What is the normal color of tongue coating? What do different tongue coating colors mean?

We know that there is a layer of tongue coating on the surface of the tongue. From the changes in the color of the tongue coating, we can understand some of the person's diseases. So what is the normal color of the tongue coating?

Normal tongue coating color

Under normal circumstances, the chewing and swallowing movements, as well as the flushing of saliva and food, constantly remove substances from the surface of the tongue, leaving only a thin white layer of tongue coating.

Pale tongue and thin white tongue coating are mostly cold syndrome

In the early stages of a cold, you can choose foods that are warm in nature, such as red dates and glutinous rice porridge, and soft foods and soups are preferred. Side dishes include light and warm beef soup, mutton soup, egg drop soup, carrots, onions, spirulina, brown sugar, etc., and use vinegar and ginger as seasonings.

White or thick white tongue coating is mostly caused by cold and dampness

You should choose foods that warm the stomach and spleen, dispel cold and eliminate dampness.

A slightly yellow or greasy tongue coating is caused by damp-heat in the spleen and stomach or gastrointestinal stagnation

It is seen in infection, fever or digestive dysfunction, and is often accompanied by symptoms such as dry mouth, irritability, and dry stools. The diet should include foods that clear heat and dampness, such as white radish, tomato, loofah, lotus root powder, mung bean or coix seed porridge, and fruits such as hawthorn and pear can be selected.

The tongue coating is thin, smooth, or partially peeled off, which is mostly caused by gastrointestinal dampness and heat or yin deficiency and hyperactivity of fire

It is more common in parasitic diseases or chronic wasting diseases. You can choose foods such as lily soup, pear, watermelon, etc. that have the effects of nourishing yin and reducing fire, promoting fluid production and relieving cough. Avoid eating spicy and warm foods such as lamb, garlic, onion, etc.