Back in the US, I met many people living with health concerns, from kidney stones to cancer, who asked whether I could cook for them.
My wife, our newborn son and I were living in Iowa. In June 2000, as word spread about our food, many people requested it. We cooked in a small home-café style, guided by traditional Indian knowledge and by what science was beginning to show about the gut microbiome, polyphenols and antioxidants, at a time when almost nobody talked about them. With my background in biochemistry, molecular biology and cancer biology, I looked at the science behind every choice.
Every day my wife cooked for our family and a little extra. People came, bought the food, and it was a big hit.
As our son grew, it became difficult and we stopped. A few people pleaded with us to continue and even offered to pay more. To discourage them we raised the price, yet one person kept coming, and over the years many others did too. They always loved the food.
At our own gatherings, everyone knew we cooked with tested organic food. Wherever we hosted, we served organic food.
A personal story shared for inspiration. It is not medical advice; please consult your doctor before changing your diet, cleansing or exercise routine.