病在心上者，先食而后药；病在心下者，先药而后食。病在四肢者，宜饥食而在旦；
病在骨髓者，宜饱食而在夜。
凡欲疗病，先察其源，先候其机。五脏未虚，六腑未竭，血脉未乱，精神未散，服药必
效。若病已成，可得半愈；病势已过，命将难存。自非明医听声、察色至于诊脉，孰能知未
病之病乎？
肝色青，宜食甘，粳米、牛肉、枣、葵皆甘。
心色赤，宜食酸，犬肉、麻、李、韭皆酸。
肺色白，宜食苦，小麦、羊肉、杏、薤皆苦。
脾色黄，宜食咸，大豆、豕肉、栗、藿皆咸。
肾色黑，宜食辛，黄黍、鸡肉、桃、葱皆辛。
毒药攻邪，五谷为养，五果为助，五畜
气味合而服之，以补精益气。此五者，有辛酸甘苦咸，各有所利∶或散、或收、或缓、
或急、或坚、或软，四时五脏，病随五味所宜也。
大毒治病，十去其六；常毒治病，十去其七；小毒治病，十去其八；无毒治病，十去其
九。谷肉果菜，食养尽之，无使过之，伤其正也。盖阴之所生，本在五味，阴之五宫，伤在
五味。是故味过于酸，肝气以津，脾气乃绝。味过于咸，大骨气劳，短肌，心气抑。味过于
甘，心气喘满，色黑，肾气不衡。味过于苦，脾气不濡，胃气乃浓。味过于辛，筋脉沮弛，
精神乃央。是故谨和五味，骨正筋柔，气血以流，腠理以密，如是则气骨以精，谨道如法，
长有天命。
病位在心部的，先吃饭后服药；病位在心下的（胃脘部），先服药后吃饭。病位在四肢的，适宜在饥饿时进食并在早晨服药；病位在骨髓的，适宜在饱食后并在夜间服药。
凡是想要治疗疾病，必须先考察病因，先观察病机。如果五脏尚未虚损，六腑尚未衰竭，血脉尚未紊乱，精神尚未耗散，那么服药必定见效。如果疾病已经形成，只能治愈一半；如果病势已经过去，生命将难以保全。如果不是明医能够听声音、察面色以至于诊脉，谁能知道那些尚未显现的疾病呢？
肝的颜色属青，适宜吃甘味食物，粳米、牛肉、枣、冬葵菜都是甘味的。
心的颜色属赤，适宜吃酸味食物，狗肉、胡麻、李子、韭菜都是酸味的。
肺的颜色属白，适宜吃苦味食物，小麦、羊肉、杏、小蒜都是苦味的。
脾的颜色属黄，适宜吃咸味食物，大豆、猪肉、栗子、豆叶都是咸味的。
肾的颜色属黑，适宜吃辛味食物，黄米、鸡肉、桃、葱都是辛味的。
有毒的药物用来攻逐邪气，五谷用来滋养身体，五果用来辅助，五畜的气味配合服用，来补益精髓和元气。这五种味道，有辛、酸、甘、苦、咸，各有所利：有的能发散，有的能收敛，有的能缓和，有的能急治，有的能坚阴，有的能软坚，四季与五脏的疾病，随着五味所适宜的特性而治疗。
用大毒性的药物治疗疾病，病去十分之六就停药；用常毒性的药物治疗疾病，病去十分之七就停药；用小毒性的药物治疗疾病，病去十分之八就停药；用无毒性的药物治疗疾病，病去十分之九就停药。用谷、肉、果、菜进行饮食调养以彻底清除余邪，不要使药物过量，以免损伤人体的正气。大概阴精的产生，根本在于五味，但藏纳阴精的五脏，也会因五味不当而受伤。因此，味道过于酸，会导致肝气泛滥，脾气就会绝灭。味道过于咸，会导致大骨受损，肌肉短缩，心气受抑。味道过于甘，会导致心气喘促胀满，面色发黑，肾气失衡。味道过于苦，会导致脾气不润，胃气变得浓浊。味道过于辛，会导致筋脉松弛败坏，精神受到损害。因此，谨慎地调和五味，骨骼端正，筋脉柔和，气血流畅，腠理致密，像这样精气充足，遵循道法，就能长寿。
For diseases located in the Heart region, one should eat first and then take medicine; for diseases located below the Heart (epigastrium), one should take medicine first and then eat. For diseases located in the four limbs, it is appropriate to eat when hungry and take medicine in the morning; for diseases located in the bone marrow, it is appropriate to eat when full and take medicine at night.
Whenever intending to treat a disease, one must first investigate its origin and observe its mechanism. If the Zang organs are not yet deficient, the Fu organs are not yet exhausted, the blood vessels are not yet disordered, and the spirit has not yet scattered, taking medicine will surely be effective. If the disease has already formed, only half recovery can be expected; if the momentum of the disease has passed, life will be difficult to preserve. Unless a enlightened physician can listen to sounds, inspect complexions, and palpate pulses, who can know the diseases that have not yet manifested?
The color of the Liver is green; it is suitable to eat sweet flavors. Jujube (Ziziphus jujuba), beef, dates, and okra (Abelmoschus esculentus) are all sweet.
The color of the Heart is red; it is suitable to eat sour flavors. Dog meat, sesame (Sesamum indicum), plums, and Chinese chives (Allium tuberosum) are all sour.
The color of the Lung is white; it is suitable to eat bitter flavors. Wheat (Triticum aestivum), mutton, apricots, and wild garlic (Allium macrostemon) are all bitter.
The color of the Spleen is yellow; it is suitable to eat salty flavors. Soybeans (Glycine max), pork, chestnuts, and bean leaves are all salty.
The color of the Kidney is black; it is suitable to eat pungent flavors. Yellow millet (Panicum miliaceum), chicken, peaches, and scallions (Allium fistulosum) are all pungent.
Poisonous drugs attack pathogenic factors; the five grains nourish; the five fruits assist. Consuming the flavors of the five meats in combination replenishes essence and Qi. These five flavors—pungent, sour, sweet, bitter, and salty—each have their specific benefits: some disperse, some astringe, some moderate, some accelerate, some harden, and some soften. The diseases of the four seasons and the five Zang organs are treated according to the suitability of the five flavors.
When using highly toxic drugs to treat disease, stop when six-tenths of the disease is removed; when using moderately toxic drugs, stop when seven-tenths is removed; when using slightly toxic drugs, stop when eight-tenths is removed; when using non-toxic drugs, stop when nine-tenths is removed. Use grains, meats, fruits, and vegetables for dietary nourishment to complete the cure. Do not allow excess, as this would injure healthy Qi. Generally, Yin is generated from the five flavors, but the five palaces storing Yin are damaged by improper use of the five flavors. Therefore, excessive sourness causes Liver Qi to overflow, and Spleen Qi perishes. Excessive saltiness causes damage to the large bones, shortening of muscles, and suppression of Heart Qi. Excessive sweetness causes Heart Qi to become panting and distended, dark complexion, and imbalance of Kidney Qi. Excessive bitterness causes Spleen Qi to become dry and Stomach Qi to become thick. Excessive pungency causes tendons and vessels to relax and degenerate, and the spirit to suffer harm. Therefore, carefully harmonizing the five flavors results in straight bones, flexible tendons, flowing Qi and Blood, and dense interstices. In this way, Qi and bones remain refined; following the Dao and methods ensures longevity.