I'm planning to eat mostly roasted vegetables for my diet. What is the Traditional Korean Medicine perspective on this approach?

Many people start a diet by eating raw salads, but in Traditional Korean Medicine (TKM), over-consuming raw, cold foods can lead to 'Spleen Qi Deficiency' (Biheo). When the Spleen—the primary organ responsible for digestion and transport—becomes weakened by coldness, it can result in bloating, lethargy, and poor circulation. Roasting vegetables is a wise choice because it uses fire to balance the 'cold' property of the plants. Raw vegetables like cucumbers or lettuce have a cold nature that can generate 'Phlegm-fluid' (Dameum), a form of metabolic waste, if not properly digested. Applying heat makes these properties milder, allowing nutrients to be absorbed without obstructing the flow of 'Qi and Blood' (Gi-hyeol). For a balanced meal, combine root vegetables with fruit vegetables. Root vegetables like radishes or lotus roots help consolidate internal energy, while fruit vegetables like eggplant or squash are gentle on the stomach. However, avoid charring them excessively, as over-roasting can create unnecessary 'internal heat.' Furthermore, be mindful of the oil used; excessive oil can lead to 'Blood Stasis' (Eohyeol), where the blood becomes stagnant. Use high-quality oils sparingly. Finally, always eat while the food is warm and chew thoroughly. In TKM, the stomach is most efficient when it maintains 'Yang' energy (warmth). Success in weight loss is determined not just by what you eat, but by the thermal state and digestive ease of the food.