One of the central ideas in this belief system is that certain foods have a “hot ”or ”cold” of chilling effect on one’s body, organs or “energy” levels. The idea being that one’s imbalance of natural “heat ”or ”cold” in a body can cause disease or be more conducive towards sickness. Although, in this belief system, it does not necessarily mean one’s internal “heat ”or ”cold” balance is directly related to being physically hot (to the point of sweating) or cold (feeling chilly from cold weather). as an example, if one has a cold, or feels he is about to get a cold, he will not want to eat and “cold” foods such as a lemon, melon or cucumber. If one has a so-called “hot” disease, like eczema, then he will not want to eat “hot” foods such as garlic, onions, or chocolate lest the “hot” disease is worsened. Indeed, it is thought by some that these “hot” or ”cold” properties of foods are so intense that merely the eating of too many of one or another can actually cause diseases. For example, the eating of too many “hot” foods like chili peppers or lobster could cause a rash, or the eating of too may “cold” foods such as watermelon, or seaweed could cause one to develop stomach pain or diarrhea. In this way, this health system is in direct opposition to Louis Pasteur’s germ theory of disease, being more aligned with Claude Bernard, and Antoine Bechamp’s biological terrain theory of disease. 

This belief in foods having inherent “hot” or ”cold” properties is prevalent throughout Greater China. It is particularly popular among Cantonese people who enjoy slow-cooked soups. One of the most commonly known is a rice soup that goes by many names including congee and jook (Mandarin “zhou”). This is a traditional breakfast for Asian people all over the world. Congee recipes vary infinitely, depending upon the desired health benefits as well as taste.

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