What is the use of citric acid in traditional medical systems? In Ayurveda, acidic foods (such as lemon, lime, garlic, vinegar, yogurt, yogurt, and fermented foods) and substances are referred to as "foods that aggravate the pita", which means they can stimulate the stomach when consumed in large quantities, but they also balance the Vata dosha. That's why it's recommended that some people limit their intake of vinegar, tomatoes, sour citrus fruits, orange juice, salsa, yogurt, onions, garlic, chili peppers, and alcohol. If they find them stimulating, but increase their intake of acidic foods, they need more energy and "fire".
According to Ayurveda, the main elements of sour/bitter food are earth and fire, which have liquid, light, greasy, and hot/heating effects on digestion. They can help increase emotions, including appreciation and understanding, while reducing criticism, jealousy, and hatred. Sour foods are believed to support the lungs and have moisturizing, analgesic, and laxative effects, while promoting the healthy flow of bile.
In traditional Chinese medicine, it is said that "energy conversion" or the five flavors of food lead to the most satisfying and nutritious diet. The five flavors are bitter, salty, sweet, sour, and spicy. In traditional Chinese medicine, it is said that organs are related to each flavor. A specific taste can enhance the organ system, while excess can weaken it. Sour taste is related to spring and the element of wood. Sour food (such as sour bread, vinegar, wheat, pickled Chinese cabbage and lemon/lime) is considered to have a refreshing effect, have a positive impact on the liver and gallbladder, and help digestion.
