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In this latest episode of WSC Baatein, we're diving into some of the biggest food myths and truths with our guest, Krish Ashok. Here is the overview of what’s coming up in this episode so you know exactly what to expect. And remember, this is just part one—there’s even more to come in the next part, so stay tuned!


0:00 - 1:30 - Precap of the episode
1:31 - 2:28 - Introduction of the guest
2:29 - 3:20 - What, according to him, is food? (scientific definition)
3:21 - 4:43 - The romantic notion of what food is
4:44 - 6:47 - The almond you buy from the store does not need to be soaked
6:48 - 8:46 - Why there are so many different types of dal
8:47 - 9:53 - How husk and bran are very good sources of soluble fiber
9:54 - 16:56 - Meaning of true gyaan
16:57 - 18:27 - Why you shouldn't consume spices in very large quantities
18:28 - 19:43 - Is starting the day with random herbs a good thing?
19:44 - 21:32 - Is starting the day with apple cider vinegar a good idea?
21:33 - 24:46 - Measuring sugar after every meal: is that right?
24:47 - 27:32 - How much ghee should be consumed?
27:33 - 28:20 - How much coconut oil is healthy?
28:21 - 30:50 - Why you should not take health advice from actors
30:51 - 32:22 - What is better: tea or coffee?
32:23 - 36:39 - How vegetarians can solve B12 deficiency
36:40 - 38:39 - Do plants grown with hydroponic technology contain vitamins and nutrients?
38:40 - 46:11 - Thoughts on GMO crops and why tomatoes are bigger these days
46:12 - 50:45 - How to decide which water to drink: RO or UV water?
50:46 - 52:19 - Should we be concerned about changing food habits?
52:20 - 56:48 - Are calorie-tracking apps useful for Indian food?
56:49 - 59:44 - How to overcome cravings for foods like vada pav
59:45 - 1:01:08 - Is paneer the best source of protein for vegetarians?
1:01:09 - 1:05:36 - Discussing whey protein and why sattu may not be a great protein source
1:05:37 - 1:06:55 - How to use leftover paneer and the importance of whey protein
1:06:56 - 1:10:41 - How to use AI to design a customized diet plan

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Follow Krish Ashok on Instagram - www.instagram.com/_masalalab/

In this episode, we dive deep into the science and culture of Indian cooking with Krish Ashok, author of Masala Lab, as he debunks popular myths and reveals the full story that other food creators often skip. Known for his innovative approach to food, Ashok sheds light on the science behind everyday culinary practices, offering fresh insights into the true meaning of food beyond just fuel. He explores the powerful connection between food and identity, highlighting how traditional Indian dishes carry not only flavors but generations of stories and culture. Ashok addresses common kitchen myths, like whether almonds really need soaking and the optimal ways to enjoy ghee and coconut oil. He tackles questions on popular dietary habits, such as consuming herbs or apple cider vinegar first thing in the morning, while emphasizing moderation in using spices for health.

Krish also touches on important topics like fiber’s essential role in diet, the nutritional relevance of vegetarian protein sources like paneer, and the importance of diversifying protein intake. Additionally, he explores the nutritional aspects of hydroponic produce, the impact of GMOs on today’s produce sizes, and the considerations around choosing between RO and UV water purification. With practical advice on topics like overcoming food cravings and understanding calorie tracking, Ashok helps listeners navigate modern dietary trends with clarity and a critical eye. This episode is a balanced blend of scientific wisdom and cultural appreciation, offering listeners a fresh perspective on food and health through a thoughtful, evidence-based approach. Tune in for an enlightening journey that bridges traditional culinary practices with modern dietary understanding.




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