Get ready to explore fascinating insights on food, nutrition, and the science behind what we eat. Krish Ashok breaks down common misconceptions and offers a fresh perspective on traditional diets, modern cooking and MSG conspiracy, revealing what they want you to know about this controversial ingredient. Tune in for the truth!

👇 About the Guest
Krish Ashok is not your typical chef or scientist, yet he excels in both fields. As a software engineer by profession, he brings his analytical mindset to the kitchen, where he learned to cook from the women in his family. His approach to cooking and nutrition is grounded in the scientific method, but without the elitism often associated with it. Instead, Krish embraces curiosity and experimentation, always ready to say, "I don't know, let me test it for myself.

👇 Key Takeaways
✅ Misconceptions about traditional Indian diets: Krish Ashok emphasizes that many Indians are suffering from protein malnutrition and diabetes, not due to Western foods, but because of imbalances in traditional diets. There's a need to adapt eating habits based on scientific evidence rather than blindly following ancient traditions.
✅ The importance of home-cooked meals: He introduces a new classification of foods, suggesting that all home-cooked meals should be considered "satvic" (beneficial), regardless of ingredients. This encourages people to prioritize cooking at home over restaurant meals or processed foods.
✅ Debunking MSG myths: In this conversation addresses the misconceptions surrounding MSG, explaining its natural presence in many foods like tomatoes and cheese. Krish Ashok argues that the fear of MSG is often baseless and rooted in cultural biases.
✅ The role of fermented foods in gut health: The podcast highlights the importance of fermented foods for maintaining a healthy gut microbiome. It explains how traditional Indian fermented foods like yogurt (dahi) can be beneficial for overall health.
✅ Genetic factors in health and nutrition: Krish emphasizes that a significant portion of our health is determined by genetics, not just diet. This perspective encourages a more balanced approach to nutrition, focusing on overall dietary patterns rather than obsessing over individual ingredients or "superfoods".

👇 Timestamps
00:00- Introduction
01:02- Misconceptions about food and health in India
02:32- Protein deficiency and diabetes in India
03:43- Lack of trust in scientific institutions in India
05:43- Myths about cooking methods and appliances
07:34- Common misconceptions about protein consumption
09:25- The role of media in spreading food misinformation
11:15- Principles for navigating food decisions
13:35- The history of food processing
15:40- Food additives and preservatives
18:44- The importance of salt in the Indian diet
21:17- Extracting more flavor in Indian cooking
24:11- The three layers of spice flavor in Indian cooking
27:34- The origins and misconceptions about MSG
31:51- Biryani
37:28- Fermented foods for gut health
42:07- Fermented foods in the diet
46:04- Cooking tips for better chicken dishes
49:31- Using alcohol to enhance flavors in Indian cooking
54:40- Natural sources of MSG in everyday foods
58:12- The pros and cons of simplified food rules
01:06:06- Sattvic, Rajasic, and Tamasic foods
01:09:52- Key takeaways about food choices and health
01:11:27- The role of genetics in health and diet

👇 Connect with Krish Ashok
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