Meats are also important in Tibetan people's life. Hence, the classification of meats is very sophisticated, with altogether some eight kinds, such as cave dwelling, water dwelling and livestock. It is claimed that meats are generally sweet, cool, light and rough. But meats of animals from the plain area are warm and heavy. Generally speaking, cool, light rough meats are always applied for the treatment of fever in badkan; warm and heavy meats are applied for the treatment of stomachache, backache, with satisfactory effect. The meat of dead animals is toxic, however.

Vegetables from a dry region are warm and light, while those from damp regions are cool and heavy. The former are applied in kidney disorders and rheumatism, whereas the latter are used for febrile diseases.

Milk and water are the important medicines widely applied. Cow's milk is sweet. It creates a robust and ruddy complexion and adds luster to the body. Since its nature is cool and heavy, it produces badkan. Cows milk cures pulmonary tuberculosis, dizziness, coughing, thirst and hunger polyuria; goat's milk is light in nature and is applied for difficulty in breathing, diarrhea, and bleeding due to febrile disorders. Raw milk is heavy and cool. Newly squeezed milk is highly nutritious like nectar (manna). However, pure milk is difficult to digest.

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Source:http://www.tcmadvisory.com/