The Kerala sadya is often hailed as a perfectly balanced meal, deeply rooted in the state's culinary heritage. However, experts are now questioning whether it truly meets modern dietary needs or if it requires a nutritional makeover. Dr TS Anish, professor of community medicine at Kozhikode Medical College, joins News Brake to explain why the sadya has a highly skewed distribution of nutrients and carbohydrates. Dr Mumtaz Khalid Ismail, a consultant clinical dietitian at Rainbow Polyclinic and Total Nutrition Plus, also weighs in on how the sadya can be modified for better balance.

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