The Sour Taste and Tissue Degeneration
It's widely known that cultural diets that favor a more alkaline nature tend to promote within cultures greater longevity (eg Asian diets)
Animal based protein diets which are high in acidity(fatty acids) demonstrate decreased longevity
Energetically the sour taste is the acid taste in Nature so from an energy science nutritional view meats rich in fatty acids are not the only culprits
So any acid in food carries energetically the sour taste Even though we consider sour fruits acidic due to the ciric acid(eg grapefruit), we don't think of tomato, banana, nuts, mayonnaise, red meat(dark chicken, dark turkey, beef, duck, lamb, and pork) and egg yolk as sour Even though they don't taste sour, energetically they physiologically produce the effects of sour
From an energy science view all six taste should be present at a meal for it to be balancing so a wee bit of sour is not a problem as experienced say in a churan
For Pitta Vata(PV) some the sour taste is important in moderation – not all the time but 1-2x per week
For a Pitta Kapha(PK) energy makeup the sour taste should be kept to a minimum
What happens when the physiology sees too much of the sour taste? Energetically we find inflammation as the primary aspect of too much of the taste in the body and psychologically there is judgement, criticality, jealousy, and hate
As we can see the sour taste can lead to degenerative changes even in PV due to the inflammatory nature of the taste if it becomes excessive for that particular physiological pattern
A simple rule: Eat according to your specific mindbody energy pattern
Until tomorrow To health as a Skill Love DrBill
