Diet and the Five Organs of Sheng and Decay Chinese medicine has long recognized that the five tastes of the different internal organs to adjust the function of the internal organs. The Su Wen Zang Qi Fa Shi Lun (The Book of the Hidden Qi Method) states: “The liver is bitter and urgent, eat sweet to slow it down. The heart is bitter and slow, eat sour food urgently to collect it. The spleen is bitter and damp, eat bitter to dry it. The lung is bitter and rebellious, eat bitter urgently to drain it. Kidney bitter dry, eats pungent to moisten.” And a detailed list of the nature of the taste of food and the appropriate organs, “liver green, it is appropriate to eat sweet, japonica rice, beef, dates, sunflower are sweet. The heart is red, it is advisable to eat sour, soya beans, dog meat, plum, leek are sour. The lungs are white, it is advisable to eat bitter, wheat, mutton, apricot, allium are bitter. The spleen is yellow and salty. Soybeans, boar (pig), chestnut and patchouli are salty. The kidneys are black, it is appropriate to eat pungent, yellow millet, chicken, peaches, onions are pungent.” Certain understandings may not be accurate, but developed on its theory. Food therapy and medicinal food have enriched the theory of Chinese medicine’s five tastes to nourish the five organs, and have accumulated considerable practical experience. For example, Chinese medicine has long recognized that “cow’s milk is most suitable for the elderly, the nature of the flat, blood vessels, benefit the heart, long muscles, people’s body Kang strong moist, face eyes happy, old age does not decline.” Modern research: milk is a calcium supplement.