Jaggery is a Natural sweetener made from concentrated sugarcane juice, which is high in protein, iron, vitamin and mineral content. It has good nutritive & medicinal value.

Why Organic?
Organic Jaggery does not use toxic chemicals during its entire manufacturing process. Conventional sugar cane is grown with the use of chemical fertilizer and pesticides, and later processed with harsh chemicals during the conversion of sugar cane juice to refined sugar.

Benefits of Jaggery over refined white crystalline sugar.

• Contains trace minerals like potassium, magnesium, phosphorus, iron and calcium.
• Rich taste as compared to refined sugar.
• Eating even a small piece of is is deeply satisfying.

Differences between jaggery and refined sugar

• Manufacturing Process: Refined sugar is processed using chemicals to clarify the cane sugar juice syrup whereas jaggery is produced by simply boiling this syrup without the use of harsh chemicals.
• Texture: Refined sugar is solid and crystalline whereas jaggery is soft and amorphous.
• Color: Refined sugar is bright white whereas jaggery's color can be among a shade of yellow or brown.
• Nutrition: Refined sugar is simply empty calories whereas molasses rich jaggery contains trace minerals.

The benefits of jaggery include its ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner, provide good amounts of minerals, It is a rich source of iron due to the process involved, using iron utensils.

• It cleans the blood.
• Good for anemic people, perfect source of iron.
• Maintain blood pressure levels due to low amounts of sodium.
• Reduces water retention in the body so controls weight of the body.
• Fights the free radicals in the body.
• Good for digestion.
  
• Rich in magnesium so helpful in relieving fatigue and relaxes muscles and nerves 
  
• It prevents rheumatism

Popular beverage in India Tea is made from leaves of a plant named Camellia Sinensis . Green tea is minimally oxidized. It is considered as a prominent source of flavonoids, Flavonoids are a group of phytochemicals present in most plant products that are responsible for health effects such as anti-oxidative and anticarcinogenic functions

Steps in Tea Processing:

• Plucking
  
• Withering/ Wilting - Removing Moisture & Mild Oxidation
  
• Disruption - Kneading, Rolling, Tearing, and Crushing of leaves.
  
• Oxidation / Fermentation: 
  
• Fixation: Heating of tea leaves.
  
• Rolling / Shaping
  
• Drying
• Aging / Curing

Patients with following disease should drink green tea:

• Cancer
• Rheumatoid arthritis
• High cholesterol levels
• Cariovascular disease - Heart patients
• Infection
• impaired immune function

Health Benefits of Green Tea:

• Helps you lose weight
  
• Boosts exercise endurance 
  
• Reduces the risk of heart attack
  
• Fights against various cancers
  
• Hydration benefits: Contrary to common belief that tea dehydrates,green tea provides hydration benefits similar to water.
  
• Protection from harmful ultraviolet rays
  
• Controls Diabetes
  
• Good for Brian & Memory
• Anti- Ageing benefits
  
• Boosts your immunity
  
• Green tea can help lower blood pressure
• Green tea can prevent bad breath - Antibacterial properties 
  

Caffine in Green tea: Green Tea (in Japan) has 30mg caffeine per 200ml cup.

At it's most basic, losing weight is about burning more calories than you eat. That seems simple enough, but if were really that simple, none of us would have a weight problem. 


Weight Loss by Yoga
Yoga Guru Ramdev Baba guides that weight loss can be attained by doing Kapal Bhati Pranayam.
1. Bhastrika Pranayam (Swami Ramdev Yoga)
2. KapalBhati Pranayam (Swami Ramdev Yoga)
3. Baharya Pranayam (Swami Ramdev Yoga)
4. Anulom Vilom Pranayam Swami Ramdev
5. Bhramri Pranayam (Swami Ramdev Yoga)
6. Udgeeth Pranayam (Swami Ramdev Yoga)


Benefits of Kapal Bhati Pranayam.:
1. Helps in loosing weight.
2. Gives strength to leg muscles
3. Your waist size will decrease
4. Extra fat on thighs will burn away and they will come in shape.
5. Fats around Butts will burn.
6. Burns  calories.


The Perfect Weight Loss Diet tips:
1. Roti - Chapatis must be made from Whole Grains. Prefer Multigrain atta.
2. Eat Green leafy Vegetables
3. Eat Salad before meals
4. Sprouts should be added to the diet.
5. Fruits should be consumed in morning hours. Don't consume fruits with any of the grains.
6. Cut down sugar.
7. Minimal Oil should be used for cooking.
8. Drink At-least 3 liters of water daily.
9. Don't consume White Bread, Maida, Besan or any refined flours.
10. Avoid Consumption of polished White Rice, prefer brown rice.
11. Start your day with 2 Glass of lukewarm water.
12. Avoid aerated drinks & fast food.
13. Eat six to eight meals a day  

Thirty minutes of daily exercise provide an equally effective loss of weight and body mass as 60 minutes. 

Foods that burn Fat

• Turmeric
• Chillies
• Curry leaves
• Garlic
• Mustard oil
• Cabbage
• Moong dal
• Honey
• Buttermilk
• Cinnamon and cloves
• Green Tea

There’s a secret weapon in many kitchens today: canola oil. It’s the healthiest, most versatile and cost-effective cooking oil available. With its beneficial fat profile, neutral taste, light texture and high heat tolerance, canola oil is ideal for everyday use in just aboutany culinary application — from salad dressings, sauces and marinades to baking, sautéing and deep-frying. Plus, canola oil enhances the natural flavors of foods from all over the world.

A Heart-Healthy Choice
Canola oil has the least saturated fat of any culinary oil — half that of olive oil — and is free oftrans fat and cholesterol. In fact, the U.S. Food and Drug Administration authorized a qualified health claim* for canola oil on its potential to reduce the risk of heart disease. About 1.5 tablespoons a day may keep the cardiologist away …for just pennies per serving. Canola oil also has the most omega-3 fat of any cooking oil and is a good source of vitamin E.


In keeping with the dietary recommendations of health authorities, canola oil is:

• 
  Free of trans fat and cholesterol: Trans fat increases the risk of heart disease in two ways: it raises “bad” LDL cholesterol and lowers “good” HDL cholesterol.
• Low in saturated fat: Saturated fat has also been linked to increased risk of heart disease by increasing bad LDL cholesterol.
• High in monounsaturated fat: Monounsaturated fat may help reduce the risk of heart disease by lowering bad LDL cholesterol and controlling blood sugar.
• High in omega-3 fat: Alpha-linolenic acid (omega-3) must be consumed because the body cannot make it on its own. Omega-3 fat is anti-inflammatory and may help protect against heart attacks and strokes.
• A source of omega-6 fat: Linoleic acid (omega-6) is also essential in the diet because the body cannot produce it. Omega-6 fat is essential for human growth and development as well as for skin health.

Remember, not all fats are created equally! The type of fat matters as much as the amount.

Low Profile, High ImpactCanola oil’s low saturated fat content benefits culinary applications as well. It remains free-flowing in the refrigerator, so vinaigrettes, marinades and salad dressings can be poured right out of the fridge. With its neutral taste, canola oil lets herbs, seasonings and food flavors shine. It’s like a supporting actor that makes a dish become a star. And canola oil will never upstage other ingredients. It’s ideal for showcasing fresh produce, herbs and spices and makes the perfect base for flavored oils.

Stable at high temperatures:Canola is very stable oil that doesn’t break down at high temperatures, so it’s ideal for sautéing, stir-frying, deep-frying and other high-heat applications. Its smoke point — the temperature at which it begins to smoke and degrade — is one of the highest of all cooking oils at 468 °F (242 °C). That’s well above ideal deep-frying temperatures (365-375 °F or 185-190 °C).

Use in baking:Canola oil adds to the delicious nature of baked goods by providing them with a moist, soft texture with no cholesterol and little saturated fat. Replacing solid fats like butter or lard with canola oil allows for a reduction in both total and saturated fat. In fact, total fat can drop by up to 25 percent, sparing calories without sacrificing goodness. The baking substitution chart shows how to use canola oil in cakes, muffins, brownies, pie crusts and other baking recipes* that call for solid fat. Also, try using canola oil instead of shortening or butter to grease baking pans.

Canola’s Basics

• Canola plants grow from three to five feet tall and produce beautiful small, yellow flowers. The plants produce pods from which seeds are harvested.
• Canola oil comes from the crushed seeds of canola plants. These seeds contain about 44% oil — double the oil content of soybeans. This large percentage of oil comes in a small package; canola seeds are tiny and resemble poppy seeds, though they are brownish-black in color.
• Part of the Brassica family, the canola plant is related to cabbage, broccoli, Brussels sprouts and mustard. Like these plants, canola is a crucifer — so called because its small, yellow flowers have the shape of a cross.
• Canada — primarily the prairie provinces of Saskatchewan, Alberta and Manitoba — is the world’s top exporter of canola and one of its top producers.
• Although they look similar, canola and rapeseed plants and oils are very different. Canadian researchers used traditional plant breeding to eliminate the undesirable components of rapeseed and created “canola,” a contraction of “Canadian” and “ola.”

Limited and not conclusive scientific evidence suggests that eating about 1½ tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. – U.S. Food and Drug Administration.

Canola Oil is available at Organic Sansar, Indore