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#high quality Dairy products in Northern India

vedaaz · 2 years

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Health Benefits of A2 Milk

Many of you may not be aware that the milk you consume and feed your kids has different health effects based on its protein content or Casein. The protein content depends upon the breed of the cow the milk comes from.

And therefore, there are presently two types of milk, A1 and A2. And it really should matter to you what goes inside the tummy of your little ones, as well as yours. Medical studies claim that A2 milk is healthier and promotes better health benefits. It is also recommended for people with a dairy intolerance.

This article will talk about milk proteins, the science behind it, and the health benefits of A2 milk.

Why Should You Know About A2 Milk?

Milk contains different types of protein. However, Casein takes precedence, as it comprises 80% of milk’s total protein content.

Casein has several types as well, including beta-casein which is the second most important protein in milk. However, beta-casein exists in milk in 13 forms, where two are most critical. They are A1 beta-casein and A2 beta-casein.

While the milk you get in-store or buy from your milkman contains both A1 and A2, only A2 milk contains high A2 beta-casein.

There’s a huge difference between A1 and A2 milk beta-casein.

A1 milk is milked from the breeds of cows originating from the places in northern Europe, such as Ayrshire, Friesian, Holstein, and Shorthorn.

A2 milk is milked from the breeds that are found in Western India, Southern France, and the Channel Islands. The names of the breeds are Indian Gyr, Jersey, Guernsey, Limousin, and Charolais.

A2 beta-casein is a very safe and nourishing protein as opposed to A1 beta-casein, which many scientists claim as harmful. There is no concrete evidence regarding it, however, researchers do say that A2 milk is nutritious, promotes heart health, and contains CLA, an essential acid that potentially lowers bad cholesterol.

Gir Cow A2 Milk

You should always buy A2 Milk in Pune and Mumbai from a registered A2 Milk producer. Manchar FarmsA2 Milk Company is an authorized A2 desi cow milk manufacturer and distributor that delivers organic milk and desi ghee, rich in A2 beta-casein.

In India, A2 desi cow milk is milked from the famous milk cattle, Gyr or Gir, found in the Gir hills and forests of the four Gujarat districts, Kathiawar, Bhavnagar, Rajkot, and Junagadh.

While milk invariably contains a higher quantity of protein, calcium, and other nutrients, Gir breed’s milk provides additional health benefits that A1 milk cannot. Also, to absorb the nutrients adequately, you must consume only organic milk, which only very few certified companies in Mumbai and Pune provides.

Manchar Farms, being one of them, also offers home delivery of A2 desi fresh milk, A2 ghee, A2 paneer, and curd, and if required cow dung as well.

Benefits of A2 Desi Milk

Manchar Farmstreats their GirA2 desi cows as their family where the cows are fed with an organic diet. The cows are given organic fodder and kept amidst a happy environment. Organic milk is notorious because the milk production is not increased unnaturally using steroids, injection, or antibiotics, but rather increased with super-rich diet.

The quality of A2 milk is compared to that of mother’s milk as it is packed with the goodness of organic diet. It contains 12% more protein, 15% more calcium, 25% extra Vitamin A, and 33% extra Vitamin D, along with 30% more cream.

Common symptoms of lactose intolerance are diarrhea, bloating, gas, stomach discomfort, and nausea. Studies reveal that A2 milk does not trigger the symptoms of lactose intolerance.

A2 milk reduces inflammatory reactions in our body and doesn’t create gastrointestinal problems.

Since A2 milk is desi cow milk, one glass of milk will give you 8 grams of protein. So, instead of costly protein powders, fitness enthusiasts can consume Manchar FarmsA2 milk after a workout and repair their muscles. You can order A2 milk products from Manchar Farmsfor morning delivery as well.

It is perfect for growing children and pregnant moms as it has 15% more calcium content than regular cows’ milk. Besides, it is thicker and creamier, making it a perfect add-on for smoothies, cereals, and fruits.

At Manchar Farms we offer door step delivery and you can call or place your orders for Pure A2 Milk online.

Visit Us-https://www.mancharfarms.com/

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lastnightbrawls · 3 years

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Insights Into the Competitive Landscape

A Cargil Marketing Research Report, published in May 2021, offers a remarkable insight into the global market strategy to conquer with sustainable growing areas of global expansion. The report focuses on six topics: Trends in Global Agriculture, China and India as a Major Protein Source, Environment As the Drivers of Growth, Mergers and Acquisition Activity, Challenges and Opportunities for SME's in Europe and USA, European Companies as Top Market Players and Global Challenges. Trends in global agriculture show that China has emerged as a major protein source replacing meat and dairy products. Growing Middle Class spending increases the demand for vegetables and fruit. China and India are expected to be major players in agricultural export. Environment as the drivers of growth covers the factors influencing the growth of a country like financial investment, infrastructural development, climate change and other environmental issues.

The report presents an analysis of the challenges and opportunities for SMEs in Europe and the USA. The carnation market, for example, has a large potential for growth through innovation and new business models that address specific issues in the industry. The report presents an overview of the trends in the global agriculture industry. The carnation market, for instance, has a large potential for growth through innovation and new business models that address specific issues in the industry.

The current trend in the global carnation market is toward value-added processing and specialization at the point of sale. Processed food and beverages and specialty ingredients are expected to contribute to the increased demand for quality Carnation market products. The current trend in the global carnation market research is toward value-added processing and specialization at the point of sale.

European manufacturers face increasing challenges due to rapid intensification in manufacturing competitiveness. The competition increases with the expansion of supply channels in the South, Asia and North America. The increasing demand for high-value added processing capabilities is expected to lead to increased investment in facilities and labor forces, productivity enhancements and restructuring and cost reductions in the manufacturing process. The research reports world indicates that European manufacturers are looking to take advantage of market opportunities to expand their sales base in key emerging areas in Europe.

The finance overview and the business environment analysis provide a detailed market analysis and forecast the future trends in the carnation market. Both the finance and the business environment scenarios imply that the Carnation industry will continue to expand in the coming years. The main business drivers indicate that the expansion of the carnation market is driven by higher revenues and higher levels of sales. The European companies are faced with increasing competitive pressure from companies in the USA, Japan and China.

The in-depth report on European businesses and the carnation market gives the readers a comprehensive view of the industry including the key players, key issues and the future prospects for the carnation sector. The Carnation market top key players identifies those companies that play a significant role in the industry. The regions analyzed include: Northern Europe, Northern America, Western Europe, Central Europe, Eastern Europe, Asia Pacific, Latin America, Oceania and South America. The key issues analyzed focus on issues such as efficiency, quality, cost reduction and diversification strategies.

The finance analysis provides a comprehensive outlook of the Carnation market based on global industry trends and financial performance. The analysis provides a comprehensive overview of the financial performance of key players and key sectors of the market. The research helps organizations plan and implement strategies that meet their specific business needs. The Carnation market research shows that the Carnation industry has major long-term potential. The market growth strategies presented in the study provide additional useful inputs into company strategy planning. The regional and country overviews provide an in-depth look at the key players and the important business challenges in each region.

The market research also provides an in-depth insight into the competitive landscape that the Carnation sector requires to succeed. The competitive landscape refers to the key factors that impact the competitive behaviour of the Carnation market players. The competitive landscape is characterized by four key elements namely price, service, brand and technology. The detailed report provides a clear picture of the current and future competitive landscape of the carnation market. The swot analysis provides the fundamental market drivers, key industries and consumer behaviour and competitive changes in each industry.

Summary

Further key aspects of the report indicate that:

Chapter 1: Research Scope: Product Definition, Type, End-Use & Methodology

Chapter 2: Global Industry Summary

Chapter 3: Market Dynamics

Chapter 4: Global Market Segmentation by region, type and End-Use

Chapter 5: North America Market Segmentation by region, type and End-Use

Chapter 6: Europe Market Segmentation by region, type and End-Use

Chapter 7: Asia-Pacific Market Segmentation by region, type and End-Use

Chapter 8: South America Market Segmentation by region, type and End-Use

Chapter 9: Middle East and Africa Market Segmentation by region, type and End-Use.

Chapter 10: Market Competition by Companies

Chapter 11: Market forecast and environment forecast.

Chapter 12: Industry Summary.

The global Carnation market has the potential to grow with xx million USD with growing CAGR in the forecast period from 2021f to 2026f. Factors driving the market for @@@@@ are the significant development of demand and improvement of COVID-19 and geo-economics.

Based on the type of product, the global Carnation market segmented into

Standard Carnation

Miniature Carnation

Based on the end-use, the global Carnation market classified into

Domestic Field

Business Field

Based on geography, the global Carnation market segmented into

North America [U.S., Canada, Mexico]

Europe [Germany, UK, France, Italy, Rest of Europe]

Asia-Pacific [China, India, Japan, South Korea, Southeast Asia, Australia, Rest of Asia Pacific]

South America [Brazil, Argentina, Rest of Latin America]

Middle East & Africa [GCC, North Africa, South Africa, Rest of Middle East and Africa]

And the major players included in the report are

Walmart

taobao

carrefour

JD.COM

amazon

Taiwan Floriculture Exports Association

Otani

YMS Co., Ltd

Korea Agricultural Cooperative Trading Co.,Ltd

Yunnan Shining Flora Co., Ltd

BLD

Carnation Market report offers great insights of the market and consumer data and their interpretation through various figures and graphs. Report has embedded global market and regional market deep analysis through various research methodologies. The report also offers great competitor analysis of the industries and highlights the key aspect of their business like success stories, market development and growth rate.

Carpet Adhesives Market

Case Coders Market

Cast Al Si Alloy Market

Cast Al Zn Alloy Market

For more contact : https://www.reportmines.com/

#carnation marketcarnation market Researchcarnation market Research Reportscarnation market Sharecarnation market Playerscarnation market Res

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thebrookblog · 4 years

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Traditions and Culture Behind The British Food

Great Britain is made from three different countries, England, Scotland, and Wales. Each country has its own rich culture and traditions. The diverse culture tells us about their culinary traditions. Britain had played a great role in keeping its culture and food. We have Romans who bought in cherries, cabbages, and peas along with the cultivation of crops like corn. The wine was also brought by the Romans.

The Romans were known for building good roads that made it easy for them to transport produce all through the country. Have you ever heard of Saxons, they were excellent farmers who were known for cultivating herbs? Herbs were mostly used while preparing stews. Many of us love to eat smoked and dry fish. It was the Vikings and Danes who brought this technique. In some parts of England especially the North-East coasts, we can see people still eating slices of meat as a tradition which is served on Burn’s night which falls on 25th January in Scotland. British food is always loved worldwide and British housewives would always like to prepare their favorite food with York ham. Many of us are nor aware that York ham was first smoked using sawdust of the oak trees.

British traditional food is full breakfast, Fish and Chips, the Sunday Roast, Steak, and Kidney Pie, Shepherds Pie, Bangers, and Mash. Due to diverse cultures, Britain has focused on a wide variety of foods from different cuisines of Europe, India, and other parts of the world. Several regional dishes are associated with British cuisine as it’s within the border with English, Scottish and Welsh cuisine and Northern Irish cuisines. Each place has come up with its regional dishes like fish and chips, Yorkshire pudding, Cumberland sausage, Arbroath Smokie, and Welsh Cakes.

In the 20th Century, we have seen a huge change in the food recipes as the British people had the availability of fresh products. They were willing to add other cultural recipes and also include other cultural foods from Italy and India. British food once used to be less spicy or no spice at all. As time changed they tried to use different herbs and spices to create spiced British food in this medieval area. The modern era is highly getting influenced by the Mediterranean, Middle East, South Asia, East Asia, and Southeast Asian cuisines. We could see a subsequent fading of northern and central European cuisines.

Here in British culture, Christmas dinner is special. Turkey and Christmas pudding is more popular from the 16th century. Apart from roast turkey we also have roast beef or ham to which stuffed, gravy, roast potatoes, mashed potatoes, and vegetables are served. Christmas pudding-like Yule Log, Mince Pies, Cakes, etc. are popular with deserts.

Food Varieties Place Wise:

Anglo Indian Cuisine: It is a traditional British food like roast beef with a little touch of Indian spices such as cloves and red chilies. Fish and meat are cooked with vegetables like an Indian curry. In Anglo-Indian food, we often see the use of yogurt, coconut, and almonds. We have different flavors for roasts, curries, rice dishes, and bread.

English Cuisine: English food is associated with England. British food has distinct flavors by adding ingredients from North America, China, and India.

Northern Irish Cuisine: It’s similar to the Islands of Ireland. The Ulster Fry is a popular dish here.

Scottish Cuisine: Its traditions are uprooted from Scotland. Traditional Scottish dishes are haggis and Scotland is known for producing high-quality beef, lamb, potatoes, oats, and seafood.

Welsh Cuisine: It’s highly influenced by British cuisine. Beef and Dairy cattle are widely seen here. Meat is very closely associated with Welsh cooking.

At the Brook Pub in Cambridge, we try to keep in the essence of British food with a touch of Indian, Mediterranean, and Italian cuisines. Do come in to enjoy our food along with our Cask Ales, Wines, Spirits, Coffee, and Teas. Our menu servers the best traditional British pub food, Indian food, and Italian food. This is the right time for you to spend your summer in our Beer garden with family and friends.

#traditional british pubs #Traditional British Bars #British Pub food #Best Pubs in Cambridge.#Live Sports Pub in Cambridge

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raagseo-blog · 4 years

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Summary of FSSAI Registration Process 2020 – Raag Consultants - Documents Required, Benefits, Penalty

· What is FSSAI?

· Why is FSSAI Registration Required?

· FSSAI Registration/License Procedure

· FSSAI Registration Requirements

· Procedure For Obtaining FSSAI Registration

· FSSAI License Requirement

· Documents Required For Obtaining the Central License

· Documents Required For Obtaining the State license

· Benefits of Procuring FSSAI Food License

· Consequences of Non-Compliance

· Penalty For Non- Compliance

· Renewal of FSSAI License

1. What is FSSAI?

FSSAI stands for Food Safety and Standards Authority of India which is an organization that monitors and governs the food business in India.It is an autonomous body which is established under the Ministry of Health & Family Welfare, Government of India. The FSSAI has been established under the Food Safety and Standards Act, 2006 (FSS Act) which is a consolidating statute related to food safety and regulation in India. It ensures the food products undergo quality checks thereby curtailing the food adulteration and sale of sub-standard products. It is responsible for the registering and licensing of the Food Business Operators (FBO) in India and it lays down the rules and regulation for running the food business in India.

2. Why is FSSAI Registration Required?

Every food business operator involved in the manufacturing, processing, storage distribution and sale of food products must compulsorily obtain FSSAI Registration or License. FSSAI Registration is different from FSSAI License in the sense that depending on the size and nature of the business, FBO should obtain the necessary registration or license. It is a 14-digit registration or a license number which is printed on all the food packages. The 14 digit registration number gives details about the assembling state, producer’s permit. This registration procedure is aimed to create more accountability on the FBO to maintain the quality of the food products. The licensing and registration procedure and requirements are regulated by Food Safety & Standards (Licensing and Registration of food Business) Regulations, 2011.

3. FSSAI Registration/ Fssai License Procedure

FSSAI registration or license is based on the business volume and premises. Depending upon the installed capacity or turnover or location, applicant premises are eligible for the license such as basic license, central license, and state license.

4. FSSAI Registration Requirements

FSSAI Registration is a basic license and it is required for all the FBO involved in the small-scale food business. This category covers the following businesses:

Any FBO with an annual turnover of not more than Rs. 12 lakh.

Petty retailer dealing in food products

Any person who manufactures or sells any food article by himself

Food sale is done by the temporary stall holder

Any individual who distributes food in any religious or social gathering except a caterer

Small-scale or cottage industries dealing in the food business and the following:

5. Procedure for Obtaining FSSAI Registration

FSSAI registration is initiated by submitting Form A (application) to the Food and Safety Department.

This application can be accepted or it may be rejected by the Department within 7 days from the date of receipt of an application and the rejection has to be intimated to the applicant in writing

If the application is accepted, then the department will grant a registration certificate with the registration number and the photo of the applicant.

FBO should prominently display the certificate of registration at the place of business during the business hours.

The common documents required for Basic, State and Central Registration are a passport photo and a photo ID proof. For State and Central license, the following additional documents will be needed:

Address proof

List of food category

Layout plan

List of equipment

NOC from municipality

Incorporation certificate

List of directors/partners

MOA and AOA

Water test report

Import Export Code

6. FSSAI License Requirement

For all other FBO apart from small-scale business, FSSAI license has to be obtained. FSSAI License can be classified into two categories i.e. State FSSAI License and Central FSSAI License based on the size of the business whether it is a medium scale or large scale business. Generally, FBO who are large manufacturers, importers, exporters dealing in large-scale food business need to obtain FSSAI registration from central government and FBO with small to medium sized manufacturing units, transporters, marketers, traders, etc., need to take FSSAI registration from the state government. To apply for State License the FBO must have a turnover between Rs 12 lakh to Rs 20 crore. Other conditions include manufacturing units having capacity of 2MT per day, dairy units handling business up to 50000 liters per day. 3 star hotels and above, repackers, relabelling units, clubs, canterns all catering business irrespective of their turnover need to apply for the license. The tenure of the license being maximum of 5 years and minimum of 1 year. To apply for a central license the FBO must have a turnover exceeding Rs. 20 crores and needs to have operations in two or more states. All importers and exporters need to apply for this license. The maximum tenure is 5 years and minimum is 1 year.

7. Documents Required For Obtaining the Central FSSAI License:

Form B duly completed and signed

Plan of the processing unit showing the dimensions and operation-wise area allocation

List of Directors/ Partners/ Proprietor with address, contact details, and photo ID

Name and list of equipment and machinery used with the number and installed capacity

List of food category to be manufactured

Authority letter from manufacturer nominated a responsible person name and address

Analysis report of water to be used in the process to confirm the portability

Source of raw material for milk, meat etc

Recall plan wherever applicable

Ministry of Commerce Certificate for 100% EOU

NOC/PA document issued by FSSAI

IE code document issued by DGFT

Form IX

Certificate from Ministry of Tourism

Proof of possession of premises

Partnership deed/ affidavit of proprietorship

NOC and copy of License from the manufacturer

Food safety management system plan or certificate

NOC from the municipality or local body

Supporting document for proof of turnover and transportation

Declaration form

8. Documents required For Obtaining the State FSSAI License:

Form B duly completed and signed

Plan of the processing unit showing the dimensions and operation-wise area allocation

List of Directors/ Partners/ Proprietor with address, contact details, and photo ID

Name and list of equipment and machinery used with the number and installed capacity

List of food category to be manufactured

Authority letter from manufacturer nominated a responsible person name and address

Analysis report of water to be used in the process to confirm the portability

Proof of possession of premises

Partnership deed/ affidavit of proprietorship

NOC and copy of License from the manufacturer

Copy of certificate obtained under Coop Act 1861/Multi state Coop Act 2002

Food safety management system plan or certificate

There are different forms and documents which are required to be submitted conversion, renewal, and modification of license.

9. Benefits of Procuring FSSAI Food License

Obtaining a license can provide the food business with legal benefits, build goodwill, ensure food safety, create consumer awareness, and assist in business expansion. Also it helps regulate, manufacture, storage, distribution and sale of import food.

10. Consequences of Non-Compliance

Any registered or licensed person under the FSSAI has to adhere to the rules and regulation under the FSS Act, 2006. Food safety officer generally conducts the inspection of the food business operator’s facility and identifies the level of compliance with the regulation using a checklist. Based on the compliance level, the food safety officer marks it as:

Compliance (C)

Non-compliance (NC)

Partial compliance (PC)

Not applicable/Not observed (NA)

Based on the above, the food safety officer might issue an improvement notice where ever required per Sec 32 of the FSS Act, 2006. If the business operator fails to comply with the improvement notice, the officer after giving the licensee an opportunity to show cause may cancel his license. Any food business operator aggrieved by an improvement notice can appeal to the State Commissioner of Food Safety. The decision thereon can be challenged through appealing to the Food safety appellate tribunal/high court.

11. Renewal of FSSAI License

The FSSAI license is essential to commence the food business, similarly it is imperative to renew the license. The license is issued for a validity of 1 year or 5 years, so the business must apply for renewal 30 days prior to the expiry of current license. FSSAI has introduced an online application called Food Licensing and Registration System (FLRS) so businesses can apply online for the licences. The FLRS is utilized in five Regional Offices for the issue of licenses and entitlements. They are:

Northern Region -New Delhi

Eastern Region – Kolkata

North Eastern Region – Guwahati

Western Region – Mumbai and Kerala

Southern Region – Chennai

This article is written by Aakash Singhal who is a content writer of Raag Consultants

#fssailicense #food license #fssaifoodlicense #fssairegistration #foodlicense #fssai #license for food

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krathnam · 2 years

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Dr. K Rathnam: Milky Mist’s Affair with White Revolution

Dr. K Rathnam sheds light on how the brand MilkyMist turned the white revolution in Sothern India through value added dairy products into reality.

In India, milk revolution refurbished the production capacity of milk and ensured that the country becomes self-reliant. The revolution today contributes majorly to a big chunk of GDP. It has transformed the dairy sector and took it to ever-rising heights. The collective efforts has put the nation on a roadmap of victory. Milky Mist, under the expertise of Dr K Rathnam has adopted this especially in south India. The CEO of the company throws light on the story of dairy revolution in southern India and explains how his brand made an effective impact.

While the northern and western states were already benefiting from the revolution, Milky Mist based in Chithode near Erode, Tamil Nadu embarked upon the need of an equivalent shift in the southern part of the country. Highlighting the importance of it, Dr K Rathnam Milky Mist CEO states, “India began its transformation from a milk-deficient country to the largest producer of milk in the world by 1998 with the launch of Operation Flood in 1970. Its objective was to increase milk production, better income for the producers, reasonable prices for consumers, and a national milk grid through optimum management and technology. This revolution benefitted southern territories of India much later. But today, this region is known as the hub of milk and dairy production by producing 18 per cent of total milk in all southern states.

The journey of Milky Mist and its popularity in south has been possible due to its continuous efforts toward the dairy industry. The organisation in today’s time is at the epitome of the dairy industry and operates more than 112 reefer vehicles, 8 depots, 15 C&Fs and 22 tankers. This ensures smooth functioning for perishable goods.

The company was founded in 1995. Soon after its establishment, it experimented with manufacturing and selling cottage cheese (paneer) in cities including Bengaluru, Chennai and Coimbatore. Afterwards, they became the only company in India to convert all the milk procured into value-added products and also a 100 per cent product company. Its constant efforts helped the firm improve the overall product quality and produce at a very large scale while reducing per unit cost.

The CEO of the company, Dr K Rathnam quotes, “When people chose our company with basic range, we were sure that success would follow us only if we cater to the changing needs of our consumers. Moments like these define a revolution.” He adds, “Over the years, food revolutions have played a vital role in making our country self-reliant in feeding our natives. Milky Mist because of its strong foundation, made fundamental difference and transformed the mindset of Dairy industry into one the largest producers of value added milk products.”

The organisation also considered taking care of farmers, while outsourcing milk from over 60,000 of them on a daily basis. The milk procured is then turned into products including paneer, yogurt, cheese, butter and other by-products of milk.

Dr K Rathnam says, “At Milky Milk, we ensure high-quality production by collaborating with scientist and farmers to supply good quality cattle feed. By doing that, smooth production of milk with utmost regard for the health of livestock is ascertain.”

With so many betterments being practiced continuously, it is certain that our country is headed for unimpeded growth in the dairy sector for the near to come. While the White Revolution was a game changer for India, Milky Mist adopted to the changes and took it to the southern belt. It was ensured by the company that the chain of dairy farmers was strengthened and the interference of middlemen was reduced.

All the advancements have been possible due to the hard work, dedication and initiative that are regularly applied across the value chain. Today, Milky Mist has a navy of 180 vehicles and transports from Kanyakumari to Kashmir, cutting across the length and breadth of India.

#KRathnam #KRathnamMilkymist

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rs12345 · 3 years

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Insights Into the Competitive Landscape

https://www.reportmines.com/pressure-washer-trailers-market-in-vietnam-r185111

https://www.reportmines.com/pressure-washer-trailers-market-in-malaysia-r185112

https://www.reportmines.com/pressure-washer-trailers-market-in-uk-r185113

https://www.reportmines.com/pressure-washer-trailers-market-in-italy-r185114

https://www.reportmines.com/pressure-washer-trailers-market-in-france-r185115

Summary

Further key aspects of the report indicate that:

Chapter 1: Research Scope: Product Definition, Type, End-Use & Methodology

Chapter 2: Global Industry Summary

Chapter 3: Market Dynamics

Chapter 4: Global Market Segmentation by region, type and End-Use

Chapter 5: North America Market Segmentation by region, type and End-Use

Chapter 6: Europe Market Segmentation by region, type and End-Use

Chapter 7: Asia-Pacific Market Segmentation by region, type and End-Use

Chapter 8: South America Market Segmentation by region, type and End-Use

Chapter 9: Middle East and Africa Market Segmentation by region, type and End-Use.

Chapter 10: Market Competition by Companies

Chapter 11: Market forecast and environment forecast.

Chapter 12: Industry Summary.

Based on the type of product, the global Carnation market segmented into

Standard Carnation

Miniature Carnation

Based on the end-use, the global Carnation market classified into

Domestic Field

Business Field

Based on geography, the global Carnation market segmented into

North America [U.S., Canada, Mexico]

Europe [Germany, UK, France, Italy, Rest of Europe]

Asia-Pacific [China, India, Japan, South Korea, Southeast Asia, Australia, Rest of Asia Pacific]

South America [Brazil, Argentina, Rest of Latin America]

Middle East & Africa [GCC, North Africa, South Africa, Rest of Middle East and Africa]

And the major players included in the report are

Walmart

taobao

carrefour

JD.COM

amazon

Taiwan Floriculture Exports Association

Otani

YMS Co., Ltd

Korea Agricultural Cooperative Trading Co.,Ltd

Yunnan Shining Flora Co., Ltd

BLD

Frequently Asked QuestionsWhat is the USP of the report?

What are the key content of the report?What are the value propositions and opportunities offered in this market research report?Related Reports

Carpet Adhesives Market

Case Coders Market

Cast Al Si Alloy Market

Cast Al Zn Alloy Market

For more contact : https://www.reportmines.com/

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blueweave01 · 3 years

Text

India Dry Ice Market Exhibiting Marvelous Growth: Anticipated to Record a CAGR of 4.7% by 2027

A study recently conducted by the strategic consulting and market research firm, BlueWeave Consulting, revealed that the India dry ice market is expected to clock a notable 4.7% CAGR during the forecast period (2021-2027). The India dry ice market is primarily supported by the rising demand for dry ice as a refrigerant in the transport, food industry, transportation, medical, and entertainment sectors. Furthermore, the growing global business of high-quality perishable food products transportation requires advanced refrigeration facilities to keep food products at the proper temperature. This is yet another factor that is powering the growth of India dry ice market.

The growing import & export activities related to drugs & vaccines and the thriving organized retail & foodservice industry are playing a key role in expanding the India dry ice market demand. Serum Institute of India is a major manufacturer of Covishield vaccines, delivering them all over the world. According to the Ministry of External Affairs, till May 2021, India has shipped 663.698 lakhs vaccines to more than 90 countries across the globe. With the abundance of vaccines available in India, there was a spike in demand for dry ice, which boosted the market growth of the India dry ice market.

Rising Demand for Dry Ice in New and Diverse Industrial Applications Driving the Market Forward

The growing popularity of dry ice blast cleaning in a range of manufacturing applications is a major factor driving the growth of the India dry ice market. It is increasingly used in medical and biotechnology, as well as the automotive industry, industrial manufacturing, and the food and beverage industries. In the medical field, it is widely used to ship food and specimens, organs, blood, and pharmacy items. It can even be deployed in food production. As the most recent innovation in the product, dry ice in the form of rice has undoubtedly proven to be a game-changer. The Indian dry ice market is being boosted by an increase in the number of uses of dry ice.

The emergence of the processed food market in India has also propelled the growth of the India dry ice market. The food processing industry, according to the India Brand Brief Foundation, is one of India's largest industries, ranking fifth in terms of output, consumption, and exports. Additionally, India's food processing industry is anticipated to be worth more than half a trillion dollars by 2025.

Dry Ice Used for Storing Drugs and Vaccine Proving Favorable for Market Growth

Dry ice has three times the cooling power of water ice; it sublimates without leaving any residue and is non-toxic and non-flammable. These are the key properties of dry ice for which it is increasingly used for storing drugs and vaccines. As the world fights COVID-19, prominent pharmaceutical companies have begun distributing vaccines to other countries. As the distribution of COVID-19 vaccines starts rolling out across the globe, dry ice has become a hot commodity. These ultra-cold blocks of carbon dioxide, measuring minus 109 degrees Fahrenheit, are required for storing temperamental vaccinations at the proper temperature, fueling the India dry ice market's growth.

Dry ice is considered the absolute star of the COVID-19 pandemic as it facilitates the smooth transportation of vaccines around the globe. As India is the largest manufacturer of vaccines in the world, India is helping out different countries by supplying vaccines. Pzifer and BioNTech SE vaccines require a temperature range of -112 to -76 degrees Celsius to maintain their quality. This optimal temperature is only achievable using dry ice. Thus, the increasing use of dry ice in vaccine storage has been propelling the growth of the India dry ice market.

Cleaning Type Segment in India Dry Ice Market caters to The Largest Share

The cleaning type segment held the largest market share in 2020 and is likely to maintain its dominance during the forecast period as well as it reduces the usage of dangerous chemicals, eliminates waste, and is environmentally beneficial. The printing industry widely recognizes cleaning type as the most efficient and fastest way for cleaning presses and associated equipment like drums, grippers, rollers, ink trays, gears, print decks, and so on. It also helps remove grease, paper dust, hot melt adhesive, oil, and glue, which in turn is propelling the growth of the India dry ice market.

India Dry Ice Market: Regional Insights

The India dry ice market is segmented into Eastern India, Northern India, Southern India, Western India region. Western India dominates the India dry ice market and is likely to maintain its dominance even during the forecast period. Because the entertainment industry conducts the majority of stage shows in the Western part of India in order to create snow clouds and low-lying fog effects, the western region is leading the market across the country. Besides this, an upsurge in demand for dry ice in the industrial sector, transportation, and health care is also fueling the growth of the dry ice market in the region. Furthermore, there are 62 prospective food processing facilities in India, with Maharashtra accounting for the greatest number of projects under construction, presenting a profitable opportunity for the dry ice market in India.

Impact of COVID-19

The COVID-19 pandemic has caused havoc across industries. Several countries, including India went under lockdown to curb the spread of the deadly coronavirus. Moreover, the manufacturing units went under temporary suspension of operations due to lockdown restrictions and social distancing norms. Besides this, the suspension of operation created an imbalance over demand and supply. Moreover, there was a disruption in the supply chain as well due to nationwide lockdown. Nevertheless, the dry ice market was positively impacted due to lockdown and work-from-home scenarios. As the demand for ready-to-eat and packaged foods such as meat, frozen desserts, and snacks grew in India during the lockdown phase, the demand for dry ice demand also grew exponentially.

The Leading Players in The India Dry Ice Market are Sigcil India, Tripti Dry Ice, Yara International, S.R Industrial Dry Ice, South India gases & Dry Ice, PR Traders, Dhillon Dairy & Ice Factory, Anand Ice Depot, Kavery Dry Ice, Manav Gases Pvt Ltd, Polarice Dry Ice, Linde Industrial Gases, Air Water Carbonic, Praxair, Messer Group, Polar Ice, Continental Carbonic, and other prominent players. Competition in the market is driven by the quality of the products on offer and the cost-effective manufacturing processes that can increase productivity and reduce costs.

Recent Developments

In June 2021, The Indian Council of Medical Research proposed delivering vaccines through drones in various parts of the country. The main areas of the target were the remote areas and difficult to reach geographies of India. This collaboration has been done with IIT-Kanpur. Vaccines are sent via drone in an icebox with ample dry ice to maintain a safe temperature for COVID-19 vaccines. These boxes will have 4G network connectivity to support the tracker through a mobile application.

Don’t miss the business opportunity of India dry Ice market. Consult our analyst, gain crucial insights and facilitate your business growth.

The in-depth analysis of the report provides information about growth potential, upcoming trends, and statistics of India dry ice market size & forecast. The report promises to provide recent technology trends of India dry ice market and industry insights which help decision-makers to make sound strategic decisions. Furthermore, the report also analyzes the growth drivers, challenges and competitive dynamics of the market.

About Us

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basicchemicals · 3 years

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Lactose Free Food Global Market Report 2021: COVID 19 Growth And Change To 2027

Market Overview

Owing to growing consumer needs and their awareness about specialty food has grown in recent years. The growth has been driven by the increased acceptance of free-from food amongst the consumers. Market Research Future, a firm which specializes in market reports related to the Foods, Beverages & Nutrition sector among others, recently forecasted in its report “Global Lactose Free Foods Market Research Report- Forecast to 2023” that the market will demonstrate an exceptional CAGR % while achieving good growth rapidly in the forecast period.

There has been growing demand of lactose free foods across the world owing to rising incidence of lactose intolerance. According to Lactose Intolerance Global Network (LIGN), majority of the worldwide adult population suffers from lactase deficiency, except for the population of Northern and Central Europe.

With growing consumer concern over animal welfare, human health and the environment has led to the rising trend of veganism which has become a mainstream now. Veganism is associated with variety of beneficial health effects such as better heart health, improved diabetes, and lower rates of obesity, among others. Israel, Sweden, Japan, Poland, U.S., Germany, and U.K. have the largest concentration of vegans. Vegans look for animal ingredients alternatives and replace it with vegan ingredients which drives the demand of lactose free food.

Competitive Landscape

Lactose free food market offers huge growth opportunities for the industrial players. The market is fragmented and marked by the presence of several large and small-scale vendors. Market players are pouring in million dollars for product innovation. Innovative premium products and strengthening product portfolio remain the central focus of the companies.

Companies extensively invest on marketing activities including celebrity endorsement to leverage on current market trends. Most of the industrial players are diversifying and augmenting their capacities based on strategic product positioning and target audience.

With manufacturers aiming to capture a considerable share of the market segment as early as possible, they are competing and experimenting with various advantage points from both supply and demand side. Industrial players are relying on strategic acquisition, new product launch, partnership & collaboration to capture the growth opportunity.

New product launch & development has become the major strategy for key players from last few years which are contributing the maximum share of strategy. Expansion and acquisition are other two main factors which are contributing significantly to help the company to increase their production capacity to fulfill increasing demand for various food & beverage products.

The key market players profiled in Lactose free food are Daiya Foods, Inc. and Lactaid, Silk, Hail Marry, Lucy’s, Go Max Go, Simply Protien, Enjoy Life, Katefarms, Dr. Praeger, Alpro,Amy's Kitchen, Barry Callebaut, Cargill, Chr. Hansen, Crowley Foods, Doves Farm Food, Edlong Dairy Technologies, Emmi, Fonterra, Galaxy Nutritional Foods, General Mills, Green Valley Organics, HP Hood, Kerry Group, Murray Goulburn, Sweet William, TINE Laktosefri, WhiteWave Foods.

Market Segmentation

The global Lactose free food market has been divided into type, source, and region.

On The Basis Of Type: Milk, Breads, Fats, Soups and Sauces, Desserts, and Others

On The Basis Of Source: Soy, Rice, Coconut, Almond, and Hemp milks

On The Basis Of Region: North America, Europe, Asia Pacific, and ROW.

Access Full Report Details and Order this Premium Report @

https://www.marketresearchfuture.com/reports/lactose-free-food-market-1602

Regional Analysis

The global lactose free foods market is segmented into North America, Europe, Asia-Pacific, and Rest of the World. Europe is estimated to hold a significant market proportion in 2018, and the trend is expected to continue throughout the forecast period.

The growth of the lactose free foods market in Europe is attributed to various factors. One of the important factors for the rising growth of lactose free foods is the growing lactose intolerance among consumers.

Moreover, consumers in European countries are opting for vegan diet, which is expected to stimulate the growth of the market during the forecast period. Key players of lactose free foods market are announcing new products, which are expected to enhance the sales of lactose free foods in the region. In Europe, Germany is expected to account for a significant market proportion throughout the forecast period. North America is estimated to account for 30% market proportion in 2018. However, Asia-Pacific is projected to expand at a high pace during the forecast period.

NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

About Market Research Future

At Market Research Future (MRFR), we enable our customers to unravel the complexity of various industries through our Cooked Research Report (CRR), Half-Cooked Research Reports (HCRR), Raw Research Reports (3R), Continuous-Feed Research (CFR), and Market Research & Consulting Services.

MRFR team have supreme objective to provide the optimum quality market research and intelligence services to our clients. Our market research studies by products, services, technologies, applications, end users, and market players for global, regional, and country level market segments, enable our clients to see more, know more, and do more, which help to answer all their most important questions.

In order to stay updated with technology and work process of the industry, MRFR often plans & conducts meet with the industry experts and industrial visits for its research analyst members.

Contact

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industryupdatenews · 3 years

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Increasing Demand for Dairy Products to Influence Strategies of Salt Content Reduction Ingredients Market Players through 2029

A report by Fact.MR sheds light on some of the prominent trends and opportunities pertaining to the growth of the global Salt Content Reduction Ingredients market. The industrial trends existing in the global Salt Content Reduction Ingredients market have played a vital role in driving sales across the world. The global Salt Content Reduction Ingredients market is at an important crossroads as several growth opportunities fall into the kitty of the leading market vendors. Furthermore, the market has also reaped the benefits of quality assurance fostered by these vendors. The customer base of the Salt Content Reduction Ingredients market has expanded to new regions and territories as the marketing efforts of prominent vendors reap the fruits of excellence. Therefore, it is safe to ascertain that the global Salt Content Reduction Ingredients market Outlook would move along a lucrative trajectory in the years to follow.

The global Salt Content Reduction Ingredients market is expected to expand at a stellar CAGR of x.r% over the forecast period ranging from 2019 to 2029. Furthermore, the presence of a seamless industrial and manufacturing sector is projected to take the total worth of the market to XX Mn/Bn by the end of this forecast period.

The COVID-19 pandemic has exerted global shocks in several industries, markets, and sectors. Therefore, it is safe to say that the global Salt Content Reduction Ingredients market is required to focus on minimizing the impacts of the crisis. Disruptions in the supply chain have been the primary cause of market losses, creating a void for several vendors. The global Salt Content Reduction Ingredients market could recover from these shocks through a pragmatic and sound strategy focused on revenue generation and loss minimization.

Request Sample Report with More Professional and Technical Insights Including COVID-19 Impact @ https://www.factmr.com/connectus/sample?flag=S&rep_id=4463

The demand and sales forecasts made in the report in question correspond to the following period:

History Year: 2014 – 2018

Base Year: 2014

Estimated Year: 2019

Forecast Year: 2019 – 2029

The key regions mentioned in the report in question are:

· North America (U.S., Canada)

· Latin America (Brazil, Mexico, Argentina, Rest of Latin America)

· Europe (Germany, Italy, France, U.K., Spain, Benelux, Russia, Rest of Europe)

· East Asia (China, Japan, South Korea)

· Japan

· APEJ (China, India, Indonesia, Thailand, Singapore, Australia & New Zealand, Rest of Asia Pacific)

· South Asia & Oceania (India, Thailand, Indonesia, Malaysia, Australia & New Zealand, Rest of South Asia & Oceania)

· Middle East & Africa (GCC Countries, Turkey, Northern Africa, South Africa, Rest of Middle East & Africa)

The global Salt Content Reduction Ingredients market is expected to witness a surge in demand as government regulations and policies favor the popularity of products sold within the market. There has been a formidable increase in investments made by private and public entities towards improvements in the quality and service of Salt Content Reduction Ingredients products. Henceforth, it is safe to say that the global Salt Content Reduction Ingredients market is slated to touch new heights in terms of demand and sales. The global Salt Content Reduction Ingredients market can be segmented on the basis of:

Based on End-Use

Dairy Products

· Bakery Products

· Fish Derivatives

· Meat and Poultry

Based on Product

Glutamates (Monosodium/Potassium)

High Nucleotide Ingredients

Hydrolysed Vegetable Proteins (HVP)

Mineral Salts (KCl, K2SO4, CACL2, etc.)

Customized Understanding of the Salt Content Reduction Ingredients Market@

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All of these applications are assessed and analyzed with a pensive eye while considering the various industrial uses of Salt Content Reduction Ingredients products. The following factors pertaining to the expansion of the global Salt Content Reduction Ingredients market have been enunciated in the report:

The impact of industry trends, state policies, and government ordinances on the growth of the global Salt Content Reduction Ingredients market

The role of competitors in popularizing their products and causing an uptick in sales across the global Salt Content Reduction Ingredients market

Advancements in the technological landscape and their impact on the growth of the global Salt Content Reduction Ingredients market

The policies and strategies of leading investors and stakeholders who have dipped their feet into the market.

The report gives a pinpoint view of the strategies of the following leading companies in the global Salt Content Reduction Ingredients market:

Fufeng Group, AJINOMOTO CO., INC., Cargill, Incorporated, E.I. du Pont de Nemours & Co. and Koninklijke DSM N.V.

The report also answers the following questions in relation to the global Salt Content Reduction Ingredients market:

How has the growth of the market impacted the investment decisions of leading entities?

What is the magnitude of support offered by government entities in enabling the inflow of fresh revenues into the global Salt Content Reduction Ingredients market?

What is the role of marketing and promotions in propelling demand within the global Salt Content Reduction Ingredients market?

What are the highlights of the competitor landscape, and how would this setting change with the entry of new players?

Why Choose Fact.MR?

Fact.MR follows a multi-disciplinary approach to extract information about various industries. Our analysts perform thorough primary and secondary research to gather data associated with the market. With modern industrial and digitalization tools, we provide avant-garde business ideas to our clients. We address clients living in across parts of the world with our 24/7 service availability.

#Salt Content Reduction Ingredients Market

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lactonovasport · 3 years

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Vegelite in Online | Vegelite Protein Powder -Lactonovasports

Sports Nutrition & Health Supplements Online, Lactonova India Group, pioneers in Nutraceuticals and leading developer and manufacturer of quality nutritional supplements.

Over 15 Years of Dedicated Nutritional Excellence in Innovation Products Ensuring Quality and Purity with World Class Infrastructure and Team.

The best Nutrition & Health Supplements only at Lactonova Sports. We are committed to providing you with safe, high-quality, and effective nutritional supplements that will elevate your health and performance.

With more than 15 years of history and dramatically growing. Founded in the year 2000 in the manufacturing and sales of nutraceutical and dietary supplement formulations, ingredients and research. A vertically integrated natural products manufacturing company having facilities in southern and northern parts of India.

The company manufactures various private label brands to different companies across the country and overseas. Since years we believe that we have changed the industry in many ways and are trying to set new standards in product formulation development, branded ingredients and new ingredients development with competitive pricing to give our esteemed clients a competitive edge over others apart from providing highest quality products. High-quality sales and marketing based on technology is the driving force of the company.

VEGELITE

Nutritional Benefits of VEGELITE

Plant-based protein powder.

Helps to maintain lean muscle mass.

Helps to replenish amino acids after exercise.

Helps to promote, repair and rebuild muscle tissue.

Contains 24gm of protein per serving.

120 Calories per serving.

4200mg of branched chain amino acids (BCAA’s) per serving.

Added with bromelain and papain for protein digestion.

Added with 1gm of dietary fibre for per serving. Vegan and dairy free.

Ideal supplement for pre and post work out recovery.

No added artificial sweeteners.

Description:

A blend of pea and rice proteins designed to help you meet your protein needs. Vegan Protein can promote post-workout recovery, help maintain lean muscle mass, and support immune function in people sensitive to dairy or those following a vegetarian or vegan diet. Pea protein, derived from yellow peas, is high in arginine, an amino acid that helps repair muscles by aiding in the production of muscle-building creatine.

FLAVOUR- CHOCOLATE / MANGO / VANILLA

Weight-

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#Pea & rice Protein Powder Vegan Protein Plant based protein Vegelite online Vegelite online India Vegelite Mango Flavor Vegelite Chocola

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industrytrendsforecast · 4 years

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Food Processing Seals Market Checkout the Unexpected Future 2026

The market intelligence study on the Global Food Processing Seals Market has been designed by analyzing the market essentials and conducting extensive research into different aspects of the industry. The study also evaluates the pivotal players operating in the market and depicts the global landscape of the market in a detailed manner.

The Food Processing Seals Market fragmentation and emergence of significant changes observed in the food and beverage industry are attributed to urbanization, shifting consumer preferences, and increasing population. The popular worldwide trend focusing on the presence of natural ingredients in food and beverages is on the rise. This inclination towards ‘natural and fresh’ food is also boosting demand for clean label products. The escalating demand for healthier substitutes for different food ingredients, especially innovative products such as plant-based meat alternatives, are paving the way for technological innovations and increasing the scope of food engineering.

Request for FREE sample report @ https://www.reportsanddata.com/sample-enquiry-form/1876

In market segmentation by manufacturers, the report covers the following companies:- Freudenberg Group, Flowserve Corporation, Parker Hannifin, James Walker, Aesseal, Trelleborg, Enpro Industries, Meccanotecnica Umbra, Kismet Rubber Products, and Northern Engineering, among others.

Key players functioning in the food and beverage industry are also resorting to inventive methods to extend their consumer base. Fifty-nine percent of survey takers revealed that they use various platforms like online networking and digital advertising to reach an extensive range of customers. Today, consumers across the globe are able to tap the most innovative products available in the regional market. Digital media and social networking platforms have proven effective for companies attempting to broaden their reach in a way that is non-intrusive yet persuasive customers to consider regular purchases. With the increasing integration of social media in consumers’ daily lives and the ever-expanding virtual marketplace, the Keyword industry has witnessed the growth of several profitable growth opportunities and paving the way for more product innovation.

Scope Of The Report:

The Food Processing Seals Market report analyzes the present competitive landscape, underlining the ventures undertaken by the key players in the industry. Strategic initiatives such as product launches, collaborations, joint ventures, mergers and acquisitions, partnerships, and other such activities have been assessed in this report, predicting the potential revenue generation associated with such deals and launches. Furthermore, the report divides the Food Processing Seals Market based on segments like products, end-users, applications, business verticals, and regional markets. The study also gives a comprehensive outlook of drivers, constraints, growth prospects, and hurdles impacting the overall market along with market estimation derived by both top-down and bottom-up approaches and forecasts of the expected growth in the market value and volume.

Get Your Copy at Discounted Price@ https://www.reportsanddata.com/discount-enquiry-form/1876

Material Type Outlook (Volume: Kilo Tons; Revenue: USD Billion; 2019-2026)

Metals

Face Materials

Elastomers

Others

Application Outlook (Volume: Kilo Tons; Revenue: USD Billion; 2019-2026)

Bakery and Confectionary

Meat, Poultry & Seafood

Dairy Products

Alcoholic Beverage

Non-Alcoholic Beverage

Others

Distribution Channel Outlook (Volume: Kilo Tons; Revenue: USD Billion; 2019-2026)

Online

Retail

Wholesale

Others

Regional Outlook (Volume: Kilo Tons; Revenue: USD Billion; 2019-2026)

North America (U.S.)

Europe (UK, France)

Asia Pacific (China, India, Japan)

MEA

Latin America (Brazil)

Global Competitive Landscape:

The key participants that control a considerable portion of the Food Processing Seals Market are actively employing the resources at their disposal to bring about long-standing development changes. The global industry is undergoing considerable transformation, accelerating the growth of the overall market. The available growth opportunities for the sector can be capitalized on through on-going process improvements and keeping up with the economic volatility to dedicate resources to promising expansion plans.

Key point summary:

Consumers expect the Keyword industry to continue to grow at a rapid pace

Quality is a crucial aspect of brand loyalty

Drivers boosting Food Processing Seals Market growth include supply chain and raw material sourcing, advertising, the aesthetic appeal of products, technology, retail outlets, increase of digital retailers, and the brick-and-mortar establishment by online retailers

There is a high demand from consumers for innovative products, clean labels, naturally-sourced ingredients, sustainability, and a wider range of products.

Respondents are attempting better approaches to reach customers, with an emphasis on advertising and social media

Most food and beverage companies profiled in the study currently sell less than 20 percent of their products through an online platform

Operational inefficiency, which is dependent on factors like employee and production capacity, can be a hurdle for technological advancements and other innovations

Why Choose Reports And Data?

Regional demand estimation and forecast

Pre-commodity pricing volatility

Technological updates analysis

Location Quotients Analysis

Raw Material Sourcing Strategy

Competitive Analysis

Product Mix Matrix

Vendor Management

Cost Benefit Analysis

Supply chain optimization analysis

Patent Analysis

Carbon Footprint Analysis

R & D Analysis

Mergers and Acquisitions

The growth of this Food Processing Seals Market across the globe is dependent on multiple factors; including consumer base of several Keyword products, inorganic growth models adopted by companies, price volatility of feedstocks, and product innovation, along with their economic prospects in both producer and consumer nations.

Browse of Food Processing Seals Market Report@ https://www.reportsanddata.com/report-detail/food-processing-seals-market

Overall, this report provides a clear view of every vital factor of the market without the need to refer to any other research reports or data sources. Our report will equip you with all the strategically vital facts about the past, present, and future of the market.

About Reports and Data

Reports and Data is a market research and consulting company that provides syndicated research reports, customized research reports, and consulting services. Our solutions purely focus on your purpose to locate, target and analyze consumer behavior shifts across demographics and industries to help clients make smarter business decisions. We offer market intelligence studies ensuring relevant and fact-based research across multiple industries including Healthcare, Technology, Chemicals, Power, and Energy. We consistently update our research offerings to ensure that our clients are aware of the latest trends existent in the market. Reports and Data has a strong base of experienced analysts from varied areas of expertise.

John Watson

Head of Business Development

Reports And Data | Web: www.reportsanddata.com

Direct Line: +1-800-819-3052

E-mail: [email protected]

#Food Processing Seals Market #Food Processing Seals Market growth #Food Processing Seals Market trends #Food Processing Seals Market Size #reports and data

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mahalakshmidairyfarm-blog · 5 years

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HF Cows For Sale in Haryana

HF Cows for sale in Haryana is an especial breed of cattle which has been in use for milk production since more than 2,000 years. Though the Holstein cows are of northern Germany origin and Friesian cows of Netherlands, these two breeds have been crossbred for years, especially for dairy production.

HF cow milk per day:

HF Cow Milk Per Day On average, the HF bread gives 8,000 litres/year of milk, which means 27,000 litres of milk production in a lifetime. In the USA, this breed gives about 90% of the total milk production. The milk, however, has relatively low butterfat content.

Key features of the Best HF Cow for Sale:

Ø They are disease resistant & easy to handle

Ø Have excellent milk production rate

Ø Low rearing cost

Things to know about HF Cow in Haryana:

Due to its excellent dairying quality, the HF breed has now been grown for optimum milk production.

Friesian cattle are horned. Originally they came in black-and-white or red-and-white, but nowadays the red variety is rarely has seen in the Netherlands. Instead, modern Friesians have a white coat with sharply-defined black patches.

At its full maturity, the average weight of a Friesian cow is around 580kg only. Against this, some Friesian beef cattle are recorded as having a finishing weight over 1.3 tons!

The cattle have great longevity.

The cattle have excellent conception rates with a higher number of calves per lifetime. The weight of a calf at birth is 45kg on average.

Due to its excellent beef yields, male calves from Friesians are considered very valuable.

Generally, Friesian cows have around 3.2 lactations on an average in their lifetime, but some are known to have as high as 12 to 15 lactations

It is reported to have herd protein levels of around 3.4% which makes them very attractive for dairy farmers.

Some UK experts on cattle consider officially that Holstein-Friesian bread has less than 87.5% Holstein blood and more than 12.5% Friesian blood. To be considered ‘Friesian’, a breed must have more than 87.5% Friesian blood; the same is the case with labelling a breed as Holstein.

HF Cow Price in Haryana:

Generally, depends on HF Cow price on its milk production capacity, age and health. Considering all the positive angles of HF cows and its milk, there is a huge demand for this breed. On an average price of a pure HF Cow ranges from INR 30,000 to INR 45,000 only.

If we consider the demand and its cost the customers will find that the HF Cow for Sale in Haryana gives the best ROI.

Milk production in India:

India continues to be the largest producer of milk in the world since the 15 years. Milk production of India in 2016-17 rose by 18.81% as compared to 2013-14, the per capita availability of milk increased from 307 gm/day in 2013-14 to 351 gm/day in 2016-17. Increased milk production has increased the income of dairy farmers significantly.

An annual growth rate of milk production during the period 2011-14 was 4%, which is 6% during 2014-17. In the same way, the annual growth rate of world milk production has also increased by 2% during 2014-17.

For More Info Please Visit Our Site:- https://bestdairyfarm.blogspot.com/2019/03/holstein-friesian-cow-for-sale-in.html

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claycookphoto · 7 years

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WINGS OF KILIMANJARO

I have feared this memoir for quite sometime. I have feared the pressure of recounting the most intense, yet rewarding trek of my entire lifetime. The tale isn’t one that can be told in just a few words, it’s a tale of blood, sweat and tears and a tale that traversed thousands of miles with thousands of emotions.

vimeo

On September 28, 2016 at 6:55am, I set foot on the summit of the highest free standing mountain in the world; Mount Kilimanjaro. Then, along with an expedition of 16 professional pilots, attempted to paraglide off the summit, all in the name of clean water and education for the people of Tanzania, Africa.

It all started with a warm beer. In the summer of 2015, in partnership with Nadus Films, NFL Network and Worldserve International, we were contracted to produce a short promotional documentary and photography for Waterboys, a non-profit foundation lead by Chris Long of the New England Patriots. It was the first time I had traveled outside of the United States. I was completely out of my comfort zone, but completely elated to be apart of such an incredible philanthropic effort.

While stationed in Tanzania for Waterboys, the crew and myself met a man named Adrian McCrae who had been casually enjoying a Kilimanjaro Beer at the Mount Meru Hotel bar. Adrian owned a mining company in northern Australia and did a lot of humanitarian work throughout Tanzania, but his passion was paragliding. We soon came to discover, Adrian led an expedition entitled Wings Of Kilimanjaro, in which a group of brave paragliding pilots trek up Mount Kilimanjaro and sail off the top. He and his expedition are the only group allowed by Tanzanian law to make the jump, as they are one of the leading charitable organizations in Tanzania. Top paragliding pilots from all over the world raise thousands to have this adventure of a lifetime.

Adrian didn’t necessarily lack the content to promote the foundation Wings Of Kilimanjaro. Over the years, he had gained worldwide attention, including a special edition of 60 Minutes and numerous day-time shows, all covering the project. What Adrian did lack was an extensive documentary that covered the expedition from start to finish. That is where myself and Nadus Films saw an opportunity for our “Give A Story” project, in which we provide a grant to a international foundation such as “WOK” making waves in the industry.

One beer led to several more and Adrian offered to fly our crew up and around the summit of Kilimanjaro for a glimpse into the mighty landscape from the air. Only hours before our flight was scheduled to head back overseas we jumped into a 4-seat Cessna plane that was smaller than my compact car. We opened the windows for a clear picture and took off the runway. Immediately, it was freezing. The temperature had dropped some 40° from sea level and wind chill made it all worse. Despite the cold, I was able to maneuver a few shots of the summit through the large open window. The plane stalled as we peaked through the clouds, only to rapidly dive a hundred feet, where the thick air caught the wings. Needless to say, I was relieved upon touchdown.

I had always dreamed of big adventures and climbing the world’s highest peaks. At a young age, I became obsessed with stories of survival, such as Jon Krakauer’s “Into Thin Air” or Joe Simpson’s “Touching The Void.” There always was a calling, something that told me I could do it and would do it. I’m not sure if I loved the sense of danger or just the fact that a mountain was there to be conquered. The thought of Mount Kilimanjaro was overpowering, I had a million thoughts and one question; What if?

With the rapid success of my photography business and a complicated personal life, my health had been on a steady decline. I put everything into work, unfortunately at the cost of my mind and body. Shortly after our project for Chris Long and Waterboys, I began a passionate path of wellness. If, by the slim chance that I do have to climb Kilimanjaro, I would have to be in the best shape of my life, both mentally and physically. I immediately sought the knowledge of my friend Sol Perry, who himself lost 130 pounds, which eventually led him to become the top personal wellness and fitness trainer in Louisville, Kentucky. I remember the day I told Sol about the possible project. His demeanor was serious, but his outlook was positive. We had a lot of work to do.

I had a staggering heart rate of 100 beats per minute, with 50% body fat at 311 pounds. I was up to a 52.5 inch chest and a 48 inch waist with a dangerously high-blood pressure. I could barley do 10 push-ups, couldn’t walk without sucking wind and I could no longer look at myself in the mirror without a punch to my confidence. I remember the day after my first consult, I was consumed with anxiety. I was on the verge of a heart attack and completely ignored the fact. I changed everything.

With a solid blueprint, I dramatically altered my diet and began resistance training nearly every day. I started with a vegan detox program and eventually progressed into a diet appropriately named the “Sol Food Diet” which is a precise version of Paleo. The diet cycles carbohydrates based on energy expenditure, no weighing of foods or counting calories. I stuck with organic meat and a significant amount of vegetables. No fruit, no dairy, all protein. It was not just a diet, it was a lifestyle. Along with my friend Chris Miske, we started a food Instagram feed entitled Primary Plates to keep a pictorial record of every breakfast, lunch and dinner. I also began intermittent 12-24 hour fasting, which supercharged my body and its fat-burning potential. Fasting increased my overall productivity. Another attribute to the blueprint was green detox tea, which became apart of my morning ritual, along with coconut coffee, lemon juice, collagen hydrolysate, ginger root and supplements. From the start, my goal was to never have model abdominal muscles, vascular biceps or perfectly sculpted shoulders, I just wanted to be healthy.

I always considered myself to lean towards “beige” food, mostly carbohydrates. It was tough to give up the bread for broccoli but, I substituted. I found new methods to fulfill my carbohydrate craving with cauliflower or egg. This opened my palate to a entirely new respect for food. Over time, I discovered a love for quality dining with a unique wholesome menu. It was an interesting point in time, not only was I altering my lifestyle, but my career had taken me all over the world. Within the first 6 months of following Sol Perry and his wellness plan, my photography had taken me to Africa, India, Nepal and Cuba. Arguably, it just made the diet easier. While based in these foreign countries, I didn’t have to deal with preservative-packed food or un-whole options. However, making my standard Arbonne protein shake, twice daily, was a incredibly arduous task. My first instinct was to travel with a “Magic Bullet” blender. It was compact, powerful and had the reputation for the trek. I was completely wrong. The first day the blender exploded due to the voltage difference in Africa to the United States. I had learned my lesson, so I brought a heavy duty blender to India, which once again resulted in failure. The outlet cracked and the blender began to seethe smoke, which smelt of burnt rubber. I decided to give up on the international protein shake, but I stuck with the plan. Meat and vegetables, meat and vegetables.

The first month, I lost 34 pounds. The third month, 65 pounds total.

Once the weight began to shed, I was seeing an enormous improvement in my confidence, career and attitude. There was a balance shift. Relationships began to flourish and I noticed an overall change in the efficiency of not only my work ethic, but also my staff. With the introduction to a morning routine and a balanced schedule, I also noticed an improvement in mental health. I was able to handle more stress and calmly take more risk.

Wings Of Kilimanjaro was distant, but still lingered in the cloud. There had been a few possible projects come into light, such as a collaboration with Mountain Madness for a documentary on the legacy of Scott Fisher. A mountaineer who tragically died in a storm over Mount Everest in 1996, which was beautifully described by Jon Krakauer in the book “Into Thin Air.” Despite many conference calls, the project never gained traction beyond the point of conversation. Around the same time, negotiation and logistics started to come to light for WOK. There was buzz of celebrities joining the expedition such as Mike Tyson and Nicolas Cage, but I remained skeptical.

My training had elevated from simple resistance to martial arts and density training utilizing battle ropes, truck tires and sleds. I began to use and build muscle in places I didn’t know I had. In one year, I had lowered my resting heart rate by 40 beats per minute, shed 85 inches of body fat and lost 100 pounds. I had cast out the old me. I felt modern, contemporary and anew.

Then, only three weeks before Wings Of Kilimanjaro was set to sail, we received a green light. It was an emotion I still have trouble to define. I was thrilled, yet uneasy and on edge. I had prepared for 14 months for this opportunity and the project had remained elusive. I constantly battled and subdued any excitement to prepare my mind for the ultimate let down. But, it was all real and WOK was a tangible project, especially when the flood of paperwork started to come through.

I went into overdrive. I kickstarted my high altitude training with hill sprinting and stepping. I doubled down on supplements such as Magnesium, Beta Glucan, Zinc and D3. I began to formulate a strategy with Sol for staying alert in extremely low oxygen and adjusting to a mountain morning ritual of yoga exercises and Myofascial release.

The human brain with little oxygen alters physical and mental health and triggers a state of hypoxia, which without supplemental oxygen can often lead to Acute Mountain Sickness and death. With that said, it’s important acclimate the body to the extreme altitude, and it’s crucial to trek slowly. The most effective plan is to climb to a high camp then descend back down to a lower camp to rest. We call the method: “Climb High, Sleep Low.”

Among the mountains of paperwork, we also had to consult with the expedition doctor, Dr. Rob Forsyth, who would personally make a recommendation for a healthy trek. He suggested I purchase Diamox and Dexamethasone, both a form of steroid to reduce the chance of altitude sickness and can save your life. While I chose to pack the medication, I opted to not take Diamox unless the circumstances called for it. Instead, I would pump my body full of natural supplementation; Quercetin, Ginger, D3, Curcumin, Zinc, Beta Glucan, DIM, Grapeseed, Magnesium and Pancreatin

I had no mountaineering gear, no proper clothing and outdated health records, but I did have knowledge and relationships on my side. I had a million questions to confirm my research, luckily answers started to trickle in. Questions such as schedule, weather expectations, weight restrictions and paragliding standard practice.

I immediately blasted all of my sponsors for help. I cold called companies that I didn’t even have a relationship with, which I prefer not to do. And, to my surprise, every partner was thrilled about the project and wanted to be involved. So, I created an extensive list of equipment needed for the job, equipment that could handle high altitude, extreme temperature and could pack down to a low-footprint, under the 50 pound maximum luggage for international flight.

Mount Kilimanjaro stands at 19,341 feet or 5,895 meters. It is the highest highest peak in Africa. The landscape is outer-worldly and through much of my research found that it was hard to describe without seeing it live and in person. I learned that as you trek to the top you pass through 4 different ecosystems. rainforest, mooreland, alpine desert and arctic. The temperature can rapidly change from a beautiful bright 70° Fahrenheit to a freezing -20° Fahrenheit. In general, in the lower elevations, there is a belt of forests and as you proceed up the mountain, there is less and less vegetation. The summit is similar to what you see on the planet Mars, with an extreme low level of oxygen. Our expedition would take us up the Machame Trail, a total of 192 hours on the mountain, from 5,400 feet to 19,341 feet in just under 8 days.

The expedition would be led by Tusker Trail, a renowned adventure consultant company that leads treks up Mount Everest, Mount Kilimanjaro and through Mongolia, Peru and Iceland. Tusker Trail would organize the mountain guides, porters, safety, cuisine, water and lodging. We had an expedition of 25 people, along with nearly 80 porters, also know as “sherpas” in the mountaineering world, who would haul all of the expedition needs, including our personal gear and equipment. As a documentary crew, we hired an additional 4 porters to maximize the amount of gear we could pack. I was personally assigned 2 porters with a 50 pound equipment pack, a 30 pound personal pack and a 10 pound day pack, which would be on my back.

The first priority was not camera equipment, it was mountaineering equipment. We consulted with our friend Blake Maddux of Elemental Climbing for all the appropriate gear. Blake, being an avid mountain man, was a vital asset to the pre-production. I needed layers of clothing and a significant amount of climbing accessories such as trekking poles and a lightweight day pack. A week into pre-production, my front door step looked like Christmas. The boxes began to arrive and I went through all the equipment step-by-step. I had new boots, hiking shoes, liners, socks, light breathable layers, medium layers, down layers, high gaiters, glove liners, down gloves, tactical sensor gloves, athletic underwear, a wool cap, winter hat, mountaineering sunglasses, insulated CamelBak, wool neck sock and a headlamp. And, that was just what I would wear, fortunately I didn’t have to send a single item back to Outdoor Research or REI.

Although, I had my personal gear tied down, I still had questions regarding camera logistics; how would we charge batteries and accessories at 19,341 feet? It’s a question that lingered for awhile. Our first plan of action was to simply take fully-charged batteries for each day on the mountain. The cold and altitude play a massive role in the depletion of battery life, so we considered the life of a battery to start at 50%. We then went through timing and discovered legitimately how many batteries we would need. It was dozens and seemed laughable, our weight limit would be easily surpassed in just batteries. Our next plan was to research portable solar-powered battery stations from Anker or Goal Zero, which seemed like a plausible idea, but with the weather being unpredictable, we couldn’t expect a hard sun every day. So, we landed on the idea of gas generator that was under 50 pounds, a generator we would buy in Arusha, Tanzania and leave in Arusha. Fortunately, Tusker Trail consulted us through the entire process and agreed it was the only true option for a guaranteed source of power at high altitude.

Through the trial and error of previous adventures, we knew we needed our standard international still camera kit. We kept it simple and cut the fat. Two camera bodies, two lenses, a strobe kit, one modifier, one reflector, one monopod and a boat load of accessories. The video side looked much different. It was a lot, but all the equipment was essential for the production level required. With a crew of 4, we had 10 cases and 4 backpacks, including personal gear. The ThinkTankPhoto Airport Accelerator Backpack, at full capacity, came in at 49.9 pounds. This would be my carry-on.

Amidst the logistical preparation, each member of the crew setup a crowdfunding website to raise money before we attempted to set sail on the summit. I set a goal of raising $2,000 Dollars before we even landed in Africa. Every Dollar passed to WorldServe International and directly into the education of Maasai children and the advancement of clean water in remote villages. Within just a few hours of making the announcement to my community, the donations started to flood through, it was humbling to see the support.

It all came down to the wire. Just 24 hours before our departure, equipment was still arriving at our door step and questions were still being answered. It was controlled chaos but, we had a process, schedule and plan which we strictly adhered to, I felt rested, organized and confident.

On September 16, 2016, our plane took off from Louisville, Kentucky to Newark, New Jersey to Amsterdam, Netherlands to Dar Es Salaam, Tanzania to Arusha, Tanzania, which sat a mild hour from the base of Mount Kilimanjaro. Naturally, some hours later we found ourselves running through the Amsterdam airport to catch our next flight. It’s not easy with a 50 pound backpack crushing your shoulders. Unfortunately, our dash to the gate was too little, too late and we missed our flight from Amsterdam to Arusha. But, we weren’t to upset about a fun 24 hours in Amsterdam. Once we checked into our hotel the airline had setup, we grabbed some breakfast and hit downtown Amsterdam. But, jet lag instantly set in we all crashed in the backseat of the taxi. But, a beer did the trick and we were back in the action. We wandered the streets, explored the “coffee shops” and had a quick patio cocktail overlooking the quint city canals. With the next leg of our flight plan looming over our head, following an awesome Amsterdam dinner, we hit the hotel and caught some rest.

Some 18 hours later, we arrived safely to the Mount Meru Hotel in Arusha, Tanzania, but not without a few speed bumps. We had a extremely close call with security, who almost questioned our DJI Inspire Drone, as it’s illegal on Kilimanjaro, but with some distraction techniques, made it through with all our cases and bags in tow. Just for future reference, always budget for petty cash when traveling to third world countries.

Unfortunately, our layover had altered our schedule and after a night of rest, we ventured into a remote Maasai village, where Wings Of Kilimanjaro had funded the construction of two classrooms, where over 400 Maasai children can be given a solid education in the middle of the bush. It’s hard to describe the cultural impact of something so small to us, yet so much to a community such as this. You are greeted like a celebrity and hundreds of people flock to celebrate. Within moments, we were crowded by a sea of children, dressed in their maroon uniforms and surround by their parents in traditional Maasai garb. In these scenarios, my camera acts like a shield, seeking a moment in time with a rapid pace. Capturing the photograph of children who perhaps have never seen a camera is by far the most rewarding aspect of my job. We stayed for hours, all through a class, ceremony and village dinner. It all ended with each of the crew being wrapped with a Shúkà, which is a sheets traditionally worn wrapped around the body. These are typically checkered red and black, though sometimes orange or blue. It was a beautiful way to share a new experience with our team of 25 and bless the long journey ahead. I would come to know all of these people, very well.

Gabriel Jebb is a legendary paragliding pilot and safety expert. You could find him causally chatting about his hundreds of paragliding tests, where he would voluntarily create an mock-accident in order to pull his reserve parachute, all for experimental safety testing. Gabriel was in charge of safety and arguably had one of the most important jobs in the entire expedition. It was his responsibility to get all paragliding pilots and tandem passengers off Kilimanjaro safe and sound.

I had done a lot of research into Mount Kilimanjaro, I knew the stories of failure, but mostly stories of success. There was no story of paragliding from the summit, Uhuru Peak. I could only lean on Adrian and all the pilots in the expedition. The sheer challenge of it all didn’t truly become real until our meeting a day before we were set to leave Arusha for Machame Gate. Gabriel went through the strategy on sailing off the summit. Step by step and risk after risk, the danger of it all slowly began to sink in and a bath of anxiety washed over my body. I had to quietly take a deep breath and close my eyes to accept the knowledge. Each passenger would be strapped to the front of one pilot, whom Gabriel would choose the rest day before the launch. Of course, people preferred some over others and there was gossip of me strapping to Danielle Cole, a beautiful experienced pilot from Hawaii, all due to our weight differences. But, the gossip also scared me. Could a 5’2” 120 pound woman launch a 6’1” 210 pound man? I had no idea.

The evening before the bus arrival was chaotic and equipment was everywhere. Fortunately, the perfected pack job paid off and the preparation beforehand saved me from significant stress. All of our equipment had to be stored in waterproof yellow totes, which made it easy for the porters to carry up the mountain. Every bag was assigned a number, which would coordinate with your tent at each camp. I was assigned lucky number nine.

The bus to Kilimanjaro was somber and sobering. You could find most of the expedition blankly staring out the window in deep thought, others quietly conversed, but there was an overall sense of calm, a calm before the storm. We had a brief layover in Moshi, where they had plotted for the landing zone post-summit. It was an old University soccer field with rusty goal posts and over grown grass. The large brick University buildings planted a remote section of Moshi were the perfect visual marker for all the pilots on descent.

After a few hours, we finally arrived to the Machame Gate, where I first witnessed the impressive numbers of people it requires for an expedition such as this, Wings Of Kilimanjaro contained nearly 150 strong. Mount Kilimanjaro being a National Park, required all those in the park to check in at each camp. The process of the check in was often long and the information we had to provide was unsubstantial, such as your profession and passport number.

We then proceeded to receive a quick health test, one person at a time. This test was comprised of a few personal yes or no questions and others on a scale of 1-10. They also checked our resting heart rate and oxygen level. This test would be administered twice a day to every member of the expedition. After a dull box lunch, which I opted not to eat, we lunged through the gate with anticipation and set foot onto the Machame Trail on September 21, 2016 at 1:00pm.

DAY ONE - MACHAME GATE TO MACHAME CAMP - 9,400 FEET

Within 5 minutes of setting foot on the trail at the base of Kilimanjaro, the atmosphere and energy was infectious. You couldn’t help but stare at the vast beauty of the rainforest. Long vines, ancient trees and colorful plant life that was split to a small path for those brave enough to traverse. We hit the trail late in the afternoon and wanted to guarantee ample time to setup on our first camp, so we hustled and walked at a fast pace. Although, many of the porters politely requested we slow down in Swahili, we ignored the warnings and blazed the trail, everyone was experiencing an amplified level of adrenaline.

Fully rigged, my Canon 5D Mark III added an additional 9 pounds to my shoulders. Unfortunately, I misjudged the system for holding my camera and used a BlackRapid Backpack strap, which would normally work wonders with a large backpack with an external frame, but not with a small 14 liter pack. With every move the strap dug into my left shoulder which dramatically caused discomfort and pain. It also threw off my balance to the point, in which I had to over compensate with my right leg to lock in a pace. Additionally, I decided to not use my Black Diamond Trekking Poles the first day.

With the ultra fast pace and strap malfunction, I began to seriously sweat. My fleece felt like a wet blanket and a plume of steam could be seeing coming off my body with the clash of cold air. I stripped down to my base layer and latched the wet fleece on my day pack. We continued to navigate the dirt trail through steep slopes, often encountering crude steps in the trail.

The landscape was easy to navigate, but it the trail seemed to never stop. I took a deep a breath of relief upon overhearing a passing porter mention the fact that Machame Camp was close. Just a under an hour later, we stumbled into the first camp, close to sunset. The first day was one of the longest in my opinion, mostly due to the fast pace, wardrobe malfunction and the misjudgment of the proper camera strap. With wet clothing, a banged up shoulder and sore legs, I already felt like crisp toast and it raised a lot of fear.

After a moment to stretch and re-compose, we checked in and found the Tusker Trail camp. Shockingly, many of the porters had already arrived to setup camp. I ventured to tent number 9 and got organized. I placed my wet fleece and wet wool cap on the top of my tent, praying it would dry. I changed from my heavy Solomon Mountain boots to my water-resistant Keen Hiking shoes. It’s truly amazing what a dry clothing can do for your morale.

As the sun set, the cold lurked into the camp and I grabbed my down jacket and dry-cotton beanie. Hot coffee seemed like an attractive idea at the time, so I enjoyed a couple of cups, breaking the rule of caffeine at night. Soon enough, an incredible dinner followed. Tusker Trail wasn’t kidding when they claim they have some of the best cuisine on Kilimanjaro. Our first meal on the mountain was grilled Tilapia, with rice and hot vegetable soup.

Long before the trip, Sol and I decided it would be best to intake as many calories as possible, including a significant amount of carbohydrates. Mount Kilimanjaro isn’t a place to diet. The human body has to work harder in high altitude, so naturally it will burn more calories then at sea-level, so I would not only would be burning calories just by being on the mountain, I would be burning calories by hiking the majority of every day. Good nutrition and extreme water intake was extremely important to success.

The camp consisted of nearly 30 Eureka 4-season K2XT alpine tents, with two massive community dining tents, which looked like a hub NASA would have on the moon. The rest of the camp was built out with porter tents, cooking tents and 4 toilet tents, which resembled a mobile Porter-Potty. While most of the 25 people in our expedition had a tent to themselves, some shared tents. Miraculously, we noticed 4 or more porters shared the same exact tent. When I first witnessed these brave warriors stacked on top of each other, I gained an instant respect and admiration for these men. It was catalyst for a small idea; a portrait series.

Even if food was not on the table, I noticed that most people spent their time in the community tent, sipping on tea or coffee. It was a place of warmth and conversation. A place we could get to know each of our fellow climbers.

After dinner, the camp became very quiet and very dark. I decided to settle into my tent for the first sleep on the Kilimanjaro. I have never cared for sleeping bags, I feel claustrophobic and unable to comfortably stretch out, so I was worried about getting good sleep, but I decided the first night to suck it up and deal with it. I laid awake for the majority of the night, tossing and turning. I asked myself if it was the caffeine or the fact that I just couldn’t find any position remotely comfortable encased in a bag. Perhaps it was the size and softness of my pillow, which was actually my down jacket stuffed into a square 8x8” sleeve. My body was exhausted and my mind was tired, I have never had sleep issues, ever.

I had to urinate, but decided to hold it for as long as possible. Fortunately, I packed a wide mouth, 32oz Nalgene bottle, so I could comfortably take a leak without having to leave the warmth of my tent. The relief of emptying my bladder was enough to settle my mind. I ripped open the zipper on the sleeping bag laid directly onto the cold dirty sleeping pad and used the bag as a cover. I stretched out my legs and fell into a couple of hours of much needed semi-comfortable rest.

DAY TWO - MACHAME CAMP TO SHIRA CAMP - 12,500 FEET

It was a hard sunrise wake up call. But, I was one of the first out of the tent and on my feet. Hot water was brewing and coffee and green tea was all I needed to get my body in motion. We were to start the next hike at 8:00am.

I certainly learned a lesson the first day on Kilimanjaro, especially when I woke up to find my fleece jacket on top of my tent frozen and still wet from the day before. So, I spent the morning re-organizing my day pack, adjusting to the proper base layer and outer layer and transitioned to the BlackRapid Curve Breathe. The sling-style strap features a soft breathable cushion to offset the camera weight, so I didn’t have the backpack strap racking my left shoulder.

After breakfast and our heath test, I snapped a few images of the gorgeous view of the summit. It was hard to believe that we would be on the top of it in just a few days. It seemed so small and so far away as the clouds rolled over the snow capped mountain. It inspired me to take a moment of calm and proceed with my mobility drill to stretch the muscles. I covered myself with Sawyer SPF50 waterproof sunscreen and hit the trail as others lined up. I felt amazing and ready to tackle the next leg. It was important for me to always be ahead of the guide. I wanted every photograph on the trail to have a unique vantage point and visual. Therefore I had to work twice as hard transitioning back and forth from the back of the group all the way to the front of the group, several times throughout each hour. Fortunately, I was never questioned or never stopped. As a member of the “film crew” I had a pass to do whatever I wanted within common sense. I would never question that decision until the last day on the mountain.

The trail from Machame Camp to Shira Camp was extremely elevated and considered one of the hardest, longest days. We had moved from rainforest to mooreland, and the vegetation had evolved from a lush green, dense forest to a gaunt, craggy mountainside. As the landscape opened up, it introduced incredible views of the cloud covered rainforest, I couldn’t help but capture a painterly panorama with every step. On the way up the ascending jagged trail, the clouds hit our bodies like a wet, cold gust of wind. But, the slow moving clouds also provided a sense of tranquility that inspired each step.

Nearly halfway through the trail, we noticed a large rock boulder that jet out from a ridge. It seemed like a popular place to take a breather. We decided it would be the perfect place to give our drone a spin. After setup, which seemed like an eternity, we had to problem solve a few issues, such as magnetic interference and battery levels. So, we moved to alternate location a few feet down the trail and we lifted off. Within moments of the drone being in flight, I noticed massive cloud approaching our landing zone. Coury Deeb, our director and drone pilot, quickly shifted position to the left side of the ridge and after a few quick shots of the trail, brought the drone to its home point. Unfortunately, the trail was to elevated to land the drone, so Reid Olson, our second camera, had to grab the drone from mid-air. Coury slowly lowered the drone, but failed to put the landing gear down, Reid grabbed the cross bars of the drone in turn severing the tips of his thumbs. The blood began to flow and the expedition doctor, Rob, went to work. He wrapped Reid’s thumb with massive field bandages, enough to get Reid through the day, until the next camp. Unfortunately, due to the altitude the wound would not heal until the descent. It was the first emergency on the trek, but it would not be the last.

I settled into a my own pace and took each step one and a time. This is where I learned that I failed to download music, with exception of one album; RY X - Dawn. Nevertheless, the soothing sound of the Australian singer songwriter was exactly the background noise I needed. The album stayed on shuffle, over and over again. I started to listen to the lyrics, and it simply spoke to my struggles. I would occasionally find myself pausing just to consume the surrounding and soaking in the reality of the situation, which timed perfectly to the music in my ears.

I arrived, alone, shortly before sunset into Shira Camp and was immediately taken aback by the view. The perfectly organized camp set right in the middle of a large plateau that overlooked the cloud-covered rainforest and directly behind that beautiful picture is the towering peak of Kilimanjaro which was a inspiring, yet frightening reminder of the days to follow.

We spent the sunset gathering content and mingling with our fellow climbers. I soon came to befriend a pilot out of Santa Barbara, Cormac O’Brien, who just like us, was a walking billboard for all of his sponsorships. Cormac was also a hobbyist photographer who carried a Sony A7RII and had a love for slow-shutter landscapes. Cormac would often brave the frozen temperatures for night photography and I was always impressed. Although a pilot, Cormac became my second eye and a true asset.

I don’t remember dinner that evening, but I remember it being interesting. Most of the expedition consisted of Australian pilots, but also pilots from Canada, United Kingdom, Portugal, Belgium, South Africa, Algeria and Norway. Often the conversation led to the United States and its state of government, especially with Donald Trump as the potential President elect (at the time). I reminded silent until the conversation went another direction.

The wind was very cold that evening. Unlike Cormac, I decided not to brave the cold for a star trail photograph. I hit the tent early and knew exactly what I needed to do to get rest. I threw on one base layer and one thin sock liner and laid directly on the sleeping pad while using the sleeping bag as a open cover. I never slept better.

DAY THREE - SHIRA CAMP TO MOIR HUT CAMP- 13,660 FEET

We all awoke to a beautiful sunrise at Shira Camp. Sadly, a few under a complete haze of altitude sickness. But, for the first time, we felt like a team. We all began to open up and a bond developed on the trail. We all formed a line at the base of the trail and step-by-step slowly followed the Tusker Trail guide in front. This is the point where the altitude really started to set in for everyone and time seemed to blur and many drifted into autopilot.

Our team charged their electronic devices using battery packs powered by a solar panel station. To charge the battery pack they attached the solar panel to the backside of their day pack. The sun was hard and bounced off all the solar panels with a burst of blinding light. The trail took us up steep inclines and barren terrain, but it was an easy and fun day. The short hike to Moir Hut Camp would last no longer then 2-3 hours, so I stuck to close to my friend Cormac. We took it slow and often broke to capture content.

The last hour of the trail descended into a steep valley which resembled a rough desert more than a mountain and on either side of the valley was a steep ridge. I set a impromptu personal challenge to trek off the trail and climb to the top of the ridge for a better panoramic view of the valley. It was a hard solo climb to the top, but once I reach the even ground on top of the ridge, the sight was worth it. I could softly hear our expedition cheer in encouragement, as I could be seen as a small black speck far off in the distance on top of the massive ridge. It was a beautiful moment of success, personally. I was last into the Moir Hut Camp and walked right into a production meeting.

The short trail provided a lot of time, so we spent the majority of the afternoon executing time lapses and drone flights. As sun began to settle, all the porters and guides gathered for a dance and song session. It was an amazing scene to see such a close-knit group of people celebrate as they would in their own culture. I couldn’t help but point and fire my camera in every direction.

Once the sun pushed below the valley, I asked Tusker Trail guide Baraka Ayo to step in as my assistant and hold the strobe. I didn’t have enough time to get my standard monopod-strobe setup together, so I quickly pushed open a 41” Medium Shallow Umbrella with a Medium Diffusion baffle and threaded the shaft through the Profoto B2 head and asked Baraka to hold the modifier by the shaft.

We gathered Adrian and his mother Julie, for a quick portrait session on the cliff side of the camp. But, light dissipated at such an astonishing rate and I had to drag my shutter a third of a stop, every third frame just to bring in any ambiance, in order to balance out the artificial light. Within 10 minutes, we had lost all of our light and flicked on our headlamps to returned to camp for a hot dinner.

After another incredible mountain dining experience sans red wine, we closed the evening with a cold night photography session, capturing slow-shutter star trails and time lapses. We even decided to leave a camera out overnight on the bluff.

DAY FOUR - MOIR HUT CAMP TO BARRANCO CAMP - 12,950 FEET

Moir Hut Camp was stationed somewhat off the beaten path, which laid closer to the Shira route rather then the Machame route. But, with our bodies adjusting to the altitude Tusker Trail decided it would be beneficial to stay one night at a higher altitude and then descend back down to Barranco Valley at a lower altitude before making any big jumps toward the high camp: Kosovo. Luckily, the time lapse lasted through the frozen night only with a layer of frost on the lens, body and Benro Hi-Hat support system. We scored an incredible time lapse, which was completely worth the risk.

Similar to the previous couple of days, I organized first thing, double checked the charge all batteries, double checked the backup, replaced memory cards, brushed teeth, ate a hearty breakfast and filled up my 32oz Nalgene bottle and my 100oz insulated CamelBak with cold water, before heading off to the next trail.

The first leg of the day was by far the hardest of the day, the extremely steep incline was tough on body and required a lot of energy. But I knew I couldn’t stop, I pushed through the pain and worked my way up the elevated rock face. I soon came to rely a lot on my upper body than lower body. The trekking poles not only provided balance but, with every step it was vital to lean into the pole and use my chest and arms to lift the weight off my thighs, knees and feet. Once I found a proper stride, I never altered that dynamic.

The dry rock soon opened up to a desolate alpine desert on our way up to Lava Tower at 15,190 feet. The open brown vistas with the towering blue mountain-scape provided the most beautiful scenery, I have ever seen. Speckled on the trail the distance were dozens of porters with the bright yellow waterproof bags on their head. With every few steps, I grabbed the rubber grip of my camera and fired the shutter. The environment was so vast, I had trouble focusing through the small viewfinder on my camera, I wanted to see it all in the frame. As we hiked along the gradual incline of the lava flows, the bleak landscape seemed to stretch on forever. With each rise we would pass, there would be another on the other side. We continued the pace.

Our arrival to Lava Tower was met with intense wind and cold. I put on nearly every layer in my day pack and switched to my Outdoor Research Frostline Hat, which covered my ears and face with a built in balaclava mask. Much of team started to feel the effects of the altitude, shattered with headaches and nausea. We all shivered at the thought of moving forward, but our nerves calmed when we learned the rest of the day was mostly downhill.

It took sometime for Tusker Trail to setup the dining tent for lunch, so we took the time to capture the beauty of the area as well as some long lens static shots of the expedition. While a small few, decided to ascend to the Arrow Glacier at 17,390 feet for acclimatization, the documentary crew decided to stay and lounge in the community tent. The small group returned after a couple of hours and we packed and prepared for the second leg of the trek, which was all downhill into the Barranco Valley at 12,950 feet. The further we descended the further I felt like I was walking into another planet. The slope in the Barranco Valley was made up of a slippery scree, so my trekking poles were a vital asset to take the stress off my knees. The lower we hiked the more unique vegetation that came into the picture. Massive alpine plants known as the Giant Groundsel lined the trail and varied in size. After a quick drone flight to capture the beauty aerially, I moved forward alone. With RY X chanting to my soul, I passed through a layer of cloud cover that gushed over the camp down in the valley, similar to cold and clear tsunami. The moment was indescribable.

The further I walked into the valley the less vision I had. Deep in the clouds, I could barley see my hands in front of me, but I followed the trail at my feet until I reached the camp at the base of the Barranco Wall. I arrived to much of our team dormant in their tents from exhaustion. I felt relieved, but knew my evening had only begun.

The Barranco Camp was known as one of the most spectacular scenes on the entire Machame Trail. I didn’t know what to expect further, so I took the word of veteran mountaineer Jeffery Brown, a man who had conquered many mountains and attempted Mount Everest as seen in the documentary film “Sherpa.” I had to capture portraits of not only our central characters, but also ourselves. With the Kibo Peak towering in the background and the sun starting to slowly descend I gathered pilot Chris Hunlow from the United States and passenger Alison Armstrong from Australia, who would be our focus in the documentary. The sun created a gorgeous pink highlight on the tip of Kilimanjaro which provided perfect contrast off the each subject. I quickly blasted through a series of poses and quickly moved onto our crew. I asked my friend and guide Baraka to hold the Benro MMA38C Monopod which supported a Profoto B2 head and Profoto umbrella, while I photographed Reid, Coury and Justin. Our session was so brief, I decided to have Baraka jump in to a shot. During the session, I learned that Baraka had summited over 250 times and leads a new expedition every few weeks. As a guide for Tusker Trail, he is able to abundantly support his wife and children who live in Moshi at the base of Kilimanjaro.

Baraka soon turned out to be the first in a list of over 20 porters I photographed while on Mount Kilimanjaro. I gained an instant admiration, when I first saw that small group of porters cramped together in a single person tent at Machame Camp. I felt a special respect and had so much appreciation for their hard work. I photographed a total of six porters at Barranco Camp before we completely lost our ambient sunlight. We admired the night view for a hour after dinner before collapsing in our tent. I would need the rest.

DAY FIVE - BARRANCO CAMP TO KARANGA CAMP - 13,200 FEET

The morning was cold, but the sun began to expose the camp like a warm wash over the intimidating Kibo Peak. My morning ritual was no different then any other day, I simply added an additional layer and doubled checked my pack to make sure I had all the proper equipment for the treacherous climb ahead.

The Barranco Wall is a vertical ascent of nearly 900 feet. While you don’t need any ropes or technical skills to climb the Barranco Wall, you do need all hands and feet on deck. It can be daunting, but with proper health and pace, it is completely achievable to the most inexperienced climber.

As we slowly moved up the wall, we immediately noticed a major issue. There is only one route up the wall and if an inexperienced climber was leading the pack, it put a dramatic hold on the rest of the line up the wall. Unfortunately, this was the case at the bottom of the wall. The queue would move in shifts, we would move for about 2 minutes, then wait for 5 minutes. After the third pause, I decided to make a small shortcut and traverse the more dangerous and technical portion of the wall to get ahead of the pack. Fortunately, doing so placed me beyond the bottleneck, where I was able to freely climb to the top of the wall, where we paused for a quick aerial shot with the drone.

The rest of the day was a blur. I settled into my pace through the alpine desert which seemed to never end. Step after step, I analyzed the scene and waited for a moment to pause and turnaround to photograph the expedition to my back. The moments of pause became few and far between. We traversed hill after hill, until I saw Dolf Derkinderen, a pilot from Beligum, moving down the trail the opposite way, he had already been to Karanga, touched the ground and worked his way back and forth as a personal challenge. In passing Dolf mentioned we were just under a hour from Karanga camp, which gave me the last bit of energy I needed to tackle the last section of trail.

The last hour to Karanga proved to be one of the most difficult for me on the entire ascent to Uhuru Peak. Just before the camp, the landscape dove into a deep valley washed away by themelting glaciers above. It was step trail which was held together by the roots of alpine vegetation and broken scree. Once at the bottom, we rested before making our way all the way back up the valley to Karanga. I gasped for air and prayed after every move. Every step felt like a roaring fire burning my leg muscles and every pebble I encountered felt like a boulder. This was the moment I had to dig deep and let my mind be consumed by RY X. We started to notice climbers of other expeditions failing to reach the plateau of Karanga. Bodies were being hauled on the back of porters, who were frantically attempted to descend to save the life of the person on their back.

I refused to be one of those people. I began to control my breathing, using my diaphragm and focused on each step. Soon enough, I was at the top and felt a bath of alleviation. While others didn’t seem to struggle as much on that valley wall, I believe it was a combination of factors that led to the exhaustion, mostly water depletion.

Karanga Camp sat on a 50 degree slope, which overlooked the mountain-scape covered with pillowcases of clouds and gave us a full view of Mawenzi Peak. The camp appeared weathered and abused, but gave us the needed sanction for the summit bid in two days. Immediately, talk of cell phone signal brushed through the camp and you could see everyone scramble to their phone and gracefully pace around for signal. Before I even threw down my pack, I raced over to a high-ridge on the south end of the camp and the beautiful words “Vodocom 3G” suddenly appeared. It was an extremely erratic signal, but notifications started to pour in after five days in the dark. I had enough signal to send my family and assistant a text. The small connection to home was all I needed to push forward.

The moments before sunset on Karanga was spent photographing another six porters, who loved every moment. It was special to see the smile on their face when I showed them the LCD on the back of my camera. Some laughed and had fun, while others took it very seriously. I didn’t care, I wanted each of their personalities to shine through each photograph.

I didn’t sleep much that night. The incline of Karanga caused some nausea, and the only way to avoid a gradual slide to the bottom of my tent was a smooth boulder conveniently embedded into the ground behind my tent on the downslope. As luck would have it, I was able brace my feet against the boulder for more support which calmed the nausea.

DAY SIX - KARANGA CAMP - KOSOVO CAMP - 15,750 FEET

Sunrise at Karanga was absolutely beautiful. The light burst through cloud cover which caused strong diffused rays that highlighted the frosted rock face above us. Despite the beauty, the altitude started to play a role in the overall health of the camp. I woke out of a cold slumber with a headache and hazed mind. The entire expedition started to move slower and I heard tents unzip much later than normal. Nevertheless, we all knew our role, we had to get up the mountian.

Just like the last week, we rucked up, sucked up and took off towards Kosovo Camp, where we would spend a total of 40 hours to acclimate, double check equipment and prepare for lift off. The trail from Karanga to Kosovo really opened my eyes to the real threat of extreme altitude. We often stopped dead in the trail to witness a fallen climber being rushed down the trail to oxygen. Unfortunately, a few of our team began to struggle significantly, especially Julie McRae, Adrian’s adventurous mother who was attempting to summit at age of 66.

The pace was slow and the Tusker Trail was adamant about keeping a strong queue. For obvious safety purposes, they strictly frowned upon any member of the expedition moving ahead on the trail, except for our documentary crew. Therefore, I worked hard and gained ground with quickness to get the right shot, angle and composition.

The cloud cover became more and more intense and shielded our field of vision, but also brought along a mysterious serenity. I had never felt closer to a higher power, then on that climb to Kosovo.

Eventually, the trail turned to an aggressive uphill battle as we gracefully stumbled into Barafu Camp like zombies. Most every expedition stayed overnight at Barafu before making the summit bid. We opted to stay at the halfway point between Barafu and Uhuru; Kosovo. The camp is unknown and unmarked, but right below the first step towards Uhuru Peak. Fortunately, the trek from Barafu to Kosovo was short, only a hour or so. On the way up, we were met with smooth vertical rock faces, which required either extreme foot balance or all four hands and feet.

We celebrated, as the entire expedition, including Julie, made into the safety of Kosovo Camp. Immediately, I noticed that the summit appeared to be extremely close, but it was just an illusion, as we were another seven hour trek away. Nevertheless, I promptly went to work on not only capturing proper content needed for sponsors but also a self-portrait and the conclusion to my porter portrait series.

At 15,750 feet the view was breathtaking. As the sun began to lower, a purple cast began to feature Mawenzi Peak which jet out of a blanket of white cloud cover, like a sharp knife. I struggled to get every photograph I wanted shot. Soon enough, I found myself pulling the shutter to 1/10 just to expose any ambient light. It was ambitious, but I am no doubt very proud of what I captured in such little time.

With the dark, came dinner and this was the evening Gabriel finally revealed the game plan for the paragliding summit launch; the order of launch and every tandem passenger to pilot. We all anxiously waited. The first to launch would be veteran climber Jefferey Brown. I would be paired with Howie Tarpey, a pilot from the United Kingdom. I took a deep breath and gave a giant hug to Howie, who was no doubt one the kindest, most humble members of the expedition. I was honored to trust my life with Howie. But, Howie had also struggled through the entire climb and was hammered with altitude sickness. It left an uneasy feeling in my stomach, but I had to trust proper safety procedures would be taken. And, Howie was certainly no amateur. This was by far the most prestigious, legendary paragliding group in the world, celebrities in their own industry. I had to trust that.

Adrian, Jeff, Dolf and our Director of Photography, Justin Gustavision, opted to climb to the summit that evening to prepare and rake the launch site, as Justin would not be attempting to paraglide. It was a hard decision to make, but we also needed a member of the crew at the landing zone to capture all the pilots sailing into the University soccer field.

I stayed up later then normal with Coury that evening and admired the stars, while Cormac and Faisal Khan, a pilot from Algeria, braced the cold for night photography. I eventually wandered to my tent to prepare for the cold sleep. Around 1:00 a.m., I heard Adrian, Jeff, Dolf and Justin head off Uhurhu Peak.

DAY SEVEN - REST - KOSOVO CAMP - 15,750 FEET

I don’t remember much from our 10 hour rest day at Kosovo Camp. But, I do remember Adrian, Dolf, Justin and Jeff stumbling down into camp from their summit trek, exhausted and near collapse. Upon arrival Dolf became immediately ill and vomited. His body was trashed from the strain and had touched the limit. All four proceeded to their tents.

We didn’t see Justin and Jeff until later in the afternoon. Adrian and Dolf didn’t show until dinner. We all questioned Jeff and Justin about the trek we were shocked to hear the story of their journey.

“It’s a fucking death march.” Jeff repeatedly claimed.

This was not the experience we wanted to hear, especially from a veteran climber. This type of news was not taken lightly. Suddenly, we had strong odds against our team even making it to the top and I felt afraid. Jeff also stated that it was pure suffering, comparable to Mount Everest and bitterly cold, unlike any previous venture he had had to the top. He provided a few tips on what to wear and how to prepare for the extreme conditions

“Wear every layer you packed!” Jeff tipped.

With a deep breath, we soaked in the story and all the pilots started to double check their glider, harness, reserve chute and equipment. We walked about a hour up the cliffside to a soft launch zone to practice take off and procedure. While most pilots were hesitance to break out their wings on the sharp rock surface, a few braved the risk and launched their glider. It was impressive to see the colorful paper-thin kite expand into the air and only heightened the level of stress for the morning to come.

We learned that in high altitude there are two steps to get off the ground. First, both the pilot and passenger have to sprint as fast as possible down the incline of the launch zone in order to catapult the glider off the ground. Secondly, as luck would have it, a strong wind cycle has to push and lift the glider into the air as the pilot and passenger continue to run. If the wind is not strong enough, the passenger would likely crash face first into the rock. It would be awkward and extremely tough on the body. I was nervous, but held my composure and further shielded that anxiety with my camera.

After the cold hard “death march” that Justin Gustavision had pushed through, he began his long descent back down the mountain to Moshi, where we would film the incoming pilots upon landing.

Our goal was to launch from Stella Point, roughly a hour below the summit. Stella Point was known for its clear zone and strong winds, which is what we needed for lift off. But we had to hit Stella Point at sunrise before any deep cloud cover moved in, therefore we had to leave Kosovo Camp at approximately 11:00 p.m. to provide an ample seven hours of climbing time to hit a 6:00 a.m. summit. Roughly, 8:00 a.m. launch.

Dinner was relatively solemn, as it was our last meal on the mountain and weather was a concern. I crashed into my tent shortly after dinner to get at least a few hours of sleep before what would become the longest day of my life.

DAY EIGHT - KOSOVO CAMP TO UHURU PEAK - 19,341 FEET

The clock moved slowly. I couldn’t sleep, I couldn’t breathe and and my body was wired. The hours seemed to passed like days and minutes felt like hours. Shortly before 8:00 p.m., I went into a short slumber that lasted only what felt like a second. I woke in shock to my phone alarm blaring, but buried underneath my small pillow. As is opened my eyes, I could only see warm air from my lungs fill the tent in a haze. The cold was something I had never felt, even inclosed in my tent. I shivered as I started throwing on every layer I owned, which included one pair of Performance SAXX Underwear, Smartwool Sock Liners, two pairs of Smartwool Heavy Wool Socks, two pairs of SmartWool Midweight Long Underwear Bottoms, two Midweight Long-Sleeve Crew Tops, Outdoor Research Radiant Hybrid Fleece Tights, Radiant Hybrid Fleece Hoodie, Furio Waterproof Pants, Transcendent Down Jacket, Furio Waterproof Alpine Jacket, Catalyzer Liners with Sensor Gloves, Down Riot Gloves, Wool Buff Balaclava, and a Frostline Cap. Then I applied two dozen hand warmers and feet warmers all over my socks, hands and completely around my CamelBak tube and Nalgene Bottle.

I strapped up my Salomon X Ultra Winter CS Waterproof Winter Boots and covered them with a pair of Outdoor Research Rocky Mountain Gaiters. Then packed extra batteries, memory cards, hand warmers and any additional accessory I could conjure in case of emergency. I felt like an overweight version of the “Stay-Puff Marshmallow Man” but felt prepared for the battle of a lifetime.

I was one of the first to appear in the community tent. It was approximately 10:00 p.m. Hot water has just been delivered to the tent, so I poured a cup of coffee and green tea. I sat and waited. Then, I waited longer. Eventually, each climber began to trickle in the door, but it was approaching our scheduled departure time of 11:00 p.m. It seemed like we waited for over a hour further until we all finally made it slowly into the community tent for a quick impromptu breakfast.

With only the cylindrical light from your headlamp, we eyeballed our dirty boots pounding the ground. One by one we hurried to the trail and lined up in a military style formation for the final headcount. We were missing one pilot, Dolf. Gabriel immediately began to shout at the top of his lungs throughout camp to shock or wake Dolf. He continued for several minutes, until Dolf eventually scurried to the lineup near the front. He appeared frazzled and not prepared for another journey to the summit. Elias Massawe of Tusker Trail, was the leader of the expedition and would be the first to set foot on the trail. I quietly plugged in my headphones and went into my own headspace. One step at a time, one breath at a time, we were on our way.

I had to get into a slow solid pace. So, with every breath, I sucked in as much air into my stomach and lungs as possible and exploded air through my mouth like I had practiced so many times before. I placed one foot nearly two inches in front of the other and locked in my knees to catapult my body forward into my upper body, where I depended on my trekking poles to follow through. With every step, I became more locked into the motion and the higher we got, the more I had to focus. Nearly a hour into the climb, my hands became completely numb and the altitude hit me like a fright train.

When oxygen is depleted from your brain, it feels similar to be extremely intoxicated. Your speech begins to slur and your body begins to lose its motor functions, such as walking straight. You aren’t necessarily aware that there is a problem and you feel completely out of mind and body. Halfway, I began to strongly hallucinate and see shadows that weren’t there and traces of colored light the burned into my vision. Occasionally, I would have to pause, tap my head with my pole, just to re-focus and continue on the path. The trail was silent, but the struggle of each individual was deafening. Right behind Elias, followed Julie our oldest and weakest, I was positioned directly behind Julie. Eventually, the altitude strengthened its grip and it had become extremely dangerous for Julie to be on the mountain. She began to sway back and forth like a lose sail in the wind, often I would have to reach for he backpack to save her from falling off the mountain side. The entire team rooted for Julie and pushed her to carry on, but Julie was in serious trouble and needed to descend back down to Moshi, it took nearly 24 hours and four porters to do so.

I often turned to make sure my crew was still on the mountain. All I could see were distant headlights bobbing in the foreground and a painting of stars in the background. As the music continued to play, I took one step after another for what seemed like an eternity. I sharpened sight on my feet, my breath and the hard trail. I didn’t look at my watch or endlessly count in my head, I too fixated on the summit. I had to do it, there was no other choice.

After a brutal six hours, I briefly looked up and the headlights beyond the trail began to disappear over the ridge. We had reached Stella Point. At first, I didn’t know how to react, a dozen emotions punched into my thought process at one instant. But, then Elias signaled that I hike in front of the line for a good viewpoint of the expedition reaching the milestone. My instincts snapped into action and I practically ran the last 40 feet and turned around to capture whatever image I could in the pitch black environment. I cranked my ISO to 4000 and dragged my shutter to 1/20 to pull in any light from the rising sun. I shot frantically at six frames a second, despite not having much feeling in my right hand. I didn’t know where to focus or even how to focus in the dark, I just shot.

We were met with a quiet song from the porters that gave us a bit of hope that the end was near. We were now just a hour away from Uhuru Peak, the summit of Mount Kilimanjaro. Our time at Stella Point was short-lived, as it was approximately -20° Fahrenheit, we had to keep moving. The documentary crew, including myself was allowed to have a head start in order capture the entire team make the summit. We jet off with our own guide and porters to the final point in our journey.

The trek to the summit was hard, but the sun began to rise which made the air dramatically warmer with every minute. Despite the warmth, the air became more thin. In dramatic phases, I found myself struggling to breath, as if I had a plastic bag over my mouth. I would pause, center my range of view and take in as much as possible. I repeated these steps until I felt coherent enough to walk. I was hypoxic and stumbled around the crater with only one mission in mind; to touch the top and fly off this rock.

As we approached the last 100 feet, the emotion rang heavy throughout the entire crew. I began running through my head the content needed and the right process we would need to follow to capture a summit portrait of Adrian. I ran ahead of the crew and turned 180° to capture an incoming shot with the hard sun at their backs, I flipped around and suddenly found myself at the sign. I had made it to Uhuru Peak; the “Roof Of Africa.”

The next hour was one of celebration, but confusion and chaos. After sometime, the remainder of the expedition found themselves at Uhuru Peak, each individually seizing the opportunity to take a picture of themselves on the summit. I took full advantage of the time and setup for a quick portrait session of Adrian. The session lasted under one minute, before I heard a call out for the entire WOK team; a group photograph. We gathered in front of the sign and gave our best winning face.

Within seconds of the shutter snap, a plan was in place for the paragliding launch. Gabriel made an abrupt and pressed decision to launch directly off Uhuru Peak rather then trekking another hour back down to Stella Point. The decision was based on weather, wind and time. Immediately, all pilots raced to the far end of the summit and began unpacking and preparing their wings, while each went through serious health test and inhaled a few minutes of oxygen. If they failed the test, they would not be allowed to fly.

As I placed my legs through the passenger harness, I thought to myself; I could die. This is the moment where the risk became very real. With a simple breath, I shook the nervous and welcomed the anxiety. I concentrated on the task at hand and made sure to capture the right content, prepare every GoPro and secure every piece of equipment.

Contrary to the scheduled order, Chris Hunlow and our director, Coury Deeb were the first to prepare and the first to launch. I could see Chris watch the windsail like a hawk. With the first whisk of air Chris and Coury dug their feet into the scree and sprinted down the face of Uhuru at lighting speed. The aircraft shot into the air and slowly followed Chris and Coury until the sail jerked the pair off the ground which pushed Coury into a horizontal dive across the rock. With the crash, the glider deflated like an exhausted motor.

I knew it wouldn’t be easy. But, it was discouraging to see the first attempt fail, but inspiring for other pilots do make it happen. I believe Jeff was the first solo pilot to launch. Jeff ran for what seemed like a mile, to the point of his glider dipping below the surface of the summit rock. Then suddenly his glider exploded straight up into the air and everyone celebrated the successful launch.

Thereafter, it was a free-for-all, which had our safety expert Gabriel violently pacing and shouting jargon over the radio. I had discussed with Howie beforehand our method for launch and we patiently waited for right time. It was a race to the bottom, tandem pilots were making attempts which mostly failed, while at the same time, some of the solo pilots were making attempts which failed. The wind was mild, which was not what the pilots needed for lift off, so they had to depend on their bodies to get them off the mountain. If they weren’t up to the task of sprinting down the 100 feet track, they would crash and burn. Unfortunately, Dolf was one of those pilots.

With every failure came success and as soon as one pilot would fail, another would fly over and around the glacier which flowed parallel to the summit ridge. I stayed positive as I saw many successful flights. Around that time, Howie stood up and prepared for launch, it was go time. I could feel my heart pounding through my chest. I was terrified, but willing to make a move. As I felt a breeze graze my face, I dug my right foot into the rock scree. Howie tapped me on the shoulder and I bolted forward, keeping my eye on the path in front of me. It felt like I was being pulled backward with extreme force as Howie’s massive glider lifted over our heads. As I sprinted down the face of Uhuru, the glider would lift my feet off the ground, then plant back down in the middle of a stride. Then again and again, until my legs could not synchronize with the speed of the glider and my body heaved horizontally. I instantly pitched my hands forward to soften the landing into the rock. My face went into the rock sediment, split open my down jacket and shredded the top of my right knee. I lifted my gloves out of the scree and the rubber fingertips of my Sensor Gloves had been completely torn open. We both laid in the sun for a moment, sucking in air as much as possible. Our bodies were devastated.

Almost immediately, our team of porters raced down to the bottom of the summit launch to provide supplemental oxygen to both Howie and I, but it didn’t help. I stood up with dignity and began the long walk back up to the top of the zone. This walk was not easy, as the incline was steep and the rock rubble didn’t provide a solid foundation. Nevertheless, once I arrived at the top, I was ready to give it another shot. An ominous cloud had begun to sneak toward our direction, which sent many pilots into overdrive.

My second attempt with Howie was close, we lifted off the ground over and over again, but just didn’t have the wind to get into the air. I thought it was over. I didn’t even want to make another attempt, I couldn’t, my body couldn’t. A ten-ton headache hit me like a brick, as I slowly made it back up to the launch zone, once again.

I was bummed, but it didn’t take away from the fact I had just achieved something great. Like myself, Reid Olson, who had just failed two attempts with pilot Rudi Van Der Walt, decided to descend on foot. I, being the wishful thinker, had to think before making the call. Reid gathered his gear and headed back down to Stella Point. I swallowed all self-pride and began to do the same, that is until I noticed my friend Cormac setup on an alternate zone south of the summit and take off successfully. I was proud of him and his passenger Alison, but I’d be lying if I didn’t say I was completely jealous. I looked to Rudi Van Der Walt, who represented South Africa, and he looked at me. We both knew we had a chance. We shifted over to the southend of Uhuru Peak and setup to launch. The ominous cloud was drifting fast and we didn’t have much time, within 10 minutes, Rudi and I launched. I rushed down Uhuru as fast as possible, but our glider never caught wind. Shortly after, we attempted again and made it halfway down the summit with a small lift, but ended up in the rock rubble, once again. I called it, Gabriel called it. It was over.

Along with Howie and Rudi, I made a total of four solid attempts to paraglide off Mount Kilimanjaro. Some made as much as eight attempts, unsuccessfully. However, 10 of the 16 pilots did make it off, in turn setting several world records for paragliding at high altitude. I was proud of our expedition, others were not.

Once the weather covered the summit in cloud, we began the walk back down to Stella Point, where an executive decision would be made. We had two choices; stay one more night and make another attempt to launch the following morning or descend immediately. If we stayed another night, we would camp in Crater Camp, the coldest, highest camp on Kilimanjaro. It has history of being unpredictable and uninhabitable. If we were to descend it would be a long 10 hour hike to the bottom. It was an easy decision for the pilots who had worked so hard and lived for this dream. Six pilots and two passengers would be staying at Crater Camp overnight to make another attempt at sunrise.

With a crushing headache, I opted to inhale oxygen for a few moments to process my next move. I went back and forth in my mind. I was without the rest of my crew, all alone. I was thrashed with a injured knee and felt sick. But, I could still fly. I sat close to Gabriel for a moment and asked about the incoming weather. I could tell he was crushed, but suggested I descend. In that moment, I made the decision to stay, despite the advice of Gabe. But, remained silent.

Throughout my career I often follow my instinct and make an educated decision based upon fact. I’m not sure what compelled me to change my mind in an instant, but in my hypoxic state, I believe I made an educated call based on fact; I was in agony.

“Elias, I need to descend.”

Elias looked up with a surprised expression, but after a quick up and down, didn’t hesitate to grab his radio and organize the descent. He provided specific instructions on the process of the descent as I prepared my pack for the long journey down the mountain. I shed as much weight as possible and left everything with exception of a base layer of clothing and my camera. I would follow Tusker Trail guide Stanford Maleku down to Barafu Camp to meet Reid, then I would follow Reid and his guide down to Moshi.

Except, I truly didn’t realize I would be up for the hardest day of my entire life.

Reid had a two hour head start, so we had to gain ground as quick as possible so Reid and his guide would not have to wait at Barafu Camp too long. Stanford in a calm demeanor prepared his pack and we were off down the trail. We would trek down back through Kosovo Camp, through Barafu Camp then take a direct porter supply route which was used by climbers only in emergencies, straight into Moshi. The trek usually required a solid 12 hours, but we had to make it back before dark. It was nearly 11:00 a.m.

The first leg of the trail was a slope of soft rock rubble, with the help of our trekking poles we practically lunged down, similar to cross-country skiing. We pitched left then right which created a massive dust storm behind us. Within the hour, I was suffering. Despite wearing high gaiters, rock had collected in the bottom of my boots and Stanford was well in front. I did everything in my power just to keep up with his lighting pace, but my knee was in significant pain and unfortunately, any downhill descent greatly depends on the strength of your knees. I offset the pain by placing most of my weight on my left leg rather then right, but it didn’t ease the discomfort like I had hoped. I swallowed the pain and pushed forward.

We broke for rest briefly at Kosovo Camp and Stanford noticed I was in serious pain. He suggested I shed all of the weight with exception of my clothing. He took my camera and day pack and stuffed it into his pack. He offered me a light snack, which I gladly accepted. I was already extremely grateful to have Stanford at my side. After a few minutes rest, Stanford asked me to go ahead on the trail to Barafu Camp. He would eventually catch up.

I didn’t see Stanford until I sluggishly arrived at Barafu, where he found me practically limping down the trail. I expected to see Reid and his guide patiently waiting, but they were no where in sight. We made it down to the checkpoint, where Stanford filled out some paperwork and questioned the park rangers for a moment. After a short rest, Stanford requested I follow him. In my hypoxic state, I asked Stanford about Reid more than once, and time after time he stated “Your friend will meet you at bottom.” That was that, I was all alone with Stanford for the remainder of the descent.

The second leg of the decline was straight down the porter supply route. To make significant headway, this was the section where we practically ran down a level decline, which was easier on my knee, but harder on my energy. I began to sweat profusely and hallucinate. I felt my mind drift and my body slip into a numb state of locomotion. Standford began to multiply into three as if my eyesight was altered. But with every sharp prick of pain, I was instantly brought back into reality.

We often passed porters racing up and down the trail carrying food and water for other expeditions. I felt selfish for holding up the pace at every bottleneck, but I couldn’t physically push harder. I was at my limit and for the first time in my life I was truly scared of not making it home. I remember planting on a rock for break after break as Stanford eagerly waited for me to gain composure and push forward.

Nearly four hours into the brutal descent I began to see green vegetation for the first time. We had reached the rainforest. It gave me hope, but began a long trail of nothing but natural steps. I asked Stanford a rough estimate of our time, in which he responded “three hours”.

With the timeline, I began to mentally charge myself and incite as much fire as possible. My headache has slowly dissipated with the rise in oxygen, but my energy level began to significantly sink, especially with the never-ending steps that this portion of the trail introduced. With every step, pain shot straight from my knee and sweat pelted the trail like rain. I just kept going.

We trekked through villages and passed dozens of porters going up the supply route. Eventually, it began to downpour. So, we took shelter at a nearby camp to refill our water and reorganize. Everything was soaked with sweat and both feet had begun to blister and ache. I changed into a dry shirt, dry pair of wool socks and packed away my wool hat. I crammed down a granola bar Stanford has provided and threw over my Furio Waterproof Jacket. As we made progress down steep wet trail, the rain began to lighten and the temperature began to rise. We we’re almost there, I could feel it. We occasionally passed a house or gate, which triggered an emotional reaction of excitement only to often be let down. After each rise in hill, I hoped we would see the end at the bottom. The trail never stopped. The steps never stopped.

Stanford was just an animal. He not only physically carried me through a few of the dangerous routes, he inspired me to walk faster, ignore the pain and dig deep. I learned quite a bit about him and his family on the trail and we shared stories of our lifetime. I’ll never forget what he did for me on that descent. I can only hope to have the opportunity to reunite. This is the only photograph of Stanford I have.

When we finally reached the Mweka Gate, I couldn’t believe it was real. I nearly cried, but didn’t have any tears to give. I was mentally on the edge and physically beyond my limit. On the gravel road below, there was an ambulance waiting for my arrival, which Stanford had called in. After a quick Q&A with the medic, we raced down a gravel road to finally reunite with Reid, who had walked the last mile backward to relieve pressure of his battered knees and shattered toenail. With the guidance of Stanford, the descent required us only six and a half hours, compared to the average 12 hour descent and I didn’t take one single photograph. My right knee had been significantly bruised and cut, but nothing severe. I signed out at the checkpoint and we began the long drive back to Mount Meru Hotel.

The arrival at Mount Meru was met with celebration, a pizza and a lot of wine. But I’ll never forget the shower. After eight days in the bush, I was able to wash away the sweat and discomfort, but the emotional power of Mount Kilimanjaro never left. A soft warm bed was just the icing on the cake.

I was allowed to stay at the hotel the next morning while the others anxiously awaited the possible paragliding arrival of the six pilots at the Moshi landing zone. But the news traveled fast, I had chosen wisely. A morning storm hit Crater Camp and left the remaining six pilots with zero chance of a launch, they were to descend on foot.

Despite having a clean head of hair, my body was wrecked. I limped around like an elderly person and could barley sit without the assistance of my upper body. I immediately began to back up files and import all imagery into Capture One. It was then I noticed a problem, none of the summit day images could be found on the card I used. I frantically double checked all my hard drive with zero luck. I began to download every SD recovery software program on the market.

What happened? Was it the altitude? Was it the cold?

After a distraught 18 hours, I had all but given up. I would wait until I returned to the United States to send the card off to a data recovery center. As a last resort, I went back through every single memory card. I stumbled upon all the summit images on the backend of a full memory card. I was shocked. I came to the conclusion that in my hypoxic state, I switched a completely empty memory card with a full memory card and to this day have no recollection of doing so. It scared me to think of the possibilities of human error at high altitude and the risk we took.

Eventually, the remainder of expedition stumbled into the hotel to the entire crew cheering, in attempt to lift the spirits of the pilots that did not launch. All looked haggard, morose and unappeased to see us greet them at the entrance. I knew their pain and chose not to celebrate or photograph the scene as a respect.

Nevertheless, after long shower and a fresh change of clothes, the whole expedition, including Tusker Trail, gathered at the bar for a special night. We celebrated with fine bourbon, beer and 20 pizzas until sunrise. It was the much needed morale boost.

The morning after presented a new challenge, I started to become ill. Our Director of Photography, Justin Gustavision had bailed the night before due to his uneasy stomach and never left the toilet. I was afraid that I had caught the same bug. I doubled up on my immunity supplements and pounded lemon water. I was able to keep everything at bay, enough to travel with the expedition to the final adventure for Wings Of Kilimanjaro.

In two small buses, we traveled nearly three hours outside of Arusha, on unmarked dirt roads and rugged paths to a Maasai village in Longido, Tanzania where WOK had officially funded the completion of running water well. This water well would serve thousands of people and save hundreds of lives. We arrived to a massive celebration. All the Maasai people were fitted in their best garments and jewelry. The Maasai men shouted and jumped like a basketball team warming up. The women collectively chanted that carried through the village. The stomach pains moved in waves, but the camera and environment provided a easy distraction to take my mind away from the sickness.

I frantically shuffled from one position to another to lock in a good composition. Despite, having photographed hundreds of Maasai, every new village demands a new process. The celebration moved fast, but provided a harmonious tempo I could sink into. After an initial introduction to the WOK expedition, we followed the Maasai about a mile across several villages, to the dry water bed, which these people relied on for water. The ground was cracked, like an earthquake has shattered the pond. Water was no where to be found, unless the Maasai dug several feet underneath the bone-dry surface. We all gathered to hear a few short words from Adrian and the Maasai Elder and headed back to the main village to reveal the water well.

As the purple ribbon was cut, dozens of children flooded the water well, reaching for every drop. Some filled massive yellow containers, while others bathed under the cold tap. I’ve been blessed to see a lot of cultural impact in person, but there is nothing in the world that compares to witnessing an event such as this. For many, this was the first time they have ever seen or felt clean running water.

I wildly snapped the shutter and danced around the water well for the best shot. The moment moved with electricity and energy, there wasn’t a single member of our crew without a giant smile on their face. Within minutes, the WOK crew was embraced with a traditional Maasi Shúkà as an honor for our adventure and donation. The beautiful moment was short lived, as Coury, Justin and I had to catch our outgoing flight to the United States in just four hours from this point. We had to say our goodbyes.

The ride back to Mount Meru Hotel was bittersweet. I was thrilled to be returning to the United States, but also pensive; the adventure I had worked so hard for was over. I had spent the last year climbing a mountain of personal growth to climb a physical mountain.

After a brutal 48 hours of travel, I returned back to my comfortable home of Louisville, Kentucky. I still had a stomach sickness, I had lost a total 17 pounds and was mentally in a distant space. It required weeks to transition, heal and measure my thoughts. Although, I loved being with friends after nearly four weeks in Africa, it was difficult to changeover into my normal state of reality after such a dramatic event. Nevertheless, It became second nature to merge my story into a brief report that was easily digestible to my peers who had followed my journey. But it was never the real narrative, which this exposition affirms.

Although Wings of Kilimanjaro pulled off an amazing feat and set a Guinness World Record, I believe our greatest accomplishment was not sailing off a volcano at 19,341 feet. Our triumph was raising nearly a half-million dollars for the progress of education and clean water in Tanzania.

We all strive to be happy, to live out our dreams. But an excuse is the the first step to failure and a method to diminish our fear. Progress is mobilized from change, and change isn’t created from comfortable happiness, it’s shaped from a struggle; a relationship, a photograph or a intimidating mountain. There are a lot of mountains out there, whether it be a physical mountain or a mountain of mental. I have no doubt, I will continue to climb.

Throughout the the year, I found myself at various points of exposure and adversity. I exhausted a lot of money, time and energy towards change. But, Kilimanjaro had set a beacon, sparked a fire and cleared a black cloud. It was a gift, that solidified my wellness journey and provided a new sense of strength. I guess you could say it saved my life.

“The mountains are calling, and I must go.” - John Muir

Thank you to Sol Perry for your accountability and navigation through a sea of misinformation.

Thank you to Nadus Films, my brothers in arms; Coury, Justin and Reid.

Thank you to the WOK team for their patience and trust; Adrian, Cormac, Dolf, Chris, Gabe, Julie, Danielle, Jeff, Faisal, Mark, Alison, Kristy, Naomi, Gavin, Daniel, Damien, Raechel, Matt, Carlos, Justin, Rudi, Howie and Rob.

Thank you to Tusker Trail for their guidance and leadership; Eddie, Julian, Elias, Stanford, Baraka, Frances, Happyfrais and the dozens of incredible porters.

Thank you to our partners for their durable product and support; Red Bull, Elemental Climbing, Rab USA, Outdoor Research, SAXX Underwear, Think Tank Photo, BlackRapid, Profoto, Zacuto, Atomos, Benro and Light & Motion.

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lindafrancois · 5 years

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Diabetic Diet – Indian Diet Plan & Foods To Eat Or Avoid

What is Diabetes?

Diabetes Mellitus (diabetes in short) is a serious disorder that occurs when the body had difficulty in regulating the amount of dissolved sugar (glucose) in your blood stream. It arises because the body is unable to produce enough insulin for its own needs, either because of impaired insulin secretion, impaired insulin action, or both. Diabetes affects some 300 million people worldwide and is on the increase.

Diabetes was considered a disease of the wealthy in ancient India and was known as Madhumeha (sweet urine disease). It was observed that ants were attracted to the urine. The ancient Greeks coined the term “diabetes”, meaning excessive urination with dehydration, but neither they nor the Romans appreciated that the urine contained sugar; “diabetes” was considered a kidney disease until the 18th century.

Understand How Different Foods Affect Blood Glucose Levels

Carbohydrates:

Carbohydrates give you energy and should not be avoided. They should be included as part of a healthy eating plan. For optimal diabetes control, one must recognize that quantity and quality of carbohydrates are to be considered. Not all carbohydrates affect your blood glucose levels the same way.

The more refined the carbohydrate, such as sugar, the faster the glucose is released into your bloodstream. This can cause a surge in blood glucose levels, resulting in unstable blood glucose profiles. Thus, you have to watch out for refined carbohydrates such as sugary drinks and sweets.

Choose starchy carbohydrates

Starches release glucose into the bloodstream at a slower rate compared to sugars, thus providing more stable and sustainable energy levels. This not only results in better blood glucose profiles, but it is also better for appetite control.

Examples of starchy carbohydrates include rice, noodles, pasta, cereals and starchy vegetables such as potatoes.

Complex Carbohydrates

Complex starch includes Oatmeal, yams, Brown rice, sweet potatoes, multigrain hot cereal, white potatoes with skin, 100% whole wheat bread.

Fruits like apple and veggies like broccoli, carrot, corn soluble fibres and are complex carbohydrates.

Protein

It is also important to pay attention to the other nutrients in your diet. Protein foods like chicken and fish do not contain carbohydrates so they will not raise your blood glucose levels.

Some foods contain a combination of protein and carbohydrates. These include milk and dairy products and plant-based protein foods such as beans, dhal, and lentils.

These should be accounted for as part of your carbohydrate intake and allowance.

Fiber

It is also important to increase fiber intake as fiber is known to slow carbohydrate digestion and glucose absorption, leading to better blood glucose control. Small changes such as switching to brown rice and whole grains will help.

Opt for brown rice, whole wheat noodles, and pasta, wholegrain bread, and oats in your diet, as these contain more helpful fiber.

Fat

Fat does not convert to glucose when digested but delays stomach-emptying and slows the digestion of carbohydrate in a meal. This keeps blood glucose levels elevated for longer, making it difficult to keep your blood glucose levels within the desirable range. Fat is also very calorie-dense. Reduce your total fat intake!

An easy-to-follow diet chart Simple and Effective. All you need for it is in your kitchen already!

Early morning1-2 glasses of lukewarm water + lime juice + 1 tsp Methi seeds/powderBreakfast1 bowl of sprouts or 2 no Besan Chilla or 2-3 no Egg Whites BhurjeeMid Morning1 glass of vegetable juice Lunch2 jowar phulkas + 1 bowl of vegetable + 1 bowl of thin dal or curd + 1 bowl of saladEvening SnackGreen tea + Roasted chana or fruitDinner2 jowar phulkas + 1 bowl of vegetable + 1 bowl of thin dal / Roasted Chicken / Grilled Fish + 1 bowl salad

Click here to know What fruits are good for diabetics

The following diabetic chart has been prepared according to the food habits and the foods available in different regions of India. The diet chart will provide you with 1200- 1600 calories per day with good healthy carbohydrates and proteins in the right proportion.

Here is a yummy diabetes-friendly North Indian Diet Chart

Meals Foods To EatEarly MorningOptions Warm water with lemon juice Cucumber & Lemon water detox Green tea without sugar.BreakfastOptions One cup of porridge Two pieces of brown bread with boiled egg whites Wheat flakes with one cup of milkPre-LunchOptions Cucumber, tomato, carrot, and beetroot salad Boiled vegetables, add a pinch of salt, pepper, and a little butterLunchOptions Two medium sized chappati with rajma or vegetable curry A fillet of baked fishEvening SnacksGreen tea without sugarDinnerOptions Two medium sized chappati with vegetable curry (brinjal, capsicum, etc) except root vegetables. Chicken stew, two small chapatis and a bowl of curd.Before BedA glass of warm milk with a pinch of raw ground turmeric.

The above chart was for our lovely people from the Northern part of India, now we will take a look at the Diabetes Diet Chart for people from Eastern India

MealsFood To EatEarly morningOptions Warm water with lemon juice Apple cider vinegar and warm water Watermelon and lemon detox water Green tea without sugar.BreakfastOptions One bowl of wheat flakes with milk Two pieces of lightly buttered wheat bread, milk, and one boiled egg white.Pre LunchOptions An apple or an orange Raita or buttermilkLunchOptions Two medium sized chappati with vegetable curry Fish curry, one bowl or rice, and saladEvening SnackGreen tea with two digestive biscuits.DinnerOptions Two chapatis and one medium-sized bowl of daal. Two chapatis and chicken stew.Before BedA bowl of curd or a glass of warm milk.

Simple and really easy to cook food, isn’t it? If you are from the South and love South Indian food but have diabetes, here’s a diet chart designed for you. Scroll down.

Meals Food To EatEarly MorningOptions Black coffee with two digestive biscuits Green tea with lemon & honeyBreakfastOptions 2-3 idlis with sambar with less salt Two dosas with chutney and sambar with less salt One small bowl of upma with chutneyPre-lunchA glass of buttermilkLunchOptions One bowl of rice and sambar with lots of vegetables. One bowl of curd. One bowl of rice with one small bowl of vegetable curry and either fish or chicken stew. One bowl of curd.Evening SnackGreen tea with digestive biscuits or black coffeeDinnerVegetable clear soup or chicken and veg clear soup and two chapatis. Mix vegetable curry, two chapatis, and curd.Before BedA glass of buttermilk

Oh! Don’t know about you but my mouth is watering! But we have one more diet chart to finish for the awesome people from Western India who have diabetes.

MealsFood To EatEarly MorningOptions Lime, honey and warm water for detox Orange and lime juice Green teaBreakfastOptions Wheat flakes and milk Poha and one glass of fruit juicePre-lunchA bowl of curdLunchOptions Two chapatis and vegetable curry. Steamed or baked fish/chickenEvening SnackGreen tea with two digestive biscuitsDinnerOptions Vegetable curry, two chapatis, and one bowl of curd. Fish curry or chicken curry, two chapatis, and cucumber salad.Before BedA glass of warm milk

There you have it, folks! Hope you will stick to the diet chart and improve your health significantly.

Are you planning on a Diabetes Diet?

As with any healthy diet plans, a diabetic diet is more about your overall dietary pattern rather than obsessing on specific foods. Aim to eat more natural, unprocessed food and less packaged & convenience food.

Eat more

Healthy fats from nuts, olive oil, fish oils, flax seeds, or avocados

Fruits and vegetables—ideally fresh, the more colorful the better; whole fruit rather than juices

High-fibre cereals and bread made from whole grains

Fish and shellfish, organic chicken or turkey

High-quality protein such as eggs, beans, low-fat dairy, and unsweetened yoghurt

Eat less

Trans fats from partially hydrogenated or deep-fried foods

Packaged and fast foods, especially those high in sugar, baked goods, sweets, chips, desserts

White bread, sugary cereals, refined pasta or rice

Processed meat and red meat

Low-fat products that have replaced fat with added sugar, such as fat-free yoghurt

Choose high-fiber, slow-release carbs

Carbohydrates have a big impact on your blood sugar levels—more so than fats and proteins—so you need to be smart about what types of carbs you eat. Limit refined carbohydrates like white bread, pasta, and rice, as well as soda, candy, packaged meals, and snack foods. Focus on high-fiber complex carbohydrates—also known as slow-release carbs. They are digested more slowly, thus preventing your body from producing too much insulin.

Try replacing foods that you like, there is always an alternative. Below are some food that you can replace to keep your glucose in check

Instead of...Try these high fiber optionsWhite riceBrown or wild rice, riced cauliflowerWhite potatoes (including fries and mashed potatoes)Sweet potatoes, yams, cauliflower mashRegular pastaWhole-wheat pasta, spaghetti squashWhite breadWhole-wheat or whole-grain breadSugary breakfast cerealHigh-fiber, low-sugar cerealInstant oatmealSteel-cut or rolled oatsCornflakesLow-sugar bran flakesCornPeas or leafy greens

Get more active

Be active by exercising

Exercise can help you manage your weight and may improve your insulin sensitivity. An easy way to start exercising is to walk for 30 minutes a day (or for three 10-minute sessions if that’s easier). You can also try swimming, biking, or any other moderate-intensity activity that has you working up a light sweat and breathing harder.

Embrace a healthy diet plan as it is the best way to keep your blood glucose under control and prevent complications.

Stay healthy and fit. Cheers!!!

You can also consult one of Truweight’s nutritionist, absolutely FREE! Ask your doubts and get solutions.

Get FREE Diet Consultation Today!

All About Diabetes And How An Ideal Diabetic Diet Should Look Like!

All You Need To Know About Type 2 Diabetes

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