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Live Food Vegetarian Diet by Dharma Mittra
Cooking does not improve the nutritional value of food. It destroys and makes unavailable 85% of the original nutrients. Cooked food is totally lacking in enzymes: most of the protein has been destroyed or converted to new forms which is either not digestible by body enzymes or digested with difficulty. Many of the vitamins have lost their vitality. To purchase organic food and then to waste precious hours in destroying most of the nutrients is poor economy and unsound ecology.
Under a microscope the etheric body of a living cell scintillates with sunlight. Dead cells do not polarize light and the color display is distinguished. The minerals of live food act as magnets, holding the sun’s energy, filling our bodies with sunlight. Technically, the electron orbit of a mineral takes a quantum orbit jump because of the absorption of sun energy. An inorganic mineral becomes an organic mineral through the action of sunlight on a plant. Live food elements make it possible to charge the body with an enormous amount of energy from natural breathing which provides optimal power for the mental and spiritual facilities.
Eating hot food deteriorates the taste buds, mucus membrane of the mouth and stomach, destroys on contact many of the enzymes and vitamins that are present in the digestive juices. The devastating effect of cooked food is seen in an experiment in which cancer cells taken from a human body thrived on cooked food, but were unable to survive on the same food when it was uncooked.
Factors that are needed for building quality blood are lost from food in cooking. A Japanese researcher observed that as long as he ate uncooked whole rice and raw radishes, spinach, kale and grated raw potatoes, he found he had excellent quality blood, even though his diet was poor in protein and calories. However, as soon as he ate the same quality of vegetarian food in a cooked form, he began to notice symptoms of edema and anemia. Also people who eat uncooked vegetables appear to have less stomach cancer. Some researchers believe that raw food enzymes continue to work in conjunction with digestive enzymes in the stomach. In the intestine, the vegetable enzymes help to detoxify the intestinal flora as well as to normalize bacteria population in the colon. This reduces the number of decay causing bacteria and it stimulates the increase of the desirable lactic acid forming bacteria.
A heated seed does not germinate. Life has been destroyed. Ancient masters instruct us to soak the seed overnight and expose it to the sun before eating. The Bhagavad Gita, which is the common denominator for major Eastern philosophies, specifically says: “Pious men eat what God leave over after the offering. But those ungodly, cooking good food for the greed of their stomachs sin as they eat it.”
Energize the mind and body with yoga. Practice asanas, deep breathing, meditation and prayer. Develop more and more awareness of the spiritual nature of the human being through the study of the scriptures and works of the ancient wise ones. Stay in the company of those persons that have achieved this.
Kill neither men, nor beast, nor yet the food which goes into your mouth. For life comes only from life!
Eat, Smoke, Meditate: Why Your Brain Cares How You Cope
Most people do what they have to do to get through the day. Though this may sound dire, let’s face it, it’s the human condition. Given the number of people who are depressed or anxious, it’s not surprising that big pharma is doing as well as it is. But for millennia before we turned to government-approved drugs, humans devised clever ways of coping: Taking a walk, eating psychedelic mushrooms, breathing deeply, snorting things, praying, running, smoking, and meditating are just some of the inventive ways humans have found to deal with the unhappy rovings of their minds. But which methods actually work?
Most people would agree that a lot of our unhappiness comes from the mind’s annoying chatter, which includes obsessions, worries, drifts from this stress to that stress, and our compulsive and exhausting need to anticipate the future. Not surprisingly, the goal of most adults is to get the mind to shut up, calm down, and chill out. For this reason, we turn to our diverse array of feel-good tools (cigarettes, deep breathing, and what have you). Some are healthier and more effective than others, and researchers are finally understanding why certain methods break the cycle and others exacerbate it.
Last year, a Harvard study confirmed that there’s a clear connection between mind wandering and unhappiness. Not only did the study find that if you’re awake, your mind is wandering almost half the time, it also found that this wandering is linked to a less happy state. (You can actually use the iPhone app used in the study to track your own happiness.) This is not surprising, since when your mind is wandering, it’s not generally to the sweet things in your life: More likely, it’s to thoughts like why your electric bill was so high, why your boss was rude to you today, or why your ex-husband is being so difficult.
Another study found that mind wandering is linked to activation of network of brain cells called the default mode network (DMN), which is active not when we’re doing high-level processing, but when we’re drifting about in “self-referential” thoughts (read: when our brain is flitting from one life-worry to the next).
Meditation is an interesting method for increasing one’s sense of happiness because not only has it stood the test of time, but it’s also been tested quite extensively in the lab. Part of the effect of mindfulness meditation is to quiet the mind by acknowledging non-judgmentally and then relinquishing (rather than obsessing about) unhappy or stress-inducing thoughts.
New research by Judson Brewer, MD, PhD and his group at Yale University has found that experienced meditators not only report less mind wandering during meditation, but actually have markedly decreased activity in their DMN. Earlier research had shown that meditators have less activity in regions governing thoughts about the self, like the medial prefrontal cortex: Brewer says that what’s likely going on in experienced meditators is that these “‘me’ centers of the brain are being deactivated.
They also found that when the brain’s “me” centers were being activated, meditators also co-activated areas important in self-monitoring and cognitive control, which may indicate that they are on the constant lookout for “me” thoughts or mind-wandering – and when their minds do wander, they bring them back to the present moment. Even better, meditators not only did this during meditation, but when not being told to do anything in particular. This suggests that they may have formed a new default mode: one that is more present-centered (and less “me”-centered), no matter what they are doing.
“This is really cool,” Brewer says.” As far as we know, nobody has seen this type of connectivity pattern before. These networks have previously been shown to be anti-correlated.”
So is being happy all about shifting our tendency away from focus on ourselves? Research in other areas, like neurotheology (literally the neurology of religion), suggests that there may be something to this. Andy Newberg, MDat the University of Pennsylvania has found that both in meditating monks and in praying nuns, areas of the brain important in concentration and attention were activated, while areas that govern how a person relates to the external world were deactivated. These findings may suggest that for people who practice meditation or prayer, the focus becomes less on the self as a distinct entity from the external world, and more on connection between the two. This reflects the idea discussed earlier where shifting attention from inside to outside is at least part of what quells unhappiness.
What about using other tools like cigarettes, food, or alcohol, as a method for finding pleasure and calming the mind? Don’t these things take a person outside of him or herself, and move the focus from the inner world of stressful thoughts to something outside, or “other”? Looking forward to the next hit of caffeine, nicotine, or coke might seem like a valid method of moving attention from the inside to the outside, but if you look closer, it actually intensifies the unpleasantness.
Brewer uses the example of smoking to illustrate why addiction fuels negative thoughts rather than abates them. In addition to the pleasurable associations, smoking actually creates a negative feedback loop, where you are linking stress and craving with the oh-so-good act of smoking. So whenever you experience a negative emotion, craving returns and intensifies over time, so that you are actually even less happy than before. A cigarette may quiet the mind temporarily – during the act of smoking – but in between cigarettes is where things get bad, because craving creeps in. Though we’re using craving as the example, unhappiness, self-referential thoughts, or everyday worries can all be substituted in.
Substituting a carrot stick or other behavior for your actual craving (or other form of unhappiness) is a typical method of treatment, but it doesn’t often work, says Brewer, because the feedback loop is still there. Addressing the process itself with other methods (like meditation), which allow you to ride out the craving/unhappiness by attending to it and accepting it, and then letting it go, has been more successful, because it actually breaks the cycle rather than masks it.
So if you’re dealing with unhappiness of any kind, whether it’s every day worries, or more severe depression or anxiety, the method you choose for coping matters. Finding one that solves the problem – breaking the cycle, rather than masking it – is crucial.
What type of coping method do you use?
Raw Foods Increase Mental Performance
BY SRI DHARMA MITTRA MAY-JUNE 2011 NEWLIFE • NY YOGA 25Through this action, psychically you gain all the knowledge of another. I took this advice to heart in many areas in learning from my Guru, diet being one among them. I was blessed to prepare meals for Sri Yogi Gupta in the 1960’s when he visited from India. I studied very closely with him, and saw what he ate and quickly learned to eat in a similar manner. Yogi Gupta ate everything green — I still remember shelling green peas by the handful! There was Romaine lettuce and very lightly steamed broccoli, green peas and asparagus with a good squeeze of fresh lemon over everything. The accompanying “cocktail” was fresh- ly juiced celery and cucumber with more freshly squeezed lemon. So, this is how I was shown by the best example of how to eat. I would go to my job at a hospital outside the Ashram with a quart of fresh green juice to drink. I understand com- pletely as well as believe there is really something great to eating this way. My Guru is a living example, now in his nineties and still going strong. Another thing I learned from my Guru was the importance of sprouting anything that can be sprouted. Sprouting something changes the chemistry of the foodstuff as it converts from potential to actual. I love to sprout many things, but my favorite is raw almonds. You rinse them, cover them in water for about ten hours, then change the water and keep soaking them for an addi- tional three to four hours. It takes weeks for the actual sprout to come out, but germina- tion has started and the almonds become very sweet and are then a complete food. Be sure and remove the skin, and you can add a large handful to your smoothie or just give thanks and pop them right into your mouth. My Guru always recommended that peo- ple eliminate sugar and salt from their diet. Most instances where you might add salt to a recipe, try substituting a good squeeze of fresh lemon juice — it makes everything deli- cious and is so much healthier. Once you stop preparing food with salt and sugar, you’ll come to discover how delicious the food itself really is. Any food that “hurts” — is too spicy, hot or cold should be avoided, as it is not the food which will help one find yoga or lead to a state of balanced health essential to the practice of yoga. Avoid anything frozen, re- heated that has already been cooked once and served, twice cooked, fried or not fresh. (If you do eat these types of food, you will end up feeling frozen, cooked and fried!) Eat large salads of fresh vegetables, lots of avocados, tahini, home made hummus, drink lots of green juices, and try and use just a little spice if at all. Try and steadily increase the percent- age of your diet that is raw until that number reaches 80% or more — then you really feel great! Every yogi should own a juicer. If you don’t yet have one, go out and buy one today! If there comes a time in your life when you don’t pay much attention to your diet, you will find that you really feel awful! So, clean up the “house” (the body) by cleaning up the diet, and start feeling better today. I myself avoid wheat gluten and yeast that has been activated to cause bread to rise, as I have found that both seem to induce sore- ness in the joints. If there is ever soreness for any reason, fresh pineapple and fresh pineapple juice is the best remedy there is. The foundational aspect of all yoga begins with the diet and is expressed through strict observance of the first yama, which is ahim- sa or non-violence. One can have an advanced practice of postures and breathing exercises, and you may have even acquired the ability to quiet the mind a little through sensory withdrawal and concentration, but the mind will never truly settle into silence with- out ahimsa as the primary motiva- tion behind word, thought and action. Constant attention to this principle leads the aspirant to develop that most crucial of attrib- utes —compassion — the attribute which will enable one to come to recognize themselves in everyone and everything. So, how do we apply non-vio- lence to our diet? By not devour- ing our brothers and sisters of the animal kingdom. To really under- stand yoga, your kindness must extend beyond your pets! All ani- mals are like us —they love their children and seek only happiness. We must end this darkness and brutality where it seems accept- able to pay someone else to mur- der another living being on our behalf, clean up the carcass and wrap pieces in plastic. Then, you bring it home and put it in your refrigerator, making your home or apartment into a morgue. If most of us were still eating meat and we visited a slaughterhouse, we would stop eating meat immediately! We must also learn to offer thanks for every morsel of food we are fortunate enough to have before us. To not do so vio- lates the yama of asteya or non-stealing. Offer what you are about to consume to all the gods and invite them to enjoy every- thing through you. Then the food becomes Prasad or the blessed portion that remains after an offering. This is truly the best sort of food for a yogi. Legendary yoga teacher Sri Dharma Mittra founded one of the early independent schools of yoga in New York City in 1975. Sri Dharma is the model and creator of the ‘Master Yoga Chart of 908 Postures’, the author of Asanas: 608 Yoga Poses, and two DVD’s to date — Maha Sadhana. Join Sri Dharma Mittra daily, as this living master continues to disseminate the practices of Yoga at the beautiful new Dharma Yoga Temple at 61 West 23 St. in New York City. There are many evening lecture pro- grams for people of all ages. To see his pro- grams, go to: www.dharmayogacenter.com.
91-Year-Old Yogi: Why Would I Ever Stop Doing Yoga?
Share7 Reasons Kale Is the New Beef
1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.
3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.
5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.
7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.
Written by Suzannah Moss - FHG Senior Writer
- Pain: There is a body of research work indicating that meditation can reduce chronic pain. One notable study conducted at the Texas Tech University found that meditation in conjunction with traditional medicine enhances the effectiveness of western medical treatment. In another study published in the Journal of Behavioural Medicine, patients suffering from backache, chronic migraine and tension headaches were able to significantly reduce pain medication. Another study found that people who meditate regularly find pain less unpleasant.
- HIV: There is emerging evidence from other studies that shows that meditation and behavioral stress-management programs can buffer HIV declines in HIV-positive people
- High Cholesterol: In two prospective, random assignment studies, meditation reduced total cholesterol over a relatively short period (three months) as well as a long period (11 months).
- Anxiety and Depression: Since the early sixties, scientists have speculated that meditation improves mental functioning. Meditation decreases oxygen consumption, heart rate, respiratory rate, and blood pressure, and increases the intensity of alpha, theta, and delta brain waves, the opposite of the physiological changes that occur during the stress response.
- Diabetes: Meditation also aids in controlling blood sugar levels. Researchers at the University of Virginia have shown that following meditation, reduced stress levels correlate with a decrease in blood glucose levels.
- Hypertension: Besides its role as a stress buster, meditation also reduces blood pressure and contributes to the overall reduction in risk of cardiovascular disease.
An Exclusive Interview with David Wolfe
LG: Welcome everyone! I am here with David Wolfe to talk about one of the most common yet misunderstood contributory causes of disease, calcification.Calcification is behind almost all the health challenges that we face today such as heart disease, chronic inflammation, arthritis, psoriasis, kidney disease, and even wrinkles.As we get older, calcification only gets worse. So we are here to speak with David to understand clearly what calcification is and how it contributes to not only rapid aging, but also serious physical disease.So, thanks for joining us today, David.
DW: Thank you Lou! It’s a great pleasure to be discussing a very interesting subject that definitely needs a lot more attention because this area of calcification is where we’re at in our understanding about chronic inflammatory conditions, plaque formation, and stone formation in the human body.
LG: When we talk about calcification in general, can we describe calcification as a buildup of sedimentary materials in the body that are obstructing the normal physiological processes that contribute to health?
DW: That’s correct. It’s the formation of hard materials, mostly calcium phosphate, but not only that, which can and does build up in our tissues.Take a condition like atherosclerosis or when we have a condition like a cataract; it’s like the similarity between cancer and kidney stones. There is something similar going on there, and that is they all involve calcification. It’s the excess formation of calcium residue in our body.
LG: So when we are younger David, our body is very nimble. It’s very flexible. It’s very supple. The tissue is very juicy and soft, and then as we get older, this calcification begins to buildup. It builds up in our tissues. It starts to form inside our arteries and our arterial walls causing vascular disease.Let’s talk about over time. From the time we are young and as we get older, what are the different ways that we are introduced to this calcium? And, how does it over time buildup in our bodies?
DW: That’s a great question.It’s mostly environmental. We are exposed to these minerals, and let’s just call them “bad calcium” because that’s a really good way to understand them. It’s real simple, just “bad calcium.” It’s like having a hard calcium pill stuck in your joints.We’re introduced to a lot of these contaminants, bad calcium, by water. And in fact, well water is notoriously contaminated with high calcium levels: high levels of hard water. City water is the same.When we filter water and get that hard water out, we are actually doing the first step to remove ourselves from being silted up by these organisms, or these shells, or these pieces of calcium; whatever we want to look at them as. This is one way we can give ourselves the chance of evading some of the natural calcium that is in the environment.There is another thing that comes up and that is when we have an infection; there appears to be calcification component to every longstanding infection. Somehow infective organisms screw up our natural juicy tissue and in that place where we had that injury, that infection, that problem, we develop hardened calcified material. So that is another thing that is going on.It may be a byproduct of the organisms that are infectious. They may leave behind sediment and it is like coral being left behind or shells being left behind that you see on a beach. The clam formed it, but the shell is left over, and it causes obstructions.
LG: And when we talk about these organisms, we are talking about nanobacteria. What exactly are nanobacteria?
DW: Nanobacteria have been studies since at least 1986 and two researchers I believe identified the first organism that was producing calcification; they believed they had isolated it. It has been a controversial issue for sure; back-and-forth the pendulum has swung. On one side there is a whole group saying, “Hey, these are infectious organisms!” and on the other side they are saying, “Hey, there is definitely a problem here, which is calcification, and these things are eating protein, but they are not living.” So interestingly in medicine now, both sides agree that the problem is calcification.Is it an infectious organism? Is it an organism that has been mutated and forms a shell like a coral or a clam or a mollusk or a muscle or a barnacle? That is something that we all have to weigh by our own research. My research has indicated that since we are an ocean on the inside, what is going on is that when we obstruct that ocean, we immediately begin to attract clams to the area where the obstruction has occurred.It’s just like when you put in a pier and you put the pylons out into the ocean, eventually if you start looking at those pylons out in that ocean, you will see that they have accumulated a whole bunch of hard calcified organisms. On the micro level, that’s the idea here, that calcification may in fact be an infection.I actually believe this is true based on the evidence that I have. For example zapping seems to do amazing things to calcium bumps. If somebody has had a bump on their arm or something and it has been there for 20 years, you can zap it for three weeks, and it goes away. And, you’re just like, “What in the world?!?! Where did it go?!?”If these things were really just residue, just calcium ions, we shouldn’t see a result like that; but we do. Zapping generally creates frequency or noise that infectious organisms do not like, just to make that clear for those of you who have never heard of zapping before.
LG: When we talk about these nanobacteria, if we have introduced them into our system via well water, or if for example we went into a bakery and got a bakery item, it was probably made with tap water. After we’ve introduced these nanobacteria into our system can these nanobacteria grow and replicate and form sort of like colonies in our body?If we ingest maybe say 20 nanobacteria, do they stay as 20? Or can they actually reproduce and grow forming big problems over a longer period of time?
DW: Well, there have been different theories about the growth of nanobacteria. You are definitely right that well water/tap water is a way that we get troubles. All kinds of kneaded dough for example, like bread, can contain hidden hard water because the dough was rolled in some kind of a liquid, usually a hard water of some sort.Then there are calcium supplements, and those are a problem. So, we want to look at all of these factors because we want to minimize our exposure. That’s what we do in the Longevity Now Program actually. We minimize our exposure and strategize on how to do that and how to reverse what we have already been experiencing in terms of calcification problems. Let’s go on then to, “Can these calcium forming organisms or nanobacteria, or calcium ions, depending on whose theory you believe…can they grow?” And the answer appears to be yes.It appears to be that they grow geometrically, which means for those of us who are astute; 3they are like a cat instead of a dog.A cat will leave food in their bowl, day after day after day, because they will ration it out. But most of the bacteria that are out there are like dogs. They’ll eat every single thing on the first day and then the population will collapse because there is no food left.So this appears to be what I’ve been observing according to the research on the subject. They grow slowly, but they do grow. When we get to be about 50, 60, 70, 80, then we have real calcification problems to deal with.
LG: I’m assuming that nanobacteria really enjoy places that are sort of easy for them to hide out; places where they are not going to come under attack from our immune system; places maybe where there is no blood flow.Can you talk about some of the prime areas in our body or locations that they really like to hang out in? What are some of the hot spots for nanobacteria?
DW: Well, they definitely like the joints, especially if our joints are ill-constructed. If we didn’t really eat very well as a child or maybe even as an adult, we are just getting conscious about our nutrition now, but all of a sudden they have already set themselves up into a joint.So what does that look like?Well, let’s say you have chronic psoriasis surrounding a joint. What is holding that psoriasis in, what is holding that infection in, appears to be a calcification problem in the joint. Not a skin problem. And I want to clarify that because this is some of the stuff we go into in the Longevity Now Program: clarifying what the real issues are.There are also areas of our cardiovascular system, and even our lymphatic tissue, that can be damaged or there might be an obstruction. They tend to love areas where there is an obstruction. They tend to love areas where there is very little immune system. They set themselves up in a nice colony.It’s kind of like this: They like it warm and stagnant, in the same way that coral like it warm and stagnant. If there is quick flowing cold water going by, they are not going to be found anywhere. So the more motion and movement we have in our body, the safer we are from these types of calcification problems.
LG: Okay, so moving on from nanobacteria, let’s talk about some of the other ways we are exposed to this sort of excess calcium buildup.The number one culprit from an inorganic point of view, I am guessing, are going to be calcium supplements, which of course ironically are something that are supposed to be helping our body by helping us build up good calcium.Can you talk a little bit about the fallacy of the calcium supplement theory?
DW: It has been known for a long time that the calcium supplement theory has serious problems. Just a couple of weeks ago, they stated there is an increase of 30% in the possibility of heart attack if you take calcium supplements.We also have never seen a study that says that calcium supplements can increase your bone density. In fact, we know exactly the opposite is true. If you take more calcium supplements, it actually causes osteoporosis if you can believe that.So this whole business about calcium supplements is really the symbol of bad theories. It is a symbol of bad scientific theories that have delivered us really poor tools that don’t work.This is what I am doing with the Longevity Now Program. I am bridging from ideas that do work that we have never heard of before, and then stacking those things on top of each other so that if we do one of those things, like instead of taking calcium supplements, we take silica, then we are going to get improvements in our bone density instead of diminishing returns, which is what the calcium supplements are doing.If we do just that one thing we are going to get results. But if we add more stuff on strategically, then we start getting in to where the actual knowledge is. We start upgrading our operating system just on the issue of bone density and calcification.
LG: So someone might have a visit with their doctor and be told to get on some calcium supplements because their bone density scan or some testing showed their bone density was low or perhaps they are told they don’t have enough calcium in their bloodstream.When people hear the doctor say, “I think it’s a good idea for you to get on calcium supplements” they should think, well, wait a minute. If calcium supplements are bad for me, how can I actually in a correct way build up my bone density?What is the correct way that someone can build up their calcium?
DW: Okay, so there are a couple of issues that come up there. One of them is just the idea that we build bone out of calcium, which has actually never been proven.This has never been proven and that should be a surprise to everybody reading this. It appears to me that we actually build our bones out of silica, magnesium, and phosphorus.So people say, “well what do you mean? Our bones are made out of calcium. It has to come from somewhere!”The answer is, that’s right. Calcium in its final form is not digestible. It’s not useable. But magnesium and silica, and actually to some degree, potassium, can be transmutated or atomically changed into calcium. That has been known forever.All herbal systems going into the past have always known that because they have recommended Horsetail, which is an herb for bone density and it works. It’s all silica! There is no calcium in it at all. This idea then brings us to these questions: How much calcium do we need? Where do we get it? And what does calcium do then? Calcium is a relaxing mineral. It’s an alkaline mineral. It’s a detoxification mineral. It relaxes our muscles. It alkalizes us. It detoxifies us. It can be very good as long as it is coming from a natural source that is digestible, for example, broccoli or any green leafy vegetable like kale. In that form it is wonderful! It can be digested with no problem.But if we have other sources that are indigestible, let’s say for example, hard water or pasteurized homogenized milk that has been cooked a million times; essentially all value has been lost; it has been cut with tap water that has been skimmed off in terms of the fat. That calcium in there will be so degraded, that it will also cause us calcification problems. This is of interest because all this business of “drink milk for your bones!” is odd when milk has never been proven to help you at all.There are some factors in dairy products like vitamin K2 for example, which is in raw butter and cheese, which is very good for helping to assist with mineralization, but it is not the calcium that is doing it.
LG: Okay, so let’s talk about the type of calcium that we are getting that is the bad calcium.We have looked at the good bioavailable type of calcium that we can get from raw and living foods.But the calcium supplements that are being produced today that are causing a lot of the calcification problems and the blockages in the arteries and the buildup in the joints… where are they getting their calcium? What is its nature?It’s not bioavailable calcium, so exactly what is it?
DW: Basically all calcium supplements on the market with some exceptions (but it’s 0.01% exception,) are made out of chalk. It’s calcium carbonate. It’s used as the binder for the actual mineral pill or vitamin pill.So what they tell you is “Oh, it has calcium in it…blah blah blah…400 mg of calcium…” or whatever. Well they would use that anyway because that is the binder for the pill. What they are doing is they are putting it in the matrix of this B vitamin, or some other mineral, but the matrix itself, the hard pill itself, is actually calcium. So this is stuff that has been dug out of the earth. It’s calcium carbonate originally. It’s chalk. It comes from places where there were ancient oceans, usually underneath deserts. Actually, as water comes down into the biosphere from the highest reaches of the mountains, it is exposed to different strata or levels or layers in the mountain that were once the bottom of an ocean. This is where it picks up a lot of calcium. That is how water can actually get “contaminated” in the natural environment because it has picked up calcium from a piece of the earth’s crust. These pieces of earth’s crust have been mined for the calcium supplement industry and one of the reasons why this is such a huge industry is there is basically no cost to the calcium. It costs a penny and they can sell it for a dollar, and that is why we have calcium supplements.
LG: So as people take calcium supplements, as people expose themselves environmentally to the different sources of the nanobacteria, I would imagine that a highly processed food diet is rich with things like calcium carbonate and different forms of calcium too, so over time through environmental exposure and through different causes and conditions, we are gradually accumulating a huge amount of calcification.
DW: Correct and it’s worse now than ever before. That’s why we’re sicker now than ever before.There is a causative relationship between ones level of calcium and ones level of health, or lack thereof. The more calcium in your tissues, the worse your health is.I did not know this until I started digging into calcification research, but I thought this was an enlightening idea: Once you reach a number like 80 on the calcium score, (and it’s a 0-100 score,) once you hit 80 you’re a goner. That’s what they tell you. It’s like there is nothing they can do for you. That’s really interesting. You mean when my calcium gets to a certain level, I’m dead? Calcium itself then should NEVER be taken as a supplement. That’s for sure!And it doesn’t even work for bone density. We need to actually get to herbs and foods and supplements that contain silica, magnesium, and phosphorus as I described before.
LG: And just to get into a little bit about how this calcification issue begins to affect us on a systemic level, not just the joints and things like arthritis, which are the obvious things that we can see, but how calcification can start to affect things like our kidney or our liver.When our organs are trying to process the different proteins and fats in our body, when our kidneys are trying to remove toxins from our blood stream, I imagine that this calcification problem starts to clog up that normal systemic function of the organs and starts to produce many, many different types of side effects. Can you go into some detail about some of the different things that people should be looking out for that are happening in our organs? For example, different types of organ failure or dysfunction?
DW: Okay, well there are all kinds of effects from calcification and it all happens step by step. Somebody isn’t instantly calcified one day, it’s step by step. There are metabolic issues at work as well. We have also been talking about grounding in many of our educational pieces. If you have a calcification issue, stress increases, and you are not able to get to ground. What can happen is you can become susceptible to even more calcification and more oxidation.These problems can be called “sclerosis,” they can be called “inflammatory,” they can be called “chronic.” They are usually something that starts affecting us when we are somewhere around 50 or 60 and it becomes like a daily ordeal. Daily suffering happens, like for example with cataracts. You can’t see because you have the formation of calcium in your eye. That is what a cataract is.The nature of a tumor is that it is made out of hard material. Being hard of hearing or having a buildup of tumors; that hardness is bad calcium. The nature of all of this and where it is leading us in our understanding is that this area of step by step breakdown has a number of metaphoric similarities.For example, if we have calcification, we also are being oxidized. We also are being turned into an electromagnetic positive charge. These things can all be worked on step by step by step, so that we can get our tissues to be juicy again, get a negative electric charge onto our bodies by being grounded for example, getting to a point where we can develop strategies that turn over the calcification and put us in a place where it is going to literally dissolve. So there are a bunch of different things that come to light when we discuss this.When I talk about metaphors of health and metaphorical ideas, what I am talking about is this: Calcification is to oxidation, the same as a middle C on a keyboard is to the first octave C to the right. Each C is still the note C, but it is in a different octave. Calcification is the most blatant obvious form that there has been positive charge going on, that there has been excessive oxidation and things are getting gummed up, so that the natural vortex flow of all the fluids in our body is being disturbed in some way so that we don’t have very good circulation.
LF: David, I really liked how you called it “nature’s recycling system” before because you can see this in the cycle of life where when we are young and healthy we do not have any calcification, then nature has its way of pulling us under by filling us up with sedimentary deposits.What we are trying to do with the Longevity Now Program, 2nd edition, is trying to remove ourself from that natural recycling system, and we are doing so using very simple but clever ways. So can you talk a little bit about this “nature’s recycling system” so people have a better understanding of what is naturally occurring and how we are trying to remove ourself from that cycle?
DW: Okay, so, calcification is natural to all mammals. It is basically natural to all the noble organisms on this earth: birds, reptiles, amphibians, mammals, etc. We have our day in the sun and then our day is done.
You take a bad calcium dissolver with a medicinal mushroom like a Reishi, and then we develop that out to many more sophisticated directions because MSM is not the only bad calcium dissolver, and Reishi mushroom is not the only super antibiotic mushroom.These are the kind of ideas that are played through in the Longevity Now Program, and then there is additional stuff later that we touch on that is very helpful which if you were to do them right now you could benefit.For example, when we get into this whole piece on grounding.
One of the things about Western diagnostic medicine that is really interesting that I find, is that people no matter how alternative they are, they like to get the Western diagnostic and see exactly what their tumor looks like and see where it is, because it is way easier to visualize it if you have that bit of data.This is why we are now saying here’s a problem, that there is bad stone formation in your body and it’s called bad calcium. If we are able to visualize that; if we are able to have the intent, for example, of dissolving those stones in our body; if we are able to then add a11program of herbs, superfoods, certain types of drinking water, that can alleviate our troubles; then by all means, let’s do it. And that’s what we do in the Longevity Now Program, 2nd edition.
LG: I feel very honored and privileged to be at the cutting edge of this research with you, not just now, but we have been doing this now for many, many years.
DW: I know, it’s been a long time we’ve been playing around with this stuff, and we’re learning a lot. I’m learning a lot, and that’s why I’ve updated the Longevity Now Program, just to bring that latest information in and onboard.I do want to mention, just to repeat the idea: There is something that is similar across all these chronic inflammatory disease and many other conditions, and that is calcification. I just wanted to point that out again.There are commonalities amongst diseases that are so obvious we didn’t even look at them, and that is where the Longevity Now Program comes in. It is giving us more understanding. It is putting the underpinnings in so we can more effectively guide our therapies whether they are alternative therapies or conventional therapies, because one of the great things about the Longevity Now Program is it is an adjunctive program. You can add it in to almost whatever you are doing right now.I am reading Susanne Somer’s book, Knockout, about all the different doctors who are working with cancer and basically in effect, curing cancer. So, now let’s see her on one of those protocols! Let’s say you’re doing Dr. Nick Gonzalez’s pancreatic enzyme protocol. This is an adjunctive thing to the Longevity Now Program. So you improve your chances. You bring more strategy to the table. You put your best food forward in a more positive and more sure way.
LG: Okay, this has been a fantastic interview with you, David, and we look forward to doing some future segments with you going into a little bit more detail about some of the other aspects of the Longevity Now Program, 2nd edition.In this new edition we have add a lot of wonderful updates. One that I didn’t mention before is the new section on Deer Antler that you did David, because Deer Antler now is getting such an incredible amount of attention from people who are really into Chinese herbal medicine and traditional Chinese medicine treatments. Deer Antler is something that you’ve been really into for the last year as well.DW: It’s interesting because at the beginning of our conversation, there were two deer right in my front yard. I was looking at them while we were talking. What beautiful animals! They were female though, so no antler rack. Deer Antler is nature’s answer to hormone replacement therapy essentially, and it has been used in Chinese medicine for 5,000 years. Why not give that a try before we get into the guinea pig game, which is this estrogen replacement therapy, which we know has been mostly a failure. Even bioidentical hormones, let’s see if our body can do it naturally from ingesting natural substances, instead of taking in essentially synthetic hormones, which can work and can be good, but we’re very much at the beginning of our research in that area. I always select what’s natural first and then if that doesn’t give the magic, then we go to a deeper level of strategy.So Deer Antler is hormonal and we know for sure now that the older we are and the lower our hormones, especially in men if it’s low testosterone, the bigger the trouble is.By the way, men. If you are worrying about your prostate and that testosterone can inflame prostate problems and even prostate cancer, this has been proven wrong.The testosterone does not cause problems with prostate cancer; in fact, it’s inhibitive of prostate cancer. Some metabolites of testosterone can be troublesome, but testosterone itself is actually very, very good and it’s good to have that in your saliva so you know where your hormones are. Actually the saliva test appears to be better than the blood test.With women they know that if they’re estrogen dominant, especially if they have too much estrone and estradiol versus estriol, which are the three estrogens, this can trigger off a lot of troubles. We always want progesterone to dominant, or at least do its function and role. And how do we do that naturally? Well, Deer Antler gives us those opportunities. We can start experimenting with this stuff and see where it takes us.
LG: Thank you so much David. This has been a fantastic brief overview of some of the basics of the Longevity Now Program, 2nd edition. All the new research that you’ve put into the second edition is going to be a great adjunct for people who have bought the previous edition.If you have not bought the previous edition of the Longevity Now Program, the 2nd edition will definitely blow you away. Not only is it an updated version with the new hormone research that David is engaged in, the Deer Antler research that he has just mentioned, the mineralization research that he has been focused on for the last year and a half, but it’s also 20 years of his life’s work.So if you like the information you read here, you can just image that times about 1,000 and you’ve got the Longevity Now Program, 2nd edition. This is not just a short book. This is not just a couple of audio CDs. This is basically 20 years of your life, David, updated and at the cutting edge stage of medical development.
DW: Yes, I think it’s going to be a great catalyst for whole new types of research. It’s going to give a lot of people a lot of hope out there because they are going to be able to not only see that there is the possibility that things can get better, but they can actually feel that things are improving. It’s really exciting. It’s VERY exciting. I was up all night last night reading about these alternative cancer therapies and just piecing together how the Longevity Now Program captures a lot of those ideas. As we develop the Longevity Now Program as we go into the future, it’s going to even take us further. Because each step in the right direction gives us momentum, and that momentum allows us to get a little bit more sophisticated, a little bit more on top of it, and that’s what I really want to give people. Like, every day you wake up and you feel better. You feel1like things are improving. A friend of mine, by the way, just before we go…somebody asked him, “Why do you do all this health stuff? What is the deal with that?”And he said, “Because I get to wake up every morning and feel that my life is getting better and my health is improving and I’m getting younger.”
Does Healthy Chocolate Exist?
Cacao vs. Cocoa? A slight change in spelling but a complete change in nutritional value.Raw cacao is cacao in its purest form. It has not been processed, recreated or combined with other chemicals.How is cacao processed into cocoa? The Cacao is cooked to high degrees and becomes a paste which is then further processed in order to separate the oils. The oils are left behind and the remaining solids are made into conventional cocoa powder. Alkaline salts are then added into the cocoa in order to make it dissolve easily in water.The nutritional value of cocoa is further lessened when it is called “milk chocolate,” which means that powdered milk is added to it. In milk chocolate, rather than cocoa being the main ingredient, processed sugar is the main ingredient with a small percentage of cocoa added to it. For example Hershey’s milk chocolate bar contains only about 10% chocolate liquor [i] (chocolate liquor is pure chocolate in liquid form).Many negative things attributed to chocolate bars such as weight gain, diabetes, cavities are more likely caused by the processed dairy, sugar and preservatives added to the dark chocolate.These two terms are so different in fact that some people living with a “chocolate allergy” have found out that they can consume raw cacao without any allergic symptoms! They were probably allergic to the milk, sugar or chemicals mixed into the production of chocolate bars. This just proves how much the process if an ingredient is as vital as the ingredient.There are numerous studies out there investigating the benefits of cacao. Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Plus a study in the American Journal of Clinical Nutrition has shown that the consumption of cacao improves heart health.[ii]In addition cacao has one of the highest sources of magnesium. Raw pumpkin seeds, which are revered for being high in magnesium, contain 47.7 mg per tablespoon, while cacao contains 84 mg per tablespoon; that’s almost double the amount!Additionally, there is a reason why people feel good after eating chocolate or why people crave chocolate when they’re feeling down. Raw cacao contains PEA which is sometimes called the “love” or “happy” chemical. Your brain naturally releases PEA on its own when you are enthusiastic, excited or sexually aroused.Something to remember though is that even though cacao has more antioxidants than blueberries it also has caffeine which blueberries don’t. Caffeine is a stimulant and can create a high and then a low in energy. So is cacao a stimulant or superfood?Well, in comparison to coffee it is not as simulating. The average size dark chocolate bar contains between ten to sixty milligrams of caffeine. The normal cup of coffee has 175 milligrams.[iii] Just keep in mind moderation is always key.Storing-Cacao powder should ideally be stored in airtight glass jars. Do not keep cacao powder in the fridge because the moisture can trigger mold formation.Recipes with Raw Cacao-Rather than missing your chocolaty friend that has been with you since childhood, learn how to create a new relationship with raw cacao. Over the past years raw food has really become so popular that there are tons of yummy recipes you can make at home to satiate that chocolate craving.
Who Should Be Allowed to Teach Yoga?(CNN) -- Joe Palese took his first yoga class in the 1990s, right as the practice began gaining in popularity in the United States." They didn't even have any yoga mats," he said, recalling the New York sports club that offered the class. It wasn't until Palese started taking classes at yoga studios that he realized a lot of the previous sessions were "watered down" versions of yoga. The loose interpretation wasn't bothersome; yoga by definition is a diverse practice with more than a dozen different styles. But as Palese remembers, some of the poses the inexperienced teachers were demonstrating were simply not right." The instructors were cool people, and they'd play good music, but students didn't know they were being taught poorly," said Palese, who became a yoga instructor himself 14 years ago. And, according to author and New York Times science writer William J. Broad, some of the common yoga poses can cause serious injuries like nerve damage, torn cartilage, and strokes, among others. An article adapted from Broad's upcoming book on yoga featured in the New York Times Sunday Magazine earlier this month with the title "How Yoga Can Wreck Your Body," sparked a lively debate within the yoga community about how to keep practitioners safe. In the article, Broad noted that yoga is a "free-for-all" with "no hierarchy of officials or organization to ensure purity and adhere to agreed-upon sets of facts and poses, rules and procedures, outcomes and benefits." Broad is correct -- there isn't a government oversight committee dedicated to yoga practice. And that's because many practitioners prefer it that way."Yoga comes from India. Things are not uniform by tradition," said Gyandev McCord, who has taught yoga for 25 years.In an effort to provide a common ground for the diverse practice of yoga, a group of seasoned yoga practitioners -- "yogis" -- came together in 1999 to form the Yoga Alliance, a nonprofit organization whose sole purpose is to create minimum standards for yoga teacher training. Fearing government or insurance companies might step in and start calling the shots, the alliance set forth to self-regulate, said McCord, who is the co-founder and vice chairman of the organization.It is for yogis, by yogis. After all, McCord said, those "who don't understand the landscape of yoga aren't qualified" to regulate the standards for teaching.Anyone trained by schools registered with the Yoga Alliance completes 200 or 500 hours of training, based on the following five principles: yoga techniques, including poses, breathing and meditation; general teaching methodology; anatomy and physiology; yoga philosophy and ethics; and training, practicum, and supervised teaching, in which senior instructors observe trainees to identify and correct any issues. McCord said the five principles allow for "a lot of wiggle room," and aim to protect and promote the teacher's individuality. Once trained, the instructors are certified by their school and their names are listed on a registry that informs the public of teachers in their area who have completed the minimum standards for yoga instruction. Yoga Alliance-trained teachers may also use the trademarked "RYT" -- registered yoga teacher -- behind their name, indicating they've completed the required hours. Not all members of the yoga community are on board with this approach, however. Leslie Kaminoff, co-founder of the Breathing Project, a nonprofit that provides continuing education to yoga practitioners, disagrees with yoga regulation of any kind. He believes in a free market approach to regulations for yoga teacher training." Yoga is about freedom," he said, "The market place is the ultimate quality control."Yoga is about freedom. The marketplace is the ultimate quality control.
Leslie Kaminoff, co-founder, The Breathing ProjectYoga instruction, he said, is about a relationship between a teacher and a student. If a teacher is trained to teach yoga on the Internet or by a DVD at home and the student is fine with it, it's really nobody's business. McCord said he has no problem with that approach. "It's not illegal to teach without training as a teacher," he said. But Palese is more wary. He believes that learning how to align properly is something that needs an "expert eye," one that can't be achieved by watching a DVD."Anyone can tell you what to do, it's explaining how to do it," he said. And that is what separates effective teachers from the rest, according to Palese."It's alignment with awareness," he said. Palese trains teachers at a studio where he teaches in suburban Atlanta. His 200-hour training class meets one weekend a month for 10 months, a long stretch of time imperative to the teaching process."You need time for information to settle," Palese said.Since yoga instruction is far more complex than just leading students to do poses, Palese said he reserves the right to extend the training past 10 months if needed. He wants to give his new teachers whatever time they need to assimilate the information so that they can feel confident teaching others."It's the integrity and the awareness that the teacher brings to class that is most important," Palese said. Palese said successful teachers are committed to the safety for their students and will provide suggestions for modification, as well as props like belts, blankets and blocks to make those modifications. A willingness to adapt the practice for different audiences and environments helps too."I've taught yoga in the oddest of places," he said. Good teachers "can teach yoga in an auditorium, a prison, a hospital."They "can transform the whole thing just by who they are."
Pineapple: Speeds post-surgery, Promotes joint health, Reduces asthma inflammation. >Blueberries: Restore antioxidant levels, Reverse age-related brain decline, Prevent urinary tract infection. >Spinach: Helps maintain mental sharpness, Reduces the risk of cancers of the liver, ovaries, colon and prostate, Top nutrient density.
Red Bell Pepper: Reduces risk of lung, prostate, ovarian and cervical cancer, Protects against sunburn, Promotes heart health.
Broccoli: Reduces diabetic damage, Lowers risk of prostate, bladder, colon, pancreatic, gastric and breast cancer, Protects the brain in event of injury.
Tomato: Reduces inflammation, Lowers risk of developing esophageal, stomach, colorectal lung and pancreatic cancer, Reduces cardiovascular disease risk.
Apple: Supports immunity, Fights lung and prostate cancer, Lowers Alzheimer’s risk.
Artichoke: Helps blood clotting, Antioxidant Superfood, Lowers “bad” cholesterol.
Arugula: Lowers birth defect risk, Reduces fracture risk, Protects eye health.
Asparagus: Nourishes good gut bacteria, Protects against birth defects, Promotes heart health.
Avocado: Limits liver damage, Reduces oral cancer risk, Lowers cholesterol levels.
Blackberries: Build bone density Suppress appetite, Enhance fat burning.
Butternut Squash: Supports night vision, Combats wrinkles, Promotes heart health.
Cantaloupe: Bolsters immunity, Protects skin against sunburn, Reduces inflammation.
Carrot: Antioxidants defend DNA, Fights cataracts, Protects against some cancers.
Cauliflower: Stimulates detoxification, Suppresses breast cancer cell growth, Defends against prostate cancer.
Cherries: Alleviate arthritic pain and gout, Lower “bad” cholesterol, Reduce inflammation.
Cranberries: Alleviate prostate pain. Fight lung, colon and leukemia cancer cells. Prevent urinary tract infection.
Green Cabbage: Promotes healthy blood clotting, Reduces risk of prostate, colon, breast and ovarian cancers, Activates the body’s natural detoxification systems.
Kale: Counters harmful estrogens that can feed cancer, Protects eyes against sun damage and cataracts, Increases bone density.
Kiwi: Combats wrinkles, Lowers blood clot risk and reduces blood lipids, Counters constipation. >Mango: Supports, immunity, Lowers “bad” cholesterol, Regulates homocysteine to protect arteries.
Mushrooms: Promote natural detoxification, Reduce the risk of colon and prostate cancer, Lower blood pressure.
Orange: Reduces levels of “bad” cholesterol, Lowers risk of cancers of the mouth, throat, breast and stomach, and childhood leukemia, Pectin suppresses appetite.
Papaya: Enzymes aid digestion, Reduces risk of lung cancer, Enhances fat burning.
Plums & Prunes : Counter constipation, Antioxidants defend against DNA damage, Protects against post-menopausal bone loss.
Pomegranate: Enhances sunscreen protection, Lowers “bad” cholesterol, Fights prostate cancer.
Pumpkin: Protects joints against polyarthritis, Lowers lung and prostate cancer risk, Reduces inflammation.
Raspberries: Inhibit growth of oral, breast, colon and prostate cancers, Antioxidant DNA defense, Lower “bad” cholesterol levels.
Strawberries: Protect against Alzheimer’s, Reduce “bad” cholesterol, Suppress growth of colon, prostate and oral cancer.
Sweet Potato: Reduces stroke risk, Lowers cancer risk, Protect against blindness.
Watermelon: Supports male fertility, Reduces risk of several cancers: prostate, ovarian, cervical, oral and pharyngeal, Protects skin against sunburn
Banana: Increases Fat Burning, Lowers risk of colorectal and kidney.