Software engineer, musician and since 2021, combater of misconceptions on all things nutrition, Krish Ashok laughs at what he encounters about it on a daily basis.
“For many people, microwave equals cancer,” he says with a smile.
His talk at Happiest Health’s The Edge of Nutrition Summit on 12 July highlights the need for scientific knowledge in everyday life, particularly in dealing with the reams of misinformation about food and nutrition that go viral daily.
“We have developed a toxic relationship with food”, he notes, commenting on the flood of virtual content that guilt-shames people into liking this food or disliking that.
To him, the Indian kitchen is a fascinating laboratory for teaching high school biology, chemistry and physics.
A few years back, Krish saw a distinct lack of science in niche writings about Indian cooking and the result was the 2020 book, Masala Lab: The Science of Indian Cooking.
“[Cooking] food is essentially chemical engineering — except that the laboratory is your kitchen. It’s a better lab to teach your kids high school biology, science and chemistry than the mega-boring labs they have in school and college. You can learn about pH values, thermodynamics, convection, radiation, heat transfer and basic biology,” he explains.
But too often on social media, science gives way to non-science. Krish stresses the importance of dispelling misconceptions about kitchen science and nutrition.
Millet, milk and microwave misconceptions
He debunks, for example, the belief that microwave ovens emit cancer-causing radiation, and reassures us that the non-ionising radiation they produce does not have sufficient power to alter our DNA.
He dwells on the fallacy of embracing snacks made with millets, jaggery and A2 cow ghee as healthy just on the basis of their ingredients. In his view, the nature of their preparation can make all the difference.
Also read: Nutrition – it boils down to how we cook
Krish cautions against certain “distorted” notions of health and nutrition. Among them are what he terms “zombie values,” including the thinking that returning to eating and lifestyle patterns of our previous generations solves modern problems.
The blind mistrust towards corporations, governments, and doctors, he says, should be replaced by critical thinking and evidence-based decision-making. Willpower and personal discipline alone do not determine good health, but one needs to get a nuanced understanding of nutrition, is his advice.
Start influencing to combat misconceptions
How does one fight the misinformation and misconception prevailing among people? Individuals should become evidence-based influencers – as he has. By challenging common beliefs and advocating critical thinking, Krish aims to improve public understanding of food and health.
Addressing a room full of nutritionists, Krish urges the audience to become evidence-based influencers.
His advice: “Everyone needs to become an evidence-based influencer around food and wellness. Turn on your phone, record yourself saying something scientific or useful about some nonsense you saw on social media. Make a database of 10-20 clips. Once you have the courage, post it. Then stop caring about the audience or results for a year.”
Krish’s talk shines the light on the importance of scientific knowledge in everyday cooking and nutrition. Here are a few of his tips:
- Target ideas rather than individuals.
- Engage with those who genuinely seek clarification.
- Kitchens should be convenient and productive.
But alongside all this, he urges us to adopt advancements in food-related technology and make cooking practices – and life – that much better.
