Effect of Six Taste in Ayurveda
When discussing digestion, there are two other considerations in Ayurveda. First, whether a food’s action is Heating or Cooling.
According to Ayurvedic Principles, it’s not a food’s temperature that makes it cooling, but rather its innate Qualities. Each and every food is classified according to whether its energies promote Heating or Cooling.
The Tastes of Sweet, Bitter & Astringent are Cooling. Sour, Salty & Pungent are all Heating. This action on the digestive system, called VIRYA, may be felt immediately after tasting a food, or some time later. For example, a sweet mango has a heating virya and tends to enhance digestive function.
To keep your inner thermostat in check, you need to choose the right foods — and avoid the wrong ones.
Every Taste has a long-term effect on our metabolism after digestion is complete, and all the nutrients have been assimilated in the tissues. This effect is known as VIPAK and is either sweet, sour, or pungent. The vipak of sweet is deeply nutritive and building; the vipak of sour enhances digestive fire, and the vipak of pungent creates increased elimination.
Taste, action, and post-digestive effect or rasa, virya, and vipack.
They are the Keys to understanding food and herbs. With this knowledge, you can figure out the energetic dynamics of food and be able to make good choices in your Diet.
P.S. to your Eternal Health & Harmony