Don’t eat chemicals. Eat protein.
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The Whole Truth Foods
@wholetruthfood
Rebuilding the 
’s trust in its food.
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’s trust in its food.
Subscribe to Truth Be Told, our newsletter on food & fitness - thewholetruthfoods.com/learn/truth-beThe Whole Truth Foods’s Tweets
This entrepreneur is on a mission to restore the world's faith in food by telling, The Whole Truth. About which brand are we talking?
Let's begin⬇️
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Privileged to be a part of ’s journey with & team who are building a clutter-breaking ‘truth’ brand for India.
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The Whole Truth, a 100% clean-label food brand, raised nearly $15 million in a Series B #funding round led by Sequoia Capital India.
@wholetruthfood @SequoiaIndiaSEA
yourstory.com/2023/01/fundin
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. (TWT) has secured about $15 Mn in Series B funding round led by
#funding #startup #startupecosystem
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100% clean-label #food brand raises $15M!
tells how #TheWholeTruth is bringing 'truth' to #packaged foods.
Also talks about #hiring talent & scaling up in-house manufacturing & #retail distribution.
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To know more, check out this week's TBT article: bit.ly/3FiL8Xd
Subscribe to weekly content on food and fitness by experts: bit.ly/3tyyKN7
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5. Stainless Steel is a steal deal.
Stainless steel is highly resistant to corrosion and acid, making it one of the most well-deserved popular cookware.
Which kitchen knife to use: stainless steel, high-carbon steel or ceramic? What about cutting boards?
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4. Iron is a solid option🍳
Iron overdose is rare, and most Indians could benefit with more iron in their diet.
But cooking & storing food in iron can leave a metallic tang. To avoid this, transfer the food to another non-reactive vessel immediately after cooking.
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3. Upgrade aluminium to anodised aluminium
Long-term exposure to aluminium has been associated with Alzheimer's disease.
Anodised aluminium has a protective layer of aluminium oxide, that prevents the inner pure-aluminium from getting exposed to the food.
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2. Copper is cool, but should be lined with tin
Copper reacts with food acids. To avoid copper poisoning, go for copper alloys (brass, bronze) often with a coating of tin.
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1. Go old school with earthen cookware
Ceramics glazed with ash, tin, porcelain, or salt are great. Avoid ones glazed with lead.
If you buy an unglazed one, check the clay quality and avoid heavy metals (like lead, cadmium, or arsenic).
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Inhaling these fumes can create flu-like symptoms which may lead to polymer fume fever.
A cheap, lightweight pan can reach 260 °C in less than 2 min if it's empty. So don’t leave your non-stick pan on the gas unattended.
Here are safer alternatives to use:
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Nonstick coatings can be harmful ☠️
A layer of non-reactive Polytetrafluoroethylene (commonly known as Teflon) prevents food from sticking.
But non-stick utensils emit toxic fumes when their temperature reaches 280 °C. Here's why it's bad..
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The type of cookware you choose boils down to two things:
1. Reactivity to food: you don’t want your utensil to react undesirably with the food you’re cooking.
2. Heat conduction: you want the heat to be evenly distributed so that food is neither under nor overcooked.
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Teflon, the material used to make non-stick cookware, was originally created to store corrosive acids to make the atomic bomb!
shares science backed tips on how to choose the safest cooking utensils for healthy living.
Read more:bit.ly/3FiL8Xd
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That’s it. Next time you’re at the supermarket and pick a food packet, you know what to do.
Read the full piece here:
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3. Read the ingredients
Turn to the back of the pack (BOP).
The biggest treasure trove of information here is the ingredient list.
Read the ingredient list and choose simple food that's made with a few ingredients, most of which you can pronounce.
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2. Decode the Claims
Ignore the High-Low claims, instead turn to the nutritional table at the back.
Your cookie pack claims it's protein-packed but each cookie has just 2g of protein.
Compare that with your daily protein goal—now you decide whether this is high or very low.
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1. Ignore the photo
The front of the pack (FOP) is an ad. It's supposed to be beautiful.
Don’t become a victim of food photo catfishing.
You’ll always find a small * mark that says ‘contents in the pack might not resemble this picture’ because it’s not real.
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You're a smart consumer but food marketers are smarter.
They find and press buttons that nudge you to buy their product—buttons like low carb, no sugar, high protein, & so on.
avoids this BS by reading food labels. Here are 3 ways you can shop smarter too. 🧵
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Our guest author, , decodes the four Es of #contentmarketing for new-age startups.
A must-read: bit.ly/3hhJVHb
| #advertising | #marketing | #startups | #content | | | | #zomato |
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How to choose the right cooking oil?
This piece is from our latest Truth Be Told article by Swetha Sivakumar . Through her blog and weekly feature in Hindustan Times , she aims to make food science & healthy recipes easy and accessible to everyone.
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To know about each in depth, check out the full article here: thewholetruthfoods.com/learn/truth-be
For more such content on food and fitness by experts, join our weekly newsletter Truth Be Told for free:
thewholetruthfoods.com/learn/truth-be
Found this thread valuable? Retweet:
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How to choose the right cooking oil?
This piece is from our latest Truth Be Told article by Swetha Sivakumar @Upgrade_My_Food. Through her blog and weekly feature in Hindustan Times @htTweets, she aims to make food science & healthy recipes easy and accessible to everyone.
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8. And of course, oil choice depends on cuisine
One can't make a decision based on science alone. The choice of oil depends on the cuisine and your preference. Some cuisines rely on certain oil flavours: like tadkas in ghee and sesame oil for South Indian dishes, etc.
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7. Do not heat oils repeatedly, especially if the oil appears black or thick or smells weird.
Reheating refined cooking oils causes them to break down and cause the formation of free radicals that create oxidative stress in the body.
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6. The ingredient list should only contain oil.
Beware of anti-foaming agents & synthetic oxidants (INS-followed by a number). Good oils only have one ingredient — the oil’s name.
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5. Ignore the front-of-pack claims.
Don’t fall for ‘heart healthy’ or ‘cholesterol free.’ Did you know all plant products are cholesterol free? So that label on a refined sunflower oil pack only tells you about its source, not its quality.
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4. Avoid refined oils (to the extent possible)
Prioritise minimally heat-processed unrefined ones i.e. cold pressed or expeller pressed oils. These come under different names: raw, pure, virgin & extra virgin.
Some unrefined oils are Mustard, Olive, Coconut, Sesame & Ghee.
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3. Higher smoke point ≠ higher quality
It's just the temperature at which the oil starts burning. It helps decide the utility of the oil for a given cooking method.
Example: Mustard oil, Ghee, or Refined oil have higher smoke point (above 190 °C) necessary for deep frying.
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2. Avoid trans fats altogether. It increases the risk of coronary heart disease.
Repeatedly heating cooking oils above 180 °C also generates trans fats! And yes, this includes your favourite samosa walla, who reuses cooking oils non-stop throughout the day!
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1. A healthy oil has:
→ LESS saturated fat
→ MORE unsaturated fats, within which more monounsaturated fatty acids (MUFA) & less polyunsaturated fatty acids (PUFA).
Better chemical composition indicates better stability = beneficial for heart health.
Ex: Mustard & Olive oil.
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So, how can you choose the best cooking oil? Here are 8 thumb rules to keep in mind:
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For our grandparents, their go-to source was a local retailer who extracted fresh oil using a wooden chakki.
Unfortunately, oils today are chemically-treated to suit mass manufacturing and the long inventory cycles of modern production. Not for our nutritional or culinary needs.
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How to choose the right cooking oil?
This piece is from our latest Truth Be Told article by Swetha Sivakumar . Through her blog and weekly feature in Hindustan Times , she aims to make food science & healthy recipes easy and accessible to everyone.
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How artificial fibre is just sugar in disguise:
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Key Takeaways:
1. Don't let net carbs in food products distract you from the added chemically derived fibre & sugar alcohols.
2. ↓ Net Carbs ≠ healthier
Found this valuable? Retweet: twitter.com/wholetruthfood
Sleuth your way deeper into the article:fitshit.in/carbs-vs-net-c
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What are 'Net Carbs' and how do food brands use it to get you to consume more than you should?
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→ The psychological effect of getting away with eating tasty food without paying the price in calories can make you think you can have more of them.
This subtly nudges you to overconsume, without feeling guilty.
Which is a win for food brands, but not for you.
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→ So, what's the issue here?
The blatant deceit trap laid out for you into believing what you are eating is low/ zero carbs.
When in fact, all the carb is either from insoluble fibre that can mess with your gut, or sugar alcohols that can increase your sugar tolerance.
And..
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And these *do* get absorbed in your body. Partially.
For example, 40–50% of Maltitol gets processed and enters the blood stream. That's 2kcal/ gm instead of the usual 4cal, so how can we dismiss their contribution towards your overall calorie count?
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