Leslye Weincke

As someone who grew up in a Brahmin family that follows this practice, I can share the practical and cultural aspects beyond the spiritual reasons:

What we were taught growing up: - Onions and garlic are considered "heating" foods that can increase aggression and passion, which interferes with the calm demeanor expected of Brahmins - They're believed to produce body odor and bad breath, which isn't conducive when performing rituals or studying scriptures - There's also a concept of "food miles" - since Brahmins were traditionally priests and teachers who didn't farm, root vegetables that require digging were avoided as they potentially harm small creatures in the soil

Modern perspective: Many younger Brahmins like myself have started incorporating these foods into our diets, especially when eating out or in social situations. The strictness really depends on: - How orthodox the family is - Whether they're actively performing rituals - Regional differences (South Indian Brahmins tend to be stricter than some North Indian communities)

My grandmother still won't allow onion or garlic in her kitchen, but my mother uses them occasionally. It's one of those traditions that's evolving with time while still being respected.

The interesting thing is that Jain communities have similar restrictions but for different reasons (ahimsa/ non-violence toward microorganisms in the soil).