On today’s episode of ‘Gut Feeling with Dr. Pal’, Krish Ashok AKA Masala Lab opens up about the History & Science behind Indian foods and proper cooking techniques. Dr Pal & Krish Ashok also deep dive into the world of organic foods, GMO foods, Fermentation, Air fried foods and much more. Watch the full podcast to enjoy the engaging and insightful conversation.
Unveiling the Science and History of Cooking
In this episode of “Gut Feeling with Dr. Pal,” Krish Ashok, also known as Masala Lab, shares his insights on the rich history and scientific foundations of Indian cuisine. The conversation kicks off with Ashok’s thoughts on content creation and its impact on society, including strategies for overcoming social media addiction. Together, Dr. Pal and Ashok explore the fascinating world of cooking techniques, emphasizing the importance of understanding the science behind culinary practices, such as lacto-fermentation and its applications in traditional Indian cooking.
Fermentation and Gut Health
The discussion delves into the significance of fermentation, particularly in the context of Indian foods. Ashok highlights the cultural relevance of fermented products like idli and dosa, which he describes as post-biotic foods beneficial for gut health. The podcast also covers popular fermented foods like kimchi and kombucha, exploring their rise in popularity, particularly in places like Chennai. As they discuss the health benefits of probiotic foods, Ashok sheds light on common myths, such as concerns surrounding cooking with aluminum vessels and the curious case of orthorexia—an obsession with healthy eating that can lead to unhealthy habits.
Navigating Modern Food Choices
The latter part of the episode addresses pressing questions regarding modern food choices, including the safety of air fryers and their impact on cooking meat. Ashok humorously compares parottha and paratha while discussing the nutritional implications of various cooking methods. The conversation also touches on the ongoing debate between organic and non-organic foods, as well as the implications of consuming genetically modified organisms (GMOs). They examine how milk should be consumed and discuss the common misconception about ghee being solely composed of saturated fats. The episode concludes with a candid assessment of broiler chicken, encouraging listeners to reflect on their dietary choices.
Conclusion
With a blend of humor and expert insights, this episode provides a comprehensive look at the intersection of history, science, and nutrition in Indian cooking. Krish Ashok’s engaging anecdotes and Dr. Pal’s thoughtful inquiries create an enriching dialogue that encourages listeners to rethink their food choices and cooking techniques. As the podcast wraps up, listeners are left with a deeper appreciation for the complexities of Indian cuisine and its impact on health and well-being