Brown sugar is warm and sweet, enters the spleen, and has the functions of invigorating qi and blood, strengthening spleen and warming stomach, relieving pain, promoting blood circulation and removing blood stasis. Eating brown sugar also has the effects of promoting blood circulation, relaxing muscles and tendons, warming spleen and strengthening stomach, removing blood stasis and promoting new life.
Vinegar tastes sour and bitter, mild in nature and nontoxic. It can disperse blood stasis, detoxify, reduce qi and promote digestion. Soothes contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction. Contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction contraction
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Extended data:
Traditional explanation: Unlike sweet taste, bitter taste and umami taste, sour taste will not be captured by special receptors. Because sweet substances (sugar) and bitter substances (alkaloids) are usually macromolecules, there should be special taste receptors to match them. Glutamate molecules that cause umami taste have special receptors even in other parts of the human body. Therefore, before the discovery of these three types of receptor proteins, textbooks have clearly determined their existence.
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