According to Chinese beliefs, how are foods and herbs used to treat illnesses categorized?

In traditional Chinese medicine, foods and herbs are classified based on the concepts of yin and yang, which represent complementary forces that influence health and balance within the body. Yin is associated with qualities such as being dark, cold, and nourishing, while yang embodies light, warmth, and activity.

The correct categorization of foods and herbs as yin (dark, cold) and yang (bright, hot) reflects their supposed effects on the body's internal environment. Foods classified as yin are believed to help cool and moisten the body, making them suitable for conditions characterized by excess heat or dryness. In contrast, yang foods are thought to invigorate and heat the body, making them advantageous for situations involving cold or deficiency.

This understanding underpins many aspects of dietary recommendations in Chinese medicine, where balance between yin and yang is seen as vital for health. By aligning the right type of food or herb with a person’s specific condition, practitioners aim to restore balance and promote healing.