The Taste of Herbs: experiencing Energetics

Transcription

1 The Taste of Herbs: experiencing Energetics Behold the herbs! Their virtues are invisible, and yet they can be detected. Claudia Keel Paracelus, 16 th cent. herbalist, alchemist & chemist As in ancient times, herbalists would do well to continue to rely upon their trained senses and experience to properly assess the therapeutic nature of plants, and among different faculties there is perhaps no equal to the perception of taste. Used by every system of traditional medicine, taste figures prominently in the practice and uses of medicinal plants. Todd Caldecott, herbalist, author Food is Medicine Taste: the beginning of Energetics the gatekeeper & most intimate of senses Instead learning (thinking) with our mind what herbs may treat this or that condition, by paying attention to the flavor of herbs (taste, smell, feel and other sensations), we experience - and know - their actions in our body. Taste is a direct way plants communicate an indication of its properties a gateway to knowing Taste: Physiology, Experience, Energetic Patterns & Theory 6 types of actual physiological taste receptors New research also points to a 6 th taste receptor for fats Umami (delicious savory) amino acids / / / The FDA views organoleptic perception of plants as an approved way to evaluate plants. Umami pleasant savory taste Umami is the natural flavor of glutamic acid, (glutamate), an amino acid (protein) which is bound with other proteins in nature. Umami Foods: protein-rich foods such as meat, eggs, poultry, milk, cheese (parmesan), and fish (fermented fish sauce), along with mushrooms (shitake & truffles), seaweeds, ripe tomatoes, dried olives, green tea. Eating umami-rich foods increases post-meal satiety. MSG mimics umami chemically but with harmful effects. 1

2 Flavor the combined experience of smell, taste, mouth-feel & action Aroma: If our ability to smell is impaired we loose a great deal of the ability to taste flavors. Food aromas activate digestive juices. Smell is also enables us to perceive rancidity & avoid tasting. Taste: Physiologically, we only have taste receptors for sweet, sour, salty & bitter and more recently discovered for umami & fats. We also have bitter taste receptors throughout our digestive system as well as in our lungs and brain! Bitter receptors rely on 30 genes to discriminate between hundreds of substances. The other receptors use 3-4 genes and can only detect a few constituents. Survival is a matter of taste Taste is intimate & our ability to perceive if food is good or bad before swallowing. Sadly, our ability to truly perceive taste is impaired by modern fake flavors and processed foods. Mouth Sensation & Action: The feel of a substance in the mouth is a part of its flavor. Astringency (considered both an flavor and an action) and demulcency (considered an action) exist on a continuum. Pungency is another mouth sensation and is experienced in degrees of hot to cold, tingly to irritating. Expanding our palate, nourishment & perception with herbs Modern hybridization &processing has diminished the flavors of our food, & so also limit constituents providing nourishment.. But wild food & herbs expands our palate, nourishes deeply, and magnifies one s perception of our beautiful & diverse world. The Flavors: 4, 5, 6 10, 12? 6 taste model: Pungent, Sour, Salty, Bitter, Sweet, Astringent TCM recognizes the astringent flavor but places it within the sour taste. Other traditions, such as the Cherokee medicine, expand the tastes more subtle qualities. They have 10 tastes. Herbs themselves mostly have many tastes (and many actions) in one, and have different degrees (strengths) of the taste. Also, preparing herbs in particular ways (extraction menstruums, roasting etc.) alters its taste & so its properties. Bitter What are your sensations & impressions of bitter? Examples: Dandelion rt., Burdock, Yellow Dock, Chicory, Gentian, Oregon Grape, Mugwort, Wormwood, Angelica, Goldenseal, Artichoke, Elecampane, Motherwort, Blue Vervain, Chamomile*, Fenugreek, Turmeric (many alterative herbs) Coffee, Beer, Kale, Watercress, Romaine Lettuce Bitter: the bitter truth Ether & Air Cold, Dry & Light Decreases Pitta/ Kapha Increases Vata Organs / Quality (TCM ) Heart & Small Intestines /Yin Element: Fire Glycosides, Alkaloids (berberine), Anthraquinones, Lactones, Iridoids, Bitter organic acids (caffeic, rosmaic, cinnamic) Bitter constituents are the most diverse. Its receptor is the most sensitive. Bitters types include: simple, alkaloidal & fragrant Bitter Cooling, Downward, Drying, Detoxifying, Anti-inflammatory Bitterness is like drinking poison and waiting for the other person to die. - Joanna Weaver Increases all digestive secretions: salivary, digestive enzymes, HCL, bile pancreatic enzymes; thus, Bitter promotes digestion. Cooling and drying; downward & inward energy Reduces heat and inflammation Feelings of heaviness, lethargy Detoxifying (stimulating organs of elimination) Fever, heat rising headaches Parasites Diabetes Ancient poison antidote Respiratory congestion (bitter taste receptors in the lungs!) 2

3 Bitter is a Taste and an Action Primary action is stimulation of digestive function Indicated for stagnant constricted tissues that hold heat. They cool by stimulating function, which disperses trapped heat into action. Alterative bitters: dandelion, burdock, yellow dock Calming nervine bitters: chamomile, blue vervain, motherwort (cooling hot emotions) Anti-microbial bitters: andrographis, uva ursi Warming bitters: angelica, elecampane, turmeric Bitter taste receptors have been discovered throughout the mouth, gut, liver, lungs, & even the brain. Our whole body tastes bitters! Bitters: Both Poison & Antidote Mithrades King of Pontus & Mithridate Antidote The bitter taste is an example of the co-evolution of plants & animals. Plants developed many bitter poisonous constituents as a protection from being eaten by herbivores and omnivores. But as mutual coexistence continued, humans and animals were able to consume and derive needed benefits from bitter constituents in plants. Bitter Deficiency Syndrome I am a firm believer in Bitter Deficiency Syndrome; a notion that posits that much of the health woes faced by modern folk has at its root a lack of bitter flavor in the diet; and that many of the digestive problems for which we see bitters as a remedy are actually symptoms of deficiency of this flavor. Perhaps it is not right to think that bitters should be used to treat sluggish digestion, but that a lack of bitter flavor in one s diet can be a cause of sluggish digestion. Perhaps many of the conditions calling for bitters as a remedy arise from their omission, not unlike rickets arises from a lack of vitamin D. Jim McDonald, Blessed Bitters It is my opinion that the nearly complete lack of bitter flavored foods in the overall U.S. and Canadian diet is a major contributing factor to common cultural health imbalances such as PMS, other female and male sexual organ dysfunctions, hormonal imbalances, migraine headache, indigestion, liver and gall bladder dysfunction, abnormal metabolism, hypoglycemia, diabetes, etc. James Green, The Male Herbal Bitter: the Lost Taste Bitter late than never. Bitter Foods Transformed to non-bitter & Back Again Salad greens / leafy green vegetables Back Again: dandelion, watercress, radicchio, kale Grains Back Again: whole grain rye Sweetened Coffee Back Again: roasted chicory & dandelion, unsweetened quality coffee Sweet Bar drinks Back Again: aperitifs, digestives, mixed drinks with bitters Artichoke Andrographis Angelica warming bitter Blessed Thistle Blue Vervain Burdock Dandelion, Elecampane Feverfew Gentian Better with Bitters Hops Motherwort Milk Thistle Mugwort Oregon Grape Schizandra Turmeric Yarrow Yellow Dock Wormwood Dose: Aperitifs are traditionally taken in a small glass (or a splash in a mixed drink), which offers a good rule of thumb: dose should be low. Large doses or over a long period of time is cooling to digestive fire. Formulating bitters with warming carminatives helps to balance bitters cooling energy. Better with Bitters a variety of Bitter Digestive Formulas to inspire or buy Avena Botanicals: Gentian rt, Burdock rt., Blessed thistle leaves, Licorice rt., Ginger rt. Herbalist &Alchemist: Artichoke lf, Dandelion rt., Gentian rt. Angelica rt. Orange Peel, Peppermint Herb Pharm: Angelica rt. Hyssop lf. & flower, Juniper berry, Cardamom,, Gentian, Anise seed, Cinnamon, Myrrh Peppermint essential oil Urban Moonshine: Dandelion rt. & lf., Angelica rt., Burdock rt., Yellow Dock rt., Gentian rt., Orange Peel, Fennel sd, Ginger Rt, Essential Oils Wise Woman: Dandelion rt., Gentian, Elecampane, Fennel, Ginger, Turmeric, Slippery elm, Fennel essential oil Gaia Herbs: Anise, Bladderwrack, Cardamom Dandelion, Fennel Gentian Ginger, Indian Gooseberry, Kelp, Milk Thistle, Turmeric. Wild Yam Swedish Bitters: Aloe, Angelica rt., Manna, Rhubarb rt., Senna leaf, Zedvoary rt., Carline thistle rt., Myrrh, Camphor, Saffron (note the laxatives) 3

4 Bitter the bitter end Special Considerations/ Contraindications Balance long term bitter use with carminative and warming pungent herbs Usually prescribed in small doses, but large doses may be called for. Cold conditions (formulate with warming herbs) Dry conditions (formulate with moistening herbs & lipids) (bitters stimulate the exocrine glands (discharging secretions) Pregnancy Kidney stones GERD? /Hyperacidity? (question of true hyperacidity) Gallbladder disease Hiatal hernia Gastritis / Peptic ulcers Over stimulate diuresis, weaken kidneys Pungent What are your sensations & impressions of pungent? Examples: Echinacea, Spilanthes, Kava, Prickly Ash, many culinary herbs & spices: Mints, Pepper, Ginger, Turmeric, Basil, Rosemary, Garlic, Clove, Cayenne, Sage, Fennel, Clove, Cardamom Cinnamon, Mustard, Garlic Mustard, Horseradish, Lavender Pungent the spice of life Fire & Wind Hot, Dry & Light Increases Vata/Pitta Decreases Kapha Organs / Quality (TCM) Lungs & Large Intestine /Yang Element: Metal Essential (volatile) oils, Resins Note: Most aromatic plants are pungent (even if mildly so) and visa versa Pungent warming, drying, light, dispersive Stimulating, warming, and drying Promotes distribution and circulation Carminative, warming digestive, stimulates appetite Disperse & relieve stagnant digestion (gas, bloating) Can increase metabolism and stimulate expectoration Often used for fevers (with coldness) Use in herb formulas to direct & stimulate (i.e. prickly ash, cayenne) Pungent Special Considerations Heat signs: Red face, fast tongue, fast pulse G.I. Inflammation Dryness Burning sensations Rosacea & other inflamed skin conditions Hemorrhage Pitta / Choleric (fire) constitutions Sour What are your sensations & impressions of sour?? Examples: Rose hips, Hibiscus, Elderberry, Hawthorn berry, Sumac berry, Amalaki, -Berries, Pomegranate, Citrus, fermented foods like Miso, Yogurt, Vinegar & Lactofermented vegetables (pickles, sauerkraut) Kombucha 4

5 Sour left with a sour taste in my mouth Water & Fire Hot, Wet & Light Decreases Vata Increases Pitta/ Kapha Warming (but considered Cooling in other energetic systems) Organs / Quality (TCM) Liver & Gallbladder / Yin Element: Wood Promotes balance between heart & mind (In Ayurveda sour leads to desire for more, helps with lack of motivation inspiration focus -too much can lead to over thinking) Flavonoids, Bioflavonoids, Organic Acids (citric, oxalic, malic, ascorbic also acetic & lactic acid of fermented foods) vitamin C Sour: Toning, Contracting, Cooling, Moistening Moistening to local tissues; increases saliva Causes contraction of tissue and strengthens mucus membranes Cooling initially, but constitutionally heating (Ayurveda) Promotes healthy intestinal flora and can be nourishing Increases digestive fire & digestive enzymes Can increase strength and bodily tissues (Vit. C) Counters thirst Grounding effect in Vatta people Sour the sweet turned sour Special Considerations Burning sensations Hyperacidity, Ulcers Teeth sensitivity Pitta, (fire) conditions - usually not beneficial in hot and damp conditions other than in small amounts Actions Change by Amounts When herbs are used in an overly intense, concentrated form, they can engender opposite reactions Acidity (sour) turns down oxidation (heat) in the cells, but in large amounts causes oxidation or burning. Acridity relaxes, but it large doses it agitates (valerian). Astringents are contracting, but in large doses can bind so thoroughly that they cause dryness and tension. Sweets nourish and sedate in moderation, but prolonged overuse causes cells to reject insulin and blood sugar, resulting in a depressed tissue state, i.e. type II diabetes. Matthew Wood, The Practice of Traditional Western Herbalism, pg 60 Salty (Mineral-rich) What are your sensations & impressions of salty? Examples: Seaweeds, Nettles, Cleavers, Horsetail, Mullein, Chickweed, Burdock, Plantain, Celery, Cumin, Parsley, Salt (raw) Preserved foods such as anchovies Astringent What are your sensations & impressions of astringent? Examples: Rose & Rose family, Raspberry leaves, Uva Ursi, Oak Bark, Rhodiola, Bayberry, Which Hazel, Sumac, Yarrow, Sage, Rhodiola, cinnamon, Unripe Bananas, Cranberries, strong black or green tea, Red wine 5

6 Astringent Earth and wind; dry and heavy Increases Vata Decreases Pita/ Kapha Organs (within Sour in TCM) Liver gallbladder / yin Element: Wood Astringent is lighter & more drying & more tonifying than Sour Astringent light, drying, contracting Tightening & toning tissue; stabilizes; use when tissue is lax For damp relaxed tissue state, constitutionally can moisturize Arrests excess discharges (reduces saliva) & tightens mucosal tissues Excessive diarrhea, internal or external bleeding, heavy sweating, or tissues that are spongy and lax. Reduces bleeding Wound healing Fungal infections : Tannins Astringent astringent wit Special Considerations / Contraindications Cold heavy quality can impair digestive fire Dry conditions Constipation Salty to be worth one s salt Earth & Fire Heavy, Hot & Wet Increases Pitta/Kapha Decreases Vata Organs/ Quality (TCM) Kidney & Bladder / Yin Element: Water Minerals, Sodium Chloride Salty Heavy, Grounding, Moistening Soothing, Warming Nutritive (mineral rich); Bone & teeth strengthening Promote digestion (stomach acid & enzymes) Hydrates/ moistens the body (small amounts) Act as a laxatives & diuretics (lubricate intestines to induce bowel movements) Relieve stiffness Softens hardness, dissolve cysts Nourish kidneys, bladder & adrenals (directs preparations to kidneys) Dissipate accumulations; Nourish blood Salty salt of the earth Special Considerations Can irritate symptoms of heat in the body incl: inflammation, tissue irritation, nerve irritation and skin rashes Too much can over stimulate digestion Too much can make some irritated & agitated in mind Edema (for pure salts, not mineral rich herbs, such as nettles & cleavers which can help edema) Hypertension (also for pure salts) 6

7 Sweet (Bland & Mucilaginous) What are your sensations & impressions of sweet? Examples: Licorice, Marshmallow, Comfrey, Slippery Elm, Stevia, Astragulus, Ginseng, Red Clover, Ginseng, Goji berry, Milk, Honey, Fruits, Grains, Root vegetables, Liver, Meat Most of the world s staple foods including starches & animal-based proteins are sweet but not many culinary herbs. Sweet the sweet spot Earth & Water Cooling & moistening Wet, Cold & Heavy Organs (TCM) Spleen & Stomach /Yang Element: Earth Sugars: fructose sucrose, fats, proteins, carbs, polysaccharides, GAGs (note: demulcents are often classified as sweet) Sweet also contains the bland and the mucilaginous flavors. Sweet land of milk & honey cooling, moistening, building the most nourishing taste Building and strengthening calming to nervous system Lubricates and nourishes Cooling and moistening Moisten tissues, often mucilaginous Nourishes the blood Promotes calmness & centeredness Soothes inflammation Heals wounds Can relieve burning sensations Rejuvenative, Rasayana, tonics Can slow down acute reactions (incl. emotions) Can neutralizes the toxic effects of other foods Triggers dopamine in brain, engendering pleasure & relaxation Sweet the sweet life Special Considerations Building and strengthening Not used in states of excess & congestion Respiratory congestion, diabetes Fever Weak digestion, Feelings of heaviness, lethargy Parasites Cancer (for true sugar, excluding though complex polysaccharide which are often immune building) Ayurveda sweet nourishing tonic herbs are not used with low digestive fire or high ama (toxins) as they are heavier and harder to digest The Importance of All the Tastes While we may focus on a particular flavor to heal an ailment and balance the elements, all the tastes should be a part our daily exchange with nature. Traditional medicines around the world maintain that illness arises when one flavor is used in excess Shizandra: 5 flavor berry The more tastes are in an herb, the more deeply layered is its healing actions. Ayurvedic Constitutions & Tastes Vata: Air-Ether dosha/ depleted / yin deficient/ cold/dry Aggravated by: Balanced by: bitter, astringent, pungent sweet, sour, salty Pitta: Fire-Water dosha/ excess heat/ inflamed/aggravated/ bilious Aggravated by: Balanced by: sour pungent salty sweet bitter astringent Kapha: Water-Earth dosha/ excess yin/ damp/ phlegmatic Aggravated by: Balanced by: sweet salty sour pungent bitter astringent 7

8 The 10 Tastes - Cherokee through the teachings of David Winston Sweet: Warm / Moist Mineral Salt: Cool / Dry True Salt: Cold / Dry Sour: Cool / Dry Astringent: Dry / Neutral Pungent: Hot / Dry (Cold/Dry) Spicy: Warm/ Dry Acrid: Cold / Dry Bitter: Cold / Dry Bland: Cool / Damp The 12 Tastes Steven Horne Tissue State Taste Action Matthew Wood, The Practice of Traditional Western Herbalism, pg 59,60 Hot/ Sour Refrigerant Excitation Bitter Sedative Cold/ Pungent Stimulant Depression Aromatic. Spicy Carminative, Antiseptic Tension/ Bitter Relaxant Constriction Acrid Antispasmodic Dry/ Sweet Mucilage Atrophy Salty, Oily Tonic Damp/ Astringent Astringent Relaxation Damp/ Bitter Alterative, Detox. Stagnation Pungent Laxative To me, any herbalist who doesn t know the taste of an herb but attempts to use it can be compared to a painter who doesn t know the colors of the rainbow, or a musician who doesn t know the scales. -Alan Tillotson To become a master herbalist in 30 years or more, taste an herb everyday. Paul Bergner, herbalist Awareness of our taste experiences inspires awareness life! A limited experience of tastes for modern children (and adults) 8