The taste of food is an important aspect of eating. The Chinese categorise the taste of food into five flavours: sweet, bitter, sour, spicy and salty. Chinese medicine regards that eating certain flavours can help the function of the five organs to balance your health, as well as treat disease and recover from illness.
Chinese medicine considers that the body is connected to each other, externally and internally. This theory is a very important principle used in TCM, based on 5 elements and channel theory. Each single sense which displays a problem will indicate certain internal organ imbalance. TCM uses this principle along with other methods to diagnose and treat conditions which delivers very successful results. To share this knowledge first of all, I wish to list the connection between the 5 sense and their relative internal organs.
The story of Thomas Chong offers a valuable insight into the early history of Chinese medicine practice in Victoria from 1850 to 1950. We have reproduced the following excerpts to help you gain a deeper understanding of the history and development of Chinese medicine in Australia.
The theory of yin and yang is an ancient philosophical concept used in traditional Chinese medicine. Through living, practice and observation of every kind of natural phenomenon, people came to realise that two opposites exist in all things, and furthermore, that their interaction promotes the occurrence, development and transformation of things. Yin and yang always has the following characteristics: