• Dr. Anna Powar
• Dr. Mira Shiva

Dr. Anna Powar

Why do we eat?

Human body is the design of evolution. Evolution or nature makes animals feel hungry to continue their species. Grass and plants do not eat; they manufacture food by synthesising elements such as carbon dioxide, oxygen, hydrogen and nitrogen. These elements form carbohydrates and fats in animals.

Throughout the world people eat — it is a culture like art or music. People have developed hundreds of recipes that are culturally specific. These recipes supply carbohydrates, proteins and fats, which are like building blocks. The breaking down of food by enzymes is called digestion. When protein breaks down it gives amino acids; fats and carbohydrates give fatty acids and sugars.

The human body is often compared to a machine or car, but in humans structure and function are inseparable. Proteins, carbohydrates and fats are both building blocks and functional components.

Proteins

Proteins are the working forces of the body. Enzymes are proteins that accelerate processes. Calcium acts as a messenger carrying signals, and hormones regulate activity in organs such as the pancreas and thyroid.

There are millions of proteins in the body built from 20 amino acids. There are essential and non-essential amino acids, both vital for functioning.

Human beings are biologically similar but culturally diverse, so diets vary across cultures. The smell of food itself stimulates digestive juices.

Protein is essential because it forms muscle, skin and tissues. Complete proteins contain all essential amino acids. Traditional diets combine cereals and legumes — such as rice with pulses — to provide complete amino acids. Foods like curd and ghee complement this balance.

Modern food habits often ignore traditional combinations and rely on refined sugar or artificial sweeteners, which can have harmful effects.

Proteins also transport substances — haemoglobin, for example, carries iron.

Carbohydrates

Carbohydrates are essential for energy. Traditional foods developed over millennia provide balanced nutrition, while modern diets often disrupt insulin function. The immune system relies heavily on proteins, and carbohydrates cannot replace protein functions.

If protein intake is poor, immune and metabolic systems are affected.

Fats

One gram of carbohydrate or protein provides about 4 calories, while fat provides about 9 calories. Fat molecules play structural and functional roles. Energy in the body is stored as ATP and used for breathing and activity.

Fats help transport fat-soluble vitamins and are stored in cell membranes.

Milk is evolution’s nourishment for offspring — mother’s milk is species-specific and ideal for human babies.

Sprouts increase nutrient availability. Cholesterol is a precursor for hormones.

Food traditions evolved locally based on climate, soil and culture. Treating food like medicine for isolated problems is misguided — food must be understood holistically.

Plants produce oils for seed germination; fatty acid composition varies with climate. Native oils suited to local conditions are generally healthier. Commercialisation disrupts these natural systems.

Dr. Mira Shiva — Pesticides and Food

Government policies in the 1990s promoted imported soybean oil over traditional oils like sesame or groundnut, despite native oils being more nutritious. Industrial oil extraction uses chemicals and energy, and chemical residues can affect health.

Hydrogenated oils contain trans fats linked to heart disease and hypertension. Policies can make healthy oils expensive and inaccessible.

India is a pulse-eating culture, with diverse legumes providing nutrition. Germination and fermentation enhance nutrients. Traditional foods like sattu are highly nutritious but are being replaced by processed foods.

Spices such as turmeric have preventive and therapeutic properties — anti-inflammatory, antiseptic and potentially anti-cancer. Traditional knowledge around spices has developed over generations but is often undervalued.

Food production is linked to livelihoods. Food adulteration and chemical exposure contribute to rising diseases including diabetes, cancers and respiratory illnesses.

Commercial dairy may contain hormones, and pesticide residues enter the food chain through crops and animal feed, affecting human health.

Traditional diets provide balance; preserving traditional knowledge is essential for nutrition security.

Indigenous Knowledge vs Nutrition — Dr. Anna Powar

Indigenous knowledge is collective wisdom developed over generations in specific environments. It differs from laboratory science because it operates in real-world complexity.

A classic example is corn: when introduced to Italy without traditional processing knowledge, populations suffered nutrient deficiencies. Indigenous methods unlock nutrients such as vitamin B3.

Traditional knowledge systems ensure resilience across diverse conditions. Farmers adapt crops to local environments and manage soil and water sustainably.

Modern industrial food systems often ignore this wisdom, leading to ecological degradation and health problems. Balanced diets based on local traditions can address many modern health issues.

Food shapes identity and connects ecosystems. Millets and traditional grains are suited to local climates and nutritional needs.

Biofuel expansion can divert land away from food crops, affecting food security.

Children’s nutrition should be grounded in real foods and care, not processed products.

Food & International Agreements — Dr. Mira Shiva

Global trade agreements and intellectual property regimes influence access to food and seeds. Commoditisation of food prioritises profits over nutrition.

Small farmers — many of them women — produce much of the world’s food, yet face land and resource pressures.

Seed laws and patents can restrict traditional seed saving. Biopiracy cases involving turmeric, basmati and neem highlight these concerns.

GM crops raise questions about environmental and health impacts, including genetic contamination and increased chemical use. Biosafety research is often contested.

Advertising promotes junk foods and erodes traditional food cultures.

Inflammation, Defence and Antioxidants — Dr. Anna Powar

The immune system protects the body through multiple layers of defence — skin, immune responses and adaptive strategies. Antibodies recognise threats.

Oxidative stress occurs when reactive oxygen species damage cells; antioxidants like vitamin C and plant compounds help protect tissues.

Traditional foods — chutneys, spices, herbs like basil, garlic and turmeric — provide antioxidants and micronutrients.

Fenugreek is rich in protein. Spices contribute trace nutrients. Sprouted seeds provide vitamins. Curd improves protein quality.

Traditional recipes naturally combine foods to achieve complete nutrition.

Recipes

Alsa: Red chillies, cumin, coriander seeds, garlic and salt ground together, with oil added.

Pesto: Garlic, basil, pine nuts and oil crushed together; mint and sesame chutneys were also prepared.