Food ‘yin/yang’ labels are traditional tendencies, not nutrient facts. For Western readers, present this as a way to talk about how foods feel in the body (warming, cooling, drying, moistening).
| Group | Typical description | Examples |
|---|---|---|
| Warmer / Yang‑leaning | Often described as promoting warmth and movement. | Ginger, cinnamon, lamb, scallion/onion, garlic, black pepper |
| More neutral | Gentler tendency; commonly used as staples. | Rice, oats, carrots, chicken (varies by school), many cooked vegetables. |
| Cooler / Yin‑leaning | Often described as clearing heat and generating fluids. | Cucumber, watermelon, mint, leafy greens, tofu (varies), some teas. |
Safe line: “These are traditional tendencies. If you have medical conditions or dietary restrictions, follow your clinician and evidence-based guidance first.”