Food

Along with the principle of “yin” and “yang”, a holistic philosophy of maintaining balance in life, the Chinese patient may consider food as having hot “yang” or cold “yin” properties. This has no relationship to the actual temperature of the food. They may prefer “hot” food to “cold” food like salad when having a cold “yin” illness.

Cooking methods may include stir-frying, barbecuing, deep-frying, boiling, and steaming. Ginger, garlic and soy sauce are used in cooking. Rice is the most important food and may be eaten at every meal, including a porridge at breakfast. Noodles are also eaten. Pork is the preferred meat; soy bean curd (tofu) may be used in place of meat. Calcium is obtained through calcium-enriched soy milk and tofu, and small fish (bones eaten). Vegetables (mostly cooked) and fruits make up a large part of their food intake. Iced tea or ice water may not be accepted; the patient may prefer hot tea, or hot boiled water. The patient may not be aware that sodium is in many Chinese sauces and condiments. Other sources of sodium may be in salted fish or preserved meats, and salted vegetables. Milk, butter and cheese are not generally used due to lactose intolerance.

There may be also a misconception that being “fat” is better than being thin. Thinness may be associated with poor health.