Is perilla a heat-generating food?

Generally speaking, perilla does not belong to the category of "heat-inducing foods" (known as "fa wu" in traditional Chinese medicine). Detailed analysis is as follows:

"Fa wu" typically refers to foods that may trigger certain diseases or exacerbate existing conditions. These foods often have characteristics such as fishy, spicy, stimulating, or greasy qualities. Perilla, a plant used both as food and medicine, has a warm nature and a pungent taste, containing components such as volatile oils and flavonoids. Its properties and ingredients do not align with the typical characteristics of traditional "fa wu," and there is no clear medical evidence indicating that it triggers or aggravates various diseases.

Perilla is commonly used as an adjunctive treatment for conditions such as wind-cold common cold and stagnation of spleen and stomach qi, and is generally safe for most people. Even during episodes of skin disease or postoperative recovery, as long as one is not allergic to perilla, moderate consumption typically does not cause adverse reactions, nor does it produce clear stimulation or sensitization effects on the body like traditional "fa wu" such as fish, shrimp, or spicy foods.

When consuming perilla, attention should be paid to moderation, avoiding excessive intake which may lead to heatiness due to its warm nature. If one is allergic to perilla, it should be strictly avoided to prevent discomfort.