Q. I've heard that roasted vegetables are recommended for weight loss. What exactly is this, and why does it help with losing weight?

Many people insist on eating only raw salads during a diet, but this often leads to a 'cold' interior, resulting in chills and low energy. From a Western nutritional perspective, roasting vegetables removes excess water, increasing nutrient density and making it easier to consume a larger volume of vegetables without the bloating or gas often caused by raw fiber. In Traditional Korean Medicine (TKM), this approach is explained through the concept of 'Warm Yang (On-Yang).' For patients with 'Spleen Deficiency (Bi-Heo),' where digestive function is weakened, the cold nature of raw vegetables can be detrimental. When the stomach becomes too cold, metabolism slows down, leading to the accumulation of 'Phlegm-Fluid (Dam-Eum),' which are abnormal fluid stagnations in the body. Consuming roasted, warm vegetables revitalizes gastrointestinal motility. This creates the ideal internal environment to flush out 'Blood Stasis (Eo-Hyeol)' and 'Phlegm-Fluid,' which are the metabolic wastes that hinder weight loss. I believe that 'how' you eat is just as important as 'what' you eat. To sustain a diet without burnout, you must provide nutrition in a form your digestive capacity can handle. If you are curious about which vegetables and cooking methods best suit your current digestive state, please visit the clinic for a personalized consultation.