I eat out often for work and social obligations. How does a Korean medicine clinic suggest I choose my menu and manage these meals?

I once made the mistake of sticking strictly to chicken breast and sweet potatoes out of over-enthusiasm, only to end up feeling dizzy and exhausted. Based on that experience, here is a realistic guide for dining out: 1. Choose menus where the 'original ingredients' are visible. Boiled pork (suyuk) or grilled fish are far better than heavily seasoned stir-fried pork. In TKM, excessive seasoning and grease can lead to the formation of 'Dam-eum' (phlegm-fluid retention), which acts as metabolic waste that hinders smooth circulation. 2. Change your eating order to 'Vegetables → Protein → Carbohydrates.' Consuming dietary fiber first prevents rapid spikes in blood sugar. This is particularly beneficial for those with 'Bi-heo' (Spleen deficiency), where impaired digestive function makes nutrient absorption less efficient. 3. When eating soups or stews, focus on the solid ingredients rather than the broth. The high sodium content in broths causes water retention and edema. When circulation is stagnant—similar to the concept of 'Eo-hyeol' (blood stasis)—it becomes much harder to lose weight. 4. Take a light walk after meals. According to the TKM principle 'Tong-zeuk-bul-tong' (where there is flow, there is no pain/blockage), movement is essential. Light activity stimulates the Qi of the digestive organs and aids metabolism. The core objective is 'sustainability.' Rather than being obsessive, develop a habit of making small adjustments tailored to your body's condition to ensure a diet without the yo-yo effect.