functions within the body. A balanced intake of these five flavors is essential for optimal health, and one should not neglect any of them, as this is the best way to maintain health.
Do you understand the four properties and five flavors of grains and their dietary recommendations? In the next issue of the Foodie Cat’s grain health series, we will explore the different effects of grains based on their colors, helping you to better understand grains intuitively.
