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For diseases located in the Heart region, one should eat first and then take medicine; for diseases located below the Heart (epigastrium), one should take medicine first and then eat. For diseases located in the four limbs, it is appropriate to eat when hungry and take medicine in the morning; for diseases located in the bone marrow, it is appropriate to eat when full and take medicine at night.

Whenever intending to treat a disease, one must first investigate its origin and observe its mechanism. If the Zang organs are not yet deficient, the Fu organs are not yet exhausted, the blood vessels are not yet disordered, and the spirit has not yet scattered, taking medicine will surely be effective. If the disease has already formed, only half recovery can be expected; if the momentum of the disease has passed, life will be difficult to preserve. Unless a enlightened physician can listen to sounds, inspect complexions, and palpate pulses, who can know the diseases that have not yet manifested?

The color of the Liver is green; it is suitable to eat sweet flavors. Jujube (Ziziphus jujuba), beef, dates, and okra (Abelmoschus esculentus) are all sweet.
The color of the Heart is red; it is suitable to eat sour flavors. Dog meat, sesame (Sesamum indicum), plums, and Chinese chives (Allium tuberosum) are all sour.
The color of the Lung is white; it is suitable to eat bitter flavors. Wheat (Triticum aestivum), mutton, apricots, and wild garlic (Allium macrostemon) are all bitter.
The color of the Spleen is yellow; it is suitable to eat salty flavors. Soybeans (Glycine max), pork, chestnuts, and bean leaves are all salty.
The color of the Kidney is black; it is suitable to eat pungent flavors. Yellow millet (Panicum miliaceum), chicken, peaches, and scallions (Allium fistulosum) are all pungent.

Poisonous drugs attack pathogenic factors; the five grains nourish; the five fruits assist. Consuming the flavors of the five meats in combination replenishes essence and Qi. These five flavors—pungent, sour, sweet, bitter, and salty—each have their specific benefits: some disperse, some astringe, some moderate, some accelerate, some harden, and some soften. The diseases of the four seasons and the five Zang organs are treated according to the suitability of the five flavors.

When using highly toxic drugs to treat disease, stop when six-tenths of the disease is removed; when using moderately toxic drugs, stop when seven-tenths is removed; when using slightly toxic drugs, stop when eight-tenths is removed; when using non-toxic drugs, stop when nine-tenths is removed. Use grains, meats, fruits, and vegetables for dietary nourishment to complete the cure. Do not allow excess, as this would injure healthy Qi. Generally, Yin is generated from the five flavors, but the five palaces storing Yin are damaged by improper use of the five flavors. Therefore, excessive sourness causes Liver Qi to overflow, and Spleen Qi perishes. Excessive saltiness causes damage to the large bones, shortening of muscles, and suppression of Heart Qi. Excessive sweetness causes Heart Qi to become panting and distended, dark complexion, and imbalance of Kidney Qi. Excessive bitterness causes Spleen Qi to become dry and Stomach Qi to become thick. Excessive pungency causes tendons and vessels to relax and degenerate, and the spirit to suffer harm. Therefore, carefully harmonizing the five flavors results in straight bones, flexible tendons, flowing Qi and Blood, and dense interstices. In this way, Qi and bones remain refined; following the Dao and methods ensures longevity.