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"Fa-wu" (發物) is a traditional folk term, where the character "Fa" (發) carries the meanings of "emit," "induce," and "cause to flourish." "fa-wu" generally refers to various foods that are prone to cause excessive internal heat , phlegm production ⁽¹⁾, sores ⁽²⁾, allergies, or the recurrence of old ailments and the aggravation of new illnesses . fa-wu are also food items; when consumed in moderation, they do not cause side effects or discomfort for most people. However, excessive consumption or consumption by individuals with certain special constitutions can induce illnesses.

Common fa-wu include fish, shrimp, crab, mushrooms, duck, goose, animal organs, bamboo shoots, etc., and the effects often vary depending on individual constitution. Some individuals with severe allergies may even have abnormal reactions after consuming common grains such as rice, wheat, or corn. According to the U.S. FDA, there are currently more than 160 types of food that are prone to cause allergies, commonly found in eight categories: eggs, milk, peanuts, soybeans, wheat, tree nuts, fish, and shellfish. 90% of food allergies are caused by these eight categories.

From a modern medical perspective, fa-wu often contain proteins from different species, which are more likely to be targeted by the immune system after being ingested by the human body (the body perceives them as foreign invaders); some fa-wu also contain large amounts of histamine and certain hormones, which can cause stress reactions, allergic reactions, or overstimulate certain functions or disrupt metabolism in the human body. Symptoms include rashes, hives, chickenpox, fever, spread of infection, ulcer bleeding, etc., and they are also prone to trigger chronic diseases, especially some allergic diseases and skin diseases. Therefore, the older generation would say that duck meat, shrimp, crab, and other fa-wu are "more toxic."

From the perspective of Traditional Chinese Medicine (TCM) constitution, for individuals with a hot constitution, hot-natured foods are more likely to be fa-wu, such as ginger, garlic, leeks, hot pepper, star anise, lychee, and dried longan pulp. For individuals with a cold constitution, cold-natured foods are more likely to be fa-wu, such as watermelon, pear, persimmon, white gourd, amaranth, lettuce, and green beans. For individuals with a phlegm-dampness constitution, sweet and greasy foods are more likely to be fa-wu, such as Chinese dates, sticky rice, durian, maltose, and rice wine. Some foods that are considered pungent and hot in TCM (such as alcohol, scallions, garlic, and hot pepper) are prone to aggravate or spread acute inflammation or infection.

Each person's "fa-wu" is not exactly the same, so patients should pay attention to which foods they are prone to be allergic to in their daily diet and avoid consuming them again. Those who are good at health preservation should not only usually eat less of various possible fa-wu, but also avoid them during illness and recovery periods to prevent worsening the condition or recurrence after recovery. The Eastern Han Dynasty Shanghan Lun records that after being injured by wind-cold, one should avoid raw and cold, sticky and slippery, meat and noodles, pungent foods, alcohol and dairy, and foul-smelling foods, showing that the concept of "fa-wu" has a long history.

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1. In TCM, "phlegm" is divided into broad and narrow senses. In the narrow sense, phlegm refers to pathological secretions in the throat; in the broad sense, phlegm refers to metabolic waste and pathological secretions throughout the body, and excessive blood lipids and blood sugar accumulated between tissues are also considered broad-sense phlegm.
2. For example, aphthae, lip sores (commonly known as mouth ulcers), or acne caused by excessive internal heat, or local inflammation and ulceration of the skin and flesh caused by excessive internal heat, decreased immunity, and infection.