A categorization of vitamins & minerals as yin or yang

[Twohandsondeck]

In accordance with traditional Chinese medicine, all foods fall on a spectrum of "yin" or "yang." The notion is that a "yin" food is generally cooling and a "yang" food is generally warming. Ideally, when these are kept in balance, symptoms of an excess of either "yin" or "yang" can be resolved.

I came across a chart some time ago which places (nearly) all food options somewhere between "extreme yang" and "extreme yin," found here:

Yin Yang Food Chart

As you might imagine, meat & eggs are "yang" and white sugar & bread are "yin."

Piggybacking on this chart, I have divided the vitamins and minerals as "yin" or "yang" as follows:

Yin

Calcium
Potassium
Vitamin K1
Manganese
Molybdenum
Iodine
Vitamin C
Chromium
Beta carotene and other carotenoids (vitamin A in plants)
Vitamin E
Vitamin D2 and D3 (as 'storage' forms)

Yang

All B vitamins
Vitamin K2
Zinc
Selenium
Copper
Iron
Sodium
Chloride
Boron
Phosphorus
Retinol (pre-formed vitamin A )
Vitamin D from sunlight working with cholesterol (active form)

...
I share for the sake of your consideration when supplementing any of these things in concentrated doses that the tenets of traditional Chinese medicine might paint a clearer picture of how your health may continually improve.

 

[Havde]

Interesting that Calcium is on the Yin list and Phosphorus is on the Yang list, I would have guessed the opposite.

 

[aliml]

Relationship between food composition and its cold/hot properties: A statistical study

Food cold/hot properties are one of the basic principles of traditional Chinese medicine (TCM) and have been used as a basis to make healthy food choi…

www.sciencedirect.com

Researchers have proposed different theories to explain cold and hot properties of food from their nutrition and chemical components perspectives. In the TCM, it has been widely believed that the cold/hot properties of food is derived from the constituents that the food contained [5]. Network pharmacology, metabolomics, and chemical informatics were used to study the possible molecular mechanisms relating to the different biological effects of the cold and hot TCM group, and significant correlation was discovered between the cold and hot TCM group and their active components [6,8]. It was reported that compounds associated with cold nature contain more aliphatic rings than the other groups while compounds associated with hot nature were on average of lower molecular weight with more aromatic ring systems than other groups [42]. Other researchers using statistical analysis found that dietary fiber, Mg, Cu are related to the cold nature of food while water, proteins, fat, carbohydrate, iron, Se, and Zn contribute to hot [17].

In this study, 179 cold, plain and hot foods were identified from the literature, and their composition data were used to analyze the correlation between the cold/hot nature and their chemical composition. To our knowledge, this study covered the most varieties of foods as compared with similar studies in the literature. The results of this study confirmed that the cold/hot properties of foods are largely dependent on their compositions (Table 1). Specifically, energy substances include protein, carbohydrate and lipids significantly contribute to hot nature of food, as they mainly provide energy to maintain body function. This result is consistent with previous studies [10,14,17]. Feng et al. (11) used HPLC to analyze the amino acid content of different foods and found that the average amino acid content in the hot foods is 32% higher than the cold food. It was recognized that consumption of the energy substances could promote heat production of the body [35,36] and potentially increase body temperature [37,38]. However, not all the hot food can cause a change of body temperature [17].

It was reported that mineral elements significantly affect food cold/hot properties (7, 29, 31), and the cold/hot property is closely related to the oxidation potential of the elements/chemical compounds in the food. Anions of the elements such as Fe, Co, Ni, and Cu contribute to cold property, while cations of the elements such as Ti, Cr, Mo, and Zn contribute to hot property [7]. In our study, Mn, Ca, P, and K significantly contribute to hot. Among them, Ca, Mn, and K belong to the fourth period in the periodic table of elements with high oxidation potential. Other studies reported similar effect of Mn [29,31] and K [32] on food hot property. However, one studies reported that Ca and P contribute to cold [31]. The reason may be related to the different forms of the elements. It was found that for different foods, the influence of the same element is dependent on its existing form [17]. For example, Ca has different existing forms in milk and spinach with the former having higher bioavailability than the later. In this case, even if the content of Ca is the same, the impact on the human body may be different.

Vitamins are important for human health; and most of them come from food. Our study indicated that 6 vitamins play a significant role in the cold/hot nature of food, in which Niacin, VC, VE, VA contribute to hot, while Folate, B6, and B12 contribute to cold. Similar results were reported by Zhang (17) who found that VC and VE contribute to the hot property of food.

Water is important for food cold/hot properties [18,24]. In this study, water was found to contribute to the cold property. Although this result is in line with most of the previous studies, one study suggested that water contributes to hot property [17]. A previous study has also analyzed how the state of water in food influenced cold/hot properties [39]. Dietary fiber can be subdivided into soluble dietary fiber and insoluble dietary fiber, which have different effects on the body. In this study, fiber was found to contribute to hot, but other studies suggested that it contributes to cold [17]. The results of this study also indicated that caffeine significantly contributes to the hot property of food.

In the literature, inconsistent results were reported from different studies on the cold/hot properties of the same components, which is likely because the raw data used for analysis came from different sources. For example, the food compositional data in this study were obtained from USDA Food Composition Databases (2015–2016) and Chinese Food Composition (2002, 2004), while the raw data in Zhang's study [17] were exclusively obtained from Chinese Food Composition (2002). Also, the different cold/hot classification of the same food in the literature may be also due to the different growing environment and processing conditions [2,40,41]. Therefore, detailed information is needed to explain the inconsistent or conflicting results reported in different studies. In this study, the model (Eqs. (Eq. 1), (Eq. 2))) were derived to assess the probability of food being cold, plain or hot, which could be used as a simple method to evaluate food cold/hot nature with their composition data.

 

[Twohandsondeck]

Relationship between food composition and its cold/hot properties: A statistical study

Food cold/hot properties are one of the basic principles of traditional Chinese medicine (TCM) and have been used as a basis to make healthy food choi…

www.sciencedirect.com

Researchers have proposed different theories to explain cold and hot properties of food from their nutrition and chemical components perspectives. In the TCM, it has been widely believed that the cold/hot properties of food is derived from the constituents that the food contained [5]. Network pharmacology, metabolomics, and chemical informatics were used to study the possible molecular mechanisms relating to the different biological effects of the cold and hot TCM group, and significant correlation was discovered between the cold and hot TCM group and their active components [6,8]. It was reported that compounds associated with cold nature contain more aliphatic rings than the other groups while compounds associated with hot nature were on average of lower molecular weight with more aromatic ring systems than other groups [42]. Other researchers using statistical analysis found that dietary fiber, Mg, Cu are related to the cold nature of food while water, proteins, fat, carbohydrate, iron, Se, and Zn contribute to hot [17].

In this study, 179 cold, plain and hot foods were identified from the literature, and their composition data were used to analyze the correlation between the cold/hot nature and their chemical composition. To our knowledge, this study covered the most varieties of foods as compared with similar studies in the literature. The results of this study confirmed that the cold/hot properties of foods are largely dependent on their compositions (Table 1). Specifically, energy substances include protein, carbohydrate and lipids significantly contribute to hot nature of food, as they mainly provide energy to maintain body function. This result is consistent with previous studies [10,14,17]. Feng et al. (11) used HPLC to analyze the amino acid content of different foods and found that the average amino acid content in the hot foods is 32% higher than the cold food. It was recognized that consumption of the energy substances could promote heat production of the body [35,36] and potentially increase body temperature [37,38]. However, not all the hot food can cause a change of body temperature [17].

It was reported that mineral elements significantly affect food cold/hot properties (7, 29, 31), and the cold/hot property is closely related to the oxidation potential of the elements/chemical compounds in the food. Anions of the elements such as Fe, Co, Ni, and Cu contribute to cold property, while cations of the elements such as Ti, Cr, Mo, and Zn contribute to hot property [7]. In our study, Mn, Ca, P, and K significantly contribute to hot. Among them, Ca, Mn, and K belong to the fourth period in the periodic table of elements with high oxidation potential. Other studies reported similar effect of Mn [29,31] and K [32] on food hot property. However, one studies reported that Ca and P contribute to cold [31]. The reason may be related to the different forms of the elements. It was found that for different foods, the influence of the same element is dependent on its existing form [17]. For example, Ca has different existing forms in milk and spinach with the former having higher bioavailability than the later. In this case, even if the content of Ca is the same, the impact on the human body may be different.

Vitamins are important for human health; and most of them come from food. Our study indicated that 6 vitamins play a significant role in the cold/hot nature of food, in which Niacin, VC, VE, VA contribute to hot, while Folate, B6, and B12 contribute to cold. Similar results were reported by Zhang (17) who found that VC and VE contribute to the hot property of food.

Water is important for food cold/hot properties [18,24]. In this study, water was found to contribute to the cold property. Although this result is in line with most of the previous studies, one study suggested that water contributes to hot property [17]. A previous study has also analyzed how the state of water in food influenced cold/hot properties [39]. Dietary fiber can be subdivided into soluble dietary fiber and insoluble dietary fiber, which have different effects on the body. In this study, fiber was found to contribute to hot, but other studies suggested that it contributes to cold [17]. The results of this study also indicated that caffeine significantly contributes to the hot property of food.

In the literature, inconsistent results were reported from different studies on the cold/hot properties of the same components, which is likely because the raw data used for analysis came from different sources. For example, the food compositional data in this study were obtained from USDA Food Composition Databases (2015–2016) and Chinese Food Composition (2002, 2004), while the raw data in Zhang's study [17] were exclusively obtained from Chinese Food Composition (2002). Also, the different cold/hot classification of the same food in the literature may be also due to the different growing environment and processing conditions [2,40,41]. Therefore, detailed information is needed to explain the inconsistent or conflicting results reported in different studies. In this study, the model (Eqs. (Eq. 1), (Eq. 2))) were derived to assess the probability of food being cold, plain or hot, which could be used as a simple method to evaluate food cold/hot nature with their composition data.

Nice addition ^.^

 

[Jerkboy]

Absolute BS in my opinion. Often these types of (oldschool) hypothesis are made because of a lack of understanding, not more understanding.

Chinese/Asian people are often obsessed with the yin and yang concept. I think because they are hypothyroid they notice every little change in the body. When the body has good thyroid you can digest whatever and still do good. That is just the truth. From my experience nothing will make you cold. Even really crazy foods.

When people get extreme reactions from certain foods it is often because their thyroid is not good. Not necessarily hormonally but on cell level. Then you get this obsession of what effect a food has. I know because I have been there. It is helpful when you are supersick.

 

[Nomane Euger]

Absolute BS in my opinion. Often these types of (oldschool) hypothesis are made because of a lack of understanding, not more understanding.

Chinese/Asian people are often obsessed with the yin and yang concept. I think because they are hypothyroid they notice every little change in the body. When the body has good thyroid you can digest whatever and still do good. That is just the truth. From my experience nothing will make you cold. Even really crazy foods.

When people get extreme reactions from certain foods it is often because their thyroid is not good. Not necessarily hormonally but on cell level. Then you get this obsession of what effect a food has. I know because I have been there. It is helpful when you are supersick.

even when you have good energy,you can still notice fluctuations in your body,you don need to be hypothyroid,some foods will warm you more,some will cool you more,cooling is not negative,it depend on the context.even when you are not sick,and your desire is to live the best life as possible,and to influence aspects of your life in the direction you want them to be,it is usefull to pay attention to which
effect environnementals factors has on you,including food

 

[Jerkboy]

even when you have good energy,you can still notice fluctuations in your body,you don need to be hypothyroid,some foods will warm you more,some will cool you more,cooling is not negative,it depend on the context.even when you are not sick,and your desire is to live the best life as possible,and to influence aspects of your life in the direction you want them to be,it is usefull to pay attention to which
effect environnementals factors has on you,including food

Not really. Look at children... most children can eat garbage and do "OK" energy-wise. It is because their metabolism is high. Body can get rid of toxins/irritation fast. While hypothyroid tend to react to a lot of foods. Of course it is not that clear cut but I have noticed the better my metabolic rate, the less issues with any food I have. Including the stereotypical "bad" foods like gluten, dairy, etc. You burn through it like that and body actually utilizes it.

That is why a lot of hypothyroid people get into (fad) diets. While the healthy person does not care.

 

[Nomane Euger]

Not really. Look at children... most children can eat garbage and do "OK" energy-wise. It is because their metabolism is high. Body can get rid of toxins/irritation fast. While hypothyroid tend to react to a lot of foods. Of course it is not that clear cut but I have noticed the better my metabolic rate, the less issues with any food I have. Including the stereotypical "bad" foods like gluten, dairy, etc. You burn through it like that and body actually utilizes it.

That is why a lot of hypothyroid people get into (fad) diets. While the healthy person does not care.

"Not really. Look at children... most children can eat garbage and do "OK" energy-wise"no disrespect,what are you answering to?i didnt say anything contradicting that you can eat gargage and do "OK"energy wise,what i said is that if you are willing to improve any aspect of your life,it is a usfull tool to pay attention to wich influence environnementals factors have on theses aspects,whever subtle or drastic,you dont need to be hypothyroid for that,and everyone do it daily to different degree even childs

 

[aliml]

Application of Multivariate Statistical Analysis in Amino Acids Compositions and Cold-Heat Nature of TCM

This study was aimed to find the correlation between amino acid compositions and Cold-Heat Nature of traditional Chinese medicine (TCM) in order to provide basis for the research of TCM natural theory. A total of 17 kinds of amino acid were determined by application before column derivatization reaction and high-perfor-mance liquid chromatography (HPLC) and the tryptophan was determined by UV method. The data were collected for analysis by Fisher method in PAST software. The best statistical identification model was determined. And the Cold-Hot medicine property markers (CHMP-markers) were determined. The results showed that the discriminant function established by Fisher method based on 18 kinds of amino acid contents has good identification ability, and the accuracy of the Fisher discriminant analysis is 82%. Support vector machine (SVM) is the best statistical identification model . The cold and heat markers were analyzed by SVM. The Cold nature material bases in-clude Glutamic Acid, Glycine, Arginine, Threonine, Alanine, Tyrosine, Valine, Isoleucine and Lysine. And the Heat nature material bases contain Aspartic Acid, Serine, Histidine, Proline, Methionine, Cysteine, Leucine, Phenylalanine and Tryptophan. It was concluded that there is relationship between 18 kinds of amino acid contents and the Cold-Heat nature of TCM.

 

[Twohandsondeck]

The cold and heat markers were analyzed by SVM. The Cold nature material bases in-clude Glutamic Acid, Glycine, Arginine, Threonine, Alanine, Tyrosine, Valine, Isoleucine and Lysine. And the Heat nature material bases contain Aspartic Acid, Serine, Histidine, Proline, Methionine, Cysteine, Leucine, Phenylalanine and Tryptophan.

Sounds about right. Very cool!