Food and Culture: Marlika Basu highlights her evolution from Indian cooking to discussing cultural topics in food, emphasizing the need for health-conscious meals amid family life challenges.
Marlika Basu shares her journey from focusing on Indian cooking to addressing broader cultural issues within the food industry. She emphasizes the importance of understanding cultural appropriation and maintaining a connection between food and environmental responsibility. As a single parent, she faces the challenge of providing healthy meals for her teens while steering them away from ultra-processed foods. Her humor and insight, along with Dr. Rupi’s commitment to food as medicine, drive the conversation. Together, they explore how food can influence health, lifestyle, and social justice while sharing practical tips and delicious recipes that can make cooking enjoyable and accessible for families.
Culinary Respect: Anxiety can enhance performance, and expressing personality through a podcast can promote cultural respect in cooking. Understanding cultural appropriation is vital; it means treating cultures with care and avoiding misuse while promoting creative culinary exchanges that reduce food waste.
Anxiety can be beneficial, especially in performance contexts like public speaking, as it can enhance focus and energy. Creating a podcast allows for greater expression of personality and sharing diverse culinary perspectives. Essentia, when exploring different cuisines, is to respect cultural contexts and avoid cultural appropriation, which means treating others' cultures with care and understanding, acknowledging their significance and avoiding misuse. The concept of borrowing in cooking should be seen as a way to reduce food waste and encourage creativity, not as an invasion of cultural identity. It’s essential to engage in borderless cooking while upholding respect for different culinary traditions, emphasizing shared learning and appreciation rather than appropriation or theft of cultural heritage.
Cultural Respect: Respecting cultural origins is crucial when drawing inspiration from a cuisine to avoid appropriation and promote genuine appreciation.
Cultural appropriation in food means taking elements from another culture without respect or understanding, often resulting in a misguided representation. Essential to avoid this is to appreciate and understand the cultural context from which the food originates. Engaging with and honoring those communities ensures that culinary inspiration is both respectful and authentic, fostering appreciation rather than appropriation.
Cultural Sensitivity: Culturally sensitive food writing enhances understanding and appreciation of diverse cuisines, giving a platform to authentic sources while avoiding stereotypes.
Cultural sensitivity in food writing is essential for a respectful exploration of different cuisines. It’s important to learn from authentic cultural sources and avoid reinforcing stereotypes. Incorporating diverse perspectives enriches culinary experiences. With greater access to global ingredients, there’s a unique opportunity to educate and challenge misconceptions about food from various cultures, fostering appreciation and understanding. This journey can enhance people’s connection to health and nutrition by highlighting the science behind traditional ingredients and their uses. Understanding the nuances of Indian cuisine, as an example, emphasizes the need to embrace the diversity within cultures to accurately represent them.
Cultural Culinary Respect: Respecting cultural cuisines requires accurate research, proper labeling, and acknowledgment of origins. This approach honors culinary traditions and promotes fairness in the culinary community.
There is a growing need to respect and accurately represent different cultural cuisines in the culinary world. Food writers and chefs are encouraged to conduct proper research when using flavors or recipes from other cultures. This means recognizing and crediting the origins of the food, using accurate terminology, and being mindful about how we label dishes. If a recipe closely resembles a traditional one, it should be called by its heritage name. If it's inspired by it, then it can be labeled as inspired by that culture. By doing so, we respect the richness of these culinary traditions and avoid superficiality, like simply adding a common ingredient and claiming it as a whole new dish. This approach not only enriches our culinary repertoire but also supports the communities behind these cultural foods in a fair and honest manner.
Food Sustainability: Food lovers must consider sustainability and inclusivity in their choices. Many cultures are already practicing sustainable eating, and by sharing these diverse experiences, we can create a better food future.
Engaging with food goes beyond flavor and enjoyment; it also involves being mindful of our planet. Many cultures, especially in the Global South, practice sustainable eating by choosing local and seasonal foods. By embracing ingredients like beans, which are nutritious and eco-friendly, we can promote inclusivity in food discussions and adopt better diets for ourselves and the environment. Creating a community that acknowledges diverse culinary practices allows us to address sustainability holistically, ensuring everyone has access to healthy and affordable food options, regardless of their background. By sharing knowledge and experiences, we can welcome more voices into food conversations and work towards a more sustainable future for both people and the planet.
Food's Impact: Food is vital for health and community, yet often overlooked. Embracing inclusive food conversations can tackle economic and environmental issues, making people healthier and more connected.
Food plays a crucial role in discussions about sustainability, health, and community. Many foods that are actually edible and nutritious are overlooked due to a lack of knowledge and cooking skills. It's important to ensure food conversations are inclusive and accessible, especially during times of economic difficulty. Cooking and understanding food can bring people together and address issues like food waste and health crises. Acknowledging food's value can help tackle the inequities seen in food access. Humor can also lighten these serious discussions, making them more engaging. Recognizing food as a central topic offers a path to connect people and address broader issues like climate change, health, and loneliness, ultimately leading to better lives and communities for all.
Getting Cultural Appropriation in Food right, and how to learn instead of steal from traditional cooking methods with Mallika Basu
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#268 6 strategies to make healthy eating easy for life with Professor Tim Spector
Is fruit juice just as bad as added sugar?
What are the healthiest vegetables to eat for longevity?
Is dairy helpful or harmful for our health?
These are just some of the questions myself and Professor Tim Spector discuss on today’s podcast. It’s the third time we’ve sat down on the podcast and I’m sure it won’t be the last.
Our chat today dives into the 6 strategies for healthy eating that Tim details in his new book, including eating 30 Plants a Week, Pivoting Proteins from animal based to plants, and trying Time-Restricted Eating.
In his new Food for Life Cookbook, Tim shares his knowledge of how simple it can be to eat for both pleasure and health. The book will help you make better food choices every day, whatever your starting point. We even made some of the pecan, chocolate cookies in the Doctor’s Kitchen Studio which were incredibly delicious. Made with flax egg, ground almonds and a seed mix, I was genuinely surprised at how tasty they were. You can catch that recipe on the Doctor’s Kitchen YouTube channel where you can also watch the podcast!
Tim Spector, is Professor of Epidemiology at King’s College London. He is the bestselling author of The Diet Myth, Spoon-Fed and Food for Life and co-founder of ZOE, the science and nutrition company. With a focus on cutting-edge science and honoured with an OBE for his impactful work in fighting Covid-19, Tim stands at the forefront of his field.
🎬 Watch the podcast on YouTube here
📱 Try our healthy cookies here
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
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We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
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#267 Think clearer and stay sharp with these brain health strategies from Neurophysiologist Dr Louisa Nicola
According to Alzheimer's research UK, over 50% of everyone listening to this podcast will be affected by dementia by either contracting the disease ourselves, caring for somebody with the disease or both.
Dementia is due to impact 130 million people globally by 2050, and today it is the biggest killer in the UK. But we have no effective treatments, it’s diagnosed late in the disease process and prevention is hardly mentioned.
Today I’m joined by Dr Louisa Nicola who has been studying this disease throughout her career and is currently completing her Doctorate with the University of Washington focused on Alzheimer's. She also runs a human performance clinic, Neuro Athletics, where the goal is to prevent and delay dementia as well as advise on what activities we can do today to keep our brains sharp.
We’ll talk through brain boosting exercises and the reasons why certain exercises are good, plus the nutrients we need to feed ourselves to support our neurological needs.
You’ll get an idea of the routines, habits and practices that are not only necessary for elite athletes to optimise performance, but also for us if we want to do our best to avoid dementia.
I’ll also get Dr Louisa’s thoughts on protein, as well as omega 3, electrolytes and creatine supplements.
🎬 Watch the podcast on YouTube here
📱 Click here for healthy recipes
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
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We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
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Getting Cultural Appropriation in Food right, and how to learn instead of steal from traditional cooking methods with Mallika Basu
Mallika Basu is one of my absolute favourite people in food. Not only is she hilarious, she’s a writer, commentator and board adviser in food, drink and hospitality with two published cookbooks (Miss Masala: Real Indian Cooking for Busy Living and Masala: Indian Cooking for Modern Living). She writes a fantastic newsletter “More than Curry” covering the link between food, people and planet, as well as recipes with spice and flavour and stories on food and culture in other publications.
During the pandemic, Mallika developed proprietary thinking on food, culture and diversity covering cultural appropriation, language and labels and representation which she has delivered to almost 900 individuals at organisations including Penguin Random House, Jamie Oliver Group, Tesco and Waitrose.
Today we chat about
- Going from Indian cooking to commenting on culture and diversity, getting the facts right on cultural appropriation
- Why the planet piece matters for food and drink lovers
- The everyday challenges of feeding a family. I have two teens and am a single parent with a solo household half the week.
- How she diverts them away from UPFs
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
🐦 Tweet me
We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
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#266 Why consciousness is important to health, vitality and a happy life with Prof Anil Seth
This podcast is primarily about nutrition and lifestyle, so why should we care about consciousness and self awareness?
This is something I put today to Professor Anil Seth, a neuroscientist who has pioneered research into the brain basis of consciousness for more than twenty-five years. He is Professor of Cognitive and Computational Neuroscience and Director of the Centre for Consciousness Science at the University of Sussex and his TED talks on how your brain hallucinates reality have been viewed more than sixteen million times.
Even though this topic is slightly outside the realm of what we usually talk about, I think this subject matter is important for anyone who wants to learn more about how to live their best life. A physically healthier and psychologically happier one.
Today we discuss how our brain can be tricked by simple visual illusions and what this tells us about perception of our every day.
The importance of interoception and how we can become more interoceptive, and aware of our bodily functions, our emotions and corresponding behaviours.
We also talk about what we can learn from spiritual practices and ancient philosophy, and where correlations exist between what we now know is underpinned by the science.
A conversation about psychedelics ensures, whether it’s accurate to state that we can experience a “higher state of consciousness” and whether AI can ever become conscious.
His best selling book “Being You” is an incredible read that I highly recommend. We also get on to talk about gratitude and Anil’s tips for being more aware and how that may translate into a happier state of mind.
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
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#265 The plant that reduces skin inflammation, fights disease and is even a great protein source with Dr Kyle Stewart
In this episode, I sit down with Dr. Kyle Stewart, NHS GP, Clinical Entrepreneur Fellow, and co-founder of Prof & Doc, to explore the surprising health benefits of watercress.
We’re going to dive into how watercress could be a game-changer for skin health, helping with conditions like nappy rash, eczema, and more. Dr. Stewart shares insights from his pioneering work in phytochemical manipulation over the last 8 years and developing innovative skincare solutions that he’s now brought to market at www.profanddoc.com.
We also talk more broadly about how the application of research looking at ingredients from the brassica family are just waiting to be explored. You’ll also learn about some of the other vegetables and plants that Kyle would explore if he wasn’t so obsessed with Watercress!
As a former NHS GP myself, I’m so impressed at how Kyle’s been able to navigate the world of entrepreneurship whilst maintaining a practice. I see really impressive things with his work and it hopefully paves the way for more research in the phytochemical world.
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
🐦 Tweet me
We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
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From Physics to Food. How a passion for flavour led Chet Sharma through michelin starred gastronomy to his dream position to chef patron
Chet Sharma’s culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.
During his university studies, which ultimately led to a PhD in physics from the University of Oxford, he worked part time at a number of London’s leading Michelin-starred restaurants, including Benares and Locanda Locatelli. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan’s Umbel Restaurant Group, two-starred Mark Birchall’s Moor Hall, and the late, also two-starred, The Ledbury.
In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021. A progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent. BiBi draws on the years Chet has spent cooking and sourcing ingredients for some of the most esteemed Michelin-starred restaurants in the world, whilst also embracing the full multicultural span of Indian cuisine. BiBi was GQ Restaurant of the Year 2022.
Today we talk about:
- Chet’s transition from a science background into food
- Small scale farmers in the UK and India to champion forgotten ingredients
- His ongoing research with the British Library into pre-colonial Indian food
- We also talk about the stress of the job and how, to this day, Chet lives with Ramsay Hunt Syndrome, a reactivation of Varicella Zoster Virus that affects his facial nerve brought on by stress during the pandemic.
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
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We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
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#264 How understanding your genetics could improve your health with Dr Stuart J. Grice MRes DPhil
Today we're diving into the fascinating world of genomics and personalised nutrition. We're joined by Dr. Stuart J. Grice, a distinguished biologist and former academic at the University of Oxford, whose groundbreaking research has explored the biological mechanisms behind neuromuscular disease, neurodegeneration, and neuropsychiatric disorders.
Together, we'll explore the big question: How can understanding your genetics shape your long-term health? We'll discuss the usefulness of genetic testing when it comes to nutrition and health, and how it fits alongside other testing technologies like blood tests, gut microbiome analysis, and continuous glucose monitoring. Dr. Grice will introduce the concept of having a personalised profile that helps predict your future health trajectory based on current data.
We discuss the differences between genes that are deterministic, probabilistic and informative and whether we can predict what might happen to us in the future, even if we’re healthy now? We’ll also cover the importance of balancing different aspects of our biology to live a healthy, fulfilling life.
After completing his doctorate at Oxford, Stuart co-founded FitnessGenes where he currently holds the position of Chief Scientific Officer (CSO). The company is 11 years old and has received numerous awards for its innovative work in preventative healthcare. Moreover, FitnessGenes is the first company in the world to secure a patent that identifies how better health predictions can be made by combining genetic and lifestyle data.
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
🐦 Tweet me
We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
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#263 How to heal your gut, support your microbes and what gut supplements to steer clear of with Colorectal Surgeon Dr James Kinross
World-leading microbiome scientist and surgeon with over two decades of experience, Dr James Kinross, is on the podcast today talking about everything to do with the gut. Dark Matter is his first book and I highly recommend you check it out. http://dark-matter.org.uk/
We talk about:
- Signs that your poop is unhealthy
- Some of James favourite foods and nutrition strategies to improve the gut
- Why we need to think like conservationists, and recognise that our guts are being radically altered and destroyed by our environment
- We also talk about functional gut disorders and why trauma, stress and childhood health are some of the first things James will ask about before ever reaching for a prescription pad, if at all
- We talk about the estrobolome - the interaction of hormones and our microbes
- Whether our gut can dictate food choices
- James opinions on probiotics, gut health tests and their validity
- As well as the relationship between our gut and brain health including ASD and dementia
Dr James Kinross is a senior lecturer in colorectal surgery and consultant surgeon at Imperial College London and a visiting professor at the Royal College of Surgeons of Ireland. He leads a research team defining how the microbiome causes cancer and other chronic diseases of the gut.
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
🐦 Tweet me
We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
Hosted on Acast. See acast.com/privacy for more information.
#262 Strategies to lose weight, maintain weight loss and live healthier
On today’s episode I’m diving into the science of weight loss. This episode is all about how to lose weight in a healthy way, maintain that weight loss and live a healthier life.
We haven’t discussed weight loss in detail on the podcast before, but enough people have asked me about it so I thought we could dive into some common questions and misconceptions about weight loss. I’ll dive into:
- The science of weight loss
- Whether there are diets that are best for weight loss?
- Are there foods that aid weight loss?
- Are there foods that burn fat?
- Can you target weight loss in specific areas of the body?
- Can you target “belly fat” with specific foods or exercises?
I’ll discuss calorie restriction, popular weight loss diets (keto, low carb), fasting, the microbiome, plus the lifestyle factors that lead to weight gain. I’ll also discuss obesogens, the effects of stress and poor sleep on weight gain as well as evidence based supplements that can help you lose weight.
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
🐦 Tweet me
We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode.
Hosted on Acast. See acast.com/privacy for more information.
How to reduce alcohol consumption and improve our relationship with drinking with mixologist and mindful drinking expert Camille Vidal
On today’s episode I have a good friend of mine, Camille Vidal, creator of Mindful Cocktails and founder of La Maison Wellness, to talk to me about reducing alcohol consumption and improving our relationship with drinking.
Camille Vidal is a globally recognised bartender and drinks expert turned mindfulness, Yoga and Meditation teacher.
And she’s a true pioneer in this field. Camille (aka @mindfullycami), is on a mission to inspire the world to bring mindfulness into the glass, showing that Tasty doesn’t have to be Boozy.
For some people, abstinence is absolutely necessary and the number of sobriety tools and programmes are increasing. But for many of us, myself included, we still want to enjoy the very occasional alcoholic drink whilst being mindful of the ill effects.
As somebody who is consciously trying to reduce my own alcohol intake I loved chatting through the statistics regarding how many other people are trying to cut down rather than abstain completely from alcohol. I’m somebody who appreciates a chilled rose or a glass of fine red with a meal, and I’m excited to explore a new world of no and low alcohol drinks that put my health first whilst still being able to enjoy a refined and sophisticated pairing with food.
We talk about:
- The difference between Sobriety and Mindful drinking
- The Diuretic effects of alcohol
- Strategies to reduce alcohol such as, Remove replace reduce and Bookending
🎬 Watch the podcast on YouTube here
📱 Download The Doctor’s Kitchen app for free*
🌐 View full show notes, including guest details, on our website
*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.
Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.
🥗 Join the newsletter and 7 day meal plan
🐦 Tweet me
We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode
Hosted on Acast. See acast.com/privacy for more information.