《黄帝内经》曰∶阴之所生，本在五味；阴之五宫，伤在五味。扁鹊曰∶安身之要，必资于
食。不知食宜者，不足以存生。乡党一篇具在，圣人饮食之节为甚详。后之人奔走于名利，而饥
饱失宜；沉酣于富贵，而肥甘是务。不顺四时，不知五味，而疾生焉。戒乎此，则人元之寿可得矣。
《内经》曰∶谨和五味，骨正筋柔。气血以胜，腠理以密，长有天命。《淮南子》曰∶五
味乱口，使口爽伤，病也。陶隐居云∶五味偏多不益人，恐随脏腑成殃咎。五味稍薄，令人神爽。
若稍偏多，损伤脏腑。此五行自然之理，初则不觉，久则为患也。
酸多伤脾，肉皱而唇揭。故春七十二日省酸增甘，以养脾气。曲直作酸属木，脾主肉属土，
木克土也。酸过食损胃气及肌肤筋骨，不益男子，损颜色。不与蛤同食，相背也。有云∶饮少热
醋辟胜酒。（黄戬云自幼不食醋，今逾八十九，尤能传神。）又心色亦，宜食酸。小豆犬肉李韭皆酸。
咸多可伤心，血凝泣而变色。故冬七十二日省咸增苦，以养心气。润下作咸属水，心主血
属火，水克火也。盐过于咸则伤肺，兼损筋力。西北人食不耐咸多寿，东南人食多欲咸少寿。病
嗽及水气者，全宜禁之。晋桃源避世之人盐味不通，多寿。后五味通而寿齿损矣。又脾色黄，宜
食咸。大豆豕肉粟藿皆咸。
甘多伤肾，骨痛而齿落。故季月各十八日省甘增咸，以养肾气。稼穑作甘属土，肾主骨属水，
土克水也。又肝色青，宜食甘。粳米牛肉枣葵皆甘。
苦多伤肺，皮槁而毛落。故夏七十二日省苦增辛，以养肺气。炎上作苦属火，肺主皮毛属金，
火克金也。又肺色白，宜食苦。麦羊肉杏薤皆苦。
辛多伤肝，筋急而爪枯。故秋七十二日省辛增酸，以养肝气。从革作辛属金，肝主筋属木，
金克木也。胡椒和气，过多损肺金吐血。细椒久食，失明乏气。合口者害人，十月勿食椒，损人
心，伤血脉，多忘。除湿温中，益妇人。又肾色黑，宜食辛。黄黍鸡肉桃葱皆辛。
《黄帝内经》说：阴精的生成，根本在于五味；五脏（心、肝、脾、肺、肾）的损伤，也往往源于五味。扁鹊说：安身立命的要点，必须依靠饮食。不懂得饮食适宜原则的人，不足以保全生命。《论语·乡党》篇中记载详尽，圣人对于饮食的节制非常详细。后世之人奔走于名利之中，导致饥饱失调；沉溺于富贵生活，一味追求肥腻甘甜的食物。不顺应四季变化，不懂五味的调和，疾病便由此产生。若能警惕这一点，那么人的自然寿命就可以获得保障。
《内经》说：谨慎地调和五味，骨骼就会正直，筋脉就会柔和。气血就会充盈，腠理（皮肤纹理及汗孔）就会致密，从而能够享有天年。《淮南子》说：五味如果扰乱口舌，会使味觉受损，这是致病的原因。陶隐居（陶弘景）说：五味偏嗜过多对人无益，恐怕会随脏腑的不同而招致灾祸。五味吃得清淡些，能让人精神清爽。如果稍微偏嗜过多，就会损伤脏腑。这是五行自然的道理，起初可能感觉不到，时间久了就会成为祸患。
酸味吃多了会伤脾，导致肌肉皱缩、嘴唇掀揭。所以春季七十二天要减少酸味增加甘味，以养护脾气。曲直生酸，酸属木；脾主肌肉，属土，木克土。酸味过食会损伤胃气以及肌肤筋骨，对男子无益，还会损害面色。酸味不与蛤蜊同食，因为二者性质相背。有人说：喝少量的热醋可以胜过酒。（黄戬说自己从小不吃醋，如今超过八十九岁，依然神采奕奕。）另外，心色赤，适宜吃酸味食物。小豆、犬肉、李子、韭菜都属酸味。
咸味吃多了会伤心，导致血液凝滞不畅而变色。所以冬季七十二天要减少咸味增加苦味，以养护心气。润下生咸，咸属水；心主血脉，属火，水克火。盐过于咸则会伤肺，同时损伤筋力。西北人饮食不耐受过多的咸味却长寿，东南人饮食多欲求咸味却短寿。患有咳嗽和水气病的人，完全应该禁止食用咸味。晋代桃源中避世隐居的人不通晓咸味，大多长寿。后来五味通行世间，人的寿命就缩短了。另外，脾色黄，适宜吃咸味食物。大豆、猪肉、小米、豆叶都属咸味。
甘味吃多了会伤肾，导致骨痛和牙齿脱落。所以在每季末的十八天里要减少甘味增加咸味，以养护肾气。稼穑生甘，甘属土；肾主骨，属水，土克水。另外，肝色青，适宜吃甘味食物。粳米、牛肉、大枣、葵菜都属甘味。
苦味吃多了会伤肺，导致皮肤干枯和毛发脱落。所以夏季七十二天要减少苦味增加辛味，以养护肺气。炎上生苦，苦属火；肺主皮毛，属金，火克金。另外，肺色白，适宜吃苦味食物。小麦、羊肉、杏子、薤白都属苦味。
辛味吃多了会伤肝，导致筋脉拘急和指甲枯槁。所以秋季七十二天要减少辛味增加酸味，以养护肝气。从革生辛，辛属金；肝主筋，属木，金克木。胡椒能调和气息，但过多食用会损伤肺金导致吐血。细辣椒长期食用会导致失明和元气衰竭。合口椒有害人体，十月不要吃辣椒，因为它损伤人心，伤害血脉，导致健忘。辣椒能除湿温中，对妇女有益。另外，肾色黑，适宜吃辛味食物。黄黍、鸡肉、桃子、葱都属辛味。
The *Huangdi Neijing* (Yellow Emperor's Inner Canon) states: The generation of Yin essence fundamentally lies in the five flavors; the injury to the five palaces (Zang organs: Heart, Liver, Spleen, Lung, Kidney) also stems from the five flavors. Bian Que stated: The key to securing one's body must rely on food. One who does not understand the appropriateness of diet is insufficient to preserve life. The chapter "Xiangdang" (Village Customs) in the *Analects* is fully preserved, detailing the sage's moderation in diet extensively. Later generations have rushed after fame and profit, resulting in irregular hunger and fullness; indulged in wealth and honor, striving only for rich and sweet foods. Failing to follow the four seasons and not understanding the five flavors leads to the onset of diseases. Guarding against this allows one to attain their natural lifespan (Tian Nian).
The *Neijing* states: Carefully harmonizing the five flavors results in straight bones and flexible sinews. Qi and Blood become abundant, and the Couli (skin texture and pores) become dense, allowing one to enjoy their heavenly destiny. The *Huainanzi* states: If the five flavors disturb the mouth, it causes damage to taste, which is a disease. Tao Hongjing said: Excessive preference for any of the five flavors is not beneficial to humans; it may bring disaster according to the affected Zang organ. A slight thinness in the five flavors makes the spirit refreshing. However, if slightly excessive, it damages the Zang organs. This is the natural principle of the Five Elements; initially unnoticed, it becomes a calamity over time.
Excessive sour flavor injures the Spleen, causing wrinkled flesh and everted lips. Therefore, during the 72 days of Spring, one should reduce sour and increase sweet flavors to nourish Spleen Qi. Curving and straightening generates sour, which belongs to Wood; the Spleen governs flesh and belongs to Earth, and Wood conquers Earth. Overconsumption of sour damages Stomach Qi as well as skin, muscles, sinews, and bones, offering no benefit to men and damaging complexion. Sour should not be eaten with clams, as their properties are contrary. It is said: Drinking a small amount of hot vinegar is superior to wine. (Huan Jian said he did not eat vinegar since childhood; now over eighty-nine years old, he still retains his vivid spirit.) Additionally, the Heart has a red color and benefits from sour foods. Adzuki beans, dog meat, plums, and Chinese chives all possess sour flavors.
Excessive salty flavor injures the Heart, causing blood to coagulate and stagnate, leading to discoloration. Therefore, during the 72 days of Winter, one should reduce salt and increase bitter flavors to nourish Heart Qi. Moistening downward generates salty, which belongs to Water; the Heart governs blood and belongs to Fire, and Water conquers Fire. Salt that is too salty injures the Lung and simultaneously damages sinew strength. People in the Northwest who cannot tolerate high salt intake live long, while people in the Southeast who desire salty food often have shorter lifespans. Those suffering from cough and water retention should completely avoid salt. The hermits in Taoyuan during the Jin Dynasty were unfamiliar with salty flavors and lived long lives. After the five flavors became common, human longevity decreased. Additionally, the Spleen has a yellow color and benefits from salty foods. Soybeans, pork, millet, and soybean leaves all possess salty flavors.
Excessive sweet flavor injures the Kidney, causing bone pain and tooth loss. Therefore, during the last 18 days of each season, one should reduce sweet and increase salty flavors to nourish Kidney Qi. Planting and harvesting generate sweet, which belongs to Earth; the Kidney governs bones and belongs to Water, and Earth conquers Water. Additionally, the Liver has a green color and benefits from sweet foods. Japonica rice, beef, jujubes, and malva vegetables all possess sweet flavors.
Excessive bitter flavor injures the Lung, causing dry skin and falling hair. Therefore, during the 72 days of Summer, one should reduce bitter and increase pungent flavors to nourish Lung Qi. Flaming upward generates bitter, which belongs to Fire; the Lung governs skin and hair and belongs to Metal, and Fire conquers Metal. Additionally, the Lung has a white color and benefits from bitter foods. Wheat, mutton, apricots, and wild leeks all possess bitter flavors.
Excessive pungent flavor injures the Liver, causing tight sinews and withered nails. Therefore, during the 72 days of Autumn, one should reduce pungent and increase sour flavors to nourish Liver Qi. Transforming and moving generates pungent, which belongs to Metal; the Liver governs sinews and belongs to Wood, and Metal conquers Wood. Black pepper harmonizes Qi, but excessive consumption damages Lung Metal and causes hemoptysis. Long-term consumption of fine chili peppers causes blindness and Qi deficiency. He-kou pepper harms humans; do not eat pepper in the tenth month, as it injures the Heart, damages blood vessels, and causes forgetfulness. Pepper removes dampness and warms the middle, benefiting women. Additionally, the Kidney has a black color and benefits from pungent foods. Yellow millet, chicken, peaches, and scallions all possess pungent flavors.