Proud of helping create the #1 sub-sea cable for East Africa, to an emergency power project in record time, to now, reducing sugar in any recipe
India
Joined October 2013
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Here’s a concise breakdown of the different generations of sweeteners. Most studies never make the clear distinctions, so here goes:
1. **First Generation Sweeteners**:
- **Sucrose (Regular Sugar)**: High-calorie sweetener that is widely used but associated with problems like obesity, T2DM, dental caries, and metabolic syndrome.
- **High Fructose Corn Syrup (HFCS)**: Another high-calorie sweetener commonly used in processed foods.
2. **Second Generation Sweeteners (High-Intensity)**:
- **Aspartame, Sucralose, and Saccharin**: These artificial sweeteners have zero calories and can replace sugar and HFCS, reducing caloric intake. However, there are reports of adverse effects associated with their use.
3. **Third Generation Sweeteners (Sugar Alcohols)**:
- **Xylitol (2.4 kcal/g) and Erythritol (0.2 kcal/g)**: Low-calorie sweeteners used for dental health. Xylitol is anti-cariogenic but has laxative effects. Both have lingering tastes.
4. **Fourth Generation Sweeteners (Natural and Low/Zero Calorie)**:
- **D-Allulose**: A natural sweetener with sugar-like taste and additional functions. It falls into this category along with other low-calorie sweeteners.
-**Monk Fruit**: High intensity, Natural, calorie-free sweetener from China and Thailand.
-**Stevia**: South American plant with intense, calorie-free sweetness.
The emergence of fourth-generation sweeteners, like D-allulose, adds to the options available.🍬👍
Why are people so obsessed with politics? Especially US politics that is on a trajectory from being a good mix of blue and red (purple) in terms of legislation to a polarised decade of zero sum games? The US is becoming thet TV show that had one too many seasons. You are the problem.
Out of the countries with the highest rates of homicide, ~70% of the weapons are bought illegally from the USA.
Sanj retweeted
Sharing my interview on TV18 — and excited for the launch of The Lion’s Share in India on November 23!
#TheLionsShare.
youtu.be/ivw76ekLdzM
Sanj retweeted
Day 3 of MHC 2025, Session 10:
Dr. Miguel Casali (@miguelcasali ) speaks to Shashikant Iyengar (@shashiiyengar ) on his journey of improving metabolic health with low-carb nutrition and his experiences as a Metabolic Health Practitioner.
He shares interesting observations about metabolic conditions prevailing in Ireland. Particularly ease of access to pathology labs for metabolic panel tests, sugar addictions, micro-nutrient deficiencies, chronic diseases and food preferences.
CC: @dlifein, @TheIraSahay , @FITholic_Health, @arunkumar3112 , @jasmeet481 , @sayandutta, @mee_raju , @dsatyajit , @Narasimrishpaap , @blazingbhat , @artincisugarfre , @GOPALAIRONI
Sanj retweeted
I am extremely humbled at the same time thrilled to be part of this global storm in the metabolic health space.
I entered Dlife in April 2024 during MHC 2024, it changed my and my family's lives forever, held a superhit online session (heal from within thrive through menopause), and also got empowered to help my clients with their metabolic issues.
All this happened in less than a year's time frame with encouragement, support and blessings from @dlifein, @shashiiyengar and @TheIraSahay
MHC 2025, is yet another big leap powered by Dlife stalwarts - Anup Singh, Shashi Iyengar, and Ira Sahay. Can't wait to take a deep dive into the ocean of knowledge and wellness.
Super congratulations, on your GRAND debut as host in India's 3rd global conference! @astuteasmi
@dlifein and @shashiiyengar are the wind beneath your (and all dLife coaches) wings. Soar!
All the best!
Frankly, a little tired of USA, Iran, Palestine Israel etc. being the news for decades... Get a room guys!
Sanj retweeted
49 enrolments so far and the response has been truly encouraging!
Participants have joined from India, the USA, Europe, South Africa and other parts of the world.
Here are some of the comments we have received:
1) “An excellent course. It makes it much easier to understand how to support vegetarian clients effectively.”
2) “This course has added value to my professional qualifications and given me a clearer understanding of how to manage vegetarian cases.”
3) “I had never enrolled vegetarian or vegan clients earlier, but I now feel confident working with them. Thank you, Nutrition Network & Metabolic Health India!”
4) “Some of the concepts are truly unique and are not covered in other courses. The programme is compact yet sufficiently comprehensive.”
5) “I was amazed by the variety of vegetarian, vegan, low-carb and ketogenic dishes included in the course. Special appreciation for the Low Carb Vegetarian Kitchen section!”
6) “The course successfully connects scientific principles with practical, culturally relevant food choices.”
7) “It goes beyond simply reducing carbohydrates and explains protein adequacy, nutritional quality & practical meal formulation.”
8) "The historial low-carb references are excellent. Never knew this. Thank you"
A proud beginning for our entire team and we look forward to reaching many more learners worldwide.
- Metabolic Health India @MetHealthInd
🤖 Made with AI
Sanj retweeted
A year and a half ago, @brownstoneinst revealed a hidden memo concerning Pharma's whole strategy to stop MAHA. It worked.
The Plot to Get RFK brownstone.org/articles/the-…
Sanj retweeted
HBO's @LastWeekTonight has a long track record of citing social science findings without the appropriate context, massaging them to support whatever point @iamjohnoliver is trying to make.
Sanj retweeted
The sausage gravy mix sold to restaurants has no sausage in it. It starts with maltodextrin.
The product is called country gravy base, and the broadline distributors all carry one. Trio, from Nestle Professional, lists maltodextrin, whey, bleached flour, modified cornstarch, soybean oil, modified tapioca starch, skim milk and salt, then under 2% of hydrolyzed soy, corn and wheat protein, palm oil, color, xanthan gum, sugar, yeast extract, spice and 2 flavor enhancers. The bag itself says to add sausage pieces for sausage gravy.
Gravy in a pan is fat, flour and milk. The powder is the same 3 things in a form that doesn't spoil. The oils are the fat, dried onto the starch. The whey and skim milk are the milk. The hydrolyzed proteins and yeast extract are the meaty taste the sausage would have added. Xanthan keeps it from separating on the steam table.
Sanj retweeted
Why India Must Reject Jean Drèze's Povertarianism
Jean Drèze’s economic framework focused on guaranteed 100 days of work and five kilograms of grain a month. But his framework also treats growth as secondary, and India's poor have gained most wherever it was set aside.
swarajyamag.com/economics/wh…
Don't let facts hit you on the way our.
Over 70% of the guns used in the top 10 homicide nations like the Carribean/South America are from guess where?
The USA. Florida in particular.
Sanj retweeted
Whenever I encourage people to exercise, I sometimes hear the same response from individuals in their 50s and 60s
We’re too old now. What’s the point of starting at this age?
My grandfather, Dr. G. S. Kulkarni,
He’s currently 94 years old (turning 95 soon), and he still works out!
He used to do bodyweight strength training and running until he was around 60–65 years old. After that, he started traditional gym based strength training with weights.
He’s an orthopaedic doctor who continues to encourage his patients to exercise and stay physically active.
The videos I’ve attached were recorded are from 1-2 years ago
