Q. I often eat tofu crackers while dieting because I think they're healthy, but why am I surprisingly gaining weight?

Even I have had the experience of devouring a bag of tofu crackers after a long day of late-night clinical practice, thinking it was a healthy choice. I was shocked the next morning to see my face swollen and feel incredibly sluggish. In reality, many commercial tofu crackers contain more flour and sugar than actual tofu, and they are usually deep-fried to achieve that crispy texture. From a Western medical perspective, this is a classic mistake that triggers the 'high blood sugar-insulin chain.' Refined flour and sugar cause blood sugar to spike, prompting the body to release excessive insulin. Since insulin is a storage hormone, it immediately converts excess glucose into fat. You might have picked them to lose weight, but you effectively flipped the 'fat storage switch' instead. Traditional Korean Medicine views this through the lens of Spleen Deficiency (Bi-heo). When the Spleen—responsible for digestive functions—is weakened, the intake of processed carbohydrates and oils causes undigested residue to turn into Dam-eum (Phlegm-Rheum), a sticky metabolic waste. This Dam-eum blocks the circulation of Qi and Blood, slowing down your metabolism. If this persists, it can lead to Eo-hyeol (Blood Stasis), making the blood turbid and the body resistant to weight loss. The most important skill during a diet is identifying 'unhealthy foods disguised as health foods.' While whole tofu is an excellent protein source, processed tofu crackers are entirely different. My advice, learned from many personal mistakes, is to check the ingredient list: if flour is listed near the top, put it back. Focus on real foods that support your body's natural circulation and metabolic health.