Bitter taste in Traditional Chinese Medicine is related to the fire element. It has action on the Heart, Small Intestine and the Blood
Each flavor in its proper measure, benefits the element to which it belongs. Bitter taste, therefore, in the right amount can tonify Fire and Earth, drying dampness. In excess, it will dry the fluids and weaken the blood.
Huang Di Nei Jing, chapters 22 and 23:
- "When the Spleen suffers from dampness, quickly consume bitter flavors to dry it".
- "When the Lung suffers from Qi ascending counterflow, quickly consume bitter flavors to drain it"
- "Bitter flavor moves to the bones. In case of bone diseases one should not consume bitter flavor in large quantities".
Actions
- Eliminates heat and fire. Controls the excess Heart Fire and of Liver.
- Contracts, descends, prevents dispersion.
- Promotes elimination through feces and urine.
- Dries dampness, purifies fluids. After a fatty meal bitter taste is good.
- Opens the appetite, improves digestion.
- Cools the Blood. See heat in Xue
Indications
- Inflammations, lowers fever, infections, constipation.
- Helps clear dampness: overweight people, dampness and heat accumulation.
- Cools excess Yang, Heat, Fire, red face, agitation.
- Calms aggressive behavior.
Contraindications
- In excess can damage the Body Fluids, cause dryness in the Lungs, Large Intestine.
- Also avoid or reduce in Blood deficiency and Yin deficiency.
Bitter foods
- Alfalfa, lettuce, asparagus, endive, cabbage, green onions, turnip, wheat, lamb
- Coffee, wine, beer, green tea are examples of bitter foods.