The Vestibular system was first sense to form on the earth; and is of the integrative componentry of your brain; it is involved in your sense of balance and the release of endogenous opiate; and whole brain functioning specific preferred syntax is engaged; you, move toward what’s attractive and away from what is repugnant;what is within and toward is you being in a state of associatedness; and, you being outside and away from is being able to dissociate; ok?
Whole brain functioning engages inclusive language not exclusive; and, is framing things positively and noticing that as you have a preferential feeling inside you are in whole brain patterning o i awarness; otherwise, you can have displayed limited mind function; via, words such as don’t, won’t, can’t, should, will, must, try, but, only just an example; ok
To schedule private or public event see information in this link.
Phylic acid is naturally high in all seeds nuts wheats, eating these without soaking and or ferminting will lower the minerals absorbed by the body.
I have learned after 10 years of practicing Bikram yoga where in the course of an hour and a half I can loose a gallon of water is that minerals are lost and must be replaced in order to not feel run down and weak. Minerals are an important part of our body electrics and without them even the nervous system will suffer.
Here are links to two interesting studies which are showing the importance of soaking nuts and seeds and even further that ferminting will remove much of the phylic acid and allow for greater mineral absorbtion!
The second story below is affirming the value of sour dough bread as the same benefits are accomplished with the lactic acid ferminting process.
Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.
The effect of different processing techniques was studied on in vitro iron availability and phytate hydrolysis in high and low saponin content quinoa (Chenopodium quinoa, Willd) seeds. Water slurries of ungerminated and germinated quinoa flour were processed by cooking, soaking, and fermentation using Lactobacillus plantarum as starter. Iron solubility under physiological conditions (in vitro) was measured and used as an estimation of iron availability. Phytate (inositol hexaphosphate/IP6) and its degradation products were analysed by an HPLC method. The IP6 + IP5 content was reduced by cooking with 4 to 8%, germination with 35 to 39%, soaking with 61 to 76% and by fermentation with 82 to 98%. The highest reduction, about 98%, was obtained after fermentation of the germinated flour. Cooking had no effect on the amount of soluble iron. Iron solubility increased, however, two to four times after soaking and germination, three to five times after fermentation and five to eight times after fermentation of the germinated flour samples and was highly correlated to the reduction of IP6 + IP5 (P < 0.001). There was no difference between the quinoa varieties with regard to phytate reduction and iron solubility. The pH in fermented samples was reduced from 6.5 to about 3.5, due to lactic acid formation.
Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, which is known to impair their absorption. An in vitro trial was performed to assess the effect of a moderate drop of the dough pH (around 5.5) by way of sourdough fermentation or by exogenous organic acid addition on phytate hydrolysis. It was shown that a slight acidification of the dough (pH 5.5) with either sourdough or lactic acid addition allowed a significant phytate breakdown (70% of the initial flour content compared to 40% without any leavening agent or acidification). This result highlights the predominance of wheat phytase activity over sourdough microflora phytase activity during moderate sourdough fermentation and shows that a slight drop of the pH (pH value around 5.5) is sufficient to reduce significantly the phytate content of a wholemeal flour. Mg “bioaccessibility”of whole wheat dough was improved by direct solubilization of the cation and by phytate hydrolysis.
Champion Afton Caraway is leading a Workshop “The Basic Principles of Hatha Yoga” in Austin Texas April 15th at 12:30. If you are a new student to hatha yoga or Bikram Yoga which is based on hatha yoga you will love to attend this workshop by amazing and talented Afton Caraway. Afton will be teaching you the finer points of Hatha yoga from the breath all the way to the toes and your foundation and how these two are used to take your practice to a whole new level! See information below and link to sign up!
I will see you there!!!
Workshop with Afton | Saturday, April 15th | 12:30-3:30pm
Foundation, Breath and Stillness in Bikram’s Beginning Class
Take your practice to another level, whether you are a brand new student or highly advanced. Build your foundation from the ground up to maintain proper focus (breath and stillness in each posture) during the entire class. Break down Bikram’s Beginning Class with additional exercises to access and engage less talked about muscles. Learn to stand strong in the legs and lower stomach as we drill into some of the more challenging postures in the standing series. Incorporate “normal breathing” and learn how breath can assist you in executing the poses. We will tap into these same concepts on the floor series, where you hear us say, “the real hatha yoga begins.”
hosted by: Mardy and Jeff Chen PURE Yoga Texas info@PureYogaTexas.com
So its official and headline of LA Times, Bikram seems to have lost it all. Rolls Royces are all gone, gee wonder where they are? So another strike on the name of the best therapeutic yoga and life enhancing exercise I have every known. Its only fitting to me that this is the final outcome as I have been traveling this bikram world for the last 8 years. I love the practice and the teaching. Teaching is my most favorite thing these days and as always not easy path as studios are in a flux and teachers come and go and as studios come and go. I will do a video soon on this!
Starting a fundraising campaign by adding subscribers to my YouTube Channel. All you do is Subscribe on my YouTube channel to win!!! So please Subscribe NOW!!! I will be adding a “Life on the Road Series” all about traveling the USA while teaching Bikram Yoga connecting with interesting people; you, will hear David Jubb, Marko Rodin, and Diane Ducharme Gardner to name a few, so see you on YouTube!