The salty taste in traditional Chinese medicine is related to the water element.
It acts on Kidney, Bladder. Bones and marrow are also reinforced by this taste, since they are nourished by Kidney Jing.
Huang Di Nei Jing, chapters 22 and 23:
- The salty taste moves to Blood. In case of blood diseases one should not consume salty taste in large quantities.
- The salty taste softens, loosens.
Actions
- Tonifies Yin
- Cools.
- Directs energy inward and downward
- Helps to center and ground
- Moistens dryness
- Softens hardness and nodules
- Activates and harmonizes the intestines, helps evacuate, detoxifies
- Disperses accumulations
- Refreshes the Blood: topical use for skin eruptions and gum bleeding
- Stimulates appetite
Indications
- The salty taste in moderation suits people with dryness, who are thin and nervous. It brings calm and moisture.
- It can be used in case of constipation, masses or nodules.
Contraindications
- In excess, the salty taste damages Kidney, weakens Heart, bones, blood, produces Blood stasis.
- Reduce in people with overweight, edema, lethargy or hypertension.
Salty foods
Salt, seaweed, fish, soy sauce, gamasio, miso, umeboshi are examples of salty foods.