• Struggling to hit your daily protein goal? Our Sirimiri Sathu Maavu Sprouted Health Mix combines natural grains and sprouted pulses to deliver high-quality, bioavailable plant protein that keeps your muscles strong. 
• Need clean energy on the go? Instead of reaching for a sugary pastry filled with empty carbs, fuel your day with our nutrient-dense Peanut Barfi or Sports Nutrition Bars. They offer the perfect, time-tested balance of healthy unsaturated fats from nuts and slow-burning energy - making every single calorie work hard for your body.

It is a common misconception that fats are bad for us in that they can cause weight gain in an uncontrolled manner. Not all fats are bad and we need certain type of fats for our general well-being.

The consumption of fats in the right amount is crucial. Triglycerides, cholesterol and other essential fatty acids are some nutrients that we need (a certain minimum amount) to function, store energy, insulate and protect our vital organs.
The fats food group has been classified into unsaturated fats, trans fats and saturated fats based on whether it impacts our bodies in a good or bad way.

Unsaturated fats are further classified into polyunsaturated fats and monounsaturated fats, which both, when eaten in moderation, can help lower cholesterol levels and reduce the risk of heart disease.

Examples of good, healthy food rich in monounsaturated fats are avocados, canola oil, olives, monounsaturated margarine spreads, egg yolk and most nuts like almonds, peanuts, cashews, hazelnuts, macadamias and pistachios, etc.,
Most vegetable and seed oils like sunflower, soybean and corn, polyunsaturated margarine spreads, linseeds, some nuts like walnuts, brazil nuts, pecan and pine nuts, wheat germ, oily fish and fish oils are great examples of sources of polyunsaturated fats.
Ironically, food rich in good sources of unsaturated fats is actually necessary for us to lose weight and the fat mass percentage in our bodies. The fats to avoid are trans-fats or saturated fats. These kinds of fats are often found in packaged food such as French fries, cake mixes and packaged Ramen noodles.

Transfats as well as Saturated fats will raise our low-density lipoproteins (LDL-bad cholesterol) and lower our high-density lipoprotein (HDL-good cholesterol).

Examples of foods high in saturated fats are fatty meats (beef, pork and lamb), chicken skin, butter, cream, full cream milk, cheese, ice-cream, lard, palm oil, chocolate, deep-fried foods, as well as take away and fast foods. Foods like biscuits, cakes, pastries, and doughnuts are rich in trans-fats and should be avoided, too.
The daily consumption of such foods can be extremely harmful to us. An increased amount of LDL cholesterol can result in an increased risk of heart disease and stroke.

Whereas, HDL cholesterol, which is sourced from good, unsaturated fats, can take bad cholesterol (LDL) from various parts of the body and take it back to the liver hence reducing the LDL. This is how HDL actually helps to reduce the LDL level.
In the short term, our brain functions are hindered by the heavy consumption of bad, saturated fats, and in long-term, a consistent diet involving such fats can lead to various diseases and disorders like diabetes, obesity, high blood pressure, heart diseases, stroke, and osteoporosis.
It is therefore highly advised to be more mindful of the type of fats that we consume on a regular basis, and to ensure that we include them in the moderation.

Ours is a country exemplified with its vast diversity with the beauty of unity. Food is the core of our lifestyle and is one of the critical diversity of ours. With so many food choices, various languages, diverse cultures, we just magically unite. 

Food is part of our cultural identity. Food and language show so much about our ancient traditions. When we started developing the new product "GANJI BOX" about 18 months back, we started with what is typically consumed in our region of Tamil Nadu where we grew up.

In the districts of Salem, Dharmapuri of Tamil Nadu, which we are very familiar with, two crops used to dominate - Ragi ( Finger Millet and Pearl Millet (Kambu) ). The Ganji we are taking about is called Koozh in Tamil Nadu. Kambu Koozh is a top food in rural Tamil Nadu. 

We used to drink Koozh which is either made from Ragi or Pearl Millet ( Kambu) and served in fermented form with mixture of curd. The preparation is pretty long but, probably the best probiotic complex carbohydrate with protein and fiber we could have asked for!  It is unmatched in taste and nutrition. 

Settled in Karnataka, travelling across the state, we find similar delicacy everywhere (may be except in big cities), it is called Ambli. Popularity for Ragi ( Finger Millet) is notch higher here compared to the other ones. In Andhra/Telangana, it is called with same name Ambli. Ragi and Pearl ( Sajjalu) dominates there as well. 

Travelling towards northern part of the country, Rajastan for instance, Barley and Jowar are used to make similar type of food. Here it is named Raabdi (Not to be confused with sweet - Rabdi ). Barley is a very interesting grain because of its low Glycemic Index (25) and people from very hot areas prefer this. 

Travelling to eastern part, say Bihar, there is a phenomenal protein drink called Sathu. It is made using Black Chenna. Instead of curd, they use buttermilk. Almost similar - almost!

This is not to say, other grains are not used. There are always preferences in each part of the country based on the availability of grains, climatic conditions and taste profile.

All of them, irrespective of under what name it is identified, it doesn't take too much time for us to understand the similarity.

Different bit similar!

Our people used to consume these wonders for hundreds of years. It worked for them for hundreds of years and it will continue to work for good health and lifestyle for us as well -  as long as we also consume these regularly. Hundreds of years of empirical evidence is unchallengeable. 

As you can see, food at the conceptual level is same ( Koozh/Ambli/Raabdi/Sathu) but has its own identity.  The name Ganji is a common name that covers all these food items.

It is our humble attempt to bring these to the mainstream in a way everyone can use it with minimal effort irrespective of their work, travel schedule covering many age groups. 

Why Millets and Why in Ganji form is very simple question to answer.

Simple answer- Complex Carbohydrates!

Millets are hard grains with high amount of protein, fiber with high levels of micronutrients. For example, for most millet, the protein level and fiber level are almost the same. This composition is not very common in grains. This structure makes it a complex carbohydrate among other things.

For instance, Bajra ( Pearl Millet/Kambu/Sajjae) has 11% protein with 11.5% fiber.  Fiber is like a speed breaker in the digestion process.  Millets are high in Folates, and rich in Magnesium, Calcium, Potassium, Iron and Zinc. ( Ref IFCT 2020)

Because it is a complex carbohydrate, the digestion takes more time and the body slowly works on it. It gives an opportunity for the body to absorb the nutrients. Because the digestion happens slow, it does not increase/spike blood sugar levels.  Helping us to manage or even prevent diabetes. It is that simple. Remember, anything we eat gets converted to glucose eventually. How slowly it happens is what matters!

Our job is to convert this wonder grains into traditional Ganji ( Koozh/Ambli) making it easier to consume on a daily basis. Ganji making involves fermentation and hence making the food rich in probiotics. Probiotics are natural gut bacteria helping us in gut health.  In addition to being high in nutrition, it is also very tasty which we can look forward to consuming it each day.

If we can manage taking Ganji as our breakfast for a sustained period of time (say two to three months), we can see noticeable improvement - be it energy levels or overall health and wellbeing.

Good luck