With the rise of social media, wellness advice has become ubiquitous, often delivered through viral posts that promise simple solutions to complex health concerns. From gut health and weight loss to immunity and hormones, online platforms are flooded with confident claims — but experts warn that not all such advice applies to everyone.
A recent viral Instagram post by Luke Coutinho, an integrative and lifestyle medicine practitioner, described idli and dosa as “fermented powerhouses” rich in natural probiotics from rice and urad dal. The post suggested that traditional diets made earlier generations’ gut health stronger, while modern diets have weakened immunity and digestion.
The post sparked widespread discussion, with many questioning whether fermented foods like idli and dosa are universally beneficial.
Nutrition is individual, not absolute
Functional nutritionist Mugdha Pradhan, CEO and founder of Pune-based wellness platform iThrive, told NDTV that nutrition should never be generalised.
“When we evaluate food claims, the starting point must always be the body, not the food,” she explained. “What works well for one person may be harmful for another, depending on metabolic health, insulin sensitivity, inflammation and hormonal balance.”
She noted that while fermentation can improve digestibility, it does not override underlying metabolic issues. “For someone with insulin resistance, even fermented carbohydrate-rich foods can spike blood sugar and contribute to weight gain,” she said.
Protein and balance matter
Pradhan also cautioned against oversimplifying protein sources. While lentils and dals contain protein, a large portion of their calories comes from carbohydrates. “They are not complete protein sources. This is one reason many vegetarians struggle with protein deficiency,” she explained.
According to her, high-quality protein sources — such as eggs, fish, lean meats, dairy where tolerated, or whey protein — play a vital role in muscle health, metabolism and blood sugar regulation.
Fermented foods are not for everyone
While fermented foods can support gut health in some individuals, they may worsen symptoms in others. Pradhan warned that people with conditions such as SIBO or histamine sensitivity may experience bloating, headaches or discomfort from fermented foods.
“More fermentation is not always better,” she said, emphasising that diet choices must consider individual gut conditions.
Context over trends
Pradhan agreed with one broader point often made in such posts: earlier generations could tolerate higher carbohydrate diets due to physically active lifestyles and greater sunlight exposure. “That metabolic context is very different from today’s sedentary routines,” she said.
Experts advise against following viral food trends without understanding one’s own health needs. “Food should never be discussed in isolation,” Pradhan concluded. “Metabolism, movement, gut health and individual biochemistry always come first.”