ABSTRACT
Later, the “Five Elements” were derived from the yin-yang concept. Chou Tun-I, the great neo-Confucian philosopher of the Sung Dynasty (964-1279 a .d.) stated that, by the transformations of the yang and the union therewith of the yin, water, fire, wood, metal, and earth are produced. These five elements become diffused in harmonious order, and the four seasons proceed in their course. The use of food as medicine is based on this five elements concept. Traditionally, the Chinese categorize foods into five tastes: sourness, sweet ness, bitterness, acridness, and saltiness. The foods used in Chinese medicines are based on these five tastes.
