For every viral reel warning you against gluten, seed oils or everyday foods, this man has a counter-reel explaining the science — and often, the pseudoscience — behind the claim.

In this episode, host Srirupa Ray, an Assistant Editor with TOI, speaks with Krish Ashok, food science writer, techie, musician and author of ‘Masala Lab’ fame who is known for using first principles to debunk nutrition fads and give practical, evidence-based insights.

Ashok demystifies fermented foods like dosa and idli, explaining that while ancient fermentation served primarily as a preservation tool, modern science highlights its role in unlocking nutrients and aiding digestion. He emphasizes that gut health relies far more on prebiotics — such as the soluble fibre in whole dals and guavas — than on probiotic trends. On gluten, Ashok clarifies that avoiding it is essential only for those with Celiac disease; for most people, cutting out wheat inadvertently reduces refined carbs.

The discussion tackles the psychology of food marketing, exposing how terms like ‘free’, ‘organic’, and ‘herbal’ create false health halos. Ashok warns against social media fear-mongering, urging listeners to distinguish between viral content, peer-reviewed knowledge, and personalised medical advice. He also explores the emerging science around GLP-1 weight-loss medications, explaining how they alter reward pathways and satiety signals to rewire cravings for ultra-processed food.

Finally, Ashok reflects on the multi-dimensional engineering behind traditional home cooking, celebrating how grandmothers rely on sensory feedback and muscle memory to master temperature, viscosity, and balance. The episode wraps up with a lively rapid-fire round covering under-appreciated spices, retrograded starch benefits, and the unmatched health profile of black coffee.

Before you tune out, do listen to the nutrition power tip of the week by nutritionist Pooja Makhija (https://www.nourishgenie.com/)

Chapters

01:34 – The Science of Fermentation & Dosa

05:34 – Probiotics, Postbiotics, and Prebiotics Explained

08:18 – The Gluten Myth & Non-Celiac Sensitivity

15:23 – Deconstructing ‘Free’, ‘Organic’ & ‘Natural’ Marketing Labels

25:26 – Navigating Food Anxiety & Media Misinformation

32:51 – The Problem with Elimination Diets & Fad Diets

38:14 – Can AI Help Fact-Check Health & Nutrition Claims?

42:45 – GLP-1 Drugs & Their Impact on Food Cravings

48:24 – Why Engineers and Techies Are Drawn to Food Science

54:47 – Are Eggs Vegetarian? Defining Diets & Morality

59:18 – Why Leftover Biryani Tastes Better the Next Day

01:02:59 – The Intrinsic Wisdom & Measurement Science of Grandmothers

01:07:18 – Food Memories, Culture, and the Evolution of Cooking

01:13:33 – Rapid Fire: Unsung Spices, Food Myths, and Macros