Culinary medicine can do fat lot of good
So, it is not surprising that culinary medicine is now a happening new field, with nutritious home-cooked meals at the centre of its treatment philosophy.
While grandmothers may have advocated it for decades with a decreasing percentage of success — evidenced by rising rates of obesity and frequent takeaway and restaurant meals — doctors giving similar advice may meet with greater acceptance.
But then, grandmothers’ recipes were the incentive, so fortifying medical specialists with not merely a repertoire of healthy meal advice but also practical experience is a no-brainer even if an Indian-origin doctor in the UK has made headlines recently for suggesting cookery classes for medics.
Patients, particularly those unfamiliar with matters culinary, are more likely to swallow advice to eat more vegetables, whole grains and fruit, and reduce sugar and fried foods if they are provided a recipe or two.
Doctors who know a bit about cooking may also then understand that taste and time are crucial for successfully changing food habits.
Otherwise, grabbing a doughnut or vada-pav on the way to work and picking up a burger or butter chicken on the way back will always be more attractive.