Why Sadhguru Eats Only Freshly Cooked Food – And What ORP Has to Do With It

If you’ve ever listened to Sadhguru talk about food, you’ll notice a recurring theme: freshness. The Indian yogi insists that food should be consumed within 90 minutes of preparation. Anything older, he claims, becomes “dead” and loses its pranic (life) energy. But is there a scientific counterpart to this ancient yogic wisdom?

Turns out, there is — and it’s called ORP, or Oxidation-Reduction Potential (Redox).

What Is ORP, and Why Should You Care?

ORP measures a substance’s ability to either release or absorb electrons. In plain terms: a lower (more negative) ORP means a food or liquid is more antioxidative and potentially health-promoting. A high (positive) ORP, on the other hand, reflects oxidative stress — something we typically want less of.

In lab tests comparing freshly made vs. stored foods, the difference is shocking:

• Fresh vegetable juice: ORP ~ -30 mV
• The same juice after 6 hours: ORP ~ +180 mV
• Fresh soup: ~ +50 mV
• Same soup refrigerated overnight: ~ +200 mV

That shift represents a move from a mildly restorative to a clearly oxidative profile. It’s not just about taste or texture — the food’s actual bioelectric character changes.

Where Yogic Tradition Meets Biochemistry

In yogic tradition, food is said to carry prana — life force. It’s not just fuel; it’s energy. The concept mirrors what modern redox science describes: electrons and antioxidant potential. Sadhguru’s guidance to avoid leftovers isn’t just spiritual dogma. It aligns remarkably well with what we can measure in a lab.

Even drinks follow this rule:

• Fresh green tea: ORP ~ -100 mV
• Same tea after 6 hours: ORP ~ +120 mV

Kefir, another “living” food, starts with deeply negative ORP (~ -150 mV) and slowly oxidizes over days.

What This Means For You

If you’re chasing vitality, anti-aging, or metabolic balance, it may be time to think beyond calories, macros, and even vitamins. Freshness — and the redox state of your food — might be the missing link.

So next time you’re about to microwave yesterday’s dinner, ask yourself: is this food still alive?

Because sometimes, the yogis knew what the scientists only later confirmed.