Determining Yang or Yin Qualities of Food

By Dr. Lawrence Wilson

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

The two charts below explain how the yang and yin qualities of foods are determined.

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CHART #1

This chart shows the general order of yang to yin of foods.  The most yang foods are at the top, and the most yin foods are at the bottom:

 

THE FOOD LIST

(most yang at the top and most yin at the bottom)

Eggs

Red meat

Poultry

Fish

Shellfish

Cooked whole grains

Cooked root vegetables

Cooked cruciferous vegetables

Cooked leafy green vegetables

Raw vegetables or salads

Nightshade vegetables (tomato, potato, eggplant and peppers) and vegetables that are really fruits (squashes, cucumber, okra, and pumpkin)

Most herbs

Northern, and smaller-sized fruit

Tropical fruit (mango, papaya and others)

Sub-tropical Fruit (coconut, dates, figs)

Most drinking water

Alcohol

Drugs, including marijuana

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CHART #2

This chart goes into much more detail about what determines the yang or yin qualities of a food.  On the left are types of foods.  The middle column gives the most yang qualities of them, and right column shows the most yin qualities of these foods.

FOOD TYPE MORE YANG QUALITY MORE YIN QUALITY
IN GENERAL    
Inner and outer qualities Harder outside, soft inside Softer outside, and hard inside
Source Eggs, animal foods Plant foods, fruit is most yin
Color Red, black White, light blue, green
Density Hard, compact, contracted, more dense Softer, expanded, fluffy, light weight, low density
Size Smaller Larger
Preparation Cooked Raw
Preparation Fresh Old, canned
Cooking High Pressure (pressure-cooking) Lower pressure
Cooking Longer cooking time Shorter cooking time
MEATS/EGGS    
Type Mammal, bird, fish Reptile, bug
Movement Faster Slower
Shell Yes, and thicker No, or soft
Personality Happy Angry, sad
Where grown Colder climate Warmer climate
Speed of growth Slow Faster
Toxicity Low Higher
Taste Starchy, bitter Sweet, pungent, sour
Ether content Higher Lower
Souls (number) More Fewer
Water content Less, drier More, wetter or moist
GRAIN    
Type Grasses Other, seeds, etc.
Cook time Longer Shorter
     
     
Way of eating Whole Fractionated, flour, flakes, cut
VEGETABLES    
Growth location Underground Above (higher is more yin)
Part Root Stem and leaf most yin
Type of root Vertical or tap Tuber or bulbous
LEGUMES    
Form Whole beans, pressure cooking Sprouts
FRUITS (ovaries)    
Number of seeds More Fewer
Sweetness More Less
Seed location Outside Inside
Seed size Smaller Larger
Seed hardness Harder Softer
FATS/OILS    
Saturation Saturated, solid Unsaturated, liquid
Source Animal (egg yolk, then beef fat, then chicken fat, then sardine, then butter, then cream) Vegetable, especially fruit oils (coconut, palm)
OTHER    
Sea vegetables Kelp (kombu), wakame Dulse or Irish moss, hijiki
Algae   All, and not recommended
Yeast   All
Herbs Coffee, ginger, curry, garlic, sea salt, dandelion Most all other herbs are quite yin
DRINKING WATER    
Mineral content Higher Lower, reverse osmosis, distilled
Acidity More Acidic More alkaline
Bond angle Smaller Larger
Ability to hydrate Excellent Not as good

Source: Dr. L. Wilson – How to tell if food is more Yang or Yin