Lurking Pathogens 6
Integrating Five Tastes into Acupuncture
Once the correspondences between the four levels and the five-phase patterns (shō) have been identified, we’re still faced with a question of how best to integrate the treatment principles of Warm Disease theory into treatment with acupuncture. There are many ways to do this, of course; one of the criticisms sometimes heard is that TCM is an “herbalized” form of acupuncture which uses actions and indications based of TCM herbal medicine rather than more sophisticated channel theory. This argument is an oversimplification; much of what is taught as TCM acupuncture is almost entirely about the indications, little about the actions, and almost nothing about the dynamics. Most Five-Phase styles, likewise, are largely restricted to point functions and strategies from Nán Jīng and a few chapters from Líng Shū.
In herbal medicine, the primary expression of Five Phases is the doctrine of tastes, or wèi (味), which also serves as an indicator of the energetic actions of each substance in the materia medica. Yet, despite being an important component of the Five Phase system of correspondences, the doctrine of tastes and their dynamics has been limited to herbal and dietary medicine.
Ikeda Masakazu, an influential author and senior practitioner of JMT, has notably introduced the doctrine of tastes into acupuncture point theory. In his writings, the actions attributed to the tastes come from Huáng Dì Nèi Jīng Sù Wèn chapter 22. Over time, herbal medicine has seen some expansion of the dynamics associated with the five tastes, as well as the addition of flavors such as bland and aromatic. For purposes of acupuncture therapy, the five flavors are applied to the selection of five-phase points for treatment (Ikeda, 2004) (Table 1).
• Sour flavors in the Chinese herb literature have an astringent or tightening effect; Ikeda (2004) characterizes it as “consolidating”. It has a tendency to pull inward, or to retain, which are Yīn functions. Ikeda (2004) associates it with the Liver organ’s blood-storing function.
• Bitter typically is a draining and drying taste. In Chinese herbal medicine it has long been identified with treatment principles of drying dampness. Ikeda (2004) states that it has a cooling function, since it is related to the Fire phase; it also quickens blood (Ikeda, 2019). It is considered to have a descending direction.
• Sweet is the taste of tonic herbs. It builds qì, blood and fluids, and also relaxes tension (Sù Wèn 22). In the case of Yīn channels, the sweet taste is related to the Shù-stream points, which are also categorized as Yuán-source points and associated with the essential substances of the Zàng organs.
• Acrid (otherwise translated as pungent or spicy) is scattering and effusing. It is the Metal flavor and resonates with the Lung’s diffusing function. Sù Wèn 22 states that it opens the surface and moves fluids. It is a Yáng flavor and has an outward impetus.
• Salty can soften and moisten dry hardened accumulations, or it can check fluids that are proliferating (Ikeda, 2004). It is a Yīn flavor and usually characterized as descending.
Five tastes and Five Phase points
The five tastes, their functions and Yīn meridian point correspondences are shown in Table 2. The Yīn meridians are of particular importance because they are the focus of the five shō.
One can apply the points to the root treatment by following the Warm Disease principles; some examples are shown in Table 3:
These are some of the possibilities; a more detailed examination will follow later in the series.
Other options for point selection are available, of course. More standard point functions may prove to be better choices. A prime example is the use of LU-7 to open the surface and vent pathogens, which is a relied-upon function and one advocated by Maclean et al, (2018), who consider its use indispensable. Other point categories and their dynamics, as well as point names are further sources from which to discern potentially useful point correspondences.
In the next installment, we will look at the Triple Burner, Qì Dynamic and Membrane Source, and points which can be useful in treating those areas where the pathogens are said to lurk.
Note: this newsletter is for information purposes only and is not intended as medical advice. Please seek the opinion of a health care professional for any specific medical issues you may have.
References
Ikeda, M. (2004). Herb flavor properties and meridian therapy. North American Journal of Oriental Medicine, 11(31), 7-8.
Ikeda, M. (2019). Contemporary clinical foundations of the classics (T. Furue, Trans.). AUSTJM Network. (Original work published 1993).
Maclean, W., Lyttleton, J., Bayley, M., & Taylor, K. (2018). Clinical handbook of internal medicine: The treatment of disease with traditional Chinese medicine. Eastland Press.