Science Behind Indian Foods, Cooking Methods & Nutrition w/ Krish Ashok, Masala Lab: TIT163
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2024
- 🎧 Listen to the Podcast on:
Apple Podcasts- theinspiringta...
Spotify- theinspiringta...
JioSaavn- theinspiringta...
Gaana- theinspiringta...
In this episode:
- Misconceptions on Indian foods and health.
- Are Fats and Carbohydrates the real culprit for bad health?
- Pressure Cooking vs Stir Fry- which is healthy?
- All about nutrition loss and more.
Kris Ashok, Author of Masala Lab: The Science of Indian Cooking helps us understand the complex relationship between food and human health. With his extensive research and study, he sheds light on the importance of a balanced meal and the perils of falling victim to food fads and misinformation. He runs one of the most popular Instagram handles where he shares interesting science behind Indian foods.
During this interesting candid conversation, Ashok shares unknown scientific facts in foods and cooking methods and his unwavering commitment to promote a scientific approach to Indian food habits. This episode provides invaluable insights into informed dietary decisions and debunking prevalent food-related misconceptions.
Join us in this episode to explore the world of nutritional science with Kris Ashok, a staunch believer in science and the history of food habits in the world, mainly India.
--
We now have a telegram community for our listeners.
Join here- theinspiringta...
Give feedback about this show or suggest topics and guests by sending a voice note to me:
theinspiringta...
Follow me on
Instagram: @bijayspeaks
theinspiringtal...
LinkedIn: @bijayspeaks
/ bijaygautam
Twitter: @bijayspeaks
theinspiringtal...
Facebook: @bijayspeaks
theinspiringtal...
About:
The Inspiring Talk is a chart-topping self-help podcast. Each week I bring you conversations with today’s most successful and insightful people to help you take your life, business, and career to the next level. The show started as a way for me to figure out my own life by learning from people who've scaled success. In the past few years, this has been nothing short of a movement.
If you are here, I can assure you of two things:
- You'll gain new perspectives on taking your business, life, and career to the next level.
- You will get inspired to do something meaningful with your life.
Here are some milestones of the show:
- It was a finalist for Asia's Best Podcast award, 2019
- #1 Podcast under All Categories on Apple Podcasts
- Top Podcasts on JioSaavn, 2020
- Top Podcasts on Gaana, 2021
If you'd like to start your own podcast, you can attend my Podcast Launch Workshop here:
bijay.co/workshop
Time Stamps:
Krish is always very active in the conversation. I came to know about him thru the podcast channel Shortcast over Coffee, where he has 3 episodes where he talks about his other passions as well. Never gets boring.❤
Krish is amazing. Love his energy and insights. Thanks for checking :)
I'd agree with everything, except for buying precut vegetables for convenience. Ever since I understood that supermarkets use precut platters to sell off fruits and veggies that have started to go off visibly, I've steered away from that temptation
That need not be the case always. The pre cut frozen vegetables that we get here are coming from factory farms that freeze them at their peek.
@@jaiku99 You are forgetting that India still doesn't have much uninterrupted end to end cold chain supply. From what I know, end to end cold chain is pretty limited to fish, meat and dairy. Though it could be my perception since, my region gets fresh fruits year round and we generally don't go for pre-cut anyway.
Thank you for sharing this 🙏 wonderful information 🙏. Leftover foods are so delicious because all the ingredients marinate into the food 😋.
Hearvsay
When we say Indian food what we mean is made in India and designed in India. Potato may be foreign, but potato bhaaji is Indian. Alphonso mangoes might be South American but aamras puri is Indian.
Somehow, the food of UP has gotten lost in the broad category of Punjabi food. I request you to visit the food of up, especially kayastha food. Every 100 kilometers the food changes.
I have followed your videos. I am a chemist, teach physical chemistry but have also strayed into chemistry of food. I find your videos very illuminating.
It is so soothing to watch krish speak . He is an amazing scientist. Fan girl of him😊
Scientist😂😂😂
I haven't seen Kris Ashok so animated.
I love India, I love the food specially in Kerala:) and I love Krish Ashok ´ s all videos/ explanation and his book much appreciated for all.
Just bought his book on Audible. Great conversation guys thank you 🙏
Superb! Thanks for checking the video. Do consider subscribing.
Amazing way of illustrating complex kitchen science
Greetings Kris, thank you for a well rounded talk on food. The options Indian food culture has is great everyone can find something to support their dietary needs☀️🌿🌺🙏🏾
Wow... That was one awesome video sir....
Do roasting of spices in very little oil,then once vegetables and dal is done add a bit of good oils or ghee on the top,like eating raw oils
The wheat and flours hv natural oil in them. Try with very little moin (મોણ),keep the dough to rest. Or add sour dough in its making.
Very helpful conversation on the most important topic, thank you guys🙏🏼
Glad you enjoyed this :)
Thanks alot
Hunter gatherers did not eat carbs like we do. They got their energy from protiens and nourishment from veggies and fruits. Does that mean we don't need any carbs in our diet as such if we eat enough in proteins and veggies?
Please explain about chia and sabza seeds
How punch foran is particular to one state. In Odisha Jagannath Temple, punch forans are used since 11th century. Before the British came. And in all your videos talks you link all to Bengal . Have you ever visited Odisha or tried to understand it's food?
Woah. Chilll..😂..
That is the problem.. we hv to gt worked up too easy
Odisha was part of Bengal once. Also, Bengali community is much more prominent than Odiya community. Even Biharis use paanch phoron.
& You just mentioned 1 temple, but all Bengali households use paanch phoron for almost all vegetarian dishes, not just 1 temple
It is my understanding that sweet is the last to go that is why old people eat more sugary foods
I laughed so heartily at the beginning 😂
Great tips and honest science driven answers.
I do not agree about the pizza samaosa or even naan comparison because typically pizza is eaten as a meal and rarely as a single size while samosa is typically eaten as a snack. They may be comparable if both are eaten in single pieces but not otherwise. I don't eat either but if i jave to pick one, i'd chose paneer ir minced meat samosa 😁 ...at least it has more protien and less pizza cheese fat. (I love pizzas way better though 😢). Tough choice!
As for naan with chicken or say palak paneer or mix veg..i guess there is lot more vegetables or meat compared to the entire pizza. So still a better choice than delicious pizza which has earned the title of ' total junk' in my books, sadly.
That was a great conversation.
Thanks! Do check out other episodes :)
We knew about 6 tastes, षड्रस : sweet, sour, bitter, salty, तीखा and कसैला.
The fermented fish ngari from north east
Interesting. A minority group or any group should be able to fight for what types of dishes or style of cooking as their against usurpation by a majority community or any powerful group in any kind commercial situation.
👏👏👏👏
Yaar
Urdu , hindi please
i think so culinary and social traditions have co-evolved with humans and societies in much the same darwinian fashion as animal species ... you are here because your mama bore you in her womb and papa gave sperm and sustained her with earning daily bread and care needed by husband and also society that overvalued procreation ... and husband was bore by his mother (your grandmother) and mother was by her mother ... so if a culinary tradition followed some thumb rules of cookery those do impact fecundity ... fecundity is a big concept in darwinian evolution of species ... fecundity means ability to produce an abundance of offspring or fertility ... a culinary tradition has to support high fecundity (not only of real offspring but whosoever adopts a tradition so even gora who adopts indian cookery is receiving "dna" of that tradition by adopting and learning it) as well as offspring's health so that offspring in its turn has high fecundity ... for species a basic minimum number of offspring is produced and then an individual can die or even become unhealthy to the extent of becoming infertile ... but darwinian logic in evolution of culinary tradition requires a mother not only to make a female child but also teach her all the tips and tricks about foods and recipes or in case of male child bring him up healthy and a marketable future groom so that on matrimony he brings home a (bahu) daughter-in-law who will then be given same knowledge with caveat that bahu will be allowed to make some changes from her mother's and grandmothers' training in cookery from her maika ... so that part can be considered equivalent of mitochondrial dna in species evolution ... etc etc
Basically efforts well made and passed rightly.And the Nyat you grew up made some dishes,traditionally. It also depends what is locally grown. dense dals are imp to eat for energy. Ayurved has a good list. It’s passed on slowly but surely. Some girl schools start in midway,first they show the meals then later teach them from scratch. These girls have better skills. More command over cooking. Many have helped at home,seen moms and grandmoms take on intricate dishes and later tried it well. A LOT TO THINK ABOUT.
I'm not a native speaker of English, that's why, I think, I couldn't follow your talk. I'm sorry because I was very interested in learning about Indian cuisine, about which, I must say, I know nothing. Thanks anyway.
Krish pouring facts on however bore the anchor conversation is 😏
Thanks for checking the conversation and sharing your feedback. On my way to becoming interesting 😉
Our stomach doesnt have process like first in and first out. Your idea of eating carbohydrates in the end is totally wierd. In the stomach all the food we eat is churned and mixed well and grinded. Instead, it would be very apt to state much of our metabolic disorders are due to high intake of carbohydrates.
That's not really the point in the eating order. The point is how the signaling system for our digestive system works. It work in combination with our microbiome and it begins right from our mouth. Whatever we put in our mouth first the microbes will send the signal to the brain to prepare our digestive system to break down exactly that food. All your food is not going to just accumulate in you stomach till you wash your hands and then wait there for the organs to get the signals and then wait again for the enzymes to get secreted slowing. So if you eat sugary sweet things first, the brain will get the message instantaneous from your mouth and signal to pancreas to pump out a lot of insulin to digest so much of sugar. And that is how you get an insulin spike. And as he said, if you eat fiber rich stuff first, your brain will send signal to release smaller amount of insulin, because it has very small amount of simple sugars and larger amounts of resistant starch which only your gut bacteria can digest. So you will there by gave a gradual increase of insulin, and not a sharp spike. There is reason why we only eat sweets at the end of a meal.
And this order also fills and satiates us quicker, so we wouldn't end up eating too much carbohydrates, unlike if you eat sugary stuff you'll end up triggering the reward system and eat too much of it because it has more simple sugar that makes you keep eating while not having enough fat that you satiated and full.
If you don't understand any of the above, you simply remember that aftering eating fibers and protein first, you'll too full and satiated to over it carbohydrates
Nowadays the TH-cam influencers need to have a disclaimer. Looks like everyone have their own views which may or may not be accepted by many. Can you please give me any links where I can find information about microbiome signalling. I too would do my searching. Thank you
U indirectly support his theory.. Indians eat too much carbs .period
I just don’t agree to everything he says , only google educated influencer getting so much platform for being instafamous
Unethical
😂 Learn to Cook. To Stay Healthy
Vital topic - but host is so animated - as to be uncivil.
Calm down and remake this video - and then my old ears will settle - to the facts and the mind will work with the cooking.
Have been eating/cooking - Indian chows for 50 years now - but not to the depth of the traditional level.
Try to follow Ayurvedic principles.
Will not listen to this video - (ayuvedically speaking) .
From a Raja Yoga meditator - Germany. Fare thee well.