Its good to have some meaningful discussion. i appreciate the clarity in your thought process.

The concept of food as medicine originated at a time when there was only a limited understanding of human diseases and disorders. Therefore, it should not be applied uncritically to conditions such as genetic diseases, new infectious diseases, autoimmune disorders, and cancer. At the same time, the idea should not be categorically rejected, as diet continues to play a significant role in health. A healthy diet is widely believed to help prevent a broad range of ailments in the human body.

In Indian culture, the principle that “food is medicine” is deeply embedded in philosophy, daily practice, and medical traditions such as Siddha and Ayurveda. This concept is not unique to India but appears in several civilizations across the globe. Within the Indian context, however, it occupies a particularly central place. Both Ayurveda and Siddha, India’s ancient systems of medicine, regard food (āhāra) as the first line of healing. They hold that diet directly influences the doṣas (vāta, pitta, kapha), which regulate health and disease. Meals are therefore prescribed not merely to prevent hunger but also in accordance with body constitution, season, age, and health condition.

Health is defined not only as the absence of disease but also as a balance of body, mind, and spirit. Accordingly, food is understood to nourish not only the physical body but also mental clarity and spiritual well-being. The Hippocratic maxim, “Let food be thy medicine,” resonates strongly in India, where spices such as turmeric, ginger, garlic, cumin, pepper, and tulsi are consumed daily as dietary staples and valued for their antimicrobial, anti-inflammatory, and immunity-boosting properties. Seasonal foods are emphasized to prevent imbalances and to strengthen resistance against disease.

Eating itself is regarded as a sacred act in which gratitude and moderation are central. Overeating, waste, and indulgence are discouraged because they disrupt both physical and mental health. Fasting (upavāsa) is prescribed not only for spiritual discipline but also for detoxification and the resetting of digestion. Thus, in Indian culture, food is not merely fuel but also medicine, energy, and spiritual nourishment. A balanced diet forms the foundation of longevity (āyus), disease prevention, and inner harmony.

I belong to the Tamil Culture. Our culture similarly upholds the view that diet is the foundation of health, with emphasis on moderation, seasonal adjustment, and the use of naturally medicinal foods. From the Tirukkural to Siddha texts and the Thirumandiram, the themes Unavē Marunthu (“food is medicine”) and Marundē Unavu (“medicine is food”) recur as continuous threads of wisdom, affirming that food is not separate from medicine but constitutes its very essence.

In Ayurveda and Siddha medicine, the dose and concentration of a particular compound—whether herb, spice, or leafy vegetable—administered through food or as food itself are finely adjusted by providing clear instructions regarding mode of consumption and duration. For instance, Red Spiderling or Red Hogweed, belonging to the spinach family, is traditionally used to address kidney-related conditions when incorporated into the diet. Likewise, bottle gourd (calabash) is prescribed as food for similar renal issues.

From personal observation, I have noted multiple cases that have achieved excellent outcomes in the management of dialysis. Consistent intake of these two food items has, in some cases, reduced dialysis visits by one or two sessions for patients. To the best of my knowledge, millions of people are believed to benefit from such practices. Both plants are common foods in India, and upon the onset of kidney disease, their consumption has been recommended for millennia, with slight modifications in preparation and frequency of intake. Notably, these dietary preparations can be safely consumed by healthy individuals as routine food, whereas allopathic medications prescribed for disease cannot be taken by those who are healthy.

If we begin our thought process with the premise that “food is not medicine” in an entirely objective manner, we fail to understand the role of food in sustaining the human body, mind, and soul. Conversely, if we begin with the premise that “food is medicine” in an exclusively objective sense, we may not arrive at effective solutions for many human diseases and disorders. Hence, both perspectives must be considered in balance and with nuance. Unlike medicine, which cannot integrate body, mind, and soul, food is capable of providing such holistic nourishment.

Dr.Kalyanaraman

To answer the question “Why isn’t food medicine? Why can’t we rely solely on ‘healthy foods’ to stay healthy?”, we need to clarify the core differences between food and medicine—rooted in their purposes, precision, chemistry, and limitations—while also acknowledging their partial overlap. Below is a structured, evidence-based explanation:

1. First: Food and Medicine Serve Fundamentally Different Purposes

The most critical distinction lies in their primary goal:

• Food is for sustaining health: Its role is to provide the body with essential nutrients (carbohydrates for energy, proteins for tissue repair, vitamins/minerals for metabolic regulation) that support normal bodily functions. For example, eating whole grains keeps your energy steady, and leafy greens supply iron to prevent anemia—these are about maintaining baseline health, not fixing illness.
• Medicine is for correcting health problems: It is specifically designed to treat, prevent, or cure disease by targeting abnormal biological processes. For instance, insulin regulates blood sugar in people with diabetes (correcting a broken hormone system), and antibiotics kill harmful bacteria causing infections (fighting a pathogen disrupting health).

In short: Food nourishes the healthy body; medicine repairs the unhealthy body.

2. Medicine Acts with Precision—Food Does Not

Food supports the body in a broad, non-specific way, while medicine works with targeted precision:

• Food’s effects are general: A citrus fruit high in vitamin C supports immune cell function overall, but it cannot “target” a specific virus (like the flu) or kill a bacterial infection. Similarly, omega-3-rich fish benefits heart health by reducing inflammation—but it won’t unclog a blocked artery or regulate an irregular heartbeat in someone with heart disease.
• Medicine’s effects are targeted: Medicines are engineered to interact with specific molecules, cells, or pathogens. For example:Penicillin (an antibiotic) blocks the production of bacterial cell walls—this kills only harmful bacteria (like those causing strep throat) without harming human cells. Statins (cholesterol-lowering drugs) inhibit an enzyme in the liver that makes LDL (“bad” cholesterol)—directly addressing the root cause of high cholesterol, not just “supporting” heart health broadly.

Food cannot match this precision; it cannot “zero in” on the exact biological problem causing disease.

3. Medicine Uses Controlled Doses—Food Cannot Deliver Therapeutic Concentrations

For a substance to treat disease, it needs a specific, consistent dose of its active compound. Food fails here:

• Food has low, inconsistent concentrations: Many “healthy foods” contain beneficial compounds (e.g., garlic has allicin with antimicrobial properties, turmeric has curcumin with anti-inflammatory effects). But to get enough of these compounds to act like medicine, you would need to eat unrealistic amounts. For example:To get a therapeutic dose of allicin to treat a bacterial infection, you’d need to eat ~100 cloves of garlic in one sitting—a quantity that would cause severe stomach upset, not cure the infection. Curcumin in turmeric is poorly absorbed by the body; even eating 20 grams of turmeric daily (far more than a typical spice serving) would not reach the blood levels needed to treat arthritis or inflammation.
• Medicine uses purified, tested doses: Medicines are made by isolating and concentrating their active ingredients, then testing them to ensure a safe, effective dose. For example, a 500mg ibuprofen tablet delivers exactly the amount needed to reduce pain/inflammation—no guesswork, no excess.

Food’s natural, low concentrations make it impossible to act as a reliable treatment.

4. Food Can Help Prevent Disease—But Cannot Cure It

It’s true that healthy eating reduces disease risk (e.g., fiber lowers colon cancer risk, calcium strengthens bones to prevent osteoporosis). However:

• Prevention ≠ cure: Once a disease develops (e.g., pneumonia, type 2 diabetes, hypertension), food cannot reverse or treat it. You wouldn’t try to cure a bacterial lung infection with apples (even though apples have vitamin C) or manage insulin resistance with steak (even though steak has protein)—these foods lack the power to fix the underlying dysfunction.
• Medicine is necessary for established disease: Pneumonia requires antibiotics to kill the infection; diabetes may need insulin or oral meds to regulate blood sugar; hypertension needs drugs to relax blood vessels. Food can support treatment (e.g., a low-sugar diet helps people with diabetes manage their condition), but it cannot replace medicine.

5. The Overlap: Functional Foods and Food-Inspired Medicines

While food isn’t medicine, they do intersect in two key ways—this helps explain why people sometimes confuse them:

• Functional foods: These are foods fortified or naturally rich in compounds that go beyond basic nutrition (e.g., cereals with added vitamin D, yogurt with probiotics, fatty fish with omega-3s). They support health (e.g., probiotics aid gut function) but still aren’t medicine—they don’t treat disease.
• Food as a source of medicine: Many life-saving drugs were derived from natural compounds in plants/foods:Aspirin (for pain/fever) comes from willow bark. Penicillin (the first antibiotic) was discovered in moldy bread (a type of fungus, Penicillium). Digoxin (for heart failure) is extracted from foxglove plants.

Food cannot replace medicine because its effects are preventative and supportive, not curative for most diseases. While healthy diets lower chronic disease risks, they cannot cure infections or genetic conditions where targeted drugs are required. Nutrients sustain bodies, but medicines treat and reverse disease processes directly. A balanced approach using both is essential for optimal health.