Food is not just a source of taste—it’s a powerful expression of culture, chemistry, and common sense. Yet, in today’s information-overloaded age, myths about “healthy” and “unhealthy” foods often overshadow the actual science.
In his widely acclaimed book Masala Lab and a thought-provoking podcast conversation, Krish Ashok breaks down these myths with wit and logic. He explains how Indian cooking traditions, when examined through the lens of modern food science, offer timeless lessons about nutrition, sustainability, and balance.
This article dives into his most practical insights—on pressure cooking, microwaving, MSG, reused oil, and prebiotics—to help readers make smarter, science-backed choices in their kitchens.
1. The Myth of Traditional Superiority
Many people assume that “traditional” cooking methods are always healthier and “modern” appliances are harmful. Krish Ashok challenges this notion, emphasizing that both traditional and modern tools have strengths, depending on how they’re used.
| Traditional Method | Modern Method | Scientific View |
|---|---|---|
| Slow cooking over wood or coal | Pressure cooker, microwave | Modern methods preserve more nutrients due to shorter cooking time |
| Stone grinding spices | Electric grinder | Slight difference in texture, not in nutrition |
| Sun drying papads/pickles | Dehydrator/oven | Similar results with better hygiene and control |
Fact check: Studies show that pressure cooking retains up to 90% of Vitamin C and B-complex when compared to open boiling, which may destroy more than 50%.
2. Pressure Cooking: India’s Best Invention for Nutrition
Contrary to popular belief, pressure cooking is one of the healthiest methods for Indian food. The rapid cooking under steam pressure minimizes oxidation and nutrient loss.
Krish Ashok explains that lentils (dal) and legumes, staples in Indian diets, benefit the most from this process.
Benefits of Pressure Cooking:
- Higher nutrient retention: Shorter cooking time means fewer vitamins lost.
- Improved digestibility: Steam breaks down anti-nutrients like phytates.
- Energy efficiency: Uses less gas and water.
- Flavor preservation: Pressure locks in aroma and taste.
| Nutrient Retention Comparison | Open Boiling | Pressure Cooking |
|---|---|---|
| Vitamin C | 40% retained | 85–90% retained |
| Vitamin B1 (Thiamine) | 45% retained | 80% retained |
| Protein Digestibility | Moderate | High |
Scientific takeaway: Pressure cookers are not “cheating”—they’re engineering marvels for the modern Indian kitchen.
3. Microwave Cooking: The Most Misunderstood Tool
Among the biggest myths in Indian households is that microwaves destroy nutrients or “radiate” food. Krish Ashok debunks this fear with clear science.
Microwaves don’t make food radioactive; they simply heat water molecules faster. Because of the shorter cooking duration and minimal use of water, microwaving actually retains more micronutrients than boiling or frying.
| Cooking Method | Nutrient Retention (Average) |
|---|---|
| Boiling | 50–60% |
| Steaming | 70–80% |
| Microwaving | 85–90% |
Example: Microwaving spinach retains 92% of folate, compared to 45% when boiled.
Pro Tip: Use microwave-safe glass containers and minimal water for the best results.
4. MSG, Aluminium, and Reused Oil — Separating Fear from Fact
Indian kitchens often fall prey to misinformation about certain ingredients or cookware. Krish Ashok clarifies these misconceptions:
MSG (Monosodium Glutamate):
- Myth: MSG causes headaches and is unsafe.
- Fact: Scientific reviews (FDA, WHO) confirm MSG is safe in normal quantities.
- It enhances umami—the fifth taste—commonly found in tomatoes, cheese, and mushrooms.
Aluminium Cookware:
- Myth: Cooking in aluminium leads to toxicity.
- Fact: Modern anodized aluminium utensils release negligible metal amounts far below harmful limits.
Reused Cooking Oil:
- Real Risk: Reheating oil multiple times generates trans fats and free radicals, increasing the risk of heart disease.
- Recommendation: Avoid reusing oil more than once, especially for deep frying.
| Kitchen Concern | Common Myth | Scientific Reality |
|---|---|---|
| MSG causes harm | Unsafe additive | Safe flavor enhancer |
| Aluminium utensils are toxic | Harmful to health | Safe when anodized |
| Microwaves are dangerous | Radiate food | Heat through vibration, not radiation |
| Reused oil is harmless | Cost-saving trick | Generates toxic compounds |
Conclusion: The real danger isn’t MSG—it’s excess sugar, refined carbs, and reused oil.
5. Gut Health: The Forgotten Science of Indian Diets
Gut health, or the balance of good bacteria in our intestines, is increasingly recognized as the cornerstone of immunity and mental well-being.
Krish Ashok explains that Indian diets were traditionally rich in prebiotics—fiber-rich foods that feed good gut bacteria.
| Prebiotic Foods in Indian Diets | Examples |
|---|---|
| Lentils and legumes | Moong dal, rajma, chana |
| Fruits and vegetables | Banana, onion, garlic, spinach |
| Whole grains | Brown rice, millets, oats |
| Fermented foods | Idli, dosa batter, curd |
Why Prebiotics Matter:
- Support digestion and nutrient absorption.
- Strengthen immunity.
- Improve mood and energy levels.
Did you know? The gut is home to over 100 trillion bacteria, influencing everything from immunity to mental clarity.
6. The Real Enemies: Processed Foods and Refined Carbs
While people obsess over “small dangers” like MSG or microwaves, they often overlook the real culprits — refined carbohydrates, excess sugar, and processed junk foods.
Krish Ashok highlights that traditional Indian diets—based on whole grains, pulses, and fresh produce—are naturally anti-inflammatory and balanced. The problem arises when these are replaced by:
- White rice and refined flour
- Fried snacks and sugary beverages
- Ready-to-eat processed foods
| Food Type | Effect on Body |
|---|---|
| Whole foods (dal, rice, roti, sabzi) | Stable energy, balanced hormones |
| Processed foods (biscuits, chips) | Blood sugar spikes, fatigue, cravings |
| Fermented foods (curd, dosa) | Healthy gut flora |
| Refined sugar items | Increased inflammation |
Quick Tip: Follow the “3F Rule” — Fresh, Fiber, and Fermented — for long-term gut and heart health.
7. The Cultural Logic Behind Indian Diets
Indian cuisines evolved based on geography and climate—not random choice.
- Coastal areas use coconut and seafood for healthy fats and iodine.
- Northern regions rely on dairy and wheat for warmth and energy.
- Southern India embraces fermented rice-lentil combinations for gut-friendly protein.
Krish Ashok suggests we honor these regional principles rather than blindly adopting foreign diet trends like keto or detox juices.
8. The Balanced Kitchen Philosophy
At the heart of Krish Ashok’s message is one powerful idea — “Cook with logic, not fear.”
Science and tradition can coexist beautifully when we understand their roles.
| Focus On | Avoid Obsessing Over |
|---|---|
| Balance, variety, moderation | Fad diets and food fads |
| Cooking at home | Packaged “healthy” meals |
| Local ingredients | Imported superfoods |
| Scientific awareness | WhatsApp health rumors |
When you combine modern science with traditional wisdom, you create a sustainable, tasty, and truly healthy kitchen.
Conclusion: Rediscovering Wisdom Through Science
The conversation with Krish Ashok reminds us that the real secret of good health lies in balance, not fear.
Whether it’s pressure cooking your dal, microwaving your veggies, or enjoying umami flavor with MSG—science supports these choices when used wisely.
By blending logic with love for food, we can preserve both our culture and our health—one meal at a time.
Disclaimer
This article is for educational and informational purposes only. It does not replace professional dietary or medical advice. Readers should consult a certified nutritionist or healthcare provider for personalized recommendations.