Do you recommend coating chicken breast in frying powder and baking it in the oven for a diet meal?
It is a good way to maintain flavor and consistency in your diet. However, the starch in frying powder may cause digestive strain depending on your constitution. Rather than cutting it out completely, it is best to adjust the portion size to a level that feels comfortable for your digestion.
From a practical standpoint, chicken breast can be dry and difficult to eat consistently; using a light coating and oven-baking provides psychological satisfaction, which significantly reduces the likelihood of giving up on your diet. In weight loss, the most sustainable diet is the one that wins.
However, from a Traditional Korean Medicine (TKM) perspective, there is a point to consider. Those with 'Bi-heo' (脾虛)—a deficiency in Spleen function—may find it taxing on their digestive system to consume refined carbohydrates like starch or flour. This can lead to the accumulation of 'Dam-eum' (痰飮), which refers to metabolic waste or phlegm-fluid retention, potentially making the body feel heavy or causing edema (swelling).
Therefore, I believe this is a great method for long-term adherence. But if you typically suffer from poor digestion or feel dizzy after meals, I recommend minimizing the amount of powder used. There is no one-size-fits-all answer; the wisest approach is to adjust based on your own digestive capacity and physical condition. Please let me know if you notice any changes in your digestion after modifying your meal plan.
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