Email OF The Day: 01/28/19

Monday, 28 January 2019

[www.keralites.net] Japanese Health Tips

The Japanese have the longest life span in the world with 86 years for women and 79 years for men. All of this is thanks to what they eat thus making the island nation with the lowest obesity rate (3%) in the developed world. "The Japanese diet is the iPod of food," says Naomi Moriyama, a dietician, "it concentrates the magnificent energy of food into a compact and pleasurable size."

1. Eat with your eyes

There's a proverb in Japan that literally translates as "Not dressing up the meal with color is like sending someone out of the house without clothes." Traditional Japanese meals use food items that are red, green, yellow, white and black in colour to give the food an aesthetic appeal and reflect the nature of the seasons. Compare a platter of sushi or a bento box to a hamburger and fries (although the latter is perceived as delicious and can be wolfed down) the former is a work of art that has to be appreciated like art. Go slow, take small bites, relish every flavour.

2. Smaller portions

Break down your meal into smaller portions, this way you can enjoy a greater variety of foods.

Scientists in the University Of Illinois found that people tend to eat up to 45% more when they are served bigger portions. They filled their plates according to it's size. So bigger the plate, larger the portion size.

Lesson learnt: Use dessert and salad plates.

3. Fill your stomach up to only 80%

Or Hara hachi bunme as it is said in Japanese. The idea is to reinforce the eating of smaller portions. We have been raised to eat until we are absolutely full so that we don't feel hungry later. However it's better to not stuff ourselves and only eat until we feel adequately full.

4. Light dinner or supper

Following the 80% rule discussed above, a light dinner puts less pressure on your intestines and allows you to digest your food in your sleep. Heavy meals can sometimes make you wake up feeling full in the morning and this upsets your routine when you skip breakfast.

5. Rice is nice

Rice is a low fat complex carbohydrate that helps fill you up on lower calories (small bowl of rice has lesser calories than two slices of bread) This will not keep you hungry and craving for snacks right after your meal.

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[www.keralites.net] Purple Sweet Potato

The purple sweet potato: The latest in a long line of potential 'Superfoods'

The purple sweet potato, the latest food item presented to the general public as a potential superfood. The potato's colouring contained the chemical anthocyanin, which is known to lower the risk of cancer and could even possibly slow down certain types of the disease. The colour is the important part because the purple colour is responsible for the amount of anthocyanin in the potato. Scientists have already used two strands of anthocyanin to treat colon cancer and found that the pigment slowed down the growth of cancerous cells. Anthocyanin, which produces red, blue or purple colours in different types of food, can also be found in blueberries, red grapes and red cabbage, however the specially grown purple sweet potato has a higher concentration of the chemical than any other species of potato. Dr Weiqun Wang, who was also involved in testing the potato, has said that the new purple sweet potato tasted sweeter than other potatoes but was still perfectly edible. According to Wang, "It's good not only for cancer prevention but other benefits like antioxidants as well."

Purple Satsuma imo

SWEET POTATO (Kamote) far exceeds the nutrition and health values of rice.
Here are the benefits of substituting rice with kamote:
1. Sweet potato is more filling and suppresses hunger pangs longer. It is also cheaper than rice.
2. Unlike rice, it is easy to grow. It grows in backyards with or without fertilizers. Local government executives can provide their poor communities with idle government land for planting kamote which the entire community can share.
3. Unlike rice which needs to be eaten with a dish, Sweet Potato tastes good and can be eaten by itself. Thus, substituting rice with sweet potato saves money for other needs.
4. Rice cannot match the nutritional values of potato. Because rice converts to sugar in the body, the Philippines registers as a top producer of diabetics in the world. The poor tends to load up on rice and less on the dish which are more expensive.. That makes them vulnerable to diabetes, an ailment known in developed countries as a rich man's disease.
5. The nutritional values of a 3 oz. baked sweet potato are: calories 90, fat 0 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 21 g, protein 2 g, dietary fiber 3 g, sodium 36 mg

6. Too much rice consumption can make you sick, but sweet potato(kamote) can bring you to health and keep away some health problems. These have been proved medically.

Sweet Potato (kamote) lowers hypertension, bad cholesterol and even blood sugar when eaten as as a substitute to rice! (Wonder if they mean white rice or brown rice as well....) The purple sweet potato (kamote) is particularly effective for lowering hypertension.

The Korean medical documentary credits the sweet potato (kamote) as high fiber and is one of the best foods that one can eat to prevent cancer!

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[www.keralites.net] Adyar Ananda Bhavan - a Family Weathered Life’s Storms to Build a Rs 700 Crore Turnover Sweets Chain

Adyar Ananda Bhavan - How a Family Weathered Life's Storms to Build a Rs 700 Crore Turnover Sweets Chain

K T Srinivasa Raja (in pic) and his brother K T Venkatesan dropped out of school to assist their father in his sweet shop, which has now grown into a Rs 700 crore turnover business under the brand name of Adyar Ananda Bhavan (Photos: Ravi Kumar)

Back in the 1970s, an agricultural family in Rajapalayam in south Tamil Nadu was completely broke after a rare dust storm hit the village and devastated their farmlands making it uncultivable.

Thirupathi Raja, the head of the family, was heart-broken. He used to cultivate paddy and sugarcane in their eight-acre land and had only recently borrowed money to lease more land to expand his farming activities.

He owned a small sweets shop in the town, which was not doing well either. In the absence of income from agriculture, he landed in deep debt.

"My father even contemplated committing suicide along with other members of the family. It was the time when we experienced hunger and poverty," says K T Srinivasa Raja, the last of four siblings, sharing the struggles the family underwent before launching the now popular sweets chain, Adyar Ananda Bhavan, which was valued at a whopping Rs 1,800 crore two years ago.

Thankfully, his father did not carry out his plan, but chose to live on and succeed.

Thirupathi Raja had faced tougher situations in the past. When he was around the age of 10, he had run away from home to Chennai where he initially worked in an eatery cleaning the tables. Later, he began to assist in cooking and learned to make all types of sweets from a senior cook.

"He returned to Rajapalayam after a couple of years and then left for Mumbai when he was around 19 years," says Srinivasa Raja. "In Mumbai, he worked in a grocery store owned by a Tamil in Matunga area and later took up a job in a textile mill. For a while, he also tried his hand in a small business, buying idli making vessels from Kumbakonam in Tamil Nadu and selling it in Mumbai."

K T Venkatesan is in charge of the business operations of Adyar Ananda Bhavan group

Thirupathi Raja heeded his father's advice to return to Rajapalayam and remain with the family. Starting with paddy and sugarcane cultivation, in the course of time he decided to put to use the sweet-making skills he had learned as a young boy, and started a hole in the wall sweets shop in Rajapalayam in 1960 and named it Guru Sweets.

Meanwhile, buoyed by the good returns from agriculture, Thirupathi Raja had got on lease more land to expand his farming activities. But the freak dust storm shattered his plans and left his family, which now comprised his four grown children, in dire straits.

Overcoming the initial shock, Thirupathi Raja decided to move to Bengaluru in mid 1970s and rebuild his life from scratch. He started a sweets shop in Srirampuram in Bengaluru, which gave a good break to the family.

The shop was called Srinivasa Sweets and this time around Thirupathi Raja could count on the support of his wife and two sons - who had dropped out from school – for running the shop. The family developed the business brick by brick living out of a tiny house, which had a bedroom, hall and kitchen.

From such humble beginnings, the family has come a long way. The family now lives in a huge 12,000 sq ft three-storey house in a posh locality in South Chennai. Srinivasa Raja owns a few high-end cars and his favourite one is a Volvo XC90 petrol-electric hybrid SUV.

His parents might be no more, but he continues to cherish their memories and has installed their busts right at the entrance to his residence and also inside the spacious drawing room of the house.

Adyar Ananda Bhavan Sweets India Private Limited is now a Rs 700 crore turnover company having more than 8,000 employees. It has branches worldwide, with its outlets located even in the US, Malaysia and Singapore.

"We have around 140 outlets, including two in the US and one each in Malaysia and Singapore. Many outlets have an attached A2B vegetarian restaurant," says Srinivasa Raja. "The first A2B restaurant was started in Pondicherry in 2000."

In 1979, Thirupathi Raja and his elder son K T Venkatesan set up their first shop in Chennai, Sri Ananda Bhavan, in Washermanpet. Srinivasa Raja shut the shop in Bengaluru in 1988 and joined his father and brother in Chennai.

They opened their second Chennai outlet in Adyar in 1988, and since then they have grown rapidly. Sri Ananda Bhavan became Adyar Ananda Bhavan. In 1992, the third outlet was opened in Purasaiwakkam and other outlets followed in quick succession.

"We introduced new varieties of sweets," shares Srinivasa Raja, on how they differentiated from their competitors in the business. "We brought people from Rajasthan, Bengal, Punjab, and UP to make the popular sweets in those places and they became a hit with customers here."

By 1994, their turnover crossed Rs 100 crore. By the year 2000 they had opened 20 branches in Chennai and achieved a turnover of Rs 150 crore.

"We did not take the franchise route to grow," says Srinivasa Raja, explaining their business model. "We either make our own investment, or have a revenue sharing arrangement with the landlord, who would give us the building (with no advance or rent), and we would invest in the employees, and products."

Out of the 140 outlets, around 15 outlets follow the revenue sharing model, while the rest are company owned. The company owns around five properties out of the remaining 130 outlets. All other outlets are operated on rented premises.

Around 25 Adyar Ananda Bhavan outlets are located on national highways in Tamil Nadu, Karnataka and Andhra Pradesh. "Our aim is to have one of our outlets at every 200 km on all national highways across India," says Srinivasa Raja.

Chennai (50 outlets) and Bengaluru (36 outlets) are the two cities where Adyar Ananda Bhavan has its largest presence. Both the cities have a centralised kitchen from where food is prepared and delivered to the various outlets.

full article in the link below

http://www.theweekendleader..com/Success/2793/yummy-sweet-success.html

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Posted by: Ravi Narasimhan <ravi.narasimhan.in@gmail.com>

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