It's so hard to boil raw chicken breast every time, so I've been using processed products. How is this viewed in Traditional Korean Medicine, and what's the healthiest way to consume them?

In Traditional Korean Medicine (TKM), processed meats are viewed with caution because their high sodium and synthetic additives can hinder the circulation of Qi and Blood, potentially leading to the accumulation of 'Eohyeol' (blood stasis) or 'Dameum' (phlegm-fluid/waste). To mitigate these effects, follow these four steps: First, lightly blanch the meat in boiling water to rinse off preservatives that burden the digestive system. Second, watch for signs of 'Biheo' (Spleen Deficiency); if you experience bloating or gas, pair the meat with warm cooked vegetables instead of cold salads to maintain gastric warmth. Third, consume potassium-rich leafy greens like lettuce or perilla leaves to help discharge excess sodium and prevent blood stagnation. Lastly, balance your intake by incorporating whole, unprocessed meats a few times a week. Since processed foods lose much of their natural 'Qi' (vital energy) during manufacturing, eating fresh ingredients is essential to sustain your body's energy for long-term health and weight management.