I'm planning a diet centered around roasted vegetables to lose weight. As an Oriental Medicine doctor, would you recommend this?

Roasted vegetables certainly look healthy on the surface. In fact, I've had my own experiences experimenting with vegetable-heavy diets, only to find that the results vary greatly depending on the individual. Starting with the benefits: the high fiber content provides lasting satiety. Lightly sautéing or roasting vegetables improves absorption compared to raw greens and enhances flavor, making the diet easier to maintain. The slow rise in blood glucose is also a significant advantage. However, there are important precautions from a Traditional Korean Medicine (TKM) perspective. We refer to a specific vulnerability as 'Spleen Deficiency' (Bi-heo, 脾虛). For those with a weak Spleen—meaning poor digestive and absorptive capacity—suddenly switching to a diet of coarse vegetables can lead to bloating and dizziness. Furthermore, if a person with a 'Cold' constitution consumes too many vegetables, it can lead to the formation of 'Phlegm-Fluid' (Dam-eum, 痰飮), causing metabolic waste to accumulate and leaving the body feeling heavy and lethargic. Ultimately, there is no such thing as a 'perfect diet' that applies to everyone; your internal state comes first. While this is an excellent choice for those with high metabolic heat and strong digestion, those who are generally fatigued or slow to digest must moderate the amount. If you feel unusually tired or experience chest/abdominal oppression after changing your diet, it is a signal that your body's balance is shifting. Rather than pushing through the discomfort, I recommend visiting a clinic to assess your specific constitution and check for the presence of 'Blood Stasis' (Eo-hyeol, 瘀血).