The taste of food is a clue to its pharmacology and effect on the body. For example, foods are sour because they contain acids that increase the fire element. . . which, in turn, can be pacified by foods that increase the water element such as those that are sweet. When fire is toxic, it is detoxified by food and herbs that are bitter because the bitter taste is due to the presence of alkaloids. Dr. Ingrid Naiman's theories on Taste and the Elements make the subject matter accessible due to the logic and practicality of the system.

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