Latest news with #KrishAshok
Economic Times
9 hours ago
- Health
- Economic Times
‘Fear is profitable. Facts are boring': Masala Lab's Krish Ashok debunks seed oil myths in viral rant roasting health influencers
iStock Krish Ashok, author of Masala Lab, dismantled the growing fear around seed oils in a viral Instagram video. With sharp wit and science, he debunked myths promoted by wellness influencers, emphasizing that moderation, not misinformation, should guide our diets. (Image: iStock) 'If the nonsensical fear of seed oils could be used as fuel, our rockets would have reached Jupiter by now.' With that blazing opener, Krish Ashok — author of Masala Lab, science communicator, and self-professed kitchen nerd — tore into the rising tide of fearmongering around seed oils in a recent Instagram video that has since sparked a wave of reactions. In a landscape dominated by influencer-led panic over what to eat and what to fear, Ashok's calm, scathing, and science-backed takedown of the 'seed oils are poison' narrative has stood out. His video doesn't just offer clarity. It delivers a clinic in critical thinking disguised as a witty monologue. Over two minutes, Ashok dismantles the pseudoscientific alarmism that has made seed oils the new villain in wellness circles. 'Yes, but seed oils oxidize when you heat them.' he mockingly mimics the common argument, before adding with sharp logic, 'So does every fat. Including your beloved ghee.' He then explains that in the human body — a steady 37°C — these so-called dangerous molecules are quickly broken down into 'water-soluble metabolites headed for your bladder.' Referencing real-time health data and nutritional science, Ashok adds, 'The data shows people replacing saturated fat like ghee with seed oils consistently drop LDL and prevent cardiovascular death.' His sharpest jab? 'Meta-analysis, not memes or reels, drive dietary guidelines.' The quote, originally part of his Instagram video, has already started circulating as a counterpunch to diet culture misinformation. View this post on Instagram A post shared by Krish Ashok (@_masalalab) Ashok also challenges the idea that industrial processing makes an ingredient inherently harmful. 'Industrial is not a synonym for diabolical,' he states. 'It's a synonym for I can afford oil today because extraction efficiency and shelf life exist.' He explains that refining seed oils — often demonized as 'industrial' — simply removes undesirable elements like wax, proteins, and odor-causing compounds, which is why food tastes like food and not like bitter oil. 'Pressing, filtering, and deodorizing do not magically make poisons,' he says, calling out the alarmist logic of influencer nutritionists. For those insisting on replicating ancestral diets, he offers a scalding reminder: 'Sure, your ancestors didn't use seed oils. Their life expectancy was also 35.'The final punch lands with a truth too simple to trend. 'If your diet is full of fried food and snacks, it doesn't matter what oil you use… your arteries will get hurt,' he says. In other words, blaming one ingredient while ignoring broader eating habits is both lazy and misleading. He concludes, 'Eating less food is hard. Putting the blame on one ingredient is easy.' The reaction has been overwhelmingly supportive, especially among those tired of food being ruled by hysteria. One user commented, 'Meta-analysis and not memes drive dietary guidelines! 🙌' Another wrote, 'My dad is an oil technologist… and he always says — No oil is good or bad. It's the quantity that matters.'So next time you hear someone whispering that seed oils are 'toxic,' remember what Ashok said while laughing through the science: 'The only thing getting hurt is the feeling of scaremongering influencers who do not benefit if you are calm and sensible about food.'
Time of India
10 hours ago
- Health
- Time of India
‘Fear is profitable. Facts are boring': Masala Lab's Krish Ashok debunks seed oil myths in viral rant roasting health influencers
'If the nonsensical fear of seed oils could be used as fuel, our rockets would have reached Jupiter by now.' With that blazing opener, Krish Ashok — author of Masala Lab , science communicator, and self-professed kitchen nerd — tore into the rising tide of fearmongering around seed oils in a recent Instagram video that has since sparked a wave of reactions. In a landscape dominated by influencer-led panic over what to eat and what to fear, Ashok's calm, scathing, and science-backed takedown of the 'seed oils are poison' narrative has stood out. His video doesn't just offer clarity. It delivers a clinic in critical thinking disguised as a witty monologue. Inside the Great Oil Panic of Our Times Over two minutes, Ashok dismantles the pseudoscientific alarmism that has made seed oils the new villain in wellness circles. 'Yes, but seed oils oxidize when you heat them.' he mockingly mimics the common argument, before adding with sharp logic, 'So does every fat. Including your beloved ghee.' He then explains that in the human body — a steady 37°C — these so-called dangerous molecules are quickly broken down into 'water-soluble metabolites headed for your bladder.' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like 21st Century Skills Start with Confident Communication Planet Spark Learn More Undo Referencing real-time health data and nutritional science , Ashok adds, 'The data shows people replacing saturated fat like ghee with seed oils consistently drop LDL and prevent cardiovascular death.' His sharpest jab? 'Meta-analysis, not memes or reels, drive dietary guidelines .' The quote, originally part of his Instagram video, has already started circulating as a counterpunch to diet culture misinformation. 'Industrial Is Not Diabolical' Ashok also challenges the idea that industrial processing makes an ingredient inherently harmful. 'Industrial is not a synonym for diabolical,' he states. 'It's a synonym for I can afford oil today because extraction efficiency and shelf life exist.' You Might Also Like: Want a fear-free mango season? Here is the science behind mango pimples and ulcers, and how to avoid them He explains that refining seed oils — often demonized as 'industrial' — simply removes undesirable elements like wax, proteins, and odor-causing compounds, which is why food tastes like food and not like bitter oil. 'Pressing, filtering, and deodorizing do not magically make poisons,' he says, calling out the alarmist logic of influencer nutritionists. For those insisting on replicating ancestral diets, he offers a scalding reminder: 'Sure, your ancestors didn't use seed oils. Their life expectancy was also 35.' The Bottom Line No One Profits From The final punch lands with a truth too simple to trend. 'If your diet is full of fried food and snacks, it doesn't matter what oil you use… your arteries will get hurt,' he says. In other words, blaming one ingredient while ignoring broader eating habits is both lazy and misleading. He concludes, 'Eating less food is hard. Putting the blame on one ingredient is easy.' You Might Also Like: Olive oil is not always healthy: Here is what you are not being told, nutritionists warn The reaction has been overwhelmingly supportive, especially among those tired of food being ruled by hysteria. One user commented, 'Meta-analysis and not memes drive dietary guidelines! 🙌' Another wrote, 'My dad is an oil technologist… and he always says — No oil is good or bad. It's the quantity that matters.' So next time you hear someone whispering that seed oils are 'toxic,' remember what Ashok said while laughing through the science: 'The only thing getting hurt is the feeling of scaremongering influencers who do not benefit if you are calm and sensible about food.'
Indian Express
6 days ago
- Climate
- Indian Express
Revealed: Why warm pakoras are associated with the rainy weather
During monsoons, the combination of a warm plate of pakoras and a cup of masala chai is a comforting indulgence that perfectly captures the essence of rainy day bliss in many parts of India. There's just something right about the sizzle of pakoras frying while rain taps on the roof. Maybe it's because they're warm and cosy when it's cold outside. Or maybe it's the spicy flavour that goes well with the excitement of sudden rain. Whatever the reason, munching on hot pakoras and watching the rain fall has become a favourite moment for many. It's a simple pleasure that makes grey days feel a bit brighter. According to Krish Ashok, 'When the weather is cold, historically as we associate that with winter, and winter usually means a shortage of food, so we tend to crave things that are high in calories. So, deep-fried carbohydrates. The second aspect is we enjoy eating things that give you a contrasting set of textures and flavours in your mouth.' A post shared by BRUITE (@bruitemagazine) Aradhana Singh, founder at Diga Organic Foods, Dwarka, New Delhi, states, 'The association between pakoras and rainy weather in India is a beautiful confluence of several factors, each adding its own charm to this delightful tradition.' The pitter-patter of raindrops creates a cosy ambiance, she mentions. The warmth and savoury flavours of pakoras offer a sense of comfort and contentment, making them the perfect rainy day snack. The sizzling sound of pakoras being fried, the aroma of spices wafting through the air, and the golden-brown, crispy texture all combine to create an irresistible sensory experience that elevates the enjoyment of this snack during the monsoon. Singh says, 'Pakoras are deeply ingrained in Indian culinary culture, transcending regional boundaries. They have been a part of celebrations, festivals, and everyday meals for generations, and their association with the monsoon season has become a cherished tradition. Additionally, pakoras are relatively easy to prepare with simple ingredients like gram flour, spices, and various vegetables or meats. This accessibility makes them a popular choice for a quick and satisfying snack, especially when the weather keeps people indoors.' While the love for pakoras during the monsoon is widespread across India, Singh agrees that there are specific regions and communities where this tradition holds particular significance: Northern and Western India: Pakoras are a staple snack in these regions, often enjoyed with a steaming cup of masala chai on a rainy day. The crispiness of the pakoras complements the warmth and spices of the tea, creating a perfect culinary pairing. Coastal Regions: In coastal areas, pakoras made with seafood, such as fish or prawns, are particularly popular. The freshness of the seafood adds a unique dimension to the flavour profile, making them a delectable monsoon treat. Festive Occasions: Pakoras are an integral part of monsoon festivals like Teej and Raksha Bandhan, where families and friends gather to celebrate and enjoy delicious snacks. The tradition of enjoying pakoras during the monsoon has evolved over time, reflecting changing culinary trends and preferences. Singh says that while traditional pakoras like onion, potato, and spinach remain popular, there's a growing trend of experimenting with new flavours and ingredients. 'From paneer and mushroom pakoras to fusion variations with cheese or international spices, the possibilities are endless.' With increasing awareness of health and nutrition, she notes, people are seeking healthier versions of their favourite snacks. Baked or air-fried pakoras with less oil are gaining popularity, catering to those looking to indulge without compromising their well-being. 'Fine-dining restaurants are now incorporating pakoras into their menus, elevating this humble snack to gourmet status. Innovative combinations and artistic presentations are adding a new dimension to the pakora experience,' Singh remarks. There are several psychological and sensory factors that make them a preferred snack during the rainy season, according to Singh: Serotonin Boost: The combination of carbohydrates and spices in pakoras can trigger the release of serotonin, a neurotransmitter associated with mood regulation and happiness. This can help combat the gloomy feeling that sometimes accompanies rainy weather. Dopamine Rush: The crispy texture and savoury flavours of pakoras can stimulate the release of dopamine, another neurotransmitter associated with pleasure and reward. This can make indulging in pakoras a satisfying experience. Nostalgia and Comfort: For many, the aroma and taste of pakoras evoke fond memories of childhood and family gatherings, creating a sense of comfort and nostalgia. Sensory Warmth: The hot and spicy nature of pakoras can create a sense of warmth, counteracting the chill and dampness of the monsoon air.
Economic Times
16-05-2025
- Health
- Economic Times
Want a fear-free mango season? Here is the science behind mango pimples and ulcers, and how to avoid them
Sugar Rush and Sebum: The Acne Equation The Toxic Sap You Didn't See Coming iStock Mangoes belong to the same plant family as poison ivy, and while they aren't toxic per se, their skin carries a compound called 5-resorcinol. The Real Ripening Villain: Calcium Carbide When Acid Meets Deficiency: A Hidden Trigger You Might Also Like: Monkey steals Samsung S25 Ultra, returns it only for a pack of mango juice. Watch viral video It's Not the Mango, It's You As markets fill with the irresistible aroma of Alphonso, Banganapalli, and Himayat mangoes, so do social media feeds with worried posts about acne flare-ups and burning ulcers. This isn't a new debate. For generations, the mango has carried the label of being "hot in nature," a catch-all cultural diagnosis for any post-mango discomfort. But Krish Ashok, Chennai-based tech leader, author of Masala Lab, and Instagram's go-to science-savvy food guru, has finally peeled back the layers—quite literally—on this juicy a recent viral video titled Mango Pimples and Ulcers Finally Explained, Ashok unpacks the complex interplay between mangoes and our bodies using actual science, not folklore. And his conclusion? It's not the mango's fault—it's first and most common culprit is one we're all familiar with-sugar. A single ripe mango can pack in 35 to 40 grams of sugar, making just two mangoes enough to spike your glycemic load beyond safe limits. In a country where carbohydrate-heavy meals are already the norm, this spike triggers increased insulin production. That insulin, in turn, stimulates sebaceous glands to produce more sebum—an oily substance that, combined with sweat and clogged pores in the summer heat, becomes a perfect recipe for acne-prone no, mangoes aren't inherently bad. But pair them with a carb-rich diet and a muggy afternoon, and your skin might just break out in second revelation is more botanical than dietary. Mangoes belong to the same plant family as poison ivy, and while they aren't toxic per se, their skin carries a compound called 5-resorcinol. This naturally occurring chemical is part of the fruit's defense mechanism—meant to discourage premature eating by predators (which includes humans). Found in the sap and the thin layer beneath the peel, it can cause contact dermatitis when it touches the skin, mimicking the appearance of pimples. Inside your mouth, it's even worse: the result is stomatitis, an ulcer-like irritation that stings with every recommends either peeling the mango thoroughly or soaking it in water before eating—an old-school trick that science now vindicates as an effective way to remove the irritating where things take a more toxic turn. To meet market demands, some vendors use calcium carbide to ripen mangoes quickly. When this chemical reacts with moisture, it produces acetylene gas—a substance that can irritate the mucous membranes of your mouth. The result? Ulcers, again. And not the kind your grandmother can cure with honey and if your mangoes are ripening suspiciously fast or have an odd metallic smell, it's best to pass or source them from a trusted mangoes are mildly acidic (with a pH of 4), they're generally safe unless your body is already fighting a deficiency. According to both Ashok and dermatologist Dr. Atula Gupta, individuals with low vitamin levels may find their mouths more sensitive to acidic foods. In such cases, even the natural fibers in mangoes can cause discomfort or to an article on Dr. Gupta emphasizes that acne is a complex condition influenced by hormones, skincare routines, hair products, and diet. Blaming mangoes alone oversimplifies a deeply nuanced perhaps his most cheeky—but scientifically sound—conclusion, Ashok declares: 'The mango isn't to blame for your pimples. You are.' That is, your diet, your hydration levels, your stress, your skincare—each factor contributes to how your body reacts to even the most harmless what's the takeaway for mango lovers? You don't have to give up your summer indulgence. Just eat mindfully. Balance your sugar intake. Peel deeply or soak. Avoid chemically ripened fruit. And maybe, just maybe, stop blaming the poor mango for every zit on your all, a little science goes a long way in turning summer pleasures into fear-free joys.
Time of India
16-05-2025
- Health
- Time of India
Want a fear-free mango season? Here is the science behind mango pimples and ulcers, and how to avoid them
Sugar Rush and Sebum: The Acne Equation The Toxic Sap You Didn't See Coming iStock Mangoes belong to the same plant family as poison ivy, and while they aren't toxic per se, their skin carries a compound called 5-resorcinol. The Real Ripening Villain: Calcium Carbide When Acid Meets Deficiency: A Hidden Trigger You Might Also Like: Monkey steals Samsung S25 Ultra, returns it only for a pack of mango juice. Watch viral video It's Not the Mango, It's You As markets fill with the irresistible aroma of Alphonso, Banganapalli, and Himayat mangoes, so do social media feeds with worried posts about acne flare-ups and burning ulcers. This isn't a new debate. For generations, the mango has carried the label of being "hot in nature," a catch-all cultural diagnosis for any post-mango discomfort. But Krish Ashok, Chennai-based tech leader, author of Masala Lab, and Instagram's go-to science-savvy food guru, has finally peeled back the layers—quite literally—on this juicy a recent viral video titled Mango Pimples and Ulcers Finally Explained, Ashok unpacks the complex interplay between mangoes and our bodies using actual science, not folklore. And his conclusion? It's not the mango's fault—it's first and most common culprit is one we're all familiar with-sugar. A single ripe mango can pack in 35 to 40 grams of sugar, making just two mangoes enough to spike your glycemic load beyond safe limits. In a country where carbohydrate-heavy meals are already the norm, this spike triggers increased insulin production. That insulin, in turn, stimulates sebaceous glands to produce more sebum—an oily substance that, combined with sweat and clogged pores in the summer heat, becomes a perfect recipe for acne-prone no, mangoes aren't inherently bad. But pair them with a carb-rich diet and a muggy afternoon, and your skin might just break out in second revelation is more botanical than dietary. Mangoes belong to the same plant family as poison ivy, and while they aren't toxic per se, their skin carries a compound called 5-resorcinol. This naturally occurring chemical is part of the fruit's defense mechanism—meant to discourage premature eating by predators (which includes humans). Found in the sap and the thin layer beneath the peel, it can cause contact dermatitis when it touches the skin, mimicking the appearance of pimples. Inside your mouth, it's even worse: the result is stomatitis, an ulcer-like irritation that stings with every recommends either peeling the mango thoroughly or soaking it in water before eating—an old-school trick that science now vindicates as an effective way to remove the irritating where things take a more toxic turn. To meet market demands, some vendors use calcium carbide to ripen mangoes quickly. When this chemical reacts with moisture, it produces acetylene gas—a substance that can irritate the mucous membranes of your mouth. The result? Ulcers, again. And not the kind your grandmother can cure with honey and if your mangoes are ripening suspiciously fast or have an odd metallic smell, it's best to pass or source them from a trusted mangoes are mildly acidic (with a pH of 4), they're generally safe unless your body is already fighting a deficiency. According to both Ashok and dermatologist Dr. Atula Gupta, individuals with low vitamin levels may find their mouths more sensitive to acidic foods. In such cases, even the natural fibers in mangoes can cause discomfort or to an article on Dr. Gupta emphasizes that acne is a complex condition influenced by hormones, skincare routines, hair products, and diet. Blaming mangoes alone oversimplifies a deeply nuanced perhaps his most cheeky—but scientifically sound—conclusion, Ashok declares: 'The mango isn't to blame for your pimples. You are.' That is, your diet, your hydration levels, your stress, your skincare—each factor contributes to how your body reacts to even the most harmless what's the takeaway for mango lovers? You don't have to give up your summer indulgence. Just eat mindfully. Balance your sugar intake. Peel deeply or soak. Avoid chemically ripened fruit. And maybe, just maybe, stop blaming the poor mango for every zit on your all, a little science goes a long way in turning summer pleasures into fear-free joys.
