The reason for such a bad sense of taste may depend on other symptoms, like nausea or dry mouth. The sour taste is said to increase our absorption of nutrients and minerals like iron, stimulate circulation and elimination, strengthen the heart, energize the body and sharpen the senses. Sweet, Sour, Salty, Pungent (spicy), Bitter, Astringent. Ayurveda recognizes six tastes, each of which has a vital role to play in our physiology, health, and wellbeing According to Ayurveda tastes Sour is composed of Earth and Fire and is hot, light, and moist by nature. Decrease Vata and increase Pitta and Kapha. They stimulate the appetite, improve the digestion, energize the body and nourish the heart. Sour, consisting of mostly fire and earth, balances Vata dosha best. The sour taste in Ayurveda kindles the agni or the digestive fire by stimulating acid secretions in stomach and increasing circulation. It dispels gas, relieves thirst, and increases tissues. The Fire element aids digestion and the Earth element can provide calories and a grounding effect. Physical effects: Sour taste increases the digestive power. Its qualities are liquid, light, heating and oily, and it has anabolic action. Salty Sour taste is hot, heavy, and moist. Sour food in Ayurveda has purifying and cleansing effect on body, whose predominant element is fire. Changes in hormones and pregnancy hormones play a role in causing this problem, but it is normal for many women, so nothing to worry about. Pungent and Doshas. Salty (decreases vata + pitta, decreases kapha) ... the salty taste in moderation decreases pitta, but in excess causes pitta to increase. Rasa (Taste): Just as diagnosis of a disease is based on three biological humours (vata, pitta, and kapha) and treatment is based on six tastes (sweet, sour, salt, pungent, bitter and astringent). This taste is associated with the water and earth elements, so according to ayurveda, too much can create a build-up of all things kapha (which is the combination of earth and water in nature), like mucus, fat, and plasma tissues. They also unlock the nutritional value of foods and kick-start the digestion process. Amla Rasa (Sour taste) Lavana Rasa (Salt taste) Tikta Rasa (bitter taste) Katu or Ushna Rasa (Pungent taste) Kashaya Rasa (Astringent taste) When used wisely, foods which contain these tastes energise our body and help to balance tridoshas. Our tongue, experiences, tastes when drug is administered, orally. Answer: Ayurveda recommends taking sweet, sour, salt, pungent, bitter and astringent taste foods in this same order, while having food. When we are hungry and are about to start eating, the digestion strength is at peak. It generally occurs in the first trimester of pregnancy. To maintain a healthy diet, all six of these tastes should come … The basic principle is simple: balance the six tastes of sweet, sour, salty, bitter, pungent, and astringent in your meal, and you are guaranteed to experience satisfaction while eating. To balance Kapha: Include more bitter, pungent, and astringent tastes. Therefore, the sour taste increases Pitta and Kapha and decreases Vata. Due to these properties, the sour flavor pacifies Vata while aggravating Pitta and Kapha. With regard to the doshas, the salty taste (lavana rasa) in Ayurveda decreases Vata dosha and increases Pitta and Kapha doshas. It sharpens the mind and strengthens the sense organs because this taste is light, hot and unctuous in quality. The art of living yoga and Ayurveda is to open to all the experiences of life and what they have to teach us. But too much of it can also lead to increase in blood pressure and have impact on your skin and blood. The six Tastes and the Agni – Digestive Fire. As our chemistry changes, so do our taste buds and experience of foods as well. The bad taste may can also be explained as foul or rancid. You can find it in: legumes (beans, lentils) In Ayurveda, foods are classified into six tastes –sweet, sour, salty, bitter, pungent and astringent.Many foods have more than one taste–Turmeric, for example, contains three–bitter, pungent and astringent. This taste has qualities like lightness, hot and unctuous. Sour taste helps balance excess Vata in the body, kick starts the flow of bile, removes stagnation that develops in the liver due to excess Vata, and also ensures proper functioning of the liver. 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