There’s this growing trend of dismissing South Asian food as “too full of carbs” while glorifying cuisines like Korean or Japanese as the ultimate healthy choices. It’s frustrating because South Asian cuisine, with its use of grains, lentils, spices, and fresh produce, has sustained generations of people in good health. Wheat and rice, which are now being unfairly demonized due to gluten and carb fears, have been dietary staples for centuries. Our parents and ancestors thrived on these foods without the health issues we see today.
The idea that these staples are suddenly bad isn’t based on sound science but on oversimplified dietary trends. During COVID, it was clear that many Asian populations, including South Asians, had better immunity and lower death rates than Western regions. While there are many factors at play, diet certainly contributed. Traditional South Asian food is rich in anti-inflammatory spices like turmeric, ginger, and garlic, which have proven health benefits.
At the end of the day, it’s not about which cuisine you follow—South Asian, Korean, Japanese, or Western—but about balance, portion control, and leading an active lifestyle. Blaming rice or wheat for weight gain is misguided when the real issue is often overeating, lack of exercise, and consuming processed foods.
Instead of falling for food fads that vilify traditional staples, we should celebrate the richness and nutritional value of South Asian cuisine. It’s not the food but how we consume it and live our lives that determines our health. South Asian food is diverse, wholesome, and deserves more respect than the misplaced criticism it’s getting.
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