Ayurveda teaches us to eat all six taste at every meal. A related concept is the idea that specific doshas have an affinity for certain tastes ( six taste—sweet, salty, sour, bitter, pungent, astringent). Certain tastes aggravate doshas, and other tastes stabilize them. Food has other qualities as well—heavy or light, hot or cool, dry or moist—that affect the doshas. We need the proper combinations of all these qualities in our food to remain in balance.

The timing of meals is also affects digestion, since your body goes through natural cycles of digestion and assimilation of food and elimination of waste. Six taste are the key to digestion .

Your kitchen cabinet is also your medicine cabinet because everyday foods, herbs, and spices can have medicinal as well as nutritional properties. What you ingest therefore can have a profound effect on your health. In this chapter we provide you with guidelines for specific foods you should emphasize or avoid, as well as herbs and spices you should keep on hand and use to gently balance the three doshas. Some items can be used every day, and for long periods of time. Others are appropriate for specific periods, such as short-course therapy to calm vata, the leading dosha, or increase gastric juices, the digestive fire that is the cornerstone of Ayurvedic health.

Foods contain packets of intelligence, or information, some of which are analyzed by our ability to taste. Herbs and spices are also potent food sources of these tastes, and therefore have become an important tool for stabilizing the doshas. Here's how the six tastes—sweet, sour, salty, bitter, pungent, and astringent—affect the doshas:

Sweet: Raw unrefined sugar, milk, butter, rice, honey, bread Sour: yogurt, lemon, cheese

Salty: salt, seaweed, soy sauce, pickles Pungent: spicy foods, pepper, ginger, cumin Bitter: spinach, other green leafy vegetables

Astringent: beans, pomegranate

Sour: lemons, ginger

Bitter: bitter melon, arugula, greens

Pungent: Hot, Spicy

Amazingly enough Dr. Pendse my Ayurvedic physician friend and teacher was working at my clinic earlier this year and brought me this research paper.

Current nutritional research on the six taste proves that taste receptors are found in every organ in the body. I

n the study:

HindawiEvidence-Based Complementary and Alternative Medicine Volume 2017, Article ID 5435831, 30 pages https://doi.org/10.1155/2017/5435831

Review Article

Extraoral Taste Receptor Discovery: New Light on Ayurvedic Pharmacology

More and more research studies are revealing unexpectedly important roles of taste for health and pathogenesis of various diseases. Only recently it has been shown that taste receptors have many extraoral locations (e.g., stomach, intestines, liver, pancreas, respiratory system, heart, brain, kidney, urinary bladder, pancreas, adipose tissue, testis, and ovary), being part of a large diffuse chemosensory system. The functional implications of these taste receptors widely dispersed in various organs or tissues shed a new light on several concepts used in ayurvedic pharmacology (dravyaguna vijnana), such as taste (rasa), postdigestive effect (vipaka), qualities (guna), and energetic nature (virya). This review summarizes the significance of extraoral taste receptors and transient receptor potential (TRP) channels for ayurvedic pharmacology, as well as the biological activities of various types of phytochemical tastants from an ayurvedic perspective. The relative importance of taste (rasa), postdigestive effect (vipaka), and energetic nature (virya) as ethnopharmacological descriptors within Ayurveda boundaries will also be discussed.

The easiest way to get all six taste in every meal is to use Churnas. You can go on Amazon and search for Vata Churna, Pitta Churna or Kapha Churna. These collections of spices that have all six taste and can be used as a "salt and Pepper shaker" or heat ghee and saute the spices in ghee. Mix with the veggies.

To find out more about the details of six taste for your body type,

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