by DEADLI. » Thu Jun 18, 2009 4:04 am
Hi,
One of the reasons for eating the sour flavour in spring is due to the calming and cooling effect that some of the sour flavour foods have on the liver. Spring is the emerging of minor yang, when the qi begins to flow more strongly. Since one of the functions of the liver (according to TCM) is to govern the smooth flow of qi around the body, it is advised to eat foods in spring that promote liver function and help ensure an easy, open, unobstructed qi flow.
Sour foods from the wood phase (liver phase) that benefit the Liver:
Tomatoes (raw) - supplement liver yin and cool heat in the liver (also western nutrition agrees that raw tomtoes are beneficial for liver functions, though it may not agree on what those funtions are ; )
Plums - cool liver heat, and resolve qi stagnation
Yogurt - Relaxes and cools the liver
Celery - resolves qi and blood stagnation
It is not advised to eat to many sour foods, as this has an adverse affect on muscle tone.
Hope this helps