In India, chutney has long been a staple of our daily diet — a simple yet powerful mix of health and flavor. Traditionally, we prepared it fresh every day using onion, mango powder (amchur), pomegranate seeds, ginger, garlic, mint, hot chili peppers, and black salt. We would grind these ingredients into a paste and eat it with dal and chapatti made from whole wheat flour and water.

Our dals — whether made from mung beans, red beans, or chickpeas — were cooked with turmeric, tomatoes, garam masala, coriander, onion, and chili peppers. Alongside our meals, we enjoyed chai tea brewed from black tea leaves, milk, cardamom, fennel seeds, and cinnamon.

Food as Energy and Healing

The spices used in chutney and dal are not just for taste — they are natural energizers and aphrodisiacs. They stimulate the body, enhance blood circulation, and promote sexual vitality.
What’s more, this combination provides the body with a rich supply of antioxidants, potassium, and essential minerals — all for less than 15 cents a day in India.

Our lifestyle was simple yet balanced. We walked or rode bicycles instead of driving, and prayer and meditation were part of our daily rituals. Together, these habits helped maintain physical and spiritual health, reducing stress and promoting longevity.

The Discovery of Free Radicals

In 1950, Dr. Denham Harman, M.D., Ph.D., introduced the Free Radical Theory of aging. He discovered that free radicals — unstable molecules missing an electron — are produced naturally in our cells during metabolism, particularly in the mitochondria, the “powerhouse” of the cell.

Around five percent of our cellular energy is lost in the form of free radicals such as lipid peroxide, superoxide, nitric oxide, and singlet oxygen. These unstable molecules can damage healthy cells and DNA, leading to degenerative and cardiovascular diseases.

What Causes Free Radicals?

While some free radicals are a natural byproduct of metabolism, many arise from external sources such as:

• Air pollution and radiation

• Smoking and drug use

• Chemical-laden household products and pesticides

• Fried or high-fat foods, especially animal fats cooked at high temperatures

These factors accelerate the production of free radicals and lead to cellular dysfunction, DNA damage, and premature aging.

Antioxidants: The Natural Defense

Fortunately, the body has its own defense system — antioxidants — which neutralize free radicals and protect cells. Some of the key natural antioxidants include:

• Superoxide dismutase

• Glutathione peroxidase

• Methionine reductase

• Catalase

These antioxidants are supported by nutrients obtained from fresh vegetables, fruits, grains, and legumes. They provide essential compounds like vitamins A, C, and E, selenium, zinc, and plant-based antioxidants that help prevent cell damage.

Measuring Antioxidant Power

In recent years, scientists have developed the Oxygen Radical Absorbance Capacity (ORAC) test — a method to measure the antioxidant capacity of foods. The U.S. Department of Agriculture (USDA) uses this standard to assess the potency of various fruits, vegetables, and supplements.

Here are some foods ranked by their ORAC value (per 100 grams):

These foods help neutralize free radicals, slow cellular degeneration, and restore balance to the body.

The Path to Vitality

A lifestyle rooted in plant-based foods, regular exercise, meditation, and gratitude naturally reduces free radicals and lowers entropy — the internal disorder that leads to aging and disease.

When we eat mindfully, breathe deeply, and live with purpose, we nourish not only our cells but also our spirit. The result is greater energy, emotional stability, and sexual vitality, all achieved through the harmony of food, movement, and mindfulness.