When we think of Mahatma Gandhi, we often remember his role in India’s freedom  struggle. However, beyond politics, Gandhi Ji was deeply invested in something far more  personal and universal—food. For him, what we eat was not merely a matter of taste, but  a reflection of our values, discipline, and relationship with the world. 

Born into a Vaishnav family, Gandhi Ji was naturally inclined towards vegetarianism. As  a teenager, he once stealthily ate meat, believing it would make him stronger. This belief  stemmed from the notion that strength was necessary to fight colonial rule. However, the  experience left him feeling guilty and uneasy, especially because he had promised his  mother that he would never consume meat. Soon, he left everything—no meat, no lying— 

but kept the promise made to his mother. This incident shaped his understanding that true  strength lies not in physical power, but in moral and spiritual integrity. 

For Gandhi Ji, vegetarianism was not just a dietary choice but a guiding principle of life.  He believed that food influences not only the body but also the mind and thoughts. Food,  therefore, was not just to satisfy hunger but to cultivate discipline and positive thinking.  According to him, the ability to control one’s diet reflects the ability to control life itself. 

The foundation of his food philosophy was ahimsa, or non-violence. Gandhi Ji believed  that if one could live without harming other beings, that path must be chosen.  Vegetarianism, for him, symbolized compassion and kindness.  

When Gandhi Ji went to England for higher studies, he faced difficulties in maintaining his  vegetarian diet. A friend warned him that it is impossible to survive in England without  eating meat, to which Gandhi Ji replied with full conviction, “I shall return to India but  shall never eat meat.” In London, Gandhi Ji had to survive only on tasteless, bland foods  like boiled vegetables, English bread, Dalia, paneer, etc. Hunger would pester him all the  time. People would say that there were a few vegetarian restaurants in London, but no one  knew their exact location. One day, while wandering through the streets of London, Gandhi 

Ji came across the “Central Vegetarian” restaurant. He was ecstatic, and after several days,  he had a sumptuous meal. One of the most influential moments during his time in London  was reading “Plea for Vegetarianism” by Henry Salt. This book helped Gandhi understand  that vegetarianism is not only beneficial for health but is also rooted in ethical living. He  learned about a vegetarian association called the “Vegetarian Society,” which was very  active in London. Gandhi not only joined the society but later also served as its secretary.  At just 18 years of age, he had already grasped a profound truth—that the foundation of  taste lies not on the tongue, but in the mind. 

In London, he came into contact with people and groups who believed in vegetarianism,  and these interactions played a key role in shaping his lifelong views on it. 

For him, vegetarianism meant ahimsa, or non-violence, towards all living beings—and this  was not limited to animals alone; it extended to plants as well. He acknowledged that we  take plant life too, as every day, something on our plate involves the loss of life. So what  is the solution? He believed it lies in moderation—eat less, the less the better. Always eat  a little less than your hunger, and whatever you eat, chew it thoroughly. In 1928, he wrote  that chewing raw green leaves makes us feel full with less food, and this saves us from  killing more lives for our food.  

Gandhi Ji praised the nutritional value of neem leaves found in villages, noting that they  are rich in calcium and iron. Likewise, he appreciated imli (tamarind) for helping relieve  constipation and manage fever. He also recommended roasting mango kernels and using  them as a cereal. 

He promoted indigenous foods and encouraged scientific research into local fruits like  amla, jamun, karonda and wild ber. His approach was practical, inclusive, and far ahead  of its time. He was against polished rice, stating that it is merely starch, as the polishing  process removes vitamin B, protein, essential fats, and minerals. He emphasised that  hand-pounded rice is the healthiest option. Similarly, he believed that maida and refined  wheat flour are harmful to the body. Whole wheat flour, ground in a chakki, is the best  way to consume wheat because it retains the choker (wheat bran). He advised gud  (jaggary) to be better than white sugar because it has iron, calcium, and vitamin B,  whereas nothing remains in processed white sugar. 

However, Gandhi Ji welcomed new food products if they were useful for the poor. Soybean  was one such food. He noted that soybean contains about 40% protein, which is five times  that of rice. However, he cautioned people against becoming dependent on imported  soybeans and equally promoted indigenous Indian pulses like moong, urad, and channa. 

Gandhi Ji was also vocal against food adulteration. He condemned practices such as selling  vanaspati in the name of ghee, highlighting the importance of purity and honesty in food.  He stated that pure ghee contains vitamin A, which is essential for good vision and  strengthening the body’s immunity. His book “Diet and Diet Reforms” is a compilation of  his dietary experiments, undertaken to identify the most wholesome foods and the wisest 

methods of preparing them, always keeping in mind the poverty of the people and their  limited resources. 

Dear readers, Gandhi Ji was not rigid in his beliefs. He dedicated his entire life to learning,  and his views and philosophies kept evolving over time. His book “My Experiments with  Truth” details many of his experiments with food—at times a fruit-only diet, at times food  without salt, and at times very simple meals with minimal ingredients. His purpose was to  understand what kind of food is most appropriate for the body and the soul. Despite his  experiments, one principle remained constant—food is a moral act. 

Gandhi believed that food choices impact not only the individual but also society and the  environment. Vegetarian diets require fewer resources and are more sustainable, making  them better for the planet. In today’s context of climate change and resource depletion, his  insights are remarkably relevant. 

Gandhi believed in a simple, balanced, and natural diet. He emphasized the importance of  whole grains, pulses, nuts, and seeds, while advising against excessive consumption of  fried, spicy, and processed foods. According to him, such foods may satisfy our senses  temporarily but ultimately harm the body and mind. 

In today’s fast-paced world, where convenience often takes precedence over health,  Gandhi’s teachings offer valuable guidance. Lifestyle-related diseases are on the rise,  stress levels are increasing, and people are moving away from natural living. His message  reminds us that the solution is not complicated. It lies in simplicity—balanced meals,  mindful eating, and disciplined living. 

So, let us draw inspiration from Gandhi Ji’s life and bring small conscious changes in our  eating habits, and contribute towards making a healthier, more balanced and  compassionate society. 

END OF ARTICLE