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The Comparison between the Tastes of Food in Naekyeong(內經) and them in Euhakibmun(醫學入門), Dongeuibogam(東醫寶鑑)

  • The Journal Of Korean Medical Classics
  • Abbr : JKMC
  • 2010, 23(6), pp.27~44
  • Publisher : 대한한의학원전학회
  • Research Area : Medicine and Pharmacy > Korean Medicine

Jo, Hak-Jun 1

1세명대학교

Accredited

ABSTRACT

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing Naekyeong with Euhakibmun, Dongeuibogam. ‘Ma(麻)’ in Naekyeong means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). ‘Maik(麥)’ in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). ‘Gyu(葵)’ in Euhakibmun․Jangbujobun(臟腑條分) is a miswritten word for ‘Welsh onion(葱)’ caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in Naekyeong is really salty according to Euhakibmun and Dongeuibogam. But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to Somun(素問) and Euhakibmun․Jangbujobun, the other way is to build up the Yin(陰血) of five organs according to Yungchu(靈樞)․five tastes(五味). The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

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