Sour is linked to the liver and gallblad-


der. Lemon, vinegar, and green apples are examples of these fl avors. This fl avor stimulates digestion and gets things moving, which is very helpful for people who are stagnated in these organ systems. People who have energy blockages in their liver will be irritable, stressed, constipated, and experience headaches and muscle ten- sion. Heat can build up as well. A helpful prescription here would be exercise, cooler foods like salad, and sour fl avors to get things moving and remove the infl amma- tion. Spring is the time linked to liver and gallbladder. As spring winds stir up symp- toms of tension or joint pain, sour fl avors will help ease the effect.


Bitter is associated with the heart and small intestine, the fi re organs of Summer. We don’t eat a lot of bitter in our diets these days and would do well to switch out some of that excess sweet for more bitter. This fl avor helps to dry and drain and remove obstructions in the fl ow of energy and fl uids in the body. Kale and arugula are examples of bitter foods.


Finally, we have pungent, or we can think of as spicy. These foods are dispersing, stimulate digestion, and great if you have a lot of congestion. What gets things moving when we have a cold? Onions, peppers, and ginger! This is the fl avor of the lung and large intestine. In the fall, one of the best things we can do for the immune system is to include pungent fl avors into the diet.


The idea here is not to overdo it; bal-


ance is key. Someone who goes nuts with the onions will have lessening of their con- gestion, but their intestines may pay the price later. Within a meal, there can be harmony, too. Cold sushi always comes with a side of warming ginger. I tell patients who are


cool, if they really want that salad, have a warm drink with it to offset the effects of the temperature. Chinese dietary therapy looks at each food in relation to its fl avor, tempera- ture, and organ that it affects. This is how we can put together a way of eating that is going to benefi t how we feel, energetically and functionally, and is so much more than just calories and nutrients. Food is our medicine, our fuel, and our building blocks. Let’s all try to cherish it and respect it. Spending time each day to eat real food, and balancing the types of foods, will keep us happy and healthy for many years to come.


Dr. Kimberly Zurich is a Naturopathic doctor and board certifi ed acupuncturist. She founded Infuse Health Clinic, where she helps peo- ple fi nd peace from physical


and emotional pain. For more information contact drzurich@infusehealthclinic.com or visit www.infusehealthclinic.com. See ad on page 29.


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