In Ayurveda, we use the three doshas to determine where and how the body/mind is currently out of balance. And we use the philosophy of the six tastes to bring the body back to balance.
The six tastes are inherent in the food we eat and herbs we use in Ayurveda. Everyone needs a certain amount of each taste in our diet, in different amounts. This is much like the western nutrition idea that we all need fat, carbs, protein, etc., in different amounts. This is because each taste has a unique therapeutic action on the body. Understood and used with wisdom, the six tastes can be an instrumental part of our healing and longevity. The six tastes are salty, sour, sweet, bitter, astringent and pungent. I will discuss each of these tastes in this six-part blog series. Today’s blog focuses around the Salty taste.
Like everything else around us and within us, the six tastes are comprised of a combination of the elements. Salty is made of the elements water and fire. Its main qualities are heavy, moist, and warm. The salty taste is of course found in table salt, rock salt, sea salt, and also seafood (oyster, clam, shell fish, ocean fish, seaweeds, etc). Salt, given its moist property, has a demulcent, moistening and nourishing effect on the body. Although it does contain the fire element, it is not as hot as as sour or pungent, due to its water content. Salt also has a uniquely sedating effect on the nervous system and relieves anxiety. It increases flexibility and suppleness of the tissues. In small amounts, salt stimulates digestion, in moderate amounts it is purgative. If you’ve ever done a cleanse, you might have taken a large dose of Epson Salt to help with the purgation! Salt cleanses the body and dissolves congestion.
Of the doshas, salt is best for Vata dosha which tends to be dry, light, and cold (opposite qualities restore balance) and is in fact one of the best medicines for correcting Vata-type symptoms. It is fine for pitta in moderation, but due to its’ matching fire quality, pitta dosha should use caution, and kapha dosha should incorporate the least amount of salt due to its water quality (as for those with high blood pressure)
Salty does not have a good reputation in the Western world due to the fact that it increases the fluid volume in the body which causes blood pressure to rise. People taking high blood pressure medication (and the general population as well) are told to limit their salt intake, and in fact most of us are under the understanding that salt is bad for us. But heres’s where it’s important to remember that in Ayurvedic philosophy, there is nothing so cut and dry, and nothing exists that is purely bad or purely good. In Ayurveda, each food/taste is simply better for some and less so for others, in proper quantities per the person’s constitution and imbalances.
Vata, Pitta and Kapha individuals all need all tastes in various amounts, and in fact we cannot live without all six tastes! Salt is critical for proper functioning of the nerves and muscles, and also helps kill bacteria.
However, before we start loading our salt shaker back up, we need to understand our selves, our dosha, and use the six tastes therapeutically as well as simply what tastes good in the moment. Then we need to truly evaluate how much salt we are already taking in considering the fact that restaurant food and much processed food already contains a high amount of salt. And its important to buy good, unrefined salt, and add it in while cooking instead of after to make it easier on digestion.
The post The Six Tastes of Ayurveda (Part 4 of Six) – SALTY TASTE appeared first on Elements Ayurveda.