From ancient Vedic teachings to contemporary food science, our understanding of food has undergone significant changes. This review of two insightful books shows how our dietary choices influence not just our physical health, but also our mental well-being, spiritual life, and societal norms, says Kumar Chellappan

Brahmarpanam Brahmahavir, Brahmagnau Brahmanaa Hutam

Brahmaiva Tena Gantavyam, Brahmakarmasamadhina

The lines make it clear that according to the Indian knowledge system and Vedas consumption of food is as important as offering pooja to the presiding deity of a temple or in our mind. Vedic scholar  Unnikrishnan Panickar, in his  discourses reiterates the necessity of maintaining  dignity, decency and devotion while consuming food. One should eat with happiness, peace of mind and serenity when the food is served and should never get angry or provoked over any issues. For the benefit of Dravidians, let me make it clear that the term Brahman mentioned in the sloka has nothing to do with Brahmins and the word represents universal truth.

Modern scientific research has proved that whatever food we consume should be satvik. The person who cooks the food, the ingredients that we use to cook it and above all, the person who cooks the food should be satvik, which means he/she should be pure in their words and deeds. The cooking and serving food should follow the pattern of offering homa materials to Agni while the person who eats the food should bear in mind that he too is offering haviss (pooja material)  to Agni (his stomach).

Two books on diet that caught the attention and which speak about dietary nature were found to be interesting. Dr Jayant Athavale, addressed Gurudev by his disciples and devotees, has authored a 65 page book “Harmful Effects of Modern Diet”. Gurudev Athavale is the first Indian to practice hypnotherapy and has found that one should wear clothes that generate positive energy in body and mind.  His work on modern diet should be comprehended by all those who want a contented and peaceful life.

What one consumes plays a significant role in his  physical and psychological development, says Dr Athavale. “The disadvantages of adopting the modern dietary norms outnumber those of not following dietary norms. We are missing out on meals and breakfast prepared by our mothers and sisters. Chapatis are out while breads and cakes have taken over their places. The chutney, salad and gulamba have vanished and sauces and jams have taken their place” write the authors.

The authors (all engaged in research in institutes like Maharshi Adhyatma Vishwavidyalaya  and Spiritual Science Research Foundation)  share with readers their inference and findings on the effect of consuming Satvik, Rajas and Tamas diets. Dr Nandini Samant of MAV says that the kind of food we eat plays a significant role in developing our character and way of thinking. “Even the children’s physical and mental constitution depends on the kind of food consumed by their parents before they are conceived and during pregnancy,” says Dr Samant. There is more than what could be seen by naked eyes. The nature of the person who cooks and serves the food is

equally important. If only the food is cooked and served by a person having positive energy, it would create positivity as well as satvik nature in the one who consumes it.

While the Indian philosophy and system of knowledge are vast, the westerners who were considered as trendsetters in all spheres of life had their own idea about food. Whereas Indians always considered cooking and consumption of food as part of their spirituality, the westerners had different ideas. For them food was not only for addressing hunger but for enjoyment. They never had any reservations about consumption of non-vegetarian stuff.  Instead of kitchens in homes, people in the west preferred food items cooked and manufactured  in vast factories, as we can see in the lifestyle TV channels.

The food which originated in farms and ended up in forks travelled through a network of wholesale and retail markets before finding their positions in shelves as junk food packed in glossy covers in super markets. Over the last few decades, the term junk food itself is replaced by the new name “Ultra Processed Food” of UPF for short. This writer is coming across the term for the first time in the book “Ultra Processed People” authored by Chris van Tulleken published by Penguin Books and rated as No 1 Best Seller by Sunday Times.

Tulleken is an infectious disease doctor at the Hospital for Tropical Diseases in London. His research focusses on how corporations affect human health. The author has opened the gates to a new world on the crass commercialization of food which has been hitherto uncovered from ordinary people. While uncovering the detailed information about why we all eat  stuff that isn’t food, he provides the answer for why can’t we stop the consumption of UPF.

According to Tulleken, ‘UPF is a new parallel ecosystem, one with its own arms races that are powered not by the flow of energy but by the flow of money.’ This is the new system of industrial food production. In this system we are the prey, the course of the money that powers the system. “The competition for that money which drives increasing complexity and innovation. Occurs between an entire ecosystem of constantly evolving corporations, from giant transnational groups to thousands of smaller national companies. And their bait for extracting the money is called ultra processed food” writes Tulleken. This doctor says that almost 60 per cent of the average diet  consumed in the USA and Britain belongs to the category UPF.

The book, made up of five parts, covers topics like what I eat?, can't I just control what I eat, the reasons behind belly aches, what the hell am I supposed to do in this world of upf and how to stay safe from this phenomenon?

Before concluding this review, the attention of the readers is drawn to a book published by Raders Digest “Eat Better, Live Better” in 1980. It had specified the significance of meat, beef, pork, fish and eggs in our food basket. By 2020, the doctors and nutritionists are unanimous in their view that non-vegetarian stuff of all kinds should be kept away from our food intake. The ever increasing cases of cancer, cardiovascular issues play an important role on our dining table. And, Prof B M Hegde, our own cardio vascular scientist, after studying thousands of patients opine that there is a direct link between junk foods, UPF and cancer and heart ailments.

Harmful Effects of Modern Diet

Dr Jayant Athavale, Anjali Gadgil & Yoya Vall anatan Publication Rs 75/-

ULTRA PROCESSED PEOPLE

By Chris van Tulleken

Penguin Rs 599/