Food industrialisation is one of the main causes of the new-fangled diseases that are skyrocketing not just in the western world, but also India. Our food and environment are laden with chemicals. The new generation of children and adults are overstressed (despite access to more conveniences), undernourished (despite access to sufficient food) and overmedicated (despite access to the best healthcare).
Do you know that there are over 80,000 chemicals in our food, water, personal care products (cosmetics, soaps, toothpaste…), household cleaning products, medicines, and the air? Many of these chemicals are conclusively linked to diseases such as cancers, autoimmune diseases, and neurological disorders.
Add to that the stress and strain of modern-day lifestyles.
Medical experts around the world have accepted that diet can lead to the prevention of various chronic lifestyle-related disorders including diabetes, heart disease, and more.
Our understanding of health and disease today is primarily sourced from mediums driven by business agendas. It is critical for us to educate ourselves on the real causes of disease today. And learn what we can do to minimize our chances of developing serious and chronic diseases.
Our Offerings
We conduct webinars, talks, workshops, and events for groups, corporate, and institutes to raise awareness about what we eat, how to improve health without over-reliance on medicines and to live in sync with nature.
Some Experiences
7-day Kickstart Clean Eating Workshop for the Employees of ZACCO
“Employees from Region India got together to practice clean eating for a week, especially since we have been working from home for last 3 months, often indulging in binge eating. Our trainer, Saee Bapat, enlightened the whole team on the benefits of eating right, which is extremely important in today’s date.
The attendees were initially apprehensive that clean eating would be time-consuming and would disrupt daily activities. But the program helped people realize that they have to stick to their routine and just eat the right food, right portion, and at the right time.
The program was conducted very well, starting with a session before we commenced the program, motivation during the program and finally, a nice summary.
Whenever anyone felt compelled to eat unhealthy food, there was a support group to manage such desires and escape the hunger pangs.
The participants were asked to simply put up a picture of what they chose to eat and the trainer helped understand what could be avoided and what could be included in the diet. This in turn made them feel that they were all in this together and gave the push and kept them motivated to continue. The participants did a complete fasting on 31st July, 2020.
Few of the things that the participants felt and observed at the end of the session was that they felt less sluggish and more energetic. Eating smart and learning how to feed their body, mind and spirit to achieve health goals was empowering.
Overall, it was an exhilarating experience felt by all as there was nothing different, deviating and hard during the course of this program, but simply beneficial.”
Ravi Sunderrajan
Managing Director at Zacco India R&D Private Limited, Regional Director India
One-hour Master Class on Boosting Immunity for Employees across Three Geographies, Welspun Group
“We had a session of our employees on healthy cooking, wherein Saee demonstrated easy to make immunity-boosting meals. This was all conducted as a live webinar just like any other well-coordinated cooking show you see on TV.
Saee, with her expert knowledge and deep understanding of food & healthy eating, successfully conducted an interactive workshop. The employees learned many new things and the feedback from them was positive.
Nishant Dangle
L&OD & Talent Management Head, Welspun India Ltd.
Yoga Workshops, Homeostasis 2019, Bikaner
HOMEOSTASIS 2019 was the first such conference in India on Nature & Life. It was held across three days in September with a two-day-post-conference-workshop from PSYsolution.
Apart from being a panelist on the session on Mindful Movement, I conducted yoga sessions following the principles of Mindful Movement.
Online Yoga Session for ICMAI Members on International Yoga Day
30-minute Clean Eating Session for First Graders at Deens Academy, Bangalore
Saee talked about the importance of fruits in our diet. She used a series of activities to establish the difference between dead and live food, why live food is more beneficial for our body, how fruits benefit us, and the types of fruits available to us.
Clean Eating Workshop for the Ladies Group at Jal Vayu Towers
Saee conducted a talk on clean eating followed by a demo on preparing clean snacks. This was a fun and engaging event for the “Disha group of ladies.”
Know Your Food Workshop, The Yoga Vruksha
In this workshop, Saee talked about identifying the right types of foods for our body. It was a warm and lively engagement with the Yoga Vruksha students.
Sustainable Plant Based Nutrition at Eco Santhe, 2018
Had a hearty discussion on sustainable plant-based nutrition at ECO Santhe, Whitefield, Bangalore.
Clean Eating Workshop, Yoga Bharati, Bangalore
This was an energetic interactive session on “Clean Eating” with the Yoga Bharati participants.
Isn’t clean eating difficult with all the pesticides sprayed on the plants everywhere? How about searching for a family farmer than a family doctor! After all, it’s easy for the farmer to get rid of them than the doctor :).
TTC Nutrition Class, Aayana Yoga Academy
Yoga teachers often talk about how yoga is bringing a balance in body and mind. Extending that logic, Saee talked about how eating mindfully and healthfully is actually a huge component of yoga, yet many times it’s neglected in the yoga teachers’ training course.
The role of subtle as well as gross elements, known as Panchamahabhutas in Holistic Nutrition, were discussed at length.
Clean Eating Fundamentals for the Culinary batch at Deepali’s Academy, Bangalore
As more and more people are becoming aware of how important healthy eating is, the culinary taste is shifting from that of high-calorie junk food to healthier options.
With the rise of food allergies and the recognition of gluten-free options, today, eating healthy is not just a personal choice, but a matter of necessity.
As a chef, it is important to learn culinary nutrition, otherwise, it can hinder the chef’s ability to cook for a varied group of people.
