In TCM food therapy, how does the sweet taste of Luo Han Guo relate to its thermal nature?

The sweet taste often acts as a primary vehicle, but the underlying coolness targets specific internal states of excess heat

The interaction between flavor profile and thermal nature is central to TCM food therapy, even when dealing with intensely sweet substances like Luo Han Guo. Although the fruit possesses an overwhelming sweetness—which sometimes might seem counterintuitive for a cooling agent—the sweet taste itself functions primarily as a vehicle for palatability and potentially a mild tonifying effect, as noted in its profile. However, the defining physiological action remains its underlying coolness. This inherent cool quality is what specifically targets and works to resolve internal states characterized by excess heat, meaning the flavor profile works in concert with, rather than overriding, the thermal classification.