Sweet Taste

The sweet taste, as a naturally appealing element of our diets, requires little explanation. It is the flavor of sugars
such as glucose, sucrose, fructose, maltose, and lactose and can be found in many carbohydrates, fats and
proteins.1 But the sweet taste is often more subtle than we might initially imagine. For instance, rice and milk are
predominantly sweet.

The Sweet Taste At A Glance

Balances:

vata and pitta

Aggravates:

kapha

Primary Elements:

earth and water

Virya (temperature):

cooling

Vipaka (post-digestive effect): sweet

Gunas (associated qualities):

heavy, cold, oily, soft, relatively difficult to digest,

grounding, building, nourishing

Associated Positive Emotions:

love, sharing, compassion, joy, happiness, bliss the most

sattvic of flavors

Emotions of Excess:

attachment, greed, possessiveness

Location on the Tongue:

front tip

Affinity for Organs:

thyroid, upper lungs

Most Affected Tissues:

all 7 tissues (dhatus)

Direction of Movement:

descending, stabilizing (activates apana vayu)

Additional Actions:

moistening, laxative, diuretic, demulcent, emollient,

antispasmodic, expectorant, anti-inflammatory

Dr. Vasant Lad2

Examples Substances that Illustrate the Sweet Taste

Fruits

bananas, cantaloupe, dates, figs, mangos, melons, prunes

Vegetables

beets, carrots (cooked), cucumber, olives, sweet potatoes

Grains

corn, rice, wheat

Legumes

garbanzo beans, lentils (red), mung beans, navy beans, tofu,

urad dal

Nuts & Seeds

almonds, cashews, coconut, pumpkin seeds

Dairy & Eggs

ghee, milk, eggs

Meat

beef, buffalo, pork, salmon

Sweeteners

all

Spices & Flavorings

basil, bay leaf, caraway, cardamom, cinnamon, coriander,

fennel, mint, nutmeg, saffron, tarragon, vanilla

Benefits
The sweet taste benefits the mucus membranes throughout the body, including those lining the mouth, the lungs,
the GI tract, the urinary tract, and the reproductive system. 1 This taste is strengthening, nutritive, energizing, tonic,
and soothing to the mind.1 In fact, the sweet taste is often used to enhance clarity and awareness in spiritual
realms.1 It also relieves thirst, soothes burning sensations, and has a sustained cooling effect on the body. 2 The
sweet taste benefits the skin, hair, and complexion, hastens the repair of wounds, is pleasing to the senses, and
lends melodious qualities to the voice. 2 It also enhances the integrity of the immune system, improves longevity,
and ultimately, increases ojas.2

In Excess
It is tempting to over-indulge in the sweet taste because it is so pleasant and, in fact, addictive. However, when
overused, the sweet taste can smoother the digestive fire, diminish the appetite, increase mucus, promote
congestion, colds and coughs, or cause ama (toxins), fever, breathing problems, dampness, swollen lymph glands,
tumors, edema, flaccidity, heaviness, laziness, excessive desire for sleep, worms, fungal infections, excess Candida
albicans, obesity, and diabetes.1, 2 Excessive sweet taste can also contribute to unhealthy cravings and greed.2

Contraindications
The sweet taste can exacerbate the situation if there is excess fat, excess kapha, or a high level of ama (toxicity) in
the system.1

Exceptions
While mung beans, barley, and honey taste predominantly sweet, they do not tend to increase kapha and are
actually thought to help balance excess moisture. 1

References
1

Pole, Sebastian. Ayurvedic Medicine: The Principles of Traditional Practice. London: Churchill Livingston, 2006. Print. 38-39, 63.

Lad, Vasant. Textbook of Ayurveda Vol I: Fundamental Principles of Ayurveda. Albuquerque: The Ayurvedic Press, 2002. Print. 241-244.

Lad, Usha and Dr. Vasant Lad. Ayurvedic Cooking for Self-Healing. 2nd ed. Albuquerque: The Ayurvedic Press, 2006. Print. 232-238.