11/07/2025
In Traditional Chinese Medicine (TCM), the concept of the Four Qi and Five Flavors refers to the nature of substances—cold, hot, warm, and cool. Since food and medicine share the same origin in TCM, the everyday foods we eat also carry these thermal properties.
For example, among meats, beef and lamb are considered warming and tend to generate heat in the body. They can help warm the body and are suitable for individuals with cold constitutions or deficiency-cold conditions. If your body tends to feel cold, or if you live in a cold climate in the northern regions, eating more beef and lamb can help support warmth.
However, if you naturally have internal heat—such as yin deficiency heat, food stagnation, or damp-heat—consuming these warming meats may worsen the internal heat and trigger new symptoms. These are heat-natured foods.
Warm-natured foods, such as chicken and turkey, are gentler and more balanced. Most people can consume these without experiencing obvious reactions.
For cool-natured foods, duck meat is a common example. If you have internal heat and still need animal protein, duck can be a good choice.
Of course, there are also cold-natured meats. Crab is extremely cold in nature, as are some deep-sea fish. If you have a weak digestive system and easily develop diarrhea or stomach pain from cold foods, these should be avoided. Similarly, if your yang energy is weak—such as in elderly individuals or pregnant women—it’s best to avoid these extremely cold foods.
In summary, everyday foods carry different thermal properties. To achieve true wellness and nourishment, you should select and combine foods based on your individual constitution and needs.