THE TAO OF BALANCED DIET

 5 Colors, Five Flavors

If you eat all of the colors and/or five flavors daily you will never get sick.

Salt, Sweet, Sour, Bitter and Pungent

Salty flavor comes from sea vegetables color black when dries

Sweet flavor from yellow vegetables like carrots, yams, sweet potatoes, squash

Sour flavor red from pomegranate and persimmon, sour cherry

Bitter flavor from leafy greens

Pungent flavor from white onions, garlic, leeks, shallots

 

The acid-alkaline balance of our food is also very important. Foods that are

pH-balanced will not putrefy quickly, and the eater will be able to extract

the maximum amount of nutrition available from those foods. If the food

we eat is not pH-balanced, it starts to putrefy as soon as it enters the

digestive tract. The body, instead of benefiting from the nutrients in the

food, absorbs the poisons resulting from the putrefaction.

Old Chinese saying “Don’t eat food more than 24 hours old, because it is wrecked”.

The number one cancer in China and Japan is stomach cancer from eating spoiled food.