Should You Add Salt to Balance the Five Flavors?

Including salty taste among the five flavors does not mean that more salt should be added to meals. The harmony of flavors described in traditional dietary therapy literature is difficult to interpret as an instruction to use a lot of seasoning. When considering salty taste when planning meals for weight management, check not only whether the flavor is strong but also whether sodium overlaps in soups, side dishes, and sauces.

What do the five flavors in Shikmul Boncho (Food Materia Medica) refer to?

The seasoning section at the end of the Korean translation of Shikmul Boncho (Food Materia Medica), provided by the Korea Institute of Oriental Medicine, explains the relationship between various tastes and jangbu (traditional functional systems) according to traditional theory, while cautioning against excessive intake. Here, jangbu (traditional functional systems) does not correspond one-to-one with modern anatomical organs. The classical expression that “salty taste enters the kidney system in traditional theory” cannot be converted into a clinical conclusion that salt enhances kidney function.

The perspective of traditional dietary therapy cited in this article is a question of “Does your diet lean too heavily toward one flavor?” rather than “Which flavor should be added more?” It does not propose a standard prescription to balance the five flavors equally at every meal or to supplement lacking flavors with seasoning.

The traditional concept of the kidney system and kidney function measured in modern medicine describe different things. They do not justify eating more salt to support the kidneys. Claims that an ingredient treats an organ require separate evidence. If you received individual advice, clarify which ingredient and situation it concerned instead of replacing it with a general article.

How are salty taste and sodium numbers different?

The WHO recommends sodium intake for adults to be less than 2,000 mg per day, which corresponds to less than 5 g of salt. This is the total amount consumed from food and seasoning, not just the allowable amount of salt added during cooking. Individuals with personalized dietary guidelines should prioritize those guidelines.

Sodium content cannot be accurately calculated from salty taste alone. Ingredients other than salt contain sodium, and sauces with the same name vary in sodium content by product. Look at the sodium unit and reference amount on the label together with the actual amount consumed. This check is not a formula for calculating weight loss effects.

WHO explains that 1 g of salt corresponds to about 400 mg of sodium: 2,000 mg of sodium is not 2 g of salt. Labels per 100 g and per serving also use different reference amounts. Compare like with like, recording the unit and reference amount. If a restaurant portion is unknown, do not present an estimate as a precise calculation.

Applying the moderation perspective of traditional dietary therapy to the table

The above table is a practical example created by the editorial team. It is not a table proving the classical jangbu (traditional functional systems) theory by the physiological action of sodium. Practicing moderation does not mean excessively reducing the total meal amount or completely removing food groups such as protein foods or vegetables.

What should be checked first at the next meal?

First, write down the usual soup, side dishes, and sauces you consume. For packaged foods, check the labeled reference amount; for homemade dishes, record any additional seasonings added. Next, select one area at the table where strong seasoning overlaps and try adjusting it. Do not judge effectiveness based on a single meal or next-day body weight alone.

You cannot determine the cause of body swelling solely because the mouth feels salty. If swelling recurs or suddenly worsens, do not explain it by salt alone; other causes should also be investigated. Swelling and Water Metabolism Guide can be referenced separately.

Sauce poured into a small dish is not automatically one labelled serving. Check the amount used when possible and account for leftovers. In a shared meal, distinguish the amount in the whole pot from your portion; uneven mixing or uncertain broth intake limits any estimate. This example clarifies recordkeeping rather than diagnosing daily sodium intake.

Choose an action the household can use: taste before seasoning, serve sauce separately, or review the combination of strongly seasoned dishes. Specify the cooking step to adjust instead of repeating ‘less salty’. Avoid blaming the cook or imposing identical portions on everyone. A low-sodium label does not mean unlimited amounts; check a new product’s ingredients and serving basis.

Read the reference amount in the nutrition panel, not just large claims on the package. A shared bag is not your personal portion, and a new product may differ from the old one. Mark unknown leftovers or portions honestly; do not invent amounts to complete a calculation. Tell family members which values were calculated and which were estimated.

Frequently Asked Questions

Should sugar or salt be added to balance the five flavors?

It is not interpreted that way. Do not convert the traditional classification into a seasoning target amount for every meal; first examine the current food composition and imbalance.

Does reducing salt immediately reduce body fat?

Sodium control and changes in body fat are not the same indicators. Do not judge fat reduction by daily body weight changes. The overall meal composition can be further reviewed in the Meal Check Guide.

References

• Korea Institute of Oriental Medicine, Korean translation Shikmul Boncho (Food Materia Medica): End section of seasonings on pages 232–233 of the PDF. This is a traditional documentary basis for the five flavors and moderation, not evidence of modern therapeutic effects.
• WHO, Sodium reduction: Adult sodium recommendations and explanations of sodium in foods and seasonings. Text confirmed on 2026-10-23.

Product information

jaimdang product guide. The practical guidance above does not establish the effectiveness of a product.