Properties of Taste
Taste is a basic property of activity of the consciousness-the perception, actions-their quality. Taste in the context of food is one of the different kinds of biomechanical reactions, perceived by the receptors of the tongue and the mucus of the mouth. Energetical structure of our bodily systems and organs form six types of taste: salty, sour, bitter, hot/spicy, sweet and the mixed. All this is determined by organoleptical opportunities of the organism, i.e. the ability to identify and concentrate on a particular taste.
Taste is a particular characteristic of a frequency, and it is determined by the tuning of our consciousness on one of the models of taste.
Taste is connected with saliva, with its pH, but not necessarily with the product. Our saliva changes its pH six times per day under influence of energetic activity of different organs. The need to consume one or another taste determines the taste priorities. Another thing is that thus filling by the means of taste comes to be a necessary condition for our body, it is not sufficient, as the taste still lies in the lower resonance characteristics.
Identifying five major tastes (salty, sour, bitter, spicy, sweet) we find a certain necessary model of food intakes where any food should obey the taste and not different under no circumstances. The most important thing is not to interfere with it.
Why do we have to pay attention to the taste and eat taking in into account? Because taste forms filling of five organs of feeling. In daoist tradition a connection is established between the nature of the tastes and organs of the body, tasting buds and macrocosmic elements of nature. Balance of these elements allows reaching solid health.
| Taste | Element | Experience | Organs |
|---|---|---|---|
| SWEET | Earth | Respect, tenderness | Belly and digestive system |
| BITTER | Fire | Love, happiness | Heart and cardio-vascular system |
| SOUR | Wood | Satisfaction, confidence | Liver and the nervous system |
| SALTY | Water | Calmness, fullness | Kidneys, endocrine system |
| HOT/SPICY | Metal | Resoluteness | Lungs, lymph’s and immune system |
Bitter taste is connected with love and happiness, its absence leads to feeling empty and to suicidal states. Resoluteness is connected with sharp taste, its absence develops sadness. Sweet taste is connected with tenderness and respect. Its absence gives a feeling of worry. Sour taste gives satisfaction and confidence. Its absence raises anger and fury. Salty taste is the science of calmness, being full. Its absence brings to appearance of fear.
Obviously the taste might not be present in its pure form in a product but one is always dominant. The ability to understand, concentrate on and combine tastes is the ability to experience and enjoy human qualities, because they are characterized precisely by organs of feeling.
And so, the acknowledgement of taste is in essence a basic necessity of human existence that determines the quality of human life and most importantly to changing and deepening.
Questions and answers
Why do some of the five tastes feel pleasant and others don’t? Should we consume more products with pleasant tastes or more of the ones with not pleasant tastes? Should we simply feel the taste? What does ‘understand taste’ mean?
Because the balance is disturbed. You should learn to nourish yourself with unprocessed tastes. To understand taste is to be able to focus on it.
Should we try to identify the taste of the product from the very first bite and why?
Yes, you should identify it immediately so that your mind is included in the process of developing awareness of the taste.
Some people believe that one can determine the taste only by the first bite and that the following observation of the taste will not grasp it. Do you believe this is correct? Often in the process of consumption the taste changes, new shades and ‘subtleties’ appear. Why is this?
Here things depend on the level of concentration, the experience and the ability to perceive taste through the saliva. Of course after you swallow, you create a reaction within the body, which is in fact the real taste. Therefore what is essentially important is not the taste in the mouth that only creates a reaction, yet does not have power, but the after-taste. However you need to understand the power of the food or the liquid in order to be able to initially determine its taste. Some types of food are important only for the saliva, others for the energy of one of the five organs forming taste. Therefore, this statement is, on the one hand, true, and on the other – not. What is important is to consider the initial carrier of the taste, and then to start working with it.
31 march 2011
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