Heating and Cooling Food: What to Take and What to Avoid During the Hot Season
In Thai traditional medicine, foods and herbs aren’t just classified by taste—they’re also categorized as heating, cooling, or neutral. For example, watermelon falls into the sweet cooling category, while mango is considered sweet heating.
As the hot season rolls in, especially during the scorching midday hours, it becomes crucial to maintain body balance and prevent overheating. This means opting for foods and herbs with cooling properties while avoiding those that generate heat.
In general, foods and herbs with bland and naturally bitter tastes tend to possess cooling properties, while overly oily, sweet, salty, or spicy foods contribute to internal heat. If you do indulge in heating foods, it’s wise to follow up with cooling options to restore equilibrium.
Cooling foods such as leafy greens, cucumber, morning glory, and watermelon, among others, can help counteract the heat. Similarly, cooling drinks like pandan leaves, aloe vera, bael, gotu kola, ya nang, coconut water, lemon grass, and chrysanthemum offer relief from the sweltering weather.
On the flip side, it’s best to avoid spicy, oily, and high-fat foods like pork dishes, Tom Yum soup, and coconut milk-based curries, as they have heating properties. Additionally, steer clear of drinks high in fat and sugar, as well as those containing ginger, ginseng, or alcohol.
With the intense heat in Thailand this year, it’s crucial to stay cool and hydrated. Avoid prolonged outdoor exposure during midday hours when the sun is strongest, and consider using a hat or umbrella for added protection. Above all, prioritize hydration by drinking plenty of water throughout the day. Additionally, consider exploring cooling herbal medicines available in pharmacies and herbal stores, such as Ya Hom, to further support your well-being.
