The flavours are the most basic concept in Chinese Medicine. Archetypically each taste (flavour) is attributed to one of the five phases with affinity to particular internal organs (fe salty Water and enters Kidney). Also each flavour has special qualities (f.e salty moistens and softens, draws in and enters blood). The common notion is that the attributed flavour tonifies/benefits a specific organ (phase). However having just one flavour for each phase we are at loss when asked about tonification and reduction of particular phase. Chapter 22 Suwen presents a system that precisely regulate each phase. Each phase is attributed with three flavours that directly tonify, reduce and moderate it. Interestingly, often the therapeutic action of a particular taste is in contrast with its common archetypical notion (fe salty taste reduces Water). Moreover each taste acts in a specific way not on one but on three different phases (fe sour on Metal. Wood and Fire) Understanding this precious system allows broader and more precise perception of flavours and their action. This at least prevents us from giving wrong dietetic advices to our patients and in a long run allows precise insight into dietetic and herbal medicine.

About Mr. Mariusz Giżycki

Master in Applied Physics (Poland) and Medical Diploma (Poland). PhD in Medicine from the University of London (2002).

Training in Chinese Medicine started in LAOM (London) (L.Ac). Then studied with many teachers of whom most influential have been Claude Diolosa, Dr. Li Jie, prof Feng Shi Lun and dr Arnaud Versluys. Very strong interest in Classical Chinese Medicine both herbal and acupuncture. At present a teacher in TOMO (Gdansk, Poland).