To every food there is a season, color, taste, element – Your organs know this, do you?

by JB Bardot
NaturalNews.com
August 16, 2012

(NaturalNews) If your mother had x-ray vision and eyes on the back of her head that saw everything, it’s probably because her body’s innate intelligence knew she ate a lots of red foods whose properties nourish the eyes and vision. The practice of Traditional Chinese Medicine (TCM) teaches the Five Element theory, where each element relates to a season, flavor, color, organ, bodily system and other properties influencing human life. The body’s intuitive knowledge differentiates between foods not only by their vitamin and mineral content — but by their taste and color, and the season in which they provide their optimal nutritional support. This instinct affords your body a chance to vary its focus throughout the seasons, benefiting from specific foods that best support each organ system.

The Five elements

Below is a brief look at how each element interrelates with its season, color, organ, taste buds and primary emotion — all affecting human health and well-being.

· Wood — Spring — Green — Liver/Gall bladder — Sour — Anger
· Fire — Early summer — Red — Heart/Small intestine — Bitter — Happiness
· Earth — Late summer — Yellow — Spleen/Stomach — Thought — Sweet
· Metal — Autumn — White — Lungs/Large intestine — Spicy — Sorrow
· Water — Winter — Black — Kidneys/Bladder — Salty — Fear

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