India’s ‘kachchi ghani sarson tel’ vs West's caution food: Apollo doctor drops a brutal truth bomb on mustard oil myths

A familiar kitchen staple in India has once again entered the global spotlight, this time through a candid explainer by Dr Anshuman Kaushal, Surgical Gastroenterology Specialist at Apollo Hospital, who is widely known online as theangry_doc. In a video shared on Instagram, he breaks down what separates India’s beloved mustard oil from the West’s restrictive stance. His remarks were first highlighted in a transcript shared by his team.

A Cultural Icon the West Doesn’t Understand

Dr Kaushal opens by contrasting how both regions view the same oil. While Indian households fry pooris, temper curries and even carry family rituals forward using mustard oil, the United States still tags it with a caution label. The Food and Drug Administration permits mustard oil only as a flavouring ingredient and not for cooking, a rule that often confuses Indian consumers who have grown up seeing the oil as an emotional and culinary anchor.

He notes that for many Indian states, especially Bengal, Punjab, Uttar Pradesh and Bihar, mustard oil represents heritage, warmth and everyday nourishment. What America sees as a laboratory sample is, for millions here, “the taste of a mother’s hand.”

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A post shared by Dr Anshuman Kaushal MD FACS (@theangry_doc)

India’s Stand: Purity First

The contrasting outlook becomes sharper when Dr Kaushal refers to regulations around the oil. According to him, the Food Safety and Standards Authority of India recognised the cultural importance of mustard oil and tightened rules to preserve its authenticity. Since October 1, 2020, the oil is legally required to be pure, unblended and free from adulteration or rancidity. Only clean brassica seeds can be used to produce it.

This, he suggests, is India reinforcing trust in a traditional food rather than distancing itself from it.

The Science Behind the Controversy

Addressing the global debate, Dr Kaushal explains why mustard oil often sparks mixed reactions. It naturally contains 40 to 54 percent erucic acid, far higher than the global limit of 5 percent. Early animal studies from the 1970s suggested that high erucic acid levels might deposit fat in heart muscles, raising concerns about cardiotoxicity.

However, he clarifies that human studies remain inconclusive. Quoting scientific understanding shared in the video, he notes that 10 to 20 millilitres per day is generally considered safe when paired with a balanced diet. Moderation is especially important for pregnant women and individuals with cardiac conditions.

Recent research points toward potential benefits as well. Mustard oil contains Omega 3, monounsaturated fats and antioxidants. The only caution, Dr Kaushal adds, is to avoid overheating and never reuse the oil.

A Twist: The West Now Sells It as a Premium Product

In an ironic turn highlighted in the video, the same Western markets that once deemed mustard oil unfit for cooking now sell it as an artisanal, small batch superfood priced at up to 20 dollars per bottle. What Indians casually call kachchi ghani is repackaged abroad as luxury wellness.

Dr Kaushal concludes with a balanced message. Mustard oil is not a banned substance nor a blind cultural belief. Its safety lies in purity and portion control. He advises consumers to follow FSSAI guidelines rather than rely on Western restrictions, reminding viewers that “poison is in the dose, taste is in the roots, and health is in the truth.”