By Dr. Sonal Gupta Jain | PhD, Public Health Nutritionist | Co-Founder, EasyNutritionHub.com
The Story That Stirred The Ladle
It was a Sunday morning.
My daughter, eyes wide with curiosity, came running with my phone.
“Mumma, can we make this for breakfast? It’s a ‘viral’ smoothie!” she asked, pointing to a neon-pink drink topped with chia seeds, edible glitter, and something called ‘moon dust’.
My heart smiled but also ached. It flashed back to my own childhood—watching my nani sun-dry turmeric roots, soaking lentils overnight, and preparing kanji in clay pots. No reels. No hashtags. Yet every act was a lesson in biochemistry, seasonal rhythm, and nourishment.
We had fewer ingredients. Less dazzle. But more digestion. More immunity. More wisdom.
Table of Contents
- The Story That Stirred The Ladle
- Grandmother’s Wisdom: Backed by Modern Science and Ayurveda
- From Rituals to Reels: The Great Shift
- Bridging the Gap: Where Convenience Meets Consciousness
- Why You Must Consult Certified Experts
- From Policy to Plate: Public Actions We Need
- Final Thought: Let the Ladle Lead, Not the Like Button
- Let’s Pledge: #BringBackTheThali
Grandmother’s Wisdom: Backed by Modern Science and Ayurveda
In Ayurveda, food is considered “Mahabhaishajya”—the greatest medicine. Every spice, every ritual had a reason.
And today, modern science is validating what our ancestors instinctively practiced:
| Grandma’s Practice | Ayurvedic/Scientific Principle | Modern Validation |
| Soaking legumes overnight | Reduces guru (heaviness), enhances agni (digestion) | Reduces phytates, improves iron/zinc absorption [(FAO, 2020)] |
| Fermenting batters (idli/dosa/kanji) | Increases prana and gut balance | Boosts probiotics, improves B-vitamin & mineral bioavailability [(Frontiers, 2021)] |
| Cooking in iron or kansa utensils | Balances doshas, enriches rasa (taste) | Raises iron content in food by 20% [(J Nutr Sci, 2021)] |
| Tempering spices | Enhances digestion, reduces toxins (ama) | Curcumin, allicin, gingerol are anti-inflammatory, antimicrobial [(NIH, 2020)] |
| Eating with seasons | Aligns with circadian and doshic rhythms | Improves microbiome diversity and metabolic health [(Nature, 2023)] |
From Rituals to Reels: The Great Shift
In our quest for aesthetics, convenience, and ‘wellness trends’, we’ve drifted far:
- Replacing ghee with butter sprays
- Swapping homemade curd for fruit-flavoured yogurts
- Following diets without knowing our personalized needs (Each body is different and no one diet plan can fit all)
- Celebrating fasts with ultra-processed “vrat snacks” high in starch and salt
The essence of our traditions—balance, seasonality, mindfulness—is getting lost in a digital jungle of pseudo-wellness.
-A 2022 study by NIN found that over 64% of urban Indian teens get their food advice from influencers rather than certified experts. – This is scary…. To what we are heading..
But Every Tradition Had a Science Behind It
- Traditional Belief: Sprouting made food more “alive” and digestible.
Scientific Reason: Sprouting increases the bioavailability of iron, zinc, and vitamin C by reducing antinutrients like phytates and tannins. It also enhances protein digestibility and increases antioxidant activity. - Traditional Belief: Fasting was practiced to reset agni (digestive fire), reduce internal toxins, calm the mind, and build self-discipline. It was deeply rooted in seasonal and spiritual rhythms.
Scientific Reason: Modern intermittent fasting is linked to cellular repair, reduced inflammation, and improved metabolic flexibility. It activates processes like autophagy and supports insulin regulation. - Traditional Belief:
According to dinacharya (Ayurvedic daily routine), digestion is strongest during the day and weakens post-sunset. Eating early supported better digestion and restful sleep.
Scientific Reason:
Circadian rhythm research shows that insulin sensitivity drops in the evening. Late-night meals can impair glucose metabolism and increase the risk of metabolic disorders. Customizing meal timing to your schedule is key—one size doesn’t fit all. - Traditional Belief:
Spices like turmeric, cumin, and mustard seeds were always tempered in ghee (tadka) to activate their medicinal properties. Ghee was seen as a samskara medium that carried and amplified nutrition.
Scientific Reason:
Ghee enhances the bioavailability of fat-soluble compounds like curcumin (from turmeric). This process, now called bioenhancement, improves absorption and reduces inflammation. Moderation remains essential. - Traditional Belief: Banana leaves were eco-friendly and thought to purify food.
Scientific Reason: Banana leaves are rich in polyphenols (antioxidants) that mildly infuse the food when hot. Steel thalis help portion control and prevent chemical leaching seen with plastics. It Aligns with sustainability and safe serving practices.
And this is just a glimpse—there’s a wealth of ancestral knowledge rooted in science that we’re only beginning to understand.
Bridging the Gap: Where Convenience Meets Consciousness
We don’t need to give up modernity. We just need to integrate wisdom into it. Here’s how : Practical Tips for the Modern Indian Kitchen
| Habit | Hack |
|---|---|
| Soak dals, millets overnight | Reduces cooking time + increases bioavailability |
| Cook 2–3 meals/week in iron pans | Naturally increases iron intake, especially for women/children |
| Use traditional masalas | Store roasted blends: cumin, dry ginger, garlic, black pepper |
| Make 1 fermented item weekly | Kanji, dosa batter, or dahi – rotate with meals |
| Replace processed vrat snacks | Use amaranth, sago, sweet potato, fresh fruits |
| Follow mindful plating | Use thalis → better portion control and visual diversity |
| Limit screen-time meals | Enhances satiety + reduces bingeing |
Why You Must Consult Certified Experts
Your body is not a reel. It’s a system of hormones, rhythms, enzymes, and emotions.
Following random diet trends can disrupt your gut, immunity, and mental health. Always consult a registered nutritionist, dietitian or physician, especially if:
- You’re managing diabetes, PCOS, thyroid, or hypertension
- You’re pregnant, lactating, or planning conception
- Your child is under 10 years old (their habits are forming now!)
- You follow any restrictive diet (e.g., keto, gluten-free)
From Policy to Plate: Public Actions We Need
- School Menus Revamp: Include fermented, regional dishes like millet khichdi, kanji, curd rice.
- Food Labelling Reforms: Mandate color-coded labels for salt, sugar, fat — per portion, not just per 100g.
- Festive Food Campaigns: Celebrate festivals like Navratri, Eid, and Pongal with curated guides featuring traditional, wholesome meals—moving beyond packaged snacks and indulgent restaurant fare to revive authentic, nutrient-rich festive eating.
- Kitchen Literacy Workshops: To host “Nutrition awareness sessions with certified experts for various sections of populations, schools and offices
- Digital Detox Days: Community-wide unplugged mealtimes → one Sunday/month.
Final Thought: Let the Ladle Lead, Not the Like Button
Let’s not trade centuries of evolved knowledge for 15-second viral trends.
Let’s build a food system rooted in: Science, Sustainability, Satiety, Seasonality And Sense
Because food is not just fuel—it’s culture, it’s medicine, it’s our future.
Let’s Pledge: #BringBackTheThali
Leave trend. Let your kitchen transform.
Junk food is everywhere. But wise food is timeless.
Let’s feed our children what our grandmothers would be proud of.
Let’s not trade centuries of evolved knowledge for 15-second trends.
Let’s build a food system rooted in: Science, Sustainability, Satiety, Seasonality—and Sense.
Because food is not just fuel—it’s culture, it’s memory, it’s medicine. It’s our future
🎯 Cook one traditional recipe this week, tell your child the story behind it.
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