How the Herbs Regulate Liver

• Liver-Qi and Taste

  
  

  If we compare the liver to the Earth, then the atmosphere surrounding the Earth can be likened to “Liver-Qi”—the vital energy of the liver. As winter ends and spring arrives, nature bursts back to life, and a similar process happens within our bodies. The energy that seeks to expand and move freely in this season is known as Liver-Qi. In nature, this energy drives the flourishing growth of plants in spring.

  
  

  When our bodies struggle to adapt to spring due to weakness, consuming spicy foods can help activate and circulate Liver-Qi, clearing any stagnation that may have accumulated over the winter. For instance, some people feel sluggish and experience poor digestion during spring. Because this season is associated with warmth and expansion, spicy and warm foods help support the body’s natural energy flow.

  
  

  Eating foods like ginger can be particularly beneficial for those who often experience indigestion or nausea during spring. For individuals who feel weak, adding sesame seeds or sesame oil to their diet can help restore balance. If someone feels severely fatigued and lacks energy, consuming a small amount of rice wine, Chinese chives, or cinnamon can help invigorate their system.

  
  

  These foods share the common properties of being spicy in taste and warm in nature, which align with the increasing energy movement in the body during spring.

• The Liver, Anatomy, and Taste

  
  

  While Liver-Qi disperses and promotes movement, the physical liver organ gathers and stores energy. This cycle of gathering and dispersing energy ensures the body’s vitality is maintained without becoming depleted. In Traditional Chinese Medicine (TCM), this balance is fundamental: the liver stores and manages energy while also allowing its free flow.

  
  

  One key factor in maintaining this balance is taste—specifically, the sour taste. The sour taste prevents excessive energy dispersion, helping to preserve life-sustaining substances within the body. A steady intake of sour foods supports the renewal of liver cells and prevents degeneration.

  
  

  According to TCM, the sour taste is the first to enter the liver when food is consumed. This idea has been confirmed through thousands of years of clinical practice. If a person has a deficiency in sour foods or weakened liver function, their body naturally craves sour-rich foods like citrus fruits, vinegar, and fermented foods to replenish and strengthen the liver.

  
  

• The Liver in Traditional Chinese Medicine

  
  

  In TCM, the liver functions like the constant movement of the Earth’s atmosphere. Just as the Earth’s mass holds the atmosphere in place, the anatomical liver (the organ itself) provides structure, while Liver-Qi continuously disperses from it, keeping energy circulating throughout the body.

  
  

  During spring, as the body aligns with nature’s revitalizing energy, Liver-Qi naturally seeks to expand and flow freely. This dispersing energy is balanced by the contrasting effect of the sour taste, which helps to gather and regulate this movement. This concept mirrors the natural world—where the Earth’s land (solid structure) and atmosphere (expansive movement) must coexist to maintain harmony.

  
  

  Similarly, the harmony between the dispersing energy of Liver-Qi and the gathering nature of the liver organ is essential for overall health. This principle applies not only to the liver but also to other organs in TCM, where energy must be both contained and allowed to move to sustain balance and well-being.

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Dr.Ahn Acupuncture and herb

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