THE HEALTH EXPERT REVEALS HOW TO LEAD YOUR BEST LIFE
SONIA JHAS walked away from a sky-rocketing corporate career at IBM and decided to focus on her own wellbeing. This decision to break an unhealthy cycle of yo-yo dieting, negative self-talk, and feelings of failure led to learning the fundamentals of fitness and developing a positive relationship with food.
The transformative one-year journey enabled her to uncover a passion to help others and she is now inspiring people globally with techniques to help them achieve their personal health and wellness goals.
The Canadian expert works closely with clients one-on-one or in small groups through her SJ Semester coaching programme and is regularly asked to be a keynote speaker at high-profile events. She also regularly appears on top television shows, lights up social media and has her first book releasing in Spring 2022.
Eastern Eye caught up with Sonia to discuss the secret of living your happiest life, along with getting top health and wellness tips.
Your signature SJ Semester coaching programme gives people access to your knowledge, insights, and trainings. What are key health and wellness tips you would give?
When setting out to improve our health and wellbeing, we often choose drastic actions like exercising every day, cutting out carbs, and avoiding anything with sugar. We do this despite knowing that an ‘all or nothing’ approach to fitness and nutrition is a recipe for failure. But what if it didn’t have to be so hard? What if we didn’t have to rely on extremes? What if, by taking some simple but meaningful steps, we could dramatically improve our overall wellbeing? We can! Here’s how: Prioritise good quality sleep, hydrate, move your body and focus on whole foods.
You say that getting high-quality sleep may be as important to health and well-being as nutrition and exercise. So, what can you do to facilitate regular, high-quality sleep?
Try to sleep and get up at the same time every day. Avoid sleeping in, even on weekends. Say no to late-night television. Limit caffeine and nicotine. Wind down and clear your head with relaxing music or meditation.
What about hydration?
Most people don’t drink enough pure water. And yet, water is critical to our health and wellbeing. It is essential for proper digestion and nutrient absorption.
What’s the point of eating nutrientdense food if your body can’t reap the benefits?
Dehydration also slows the metabolism and inhibits the calorie/ fat burning process. The metabolic process also creates toxins, and water plays a critical role in flushing them out of your body. Finally, most people often confuse thirst with hunger, taking in extra calories for no reason! Drink two to three litres of pure water a day and your body will thank you!
What about the importance of moving your body everyday?
Exercise is not important for weight loss alone. Moving our bodies daily is vital for mental health, strength, and healthy skin. By moving a little more each day, we help our bodies and minds function at their best. Exercise improves mental health by reducing anxiety, depression, and negative mood, and improving self-esteem and cognitive function. By delivering oxygen and nutrients to your tissues and helping your cardiovascular system, exercise can improve your energy levels.
Tell us more?
Exercise also helps digestion and elimination. When we move regularly, we assist flow in the body and stimulate intestinal circulation. The more regular we are, the more our body is able to rid itself of toxins, which can often lead to clearer and fresher skin.
What about nutrition?
‘Whole foods’, usually refer to vegetables, fruits, legumes, and whole grains. At a time where everything is ultra-processed, it’s important to getback to eating minimally processed foods that are as close to their natural state as possible. That’s how you benefit from the vitamins, minerals, fibre, essential nutrients, and good fats that significantly improve your wellbeing.
What food tips can you give our readers?
Incorporate whole foods into your diet. Swap out cereal for a delicious fruit smoothie. Instead of snacking on chips or crackers, grab a handful of mixed nuts. Incorporate as much whole meal and wholegrain flour into breads and rotis as possible. Replace sugary drinks with whole fruit.
How important is it to look after your mental health?
Mental health is health. Prioritising mental wellbeing leads to better physical health, stronger work ethic and stability, healthier relationships, and better quality of life overall.
Is there a secret to being your happiest self?
I have found that it’s critical to layer positivity into your life. Most of us gravitate towards negativity without even realising it. When we make a conscious effort to get ahead of those thoughts and feelings, we experience a tangible shift. Prioritising self-care and positivity can be as simple as starting your day with physical activity to soak in some endorphins or doing a meditation or breathwork session to make you feel grounded and aligned.
What helps you?
Journalling in the morning helps me offload fearbased thoughts and negative self-talk. Keeping a list of “what’s going right” or “what I’m proud of” throughout the day also reroutes my brain towards positive thoughts. I practise gratitude throughout the day, giving myself little doses of positivity before my limiting beliefs take over. Affirmations and self-help audiobooks can help override negative narratives, reminding me of what’s important so I can discover happiness.
Are there any key mistakes that people make during their quest for happiness?
People race towards external milestones and achievements believing that these ‘wins’ will make them happy. But true happiness comes from within, from cultivating self-love, self-worth, and self-acceptance. It isn’t about validation or achievements but rather about tuningin to your authentic self to uncover who you really are and what you really desire.
How much have your own struggles informed your work?
My struggles inform every fibre of my work. They have taught me so much about cultivating authenticity, finding motivation, reinforcing commitment, and overcoming hardship. My experiences have helped me relate to my clients and audiences in a more empathetic, nurturing, and compassionate way.
How much does helping others help you?
Helping others is the most important part of what I do and it continuously reinforces my purpose and passion. Each person’s journey is unique, allowing me to continually grow, learn, and pivot my perspective. By helping others, I’m able to continue my own life-long healing, which is something I’m so grateful for.
Visit Twitter, Facebook and Instagram: @soniajhas or www.soniajhas.com
Finding romance today feels like trying to align stars in a night sky that refuses to stay still
When was the last time you stumbled into a conversation that made your heart skip? Or exchanged a sweet beginning to a love story - organically, without the buffer of screens, swipes, or curated profiles? In 2025, those moments feel rarer, swallowed up by the quickening pace of life.
We are living faster than ever before. Cities hum with noise and neon, people race between commitments, and ambition seems to be the rhythm we all march to. In the process, the simple art of connection - eye contact, lingering conversations, the gentle patience of getting to know someone - feels like it is slipping through our fingers.
Whether you’re single, searching, or settled, the landscape is shifting. Some turn to apps for convenience; others look for love in cafés, gyms, workplaces or community spaces. But the challenge remains the same: how do we connect deeply in a world designed to move at lightning speed?
We’ve become fluent in productivity, in chasing careers, in cultivating polished identities. Yet are we forgetting how to be fluent in intimacy? When was the last time you sat across from someone and truly listened - without checking your phone, without planning the next step, without treating time like a currency to be spent?
It’s a strange paradox: we have more access to people than ever before, yet many feel more isolated. Fun is always available - dinners, drinks, nights out, fleeting encounters - but fulfilment is harder to grasp. Are we mistaking access for intimacy? Are we human, or are we slowly adapting into versions of ourselves stripped of those raw, humanistic qualities - vulnerability, patience, tenderness - that once defined love?
Perhaps we’ve grown comfortable with the fast exit. It’s easier to ghost than to explain. Easier to keep moving than to pause. But what does that cost us? What do we lose when romance becomes a checkbox on an already overstuffed to-do list?
The truth is - the heart doesn’t move at the pace of technology or ambition. It moves slowly, awkwardly, with a rhythm that resists acceleration. Maybe that’s the point. Love has always lived in the messy spaces - hesitant pauses, nervous laughter, words spoken without rehearsal.
So the real question for 2025 is not “Have we gone too far?” but “Can we afford to slow down?” Can we still allow ourselves the sweetness of beginnings - the chance encounters, the unplanned moments, the quiet courage to be open?
Because in the end, connection is not about speed or access—it’s about presence. In a world that won’t stop moving, choosing to be present might be the bravest act of love we have left.
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Researchers from the UK and US analysed data from American households between 2004 and 2019
Hotter days linked to greater intake of sugary drinks and frozen desserts
Lower-income households most affected, research finds
Climate change could worsen health risks linked to sugar consumption
Study based on 15 years of US household food purchasing data
Sugary consumption rising with heat
People are more likely to consume sugary drinks and ice cream on warmer days, particularly in lower-income households, according to new research. The study warns that climate change could intensify this trend, adding to health risks as global temperatures continue to rise.
Sugar consumption is a major contributor to obesity, diabetes, and cardiovascular disease, and has surged worldwide in recent decades. The findings, published in Nature Climate Change, suggest that rising heat could be nudging more people towards high-sugar products such as soda, juice and ice cream.
Climate link to diet
Researchers from the UK and US analysed data from American households between 2004 and 2019 and compared purchases with local weather conditions. They found that for every additional degree Celsius within the range of 12–30°C, people consumed an extra 0.7 grams of sugar per day on average.
Those with lower incomes or less education were the most affected, according to the study. Under worst-case climate scenarios, disadvantaged groups could be consuming up to five additional grams of sugar daily by the end of the century, lead author Pan He of Cardiff University told AFP.
Beyond recommended limits
The American Heart Association recommends a maximum daily intake of 36 grams of added sugar for men and 24 grams for women. However, most Americans already consume two to three times these amounts. A single can of soda contains about 40 grams of sugar.
The study showed that the increase in sugar consumption levelled off once temperatures rose above 30°C. Co-author Duo Chan of the University of Southampton suggested this may be because people had already altered their diets by that point. He warned this could be “even worse news”, as it showed dietary changes were occurring even at lower, not extreme, temperatures.
Substituting frozen treats
The research also indicated a drop in purchases of baked goods on hotter days, likely because consumers were substituting them with ice cream or other frozen desserts.
Health concerns
Unhealthy diets are among the four main risk factors for diseases that account for more than 70 per cent of deaths worldwide, according to the World Health Organization. The authors concluded that climate change, by shaping dietary choices, could further worsen public health outcomes.
RESTAURATEUR and writer Camellia Panjabi puts the spotlight on vegetables in her new book, as she said they were never given the status of a “hero” in the way fish, chicken or prawns are.
Panjabi’s Vegetables: The Indian Way features more than 120 recipes, with notes on nutrition, Ayurvedic insights and cooking methods that support digestion.
She told Eastern Eye, “Most families and chefs regularly cook only 15 to 20 types of dishes. Many vegetables in shops are ignored, because people don’t know how to cook them.
“This book gives readers confidence by providing recipes, explanations, and photographs for 30 vegetables. It also shows how they can be prepared in different ways and with different cuisines — not just Indian.”
Panjabi is part of the family that runs Amaya, Chutney Mary’s, Veerswamy and Masala Zone restaurants. She is also the best-selling author of 50 Great Curries, which sold more than two million copies.
She previously worked for Taj Hotels in India, where she was involved in creating menus for various restaurants among other projects. These menus featured Indian, Chinese, Thai, Italian and French cuisines.
When she eventually moved on after three decades, Panjabi realised that vegetables were almost always relegated to the end of a menu as side dishes.
In every cuisine the pattern was the same: starters and mains were prioritised ahead of sides — potatoes, cauliflower, or something similar.
“Yet, on the plate, two-thirds of the food is usually vegetables, while on the menu they only make up about five per cent,” Panjabi said.
Vegetarian meals often relied on mixing several items together — such as in a thali, stir-fries, or paneer combined with three or four vegetables.
A single vegetable was rarely celebrated on its own.
Panjabi listed around 30 varieties used in Indian food, including raw fruits such as banana and jackfruit.This sparked the idea for a book in which each vegetable would have its own section. “If someone has a cabbage, they should be able to look up different ways to cook it so that it becomes the main dish rather than just a side,” she said.
The recipes could be colourful, classical, traditional or inspired by street food.
With Indian dishes, people across the country are now, for the first time, experiencing cuisines from other regions, she said. Her book has 30 chapters on 30 vegetables, each with its own story, origin, and details of fibre content, calories, vitamins and whether it is acidic or alkaline.
Mumbai-born Panjabi, a Cambridge educated economist, is widely credited with shaping Indian fine dining on the global stage. She played a key role in launching Bombay Brasserie in London and later oversaw renowned restaurants including Veeraswamy and Chutney Mary. She was the first female board director of a public company in India, while serving as marketing director of the Taj Group. Now in her eighties, Panjabi said, “In most Indian restaurants in the UK, the vegetarian options are limited to dishes like gobi aloo, saag paneer, chole, and baingan bharta. There is so much more to discover.
“Western readers will see for the first time that they can cook vegetables the Indian way without necessarily making an Indian meal. They could have grilled fish or roast chicken alongside Indianstyle vegetables. That is the breakthrough — it is not limited to cuisine.
Panjabi said writing the book took two decades. “I thought it would take three or four years, but the process of discovery was so enjoyable that it kept extending,” she said. Only when Covid forced her to stay at home did she put it all together.
The result is a 350-page hardback with more than 120 colour photographs. Half the book is devoted to cooking fats, while the rest covers vegetables, lentils and millets. She described it as “almost like a food encyclopaedia,” weaving Ayurvedic wisdom with modern nutritional science.
“Much more research still needs to be done on the nutrition of vegetables,” she said, pointing out that the subject remains under-researched.
Everyday ingredients also find space in the book. She tackles myths aro-und protein deficiency in vegetarian diets, noting that Indians solved this long ago. Rice and dal, when eaten together, provide all nine essential amino acids needed for complete protein. “Dal-chawal has sustained Indian health for centuries,” she said.
Her experience in restaurants influenced her writing. Panjabi travelled across India, visiting research institutions including the National Institute of Nutrition in Hyderabad, and consulted scientists studying oils and vegetables.
She said, “When I was young, I felt that Indian food had not received its due recognition globally. My mother always explained the health reasons behind what she cooked, and I realised there must be a huge body of knowledge worth documenting.
“I feel I have only touched the tip of the iceberg (with this book). My hope is that this book will inspire other practitioners and people with influence in Indian food to join this journey.”
Vegetables: The Indian Way was published by Penguin Books
How noticing the changes in my father taught me the importance of early action, patience, and love
I don’t understand people who don’t talk or see their parents often. Unless they have done something to ruin your lives or you had a traumatic childhood, there is no reason you shouldn’t be checking in with them at least every few days if you don’t live with them.
Earlier this year, I had the privilege of looking after my parents – they lived with me while their old house was being sold, and their new house was being renovated.
Within this time, I noticed things happening to my dad (Chamanlal Mulji), an 81-year-old retired joiner. Dad was known as Simba when he lived in Zanzibar, East Africa because he was like a lion. A man in fairly good health, despite being an ex-smoker, he’d only had heart surgery back in 2017. In the last few years, he was having some health issues, but certain things, like his walking and driving becoming slow, and his memory failing, we just put down to old age. Now, my dad was older than my friend’s dad. Many of whom in their 70’s, dad, at 81 was an older dad, not common back in the seventies when he married my mum.
It was only when I spent extended time around my parents that I started noticing that certain things weren’t just due to old age. Some physical symptoms were more serious, but certain things like forgetting that the front door wasn’t the bathroom door, and talking about old memories thinking that they had recently happened rang alarm bells for me and I suspected that he might have dementia.
Dementia generally happens in old age when the brain starts to shrink. Someone described it to me as a person’s brain being like a bookshelf. The books at the top of the shelf are the new memories and the books at the bottom are the new memories. The books at the top have fallen off, leaving only the old memories being remembered. People with dementia are also highly likely to suffer from strokes.
Sadly, my dad was one of the few that suffered a stroke and passed away on 28th June 2025. If you have a parent, family member or anyone you know and you suspect that they might have dementia, please talk to your GP straight away. Waiting lists within the NHS are extremely LONG so the quicker people with dementia are treated, the better. Sadly, the illness cannot be reversed but medication can help it from getting worse.
One thing I would also advise is to have patience. Those suffering with dementia can be agitated and often become aggressive, but that’s only because they’re frustrated that they cannot do things the way they used to.
The disease might hide the person underneath, but there’s still a person in there who needs your love and attention.” - Jamie Calandriello
The holy town of Ambaji witnessed a spiritually significant day on Sunday as His Holiness Siri Rajrajeshwar Guruji, head of the International Siddhashram Shakti Centre, London, performed the Dhwaja ritual at the historic Ambaji Temple in Gujarat, one of the most revered Shakti Peeths of India.
Guruji, who travelled especially from London to be part of the festivities, offered prayers to Goddess Amba and hoisted the sacred flag, a symbol of divine strength, victory, and eternal devotion. Speaking about the ritual, he reminded devotees that the dhwaja inspires courage, faith, and a constant remembrance of the divine in everyday life.
Adding to the spiritual significance of the day, Guruji also personally served Bhandara (community meal) to devotees gathered at the temple premises.