Story

In Western culture, the concept of "basic tastes" dates back at least to the time of Aristotle.

In adults, mixed saliva in the oral cavity has a pH = 6.8 ... 7.4, so the tongue can feel more or less acidic zones in the mouth. If the product has a pH<7, мы ощущаем кислый вкус. При рН>7 we feel the so-called. "soapy" taste. A convenient standard of acidity is solutions of acetic acid (for comparison, the acidity of gastric juice is normal pH ~ 1).

Sweet

Sweetness is usually associated with the presence of sugars, but the same sensation comes from glycerol, certain proteins, amino acids (aspartame). One of the chemical carriers of "sweet" are hydroxo groups in large organic molecules - sugars, as well as polyols - sorbitol, xylitol. Sweet detectors are G-proteins located in the taste buds. A system of "second messengers" is used, specifically cAMP, associated with H ± channels, that is, the reception of "sour taste".

bitter

Bitterness, like sweetness, is perceived through G-proteins. Historically, the bitter taste has been associated with an unpleasant sensation, and possibly with the health hazards of some plant foods. Indeed, most plant alkaloids are both toxic and bitter, and evolutionary biology has reason to believe so.

The synthetic bitter substance denatonium (known under the brand name Bitrex) is synthesized in . Its derivative (Denatonium benzoate) is used as a "repellent agent" to prevent accidental ingestion of toxic substances, for example by children or animals.

astringent

This taste is associated with the reception of tannins (tannins in tea, blackthorn berries, etc.). The mechanism of its occurrence is associated with the binding of tannins and proteins rich in proline. With insufficiently developed terminology in certain social or linguistic groups, this taste is not distinguished and is evaluated as a variant of bitter.

Notes

Links

1. "Taste bud" for fatty foods found (English) . BBC News (November 2, 2005). Archived from the original on February 26, 2012. Retrieved October 28, 2010.

Wikimedia Foundation. 2010 .

See what "Basic Tastes" is in other dictionaries:

This term has other meanings, see Taste (meanings). Taste in physiology is one of the types of chemoreception; a sensation that occurs when various substances act mainly on taste receptors (located on taste buds ... ... Wikipedia

Taste in physiology is one of the types of chemoreception; a sensation that occurs when various substances act mainly on taste receptors (located on the taste buds of the tongue, as well as the posterior pharyngeal wall, soft palate, tonsils, ... ... Wikipedia

- (jap. 旨味?) the taste of protein substances, the “fifth taste”, traditionally used in Japanese culture, in other countries of the east. The umami sensation is created by monosodium glutamate and other amino acids. These are food additives of the E600 E699 group. Due to the fact that ... ... Wikipedia

This term has other meanings, see Sour. Village Sour Country Russia Russia ... Wikipedia

Hello dear readers. An interesting book "Encyclopedia of the esoteric laws of the universe" fell into my hands. The book is not fiction, it is not as easy to read as science fiction or detective stories. There are a lot of tables and descriptions that need to be studied, but I don’t want to bore you with this. However, I want to show you some points. Or, to be more precise, tell. Since we often write about cooking, I thought you might find it interesting. Namely, the topic that I want to cover is the 5 tastes of a person. Of course, I will not completely rewrite everything, with lunar days, with different elements, but simply focus on five basic tastes. About how they affect a person, and what effect they have on our well-being and health.

And believe me, the influence of tastes on our lives is enormous. I don't know about you, but I noticed a long time ago that there are some overlaps after eating the same dishes. And this applies not only to health, such as heartburn, but also to changes in general well-being.

And I will try to describe the main points for you. I will also point out products, herbs that may contain one or another taste. Materials were taken not only from this book, I will indicate the source at the end of the article.

Five elements correspond to five tastes. Sweet is associated with earth, pungent with metal, salty with water, sour with wood, bitter with fire.

First, it is proposed to consider the interaction of amplification along the Star of the Elements, round in a clockwise direction.

So let's enhance the taste.

• Sour intensifies bitter
• Bitter enhances sweet
• Sweet enhances spicy
• Spicy enhances salty
• Salty enhances sour

The reverse movement in a circle acts destructively.

• Sour destroys salt
• Salty destroys spicy
• The spicy destroys the sweet
• The sweet destroys the bitter
• Bitter destroys sour

Each organ of the physical body requires its own taste sensation. The heart needs a bitter taste. For the liver - sour. For the kidneys - salty. For the lungs - spicy. For the spleen, pancreas - sweetish.

And this is such a picture that will help to perceive the information easier.

sweet taste

Sweet is necessary for us, because. increases the amount of blood and muscle tissue, bone marrow, contributes to the good condition of the eyes and hair. Normal consumption of sweets contributes to the fusion of bones in case of fractures. Sweet gives energy and strengthens the body, sharpens all five human senses. Sweets give calories, and not only in their natural form (glucose), but also in ordinary sugar; in pregnant women, they increase milk secretion.
Excessive consumption of sweets can harm oneself. The amount of fat, foamy substances and putrefactive bacteria in the intestines will increase, which will eventually lead to the formation of gases, cracks in the tissues, and hemorrhoids.

It is best to drink water before sweets, but not after sweets. If you want to drink, then just a little. Sweet can be eaten after meals, but in small proportions. Sweet causes a feeling of satisfaction and love in women. They are advised to eat sweets every day, but not at night. And I think everyone understands why.

In men, on the contrary, sweet causes a feeling of relaxation, and this is apathy and laziness. May act as a sedative.

Sweet is better to use in the form of fruit sugar, honey, fruits.

Sour taste

Stimulates the activation of human activity and helps to be more collected and patient.

Sour helps to digest food in the stomach, promotes the removal of processed food from the intestines, thins the blood, and normalizes blood pressure.

Excessive consumption of sour causes thinness and wrinkles, joints and eyesight suffer, potency and the amount of semen decrease. Teeth and the entire digestive system may suffer.

Curiosity, resentment and envy can also arise. This is mentioned in the Vedas. The people even have such a combination of "Sour face." And I think that you have heard this expression more than once, maybe a little in a rude form, of course.

All fermented foods, berries (lingonberries, cranberries, raspberries), lemon, tamarind, sorrel, vinegar, sour cream, and cheeses have a sour taste. And all products containing organic acids.

spicy taste

Acute helps to remove bile, mucus, a small amount of fat from the body, helps digestion of food in the stomach, stimulates appetite, kills microbes and worms, cleanses the blood. Even cancer cures are possible. Increases blood flow, due to which a person can warm up.

With excessive use of acute pain in the muscles of the arms and legs, bones become loose, dryness in the throat and lips occurs, black bile accumulates in the body, and the person becomes suspicious, irritable, melancholic, aggressive, angry, and can even fall into anger.

A pungent taste is found in foods such as garlic, onions, radishes, radishes, ginger, horseradish, mustard, chili peppers, black peppers, and marinades. We can say that almost all are.

salty taste

Salty gives food a taste and improves mood, helps to open blockages in various organs and remove excess bile. Increases appetite, generating hunger and thirst. Therefore, you should not end your meal with salt.

You can even use salt to lower the temperature. Take a slice of lemon, sprinkle it with salt and eat. This combination reduces the temperature, according to the Vedas.

But with the abuse of salt, there are numerous blockages, tumors in the body. Scabies, rashes, dermatitis and all kinds of skin rashes, as well as swelling can be a sign that a person consumes salty excessively. As you know, salt attracts water. In other words, it simply keeps it in the body, does not let it out. Increases acidity.

But interestingly, with the help of salt, you can fight heartburn. For example, when you have a sour burp, then just put a grain of salt in your mouth, preferably sea salt, but ordinary salt is also possible. Due to salt, gastric juice will begin to be produced in the stomach and the valve will close, preventing the contents of the stomach from entering the esophagus.

Moreover, gastric juice will begin to stand out even when you just hold the salt in your mouth and spit it out. But to close the valve, you will have to swallow salty saliva.

In hypertensive patients, an increase in pressure is possible, with excessive passion for salt. Especially salty drinks at the time of the crisis, there may even be a stroke. True, salty drinks we usually go for a hangover, such as pickle.

Excessive intake of salt can cause dissatisfaction and greed, apathy. I even experienced it myself. Dissatisfaction is the first thing that pushes us to development.

Salt is contained in its pure form in the form of salt (sea and ordinary rock). Also present in seaweed and Irish moss.

And here is another version of the picture with tastes and their influence on us. True, it is rotated relative to the first picture. But I signed the tastes.

bitter taste

Bitter helps cleanse the stomach, intestines and digest food. Removes excess bile and lymph, cleanses the blood and brain. Bitter is good for constipation. It has an anti-inflammatory effect, soothes skin irritations and itching.

The bitter taste is said to stimulate the intellect.

With the immoderate use of bitter, the vessels suffer - they become fragile. You can get an arrhythmia. There may be convulsions, dizziness, headache, dry lips. Black bile accumulates in the body, and the person becomes aggressive. For others, it can, on the contrary, cause depression, resentment, longing.

Bitter can not only emphasize the sweet, but also neutralize it. If you overate sweets, then eat a few viburnum berries or a slice of grapefruit.

O The main tastes of a person is a concept associated with ethno-cultural historical tradition.

The number of types of independent taste receptors is currently not precisely established.

4 basic flavors- sociocultural tradition of European culture,

5 basic flavors- the tradition of the culture of the states of Southeast Asia.

Story

In Western culture, the concept of "basic tastes" dates back at least to the time of Aristotle.

Aristotle mentioned "sweet" and "bitter" as basic, and "meat taste", "salty", "burning", "tart", "astringent" and "sour" - as developed from these two "basic". The ancient Chinese philosophy of the five elements described five basic tastes: bitter, salty, sour, sweet, and spicy.

Some Japanese researchers mention a taste called kokumi, which is described as a sensation of “fullness” of the mouth cavity, “density”, which is variable in strength and duration. It can be expected that the intensive development of modern science will soon make it possible to determine the specific characteristics and intimate mechanisms of the work of taste buds, and the number of recognized "basic" tastes will only increase. Note that in the terminology of professional tasters (food, tea, coffee, wine, tobacco) the number of basic tastes used is much larger, but these terms refer more to aroma than to taste itself.

Basic flavors

The concept of a limited number of "basic tastes" goes back to the ancient worldview, which is based on the idea of ​​searching for a limited number of reasons for a universal explanation of the observed facts, a kind of atomism. However, the perception of taste also includes a sociocultural component, determined by the nature of food and the traditions of peoples who do not belong to European culture, so as we generalize the data, we open up more and more new approaches to describing tastes. It is likely, by analogy with recent studies of odor perception, that the number of individual different types of taste buds is much greater than the traditionally identified 4-5.

Salty

Its standard carrier is sodium chloride (common salt), especially the ion (Na+). It is detected by ion channel receptors on the tongue, changing the action potential. Simultaneously perceived salty and sour tastes strongly interfere, making it difficult for us to understand which of the factors is stronger.

Sour taste

The sour taste is uniquely associated with the pH value of the liquid. The mechanism of perception is similar to the perception of salty. Oxonium ions (mainly H3O+) arise during the dissociation of acids. Since the pH value of human saliva is close to neutral (pH = 7), (in children, the pH value is 7.04 ± 0.03, although in adults the glands located in the oral cavity secrete several different secrets - on the root of the tongue, hard and soft palate are mucous salivary glands, the secret of which contains a lot of mucin, a different secret in the submandibular and sublingual glands).

In adults, mixed saliva in the oral cavity has a pH = 6.8 ... 7.4, so the tongue can feel more or less acidic zones in the mouth. If the product has a pH<7, мы ощущаем кислый вкус. При рН>7 we feel the so-called. "soapy" taste. A convenient standard of acidity is solutions of acetic acid (for comparison, the acidity of gastric juice is normal pH ~ 1).

Sweet

Sweetness is usually associated with the presence of sugars, but the same sensation comes from glycerol, certain proteins, amino acids (aspartame). One of the chemical carriers of "sweet" are hydroxo groups in large organic molecules - sugars, as well as polyols - sorbitol, xylitol. Sweet detectors are G-proteins located in the taste buds. A system of "second messengers" is used, specifically cAMP, associated with H ± channels, that is, the reception of "sour taste".

bitter

Bitterness, like sweetness, is perceived through G-proteins. Historically, the bitter taste has been associated with an unpleasant sensation, and possibly with the health hazards of some plant foods. Indeed, most plant alkaloids are both toxic and bitter, and evolutionary biology has reason to believe so.

The synthetic bitter substance denatonium (known under the brand name Bitrex) was synthesized in 1958. Its derivative (Denatonium benzoate) is used as a "repellent agent" to prevent accidental ingestion of toxic substances, for example, by children or animals.

Phenylthiocarbamide (abbreviation "PTC") is very bitter for most people, but imperceptible to some. This is due to the genetic characteristics of some people.

Quinine, a natural substance used as a treatment for malaria, is known as "reference bitterness" and is used in some soft drinks and gin.

Umami

Fifth Taste", traditionally used in Chinese culture, in other countries of the East. Umami (Japanese) is the name given to the taste sensation produced by free amino acids, specifically α-glutamine, which can be found in fermented and aged foods such as Parmesan and Roquefort cheeses, soy sauces and fish sauces. They are also found in a large number of non-fermented foods, such as walnuts, grapes, broccoli, tomatoes, mushrooms, and, to a lesser extent, in meat.

Glutamates are best experienced when combined with salted foods (monosodium glutamate) - perhaps this explains why tomatoes and some other foods seem to taste much better when they are salted. Umami-flavored sauces and savory sauces are very popular in cooking: tomato sauces and ketchup in Western cuisine, soy and fish sauces in Eastern cuisine. Inosinic acid (often added in the form of sodium inosinate) is tasteless on its own, but has the property of enhancing the taste of glutamic acid by 5-6 times.

Feelings and tastes in the everyday sense

Bold

Fat as a characteristic of taste has been mentioned from time to time since at least the 1800s. Some researchers are not yet sure that this sensation is differentiated in all people, and, referring to the fact that the experiments were carried out on animals, they are in no hurry to recognize this taste as “basic”.

A person certainly perceives a "fatty" taste - but this sensation is not as pronounced as the standard "sweet-sour-bitter-salty" tetrad usually distinguished.

For some people with impaired liver function (for example, after hepatitis), the taste, sight of fat can cause discomfort.

Burning taste

It is associated with substances that stimulate "heat" receptors - ethanol, capsaicin (active ingredient of red pepper), piperine (active ingredient of black pepper) - they excite the branches of the trigeminal nerve, and contribute to the "pure taste" sensation.

Cooling taste

Some substances, such as menthol, are able to act on the TRPM8 protein found in cold receptors. That is why when they get on the tongue and mucous membranes of the mouth, there is a feeling of a cooling taste.

astringent

This taste is associated with the reception of tannins (tannins in tea, blackthorn berries, etc.). The mechanism of its occurrence is associated with the binding of tannins and proteins rich in proline. With insufficiently developed terminology in certain social or linguistic groups, this taste is not distinguished and is evaluated as a variant of bitter.

More recently, the question of how many tastes there are would have been answered unequivocally - 4 tastes. Bitter and sweet, sour and salty. Just as unequivocally once upon a time they answered about the number of human feelings - five. Then a mysterious and obscure sixth sense arose.

The number of tastes that humans recognize

But however now the question of the number of tastes will cause the answer that there are five basic tastes. These are the four listed above and one more was added to them, about which they sometimes write that the name has not yet been invented, and sometimes they even call a new taste - umami.

This taste is reminiscent of the taste of soy sauce, we also feel it when we eat tomatoes.

In fact, this is monosodium glutamate, but it is still difficult to say whether it can be attributed to a separate type of taste or whether it is a taste enhancer that sharpens the four main tastes, exactly how many tastes a person distinguishes.

It should be remembered, however, that all the other tastes that we perceive cannot in fact be considered separate tastes. They are a combination of four main ones, selected in different proportions.

Basic flavors

Which foods are best suited to the main tastes?

• sweet taste in glucose;
• bitter taste in quinine;
• table salt has a salty taste;
• original sour taste belongs to lime.

Most often, products have a combined taste. Let's say an apple can be sweeter or more sour. It depends on the combination and proportion of sweet and sour tastes.

We like some combinations of flavors and some we don't. Sour-salty and sour-sweet tastes can be attributed to pleasant ones, while bitter-sour and bitter-salty tastes are mostly unpleasant for humans.

Taste is perceived by us due to the presence of taste buds located on the entire surface of the tongue.

The bulbs are located on the border of the taste nipples, and each nipple can perceive a certain taste. It is thanks to them that we know how many tastes a person distinguishes.

These papillae cannot directly convey taste information to the nervous system. To do this, they secrete chemicals that transmit taste sensations further along the nerve channels.

Where and how tastes mix

It is not yet possible to say exactly which part of the body is responsible for the combined taste sensations and where exactly the tastes are mixed. This riddle is still not solved by scientists.

There is another "tasty" hypothesis that suggests that there are more than five tastes. Scientists tend to recognize a new taste - fatty. Although it is still not known exactly whether it can be considered a taste, or better attributed to textures.

There are several more candidates for the title of taste: metallic taste, soap taste, alkaline taste, mint taste, spicy taste - this is a far from small and incomplete list of candidates for recognition. Whether they are recognized or not, the future will show, but the answer to the question of how many tastes exist will be far from unambiguous.

Our 5 senses for a healthy and long life. Practical guidance Gennady Mikhailovich Kibardin

The main types of taste in humans

Let us consider in more detail the main types of taste in humans, clarify what they are associated with and how they affect our health and behavior.

Sour taste. This taste always depends on the pH value of the liquid. The mechanism of perception of sour is similar to salty. All acids react with water to form hydrogen ions (H+). It is they who give the solutions a sour taste. By the way, acetic acid and in general everything sour in Greek is called "oxos". However, some weak organic acids and hydrolyzable ions (such as aluminum) can also cause astringency.

Products that have a sour taste contain organic substances, have high acidity. They are very useful for digestion - they actively promote the absorption of food, effectively break down fats.

The intensity of the sour taste sensation is approximately proportional to the logarithm of the concentration of hydrogen ions. This means that the more acid in the food, the stronger the sensation of sour in the person's mouth.

A certain group of people, let's call them prone to alcohol abuse, have such a condition as withdrawal syndrome (colloquially, a hangover). And in this state, for some reason, they want something sour.

If a person likes sour, he is usually able to make spontaneous, creative decisions. However, such a person does not tolerate pressure on his psyche from outside. In the event of an attempt to dictate your conditions to him, you can encounter resistance in the form of an emotional explosion. All this sooner or later leads to health problems.

The feeling of a lump in the throat, frequent deep sighs, a noticeable decrease in visual acuity, insomnia - these are the few that are hidden behind the beloved sour taste and liver problems. People with a weakened liver are irritable, easily break into a cry and fall ill with the same ease. But there is a combination, in this case more favorable for the normalization of the relationship of internal organs - this is a combination of sour and spicy.

Let's clarify which foods have a sour taste. These are the most diverse products that have a pronounced sourness. First of all, these are fermented milk products, all kinds of citrus fruits, unripe berries and fruits, as well as many varieties of wine. In general, all those products that are produced through the fermentation process. This list includes beer and vinegar.

A sour taste is associated in humans with lightness, a lot of moisture. If eaten wisely, foods with this taste will help refresh, energize and prepare the stomach for eating. Acidic foods contribute to the secretion of gastric juice, as well as better digestion of food.

Acidic foods are fluid, light, warming, moist in nature, and anabolic in action. When consumed in moderation, these foods are refreshing, tasty, stimulate the appetite, improve digestion, energize the body, nourish the heart, enlighten the mind, and promote salivation.

With the excessive use of sour-tasting foods, the teeth become brittle, there is increased thirst, rapid, reflexive blinking, the acidity of gastric juice increases, heartburn, acid indigestion, ulcers and perforations appear. Since the sour taste causes fermentation, it is toxic to the blood and can cause skin diseases such as dermatitis, eczema, edema, furunculosis and psoriasis. Its hot properties lead to a shift in the acid-base balance towards acidification, acidosis, which is expressed in a burning sensation in the throat, chest, heart, bladder and urethra.

As a consequence of all this - heartburn, discomfort in the abdomen, ulcers can form.

Due to the fact that most acidic foods are closely related to fermentation, their excessive consumption threatens with skin rashes of various etiologies: from dermatitis to allergic eczema. Teenagers may develop pimples and blackheads.

At the same time, in order to cleanse the skin, you do not need to take various aggressive lotions and products, it is enough to reconsider your diet and exclude salty foods.

In more advanced cases, excess acid leads to a deterioration in the functioning of the heart and urinary system. In short, by eating a large amount of sour-tasting foods, you risk the health of your gastrointestinal tract.

salty taste. Its carrier is sodium chloride, or common salt, especially the Na+ ion. The quality of taste varies from one salt to another, as some salts produce other taste sensations besides saltiness.

Interestingly, the words "salty" and "sweet" (formerly called "licorice") have a common root. They came from a word that meant strong taste sensations, as opposed to insipid, unappetizing food. We often add salt to food to enhance other taste sensations, to make food brighter. Salty and sour tastes perceived by us at the same time actively interact. This makes it difficult for us to understand which one is stronger. If you put sour on one half of your tongue and salty on the other, your body will be at a loss, feeling both of these tastes alternately.

Recall how an abundance of salty food causes an indomitable desire to drink after eating it. It is easy to guess that the salty taste is the initiator of the work of the kidneys, because water is the element related to the kidneys.

Salty eaters tend to be shy and often prefer certain types of entertainment. In modern terms, this is the so-called extreme vacation, which in fact is not a vacation at all.

Again, it is difficult to imagine a person who loves snowboarding and at the same time is the owner of fragile, prone to brittle bones. Bones - the zone of control of the kidneys: "strong" kidneys - strong bones. However, an extreme fan's addiction to salty taste can easily be replaced by a love for sweets, in which he unexpectedly discovers new shades of harmony.

Consider another example - a certain part of pregnant women simply adore everything salty. And this is also natural, since from the point of view of Eastern theories, a person is born from a kidney. The future mother, bearing a child, literally gives him a part of her kidney for a while. Hence the need for additional initiation of this particular body.

Another thing is the so-called weak kidneys. This category of people is distinguished from the general mass by the weakness of the spirit. Their lower back and knees will be weak. They complain that their feet are constantly cold, they are making noise in their ears.

The salty taste of food is created by combining the elements of Water and Fire. Salty taste is very easy to find. This is just salt, both ordinary rock and sea salt. Salty taste warms a person. This taste is considered moist and heavy.

If you use salty foods wisely, then in this way you can activate the metabolic processes in your body. Foods with a salty flavor have laxative properties, as well as an analgesic effect.

Salty food is involved in the regulation of the water balance of the human body. This is one of the strongest flavors. It makes our food much tastier, is directly involved in the digestion of food, as well as the removal of toxic substances.

However, addicted to salty foods in large quantities, you can get pressure surges, the skin becomes drier. The result is hair loss and skin aging. And that's not all. Ulcerative lesions on the skin, heartburn, pressure - all these are consequences of excessive consumption of salt.

Sea and rock salt are common examples of salty-tasting substances that have a warming effect. It is heavy, moist and hydrophilic in nature. Salty taste has a laxative effect and reduces spasm and pain in the large intestine. As well as the sweet taste, it has an anabolic effect. In moderation, it helps maintain water and electrolyte balance. The salty taste is so strong that it overshadows all other tastes. It stimulates salivation, improves the taste of food, aids digestion, absorption and elimination of waste products.

However, too much salt in the diet leads to excitation of a person, and his blood becomes thick and viscous, which causes an increase in blood pressure and worsens skin condition. Excessive salt intake can cause a feeling of heat, fainting, premature wrinkling and baldness. Due to its hydrophilic properties, salt can cause swelling and water retention in the body. There is hair loss, ulcers and bleeding. Reader, be aware that cracked skin, acidity, and high blood pressure can be the result of excess salt intake.

sweet taste. Sweet taste is not associated with any one class of chemicals. Substances that cause this taste include sugars, glycols, alcohols, aldehydes, ketones, amides, esters, some amino acids, some small proteins, sulfonic acids, halogenated acids, and inorganic salts of lead and beryllium. Note that most of the substances that cause sweet taste are organic substances. It is particularly interesting that a slight change in chemical structure, such as the addition of a simple radical, can often change the taste of a substance from sweet to bitter.

Sweet taste is felt when eating food rich in simple carbohydrates - sugar or glucose, so those who are prone to fullness should not get carried away with such products. However, the same sensation arises from glycerin, some protein substances, amino acids. One of the chemical carriers of "sweet" are hydroxo groups in large organic molecules - sugars, as well as polyols - sorbitol, xylitol (well-known sweeteners).

The sweetest edible and harmless substance patented by Japanese scientists is methylphenyl ester-L-A-aspargyl aminomalonic acid. It is 40,000 times sweeter than sucrose. To make the contents of a tank car with a capacity of 60 tons sweet (such as ordinary tea with two tablespoons of sugar per cup), just three drops of this acid are enough.

Have you ever wondered why most sweets are children? But because sweet lovers are distinguished by a stable atmosphere in the family and the absence of any obstacles to their own development. After all, it is known that the younger the child, the less he cares about the problem of well-being in his family.

The harmonious content of sweetness in food contributes to the normal functioning of the spleen. A person who eats sweets in moderation is an ideal business partner, you can always rely on him. He can easily focus on the essentials, capable of productive mental work. But as soon as he overdoes it with sweets, stubbornness, excessive concern for personal safety will be found in him.

Ask sweet lovers why they like to mourn so much in the fall? Their lyrical mood often takes on a poetic form on paper. True, for some reason there is a constant weakness in the arms and legs. Sometimes this weakness can be expressed in a reluctance to talk to anyone.

People with a weakened spleen are dreamers whose plans are unlikely to materialize in real life. Their main tendency is to introspection, they are searching for non-existent reasons for what is happening or what happened a long time ago.

What is a midlife crisis? People with a weakened spleen, reaching middle age, suddenly begin to understand that the goal they have been moving towards is either ephemeral or simply does not exist. Hence the easily occurring depressive states.

Most people with a sweet tooth prefer either a change from sweet to sour or, even better, sweet and sour. This is only at first glance a simple combination, but in fact it is an attempt to independently balance the relationship between the liver and spleen.

Consider how sweet taste affects our body. Let's start with foods that have a sweet taste. Sweet taste is present in foods such as sugar, milk, rice, wheat, dates, maple syrup, licorice root. Sweet food contributes to an increase in energy, which is associated with the vital activity of any living being.

Like all other tastes, sweet-tasting foods should be eaten in limited doses. If you do not overdo it with sweet foods, then you will notice its positive effect.

The main rule of nutrition is to maintain a balance of all tastes. It is in this case that a person’s skin will acquire a healthy shade, hair will begin to grow better, a person will become calmer, more peaceful. By eating foods that belong to the group with a sweet taste, you can prolong life, cure some diseases. The sweet taste is closely associated with joy and happiness.

But if you get carried away with everything sweet, the result will be completely opposite. As a result, the balance of vital energy in the human body will be disturbed. Sweet tooth faces frequent colds and coughs, indigestion, apathy and fatigue. All kinds of edema and diabetes, stagnation in the lymphatic system, tumors and indurations - all these are the consequences of an excessive passion for the sweet taste.

Generally sweet tastes have moisturizing, cooling and heavy properties. Sweet taste increases vitality. When consumed in moderation, sweet-tasting foods will have a beneficial, anabolic effect on the body, promoting the growth of plasma, blood, muscle, adipose tissue, bones, bone marrow, and reproductive fluids. Proper use of sweet foods brings benefits and increases life expectancy, sharpens the senses and improves complexion, has a healing effect on the skin, hair and voice. It brings stability and cures exhaustion.

bitter taste. As with the sweet taste, there is no single chemical that causes the bitter taste. Again, nearly all bitter tasting substances are organic. Bitter taste sensations are caused by two special classes of substances:

Long-chain organic substances containing nitrogen;

Alkaloids.

A bitter taste of high intensity usually causes a person or animal to refuse food. This is no doubt an important function of the bitter taste, since many of the deadly toxins found in poisonous plants are alkaloids, and virtually all of them taste intensely bitter, which usually leads to rejection of food containing them.

It is no coincidence that the so-called heart preparations have a characteristic bitter taste. For some reason, lovers of "bitter" become talkative after being "taken on the chest." Have you ever paid attention to the ease with which they find an interlocutor? But don't limit yourself to addiction to alcohol, because there are many other examples of a preference for bitter taste.

Easily and naturally, those people who like grapefruit more than orange or lemon win favor with themselves. But there is another extreme: the more a person's love for bitter taste is expressed, the less talkative he becomes, and ultimately prefers to be more silent.

Bitter taste is the rarest among human foods. Bitter tasting foods are hard to find in our everyday cuisine.

Examples of the bitter taste are found in bitter melon, turmeric and dandelion, aloe, yellow sorrel, fenugreek, sandalwood, rhubarb, and coffee.

As a rule, bitter foods are not accepted as a separate dish. They are used in addition to more traditional dishes. Bitter foods are designed to emphasize the less intense taste of ordinary food. Bitter food is an excellent means of preventing colds, it easily copes with viruses. That is why these products are recommended in the treatment of various infectious diseases.

Bitter taste in small quantities promotes weight loss, removes excess fluid, activates all the processes of the human body. Such a useful property as fat burning has long been adopted by leading nutritionists and doctors.

In case of excessive passion for food prepared from bitter foods, a person becomes aggressive, bursts of unreasonable aggression occur. The skin loses elasticity, acquires a characteristic gray tint, early wrinkles and loss of tone. Even impotence is possible. Fans of dishes with bitterness often feel dizzy, fainting occurs.

Being tasteless in its pure form, the bitter taste enhances, emphasizes other tastes. It has an antitoxic effect, kills microbes, soothes burning and itching, helps with fainting and skin diseases that are difficult to treat. The bitter taste reduces the temperature during fever, strengthens the skin and muscles. In small doses, it acts as a carminative and digestive tonic. Due to its drying properties, it reduces the amount of fat, bone marrow, urine and feces.

Excessive consumption of bitter taste can deplete plasma, blood, adipose tissue, bone marrow, sperm, leading to impotence. Extreme dryness and rudeness in human behavior, exhaustion and fatigue of the nervous system can be the result of the abuse of bitter. At times, such people may experience dizziness and loss of consciousness.

Sharp taste. This is a kind of intermediate taste that is present in foods and spices such as onion, radish, cayenne pepper, black pepper, chili pepper, garlic, mustard, ginger, asafoetida. By its nature, it is light and dry, which has a warming effect on the human body. When used in moderation, the spicy taste stimulates digestion, absorption, and cleanses the mouth, and frees the sinuses by stimulating nasal secretions and watery eyes.

However, in addition to the positive effect, the spicy taste, when used excessively in everyday nutrition, can lead to negative reactions. It can have a detrimental effect on spermatozoa and eggs, leading to sexual weakness in both men and women, causing burning, suffocation, fainting, fatigue with heat and thirst. This may cause diarrhea, nausea and heartburn.

From the abuse of spicy food, dizziness, tremors, insomnia and pain in the muscles of the legs are possible. Septic ulcers, colitis, skin lesions can also result from an excess of spicy foods in your diet.

Excessive consumption of a spicy product or spice literally hurts our lungs.

Astringent taste. This is another of the intermediate flavors. It should be used with caution. Astringent foods include unripe bananas, pomegranates, chickpeas, green beans, yellow split peas, turmeric, lotus seeds, alfalfa sprouts, mango seeds, arjuna, and alum. These are all examples of astringent-tasting foods.

The astringent taste causes a characteristic pressing sensation of dryness in the throat. By nature, astringent taste is cooling, dry and heavy. It absorbs water from the human body and causes dry mouth, speech difficulties and even constipation. At the same time, the astringent taste helps in the healing of ulcers and, by stimulating blood clotting, stops bleeding.

Excess consumption of astringent foods can cause choking, untreated constipation, bowel weakness, weak voice, and heart spasms. It can deplete the ability to produce sperm and reduce sexual desire, exacerbate neuromuscular wasting and neuromuscular disorders such as seizures, Bell's palsy, stroke-induced paralysis, and others.

Surely, after trying products that have a pronounced astringent taste, you felt like itching in your throat. A large amount of astringent food provokes constipation and cough, impotence, convulsions and even paralysis are possible. It negatively affects the nervous system and mental health of a person. Astringent taste depletes the energy reserves of the body. The person becomes overly nervous, there is a tremor of the hands and other limbs, eye twitching and spontaneous muscle contractions.

Mixture of tastes. It is interesting that a person perceives the taste of all purely bitter substances in exactly the same way. If we equalize the intensity of sensation from the taste of a solution of opium, strychnine, morphine, quinine, then they become indistinguishable. The same thing happens with sour taste: solutions of hydrochloric, nitric, sulfuric, phosphoric, formic, oxalic, tartaric, citric and malic acids are indistinguishable in taste.

A similar story is observed with sweet taste. Sweet substances may have a more or less pronounced taste, but if it is purely sweet, then their solutions are almost indistinguishable.

Our food most often consists of a mixture of tastes. For example, sour-sweet taste is characteristic of many fruits, sour-salty is inherent in pickles, bitter and sweet merge into a peculiar taste characteristic of chocolate. Some combinations of flavors are unpleasant to us.

For example, bitter and salty, bitter and sour. Many people are disgusted by them.

Already 3,000 years ago, Eastern doctors knew that foods at different times of the year affect a person in different ways. In each season, the work of a particular organ or body system is activated. In order for them to function without failures, you need to eat foods of a certain taste at a specific time of the year. According to the principles of this seasonal diet, there is no harmful or healthy food: any product, depending on the season, can stimulate the organs or interfere with their normal functioning.

It should be noted that in the East, unlike Western countries, the year was divided into five seasons: winter, spring, summer, autumn and off-season - a transitional period between winter and spring, spring and summer, summer and autumn, autumn and winter.

In every season, there is a basic, dominant taste. In addition, there is a complementary taste, which also has a positive effect on the body, although not so pronounced. There is also a neutral taste - it will neither harm nor benefit. And yet - a negative taste: if you eat a lot of such food, it will have a bad effect on health.