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CEREAL (2 PART)

Cereals are a group of plants within a broader grass. Its main feature is that its seed and its fruit are almost the same thing: the cereal grains.


Every culture and geography of the planet, consuming a particular type of cereal creating, around them, a whole food culture. In Europe, the most consumed is wheat, in America, corn, and in Asia, of course, rice, and Africa, are sorghum and millet.

Although all grains are common nutritional properties, each variety has characteristics own worth knowing. VARIETIES




CEREAL RICE
is the most consumed cereal. There are nearly 10,000 varieties, depending on weather and soil where it is grown.

contributes 7% protein, but is deficient in lysine (an essential amino acid). It is rich in selenium, magnesium, potassium, phosphorus, vitamins B (B1, B2, B3, B9 ...) and vitamin E. It contains no gluten.

cereal is more balanced and better assimilation, making it very suitable for people of all ages. By not allowing metabolic waste, it is very useful in healing diets. Also has a hypotensive effect.

basmati rice has more vitamins and minerals than other varieties.

energy level, distinguish between long grain rice, more suitable for summer, the average grain to eat mainly in spring and autumn, and short grain, much more suitable for our winter dishes. CORN


corn grains have a protein content between 8-10%, but are low in lysine and tryptophan, two essential amino acids. It contains no gluten.

cereal is the most Yin, so we should leave for the summer. Counter

heartburn and has a regulatory action of the thyroid gland. OATS


cereal is more complex chemical composition. In addition to starch, fat, lecithin and 6 of the 8 essential amino acids for life, contains saponin, the active ingredient which will give many of its medicinal and allow its use in cosmetics.

winter cereal is the ultimate, improves resistance to cold, although it should be avoided in the presence of mucus. It is very energetic (very rich in protein and vegetable fat: unsaturated á.g. 70% and 40% linoleic acid), making it ideal for people who develop an intense physical activity or during periods of energy deficit.

Its insoluble fiber are extremely important for proper digestion, combats constipation, cholesterol and diabetes. BARLEY


is rich in calcium, potassium and phosphorus, and vitamin A and E. Food

remineralizing, digestive, refreshing, activates the liver and suitable for the nervous. It is cleansing, diuretic and cardiac tonic. Has soothing properties, especially for digestive and urinary inflammations. MILLET


cereal is one of the most iron and magnesium contribute. Lecithin also, so it is recommended in cases of physical weakness or psychological, intellectual fatigue. Is a cereal with a low content of vitamin B3. Instead, their content of vitamins B1, B2 and B9 three times that of other cereals, making it very suitable for regeneration of the nervous system and for women pregnant or lactating. Contains silicic acid, necessary for the good of our skin, hair and nails.

not contain gluten.

cereal is the most Yang, therefore it is more typical of winter. Great alkalizing blood. PSEUDO

CEREAL
are some foods that, although not botanically We can say that they are grains, have very similar characteristics to them. AMARANTH


contains proteins of high biological value (has lysine and methionine, amino acids present in some cereals), hence its use reaches 74% protein (as meat is 60%). The seed occupies 30% of its weight and is rich in phosphorus, fiber, iron, calcium, potassium and vitamin E. Food

to take into account in situations of anemia, malnutrition and osteoporosis. REAL QUINOA

Special
protein content of high biological value, as it provides all the amino acids essential. It contains no gluten. Provides significant amounts of vitamins C, E, B1, B2, B3 and folic acid.

easily digested. Has anti-inflammatory and healing properties.

buckwheat
winter food, but not for everyday use, because Yang is very, very contractionary, not given to very young children.

is a good remedy to eliminate excess body fluids (edema, retention ...).

Its most common use is in the form of soba noodles. OTHER GRAINS


Finally, I like to refer to this set of 4 cereals, although in reality are 2, because the buckwheat and kamut are ancient subspecies of wheat that are gaining popularity nowadays.

paddy grains are very hard and indigestible, so most recommended use is in the form of flour, bread and pasta unless we have a digestive system sufficiently "fit." RYE


thins the blood and brings flexibility to the blood vessels, making it useful in case of hypertension and vascular disease. WHEAT


cereal is one of the richest in protein. Its most common use is in the form of products: bread, pasta, bulgur, couscous and seitan.

For its high content of selenium and vitamin E, both antioxidants, it is recommended in diseases related to the increase of free radicals, such as eg cardiovascular disease. SPELT


• Compared with wheat, containing more carbohydrates, fiber, protein (biological value), vitamins B1 and B2 and some minerals such as potassium, magnesium and zinc. Your fat intake is low. It is more digestible. KAMUT


• Always taking the reference wheat contains more protein and fat, but slightly less carbohydrates. Interesting contribution of vitamins B1, B2 and B3 especially well and vitamin E and minerals calcium, magnesium, potassium, phosphorus and iron. RECOMMENDATIONS


- The winter cereals themselves are: buckwheat, millet, quinoa and short grain rice. While the summer season would be maize, rice-grain, barley and oats.

- In order to benefit from their different qualities, the ideal is to make consumption varied, always taking into account what season we are.

- Do not eat fruits immediately after the intake of grains to prevent fermentation and decreased absorption of proteins that produce

- Make a good choice to use their properties and correct our physical and energetic imbalances (excess fluid, obesity, cold, heat ...).

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RECIPE OF THE MONTH

winter miso soup
Ingredients (4 people):
• 1 onion, finely chopped • 1 carrot
crescents cut
• 1 turnip cut in half moons
• 4 tablespoons brown rice grain cooked short
• 1 piece of wakame seaweed about 5cm (soak 15 ', drain and chop)
• 1 tablespoon olive oil
• 1 scoop of miso mugi
• 1-2 slices of ginger chopped fresh chives
•

Sauté onion with oil and a pinch of salt for 5'-7 '. Add the vegetables, wakame, ginger and cover with water.
Boil about 15'-20 'to a simmer.
Dilute the miso with a little of the cooking juices and add to soup along with rice. Continue cooking 2'-3 'most do not boil. Remove the ginger after
squeeze over the soup.
Serve with a little sprinkling of chives over each serving. Properties


• Remineralizing and alkalizing
• Tones
kidney
• Helps digestion • Helps the regeneration of intestinal flora
• Helps maintain a stable body temperature on cold days

Ideal as breakfast for those who get up very tired and cold.

is not advisable to take it at night and would have a blocking effect on kidney energy.

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Mantis Mei Hua Lu

Mantis Style (Ton Lon - Tanglang) has many sub-styles, but all keep the same technical background and many forms are the same in different branches.

This way we see in the video is Mei Hua Lu (we call Moy Fah Lok Cantonese) and is a form of intermediate-advanced level, for me one of the most interesting is the style.

publish this video for students of the school who know to appreciate how, despite the fact that this version belongs to the style Taiji Meihua Tanglang, centuries of separate development have not made a dent in the sequence, which is practically it in this way and ours (Seven Stars) coming of Master Lu Kuan Yu.

taught Lu Kuan Yu Wong Hon Fan, and this Kowk Chan Wai.

I hope you like it. Greetings

Horacio Di Renzo

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CEREALS (1 ª PART) ALGAE

Cereal comes from the Latin word for Ceres, Roman goddess of agriculture, crops and fertility. This daughter of Saturn and Ops, taught men the art of cultivating the land, sow, harvest the wheat and make bread.

cereals have been linked with the rise of civilizations around the world. It was when the man got cultivate happened to lead a nomadic to sedentary life.

belong to the grass family, with the exception of buckwheat that is a pseudo cereal.

are energy foods, we provide quality and stable power. They have a great importance in shaping our daily diet as they are, along with legumes, the only foods that contain all important food groups for our body: carbohydrates, proteins, fats, vitamins, minerals and fiber.

NUTRITIONAL CEREAL

cereal grains contain: 10-15% water, 70-76% of carbohydrates (starch), 8-12% protein and 2-4% lipids (mainly in the germ).

Although primarily have a role in energy inputs, cereals also provide protein foods are building. Cereal proteins are essential amino acid composition significantly lower than animal proteins are deficient in lysine, so consume it with vegetables is especially interesting in vegetarian diets.

Your carbohydrates are sugar compounds (polysaccharides), ie slow absorption. Assimilation by the body, begins during chewing through the ptialina present in saliva and, after a series of steps, are converted into glucose, our main source of energy.

Fiber, contained mainly in the outer sheaths of grain or bran and mostly insoluble, not assimilated in the small intestine, no fermentation and leaves unchanged. They are "dietary fiber" that favor the digestive tract, contribute to the satiating effect and are involved in lipid and glucose metabolism.

As for the vitamins, cereals have similar characteristics: the absence of vitamin A, C and D, presence of B group vitamins (B1, B2, B3, B5, B6 and B8) and vitamin E.

In regard to minerals, comprising trace elements, are rich in potassium, phosphorus, magnesium and silicon, but low in calcium, iron and zinc.

AMENDMENT OF THE NUTRITIONAL QUALITIES FOR MILLING

nutritional losses of wheat vary from one nutrient to another, because of the heterogeneity of its distribution in the different constituent parts of the grain. These losses relate primarily to the lipids (contained in the seed, often eliminated), minerals and vitamins.

While a complete soft wheat flour contains all the vitamins originally present in the grain, as flour extraction rate of 75-80% is retained about 20% of vitamin B6, 25 % of B8, 30% of B3, B5 55% and 70% vitamin E. When the rate of extraction is less than 70%, the contents of some B vitamins, especially thiamin, decreased sharply in relation to the initial content of the grains.

mineral losses in the milling of grains are also significant. For a soft wheat flour extraction rate which was 75%, losses of sodium and phosphorus are important, but do not pose a nutritional disadvantage, whereas in the case of magnesium, iron and zinc, whose contributions total ration typically low, these losses are regrettable.

Approximately 25% of the amino acids lost during the milling of grain into flour. While the content of vitamins, minerals and trace elements is reduced as the flour extraction rate is low, against the bioavailability of these same elements can be affected in flour extraction rate which is high. The bioavailability of Fe and Zn is significantly reduced in the presence of phytates (fiber is not absorbed).

For all this, we should regularly eat cereal grain and as nature gives us, ie, whole, with its shell. Consumption of whole grain flours and products made from cereals (bread, pasta ...) would have to be for occasional use.

ENERGY LEVEL

From a prism energy, grains are "seeds of life", contain all the information they passed the sun and capable of germinating.

His energy is stable, allowing us to escape the extreme highs and lows, mood swings and hyperactivity that triggers the consumption of refined sugars.

His energetic effect on us is contractionary, acidifying heat.

CONSUMPTION AND PREPARATION

The 50-55% of our total daily calorie intake should come from carbohydrates. Of these, 45% would be composed of carbohydrates (whole grains, legumes and vegetables) and 5-10% simple (fruits, juices, sweeteners and refined products).

Since we provide stable power and are a staple in our diet, should be present at all meals.

The first step in its preparation is to wash the corn under cold water until it runs clear. For good digestion and assimilation, must be cooked cereals correctly, ie in time and with adequate water ratio (see table), and add a pinch of salt to the cooking process to promote and enhance the flavor. At the end of cooking, must have evaporated all the water. Before opening the pot, let stand 5 minutes.

CEREAL HAVE A Pression BE CONVENCIONAL

; Proportion cereal: water Cooking Time Share cereal : water ; Cooking time

Rice                1:2                                       40'                              1:2                          50'-60'

Avena                                   1:2                                       50'                              1:3                            1h

Cebada                                 1:2                                       50'                              1:3                             1h

Centeno                                1:4                                       2h                                -                                -

Mijo                                       -                                          -                                1:3                            20'

Quinoa                                   -                                          -                                1:2                         15'-20'

Trigo                                    1:4                                       2h                                 -                               -

Buckwheat - ; ;     -                                1:2                       30 '

TO CONSIDER

Remember the importance of cooking and chewing at the time to consume grain to assimilate properly and prevent flatulence. As well as consume them in a proper amount, because if we abuse them acidified body.

As I said before, to take advantage of its vital energy needed and consumed in whole form integral. However, we must note that pesticides used to obtain better crop yields, tend to accumulate in the husk of cereal. Therefore, if we do not use grains of biological origin, it might be best to eat the shells.

Those whose digestive system is "sensitive" or low power, it is more advisable to use semi-full cereal until they can afford the consumption of whole grains.

If we are dealing with very frail or damaged, it is always preferable to start with creams screened grains and gradually begin introducing cereal grains as they see it as improving their health.

have any health problem, it is better to use an expert to individually assess the needs of each person, and that these are general recommendations and standard.

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It is "Shaolin," a film that promises

By November of this year is announced the release of "Shaolin", a film about which little information is available, but as "to show just one button readers newsletter can appreciate at least some scenes.
Andy Lau, the great actor, is the main protagonist. And Jacky Chan has a minor role in the film.
As you can see, is one of the few times that seen in a movie theater where the monks perform Shaolin Shaolin movements. The productions of the last generation have shown much modern wushu films ... well, here you can see at least Shaolin forms that are practiced today in the Schools progam Denfeng.
So get ready! to see a movie that will undoubtedly be much appreciated by fans of kung fu.

Download:

FLV 3GP MP4

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International Wushu Festival in Canzhou

Canzhou is said that every family has at least one practitioner of wushu (kung fu .) In this town was held last October 11, the International Festival of Traditional Wushu Canzhou, opening a public demonstration of no less than 10,000 practitioners by Ba ji at the same time! a true record.

Here is a picture:

The event was attended by over 700 athletes from 40 countries. The international event is now in its seventh edition.
Canzhou is considered a major Cribs Wushu in China.
In this video we can enjoy a beautiful demonstration of mature practitioners Bajiquan. Hope you like it as much as I liked me.

And here I fully share (toi cha) of two men ji Quan Ba \u200b\u200bstyle so you can appreciate the strength of this northern boxing.

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(2 PART)

There are thousands of varieties of algae that have different qualities according to their original habitat (Pacific Ocean, Atlantic ...), but only 50 species are edible.

I will focus on those that from my personal point of view and nutrition, are more relevant.

Rating

are classified into 3 main groups according to color pigments that give it its:

1. green algae: water grow usually sweet, warm and cold. We find them in shallow water. Pe sea lettuce

2. brown algae, are almost exclusively marine. They grow in cold water and average depth. Are larger. Pe cochayuyo

3. red algae, are mainly marine and grow in warm and deep. Pe dulse

Another way to classify it according to the type of water they inhabit:

1. salted seaweed. Pe nori, wakame, kombu ...

2. fresh algae. Consumed in tablet form, usually, and in a timely manner as "food-drug." Pe chlorella, spirulina, and Klamath .

Algae most commonly used in cooking

KOMBU or KELP

is the richest in iodine so that you can eat happily. It is a very mineralizing algae because it contains significant amounts of calcium and iron and B vitamins and provitamin A.

For glutamic acid content softens the fibers of other plants, and alginic acid content is a great cleaner for our intestines.

indispensable Use: Always cook the vegetables with a piece of kombu to improve digestibility.

WAKAME

High in calcium. It is the richest in vitamins of group B.

Activates circulation and balances the nervous system. It also softens the fibers of the food being cooked with it.

Dulse

Stresses its protein content. By far, that provides more iron. High in potassium, vitamin C and some B vitamins

very useful in combating anemia. Diuretic effect.

ARAMA

Like kombu, has lots of iodine. Rich in protein, iron and calcium.

Da elasticity to the cardiovascular system. It is used to treat anemia. Hizikia

The richest in calcium. Highlights his contribution in iron and vitamins B3, B9 and B12.

Very interesting for the treatment of osteoporosis, pregnant women, children and vegans.

NORI
Stresses its protein, calcium, iron, vitamin A, C and Group B.

Useful to remove fatty deposits and improve digestibility.

AGAR-AGAR
is rich in minerals, but not as much as before.

laxatives and cleansing properties.

SEA SPAGHETTI
Rich in protein, iron and vitamin C.

diuretic effect due to its high potassium content. Treatment of anemic, fatigue, lymphatic and circulatory disorders.

Cochayuyo
Stresses their protein, iodine, calcium, sodium, iron and fiber.

is not recommended if you suffer from hypertension, kidney or heart problems because of its high sodium content.

Very popular in weight loss diets to contain plenty of fiber (satiating capacity), but in people with a tendency to retain fluids, not a good idea.


Algae, energy level, are contractionary (Yang effect), buffers and refreshing.


Ideally, if your health permits, regularly consumed at each meal and to vary with frequency of algae to take advantage of its various benefits. If you want to use to balance our body, we should be more careful in choosing which varieties to consume.

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Wudang Sword - Feng Qi Guo

Students GM Chan Wai Kowk we are fortunate to have access to the famous Wudang Sword . This sword so special and valued, has a technical arsenal that makes it so effective, and extremely difficult to master.

in schools from the Grand Master Ku Yu Cheung (Northern Shaolin) You can learn this sword, as he learned directly Ku Li Grail Kim Lam (in Mandarin Li Jin Ling, "Wizard of the Sword" nicknamed for being considered the best swordsman in the twentieth century in China). Li Jin Ling
lived between 1884 and 1931. Wudang Sword learned don the famous Master Sung Wei Yi (1855 - 1926) who was looking specifically to accept him as disciple and teaching. At that time, Master Song (Master of Ba Gua Zhang) also showed this gun to other officers of Li: Quo Feng Qi, Qi Ding Rui, Zhang Xiang Wu and Jiang Xing Shan.

Li spent much time and effort to master this sword. In his profound study emerged after 6 series training partner developed their own.

In this video we can see how we practice in the school, made by someone from another school. This teacher learned version Guo Feng Qi. It is worth observing.

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The Dragon's Head Baton Northern Shaolin Tai Chi and Yang

The Northern Shaolin style (Bei Shaolin Quan Men) in the lineage of Ku Yu Cheung has a vast arsenal of weapons of all kinds. These are divided according to size, use, etc ... in long, short, hard, flexible, special.

handguns Within one that has great utility is the walking stick. The "Dragon Head Cane" (Lung Pang Tou) is an element used by our ancestors. In all cultures men could walk down the street using a cane to walk. This staff in China could, in the hands of an expert, become an effective weapon autodefensa.El Tou Lung Pang has the versatility and resources. Can be used to hit the base end or the "dragon head" which is the handle. Its techniques include punches and defenses as both methods of trapping, retention and derribe.Veamos Shaolin Master in this North, performing with great skill a fragment of the form that is often taught in our schools for all families whose lineage goes back to Grandmaster Ku Yu Cheung.

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ALGAE (1 ª PART)

Algae, a food even though we seem relatively new, are the oldest plant in existence, from an evolutionary standpoint. While it is true that the Western we have introduced in our kitchens for some 20 years ago, already in antiquity, were commonly used in eastern coastal societies (China, Japan and Korea), but they were also popular among the Aztecs, Vikings, Irish ...

General

They are highly concentrated plant and easily assimilated by our body. They contain between 10 and 20 times the minerals of vegetables, most notably iron, calcium, sodium, potassium and iodine. They are also important sources of trace elements, essential for the proper functioning of our cells as well as of our metabolism and immune system, and vitamins (A, B, C, D, E and K).

For vegetarians have a special importance in shaping their daily diet as they are a good source of protein and nutrients in addition to the already mentioned before, they provide vitamin B12 in amounts not inconsiderable. This vitamin is very difficult to find outside the animal kingdom and, in turn, is essential to the proper functioning of the nervous system, red blood cell formation, metabolism of amino acids, growth and tissue regeneration ...

Another great advantage of algae is that they are free foods cholesterol and saturated fats, as well as antibiotics, pesticides and hormones, whose presence, unfortunately, is so common in meat products.

Properties - remineralizantes: strengthen bones, teeth, hair and nails, states of anemia, osteoporosis ...
- stimulate metabolism and promote the balance of the endocrine glands, regulate thyroid function, improve drainage and absorption of insulin ...
- aid digestion and help reduce weight, have a satiating effect and improve bowel function mucilages
- help eliminate toxins, and radioactive elements
purines - blood alkaline because of its high mineral content
- decrease the absorption of heavy metals (lead, mercury, cadmium, aluminum ...)
- kidneys regulate and balance
- increase training of hemoglobin, chlorophyll content

Recommended drinking

With its high concentration, its consumption must be moderate, about 10-15g daily. Although this is a general level and in certain circumstances (hyperthyroidism, tachycardia, hypertension, people who use iodized salt ...), you should consult a specialist in this area before putting in the diet.

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Wudang Sword - Grandmaster Doc-Fai Wong Wu

Tai Chi Sword in runs with slow, gentle movements that Shaolin Sword. But let this not be considered or easier, or less effective. The softness and connection do nothing to improve the art of the exponent (Tai Chi Chuan) and thus improves the fist weapon and weapon upgrade to fist.

We have here the opportunity to see an excellent demonstration the hands of Grandmaster Doc Fai Wong. Doc Fai Wong is about 60 (if not more) and is a disciple of Hu Yuen Chou (whom we deal in the "Great Teacher" last month).

Worth a look, with great dignity, doing tai chi sword, and finally, Wudang sword.

Enjoy.

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From: An article on Respect

We invite you to read the latest article by Horacio Di Renzo, the website of your school.

This time, talks about the respect and importance in the traditional kung fu.

You can read the full article in:

http://www.kaimen.com.ar/artiwuderespeto.htm

hope you like it. Greetings

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Mantis: Luo Guangyu beng bu and how Grandmasters

This video was published on YouTube, is a real gem. Because we can see picture by picture, the Grand Master of Seven Star Mantis Lu Kuan Yu (Lou Guanyu) making the basic shape of the style: Peng Pu.
Lu Kuan Yu was a master of, among others, Grandmaster Wong Hon Fun , known in Hong Kong "The Mantis King."
Hon Wong Fun has been the master of Mantis Kowk Wai Chan.
Fortunately, Wong Hon Fun has released all forms of style in a remarkable collection of books that serves to make eternal testimony of this style and the branch of Lu Kuan Yu.
But it's not so easy to get the book from which these photos you see in the video.
Hope you enjoy, do not always have the chance to see masters of two generations, performing a kind of kung fu at a time when the world was different.

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: Hu Yuen Chou (1906/1997) CLIFF

Grandmaster Hu Chou Yuen (Wu Cheuk Van) was born in Foshan (FATS) and devoted his life to learning, development and transmission of different styles of Kung Fu. His beginnings were with GM Chan Ngau Sing of Hung Sing Choy Li Fatshan Fat, at the tender age of 9 years. At 16 he moved to Guangzhou to study medicine. There he met Chan Yiu Chi, the grandson of the founder of Choy Li Fat Style, with whom he continued his studies. Hu Yuen Chou

spent the next 20 years learning this style with Chan Maetro, becoming one of its most advanced students. The story goes that Master Chan Ngau Sing had four chief disciples, one of which was Hu Yuen Chou.



Great Chinese Martial Art Fighter

The Maetro Hu Yuen Chou had several opportunities to demonstrate his great martial skill. Having 39 years of age, in 1945 won by KO to a Russian boxer in the second round.
As recounted, the fight was in the ring and using the rules of Western boxing.
was also obliged to wear boxing gloves. The chronicles of the time say that the boxer was beaten with a tremendous Kua Choy, a fundamental blow Choy Li Fat Style.
was in his hometown Fatshan giving glory to the Chinese martial arts to its people. Skill

in many styles.

Hu Yuen Chou belongs to that group of teachers has developed good kung fu studying various styles. He was a student of Tai Chi Chuan studying with Chen Wei Ming (disciple of Yang Chen Fu), who was teaching in Guangzhou on behalf of his Master. After three years of practice could meet the same Yang Chen Fu with whom he studied for two years.

also learned the famous Wudang Sword with the very Li Kim Lam, the magician of the sword, and then with Chi Kuo Feng . He also practiced Shaolin

North Hung Gar, Lohan, Mantis, and several other styles with key exponents of the time.

A Life dedicated to art Transmission

Dr. Hu Yuen Chou Guangzhou transmitted his knowledge in a while, then settling in Hong Kong where his figure won a place highly respected in the martial atmosphere. Hu Yuen Chou

is also known in the West for being the famous Master Doc Fai Wong Sifu who passed his kung fu in USA for several decades.

Shortly before Hong Kong was returned to Dr Hu Chinese government moved to Taiwan, where he lived until his death on August 96.

want to share with readers of our Newsletter, this superbly edited video from youtube, where you can see the Great Master teaching and exhibiting his Tai Chi Chuan. This video is very enlightening, which accounts for the level of development that the teacher had with her art, understood eye.

Go

our humble tribute to this great Master, belonging to a generation of Chinese Teachers to which we owe the preservation of Traditional Martial Arts and future spread in the West. Without them, today we would not be practicing kung fu.

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SHEK KIN LOK vs. 1972 THE ROARING LION

A very interesting fight scene from an old movie from Hong Kong, with two big movies of the seventies martial: Cliff Lok Shek Kin.
To enjoy watching traditional techniques in a film.

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Training: Train consistently

Training with Coherence.

By Horacio Di Renzo

As a teenager and was giving my first steps on the kung fu, my first teacher made us spend long periods in Pu Ma position. We were many, sometimes more than 50 people in a huge room of a club. One by one, we were beaten in our abdomen by the teacher, who took the time to check the hardening (internal and external) of their students.

In those days everything was "the hard way." Nothing was easy, even communication with the teacher. Today my students come to school and give me a kiss ... in those days and I would imagine what would have happened if I had opted for this type of "traditional greeting" ... yes, was another perspective, and those who are "veterans" we tend to think "old days were better."

Who has not daydreamed with past practice. Many are the exponents that reject the current state of kung fu, arguing that "we do not train properly." There are several that have been granted the certificate traditional kung fu fighting with the near future. Is it so?

The answer is still, as so often ... depends.

Before the world should be on current, and position our art in our society and especially within our own lives.

Today there is less time. Today objectives such as learning to fight are very attractive but difficult to specify a standard training two or three classes a week.

Today there are also enemies who do not hit or kicked, but that can undermine our health, our quality of life ... even our happiness. Should we not consider these enemies? Stress, lack of harmony in living, and many other threats, we do not expect in any dark street, but in broad daylight, every day.

may sound a little crazy, but you can not undertake any activity without first trying to place it within the context of our own life. If such activity does not serve us to be happier, we are not useless.

I believe that training must be in accordance with the objectives to be achieved by practitioners. It seems silly and even obvious, but not so in practice.

Old methods were due to the goals sought in the past: to produce a lethal warrior in the shortest time possible, in order to defend their lives, their environment, sometimes your own people.

These warriors devoted hours daily to practice today are presented as cruel, very intense. The practitioners of the past worked the bases, positions for months, because the actual fighting, any loss of balance could mean death. Hardened his body by methods such as Golden Bell, to absorb terrible blows of their opponents, who sought to kill them.

Even at that time, there were few who could master several methods and specialization emerged. A dominant wrestler "Iron Palm" other "iron head", some were soft and cotton ... none had everything, but everyone had a great kung fu.

Today, there are people who want to train as in the past, when no longer needed, nor have the time. It wants to train as a gladiator when working in a bank. It wants to be invincible when enemies use guns. It wants to dominate the domestic and the palm of iron having a life dissipated and disordered.

course, that a person who does not add that vital element which is the consistency to your workout, you can not do that art contributes to their quality of life.

think coherently

- The first thing to consider is that an art that was created to defend and preserve, we must not cause damage to the train. From this axiom, all of our training must be healthy. If we train a year, we have to get one year of health. Four years, four health. And so gradually. If the art does not help us be healthy and strong, not serve us much, and worse, will be contradicting himself.

- Second, we understand that we Essence. Our essence, our physical body responds to the law of the Tao. Your eyelids are opened, then closed to reopened. Comes the sun, the moon is hidden. Therefore: training = break. Taking care of the rest and we train well. Every day I get my Kwon students who have not slept or been drinking heavily the day before, and a large number of etceteras. Nothing wrong with an exit, or a good time, but training without rest? That little by little, be detrimental to your essence, your body, and you're getting exactly the opposite of what is sought. The fibers do not rest, weakened and injured. If you want to train hard, look after your break.

- Third, there is no use to stimulate a body that does not receive fuel. You have to eat right. Eat everything, and perspective. Caring for the food, and hydration, that our body responds to what we want done.

- Fourth, train regularly. Most college students attending the School disappear when they have to study. They do not understand how important it is to their minds, the fact that "rest of the study." Training is an invaluable way to "unplugged." If you can maintain a minimum rate of training during times of much study, I will come back better and when you have not lost months of work.

- Fifth: take care of the external appearance and internal. Many practitioners of internal styles do not even have the right column or a position aligned when they walk. Obviously not a generalization, but we're always on the "internal" or the "outside" without understanding that there are two parts of a whole. If you practice internal styles, watch your cardiovascular system and your muscles. If you practice external styles, do not forget the Qi Gong and Neigong methods that are in your art. We must learn from the lessons of the Shaolin monks, who still remain formidable in the physical, were the first to introduce Neigong and Qigong in Chinese Martial Arts.

- Sixth understand the scope and according to the time limitations and the intensity of your workout. If you train three hours a week, you can never be a champion, much less a master.

- Seventh, from the sixth point, we understand the importance of the word "management." When you have little money, you can manage it best to get more out. The same is true with training. The current practitioner, optimize practice time. You should not waste your time, because time is your most valuable asset and will not spare. You'll be surprised how better you can train with a program of work reviewed and revised.

There are many other things to ponder, but certainly the practitioner who is reading this note and realized where I was headed. If we add the share of coherence due to our training, not only made much more of our discipline but also learn a lot about us, our art and its relationship with the environment that we have to win every day.

Professor Horacio Di Renzo - Kai Men Association

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FREE RADICALS, OXIDATIVE STRESS AND FOOD

What are free radicals?

Free radicals are atoms with an unpaired electron, making them unstable and for this reason, "attack" other molecules to stabilize, giving or gaining an electron. This makes the molecule "attacked" in turn, free radical and thus will produce chain reactions in our bodies. These chemical reactions are called oxidation and damage they cause tissues, oxidative stress.

How do they occur?

Free radicals are produced as a result of our own metabolism, but also by poor nourishment, physical stress, emotional imbalance, smoking, exposure to environmental contamination by external radiation, by drugs, disease ... and our body neutralizes by 3 enzymes: superoxide dismutase, catalase and glutathione peroxidase.

When an imbalance between oxidative systems and antioxidant mechanisms in favor of the former, a broad variety of free radicals or decrease the rate of neutralization of these, which causes oxidative stress. Today, the most serious or degenerative diseases (obesity, atherosclerosis, diabetes, cancer and neurodegenerative disorders), are related to chronic oxidative stress.

Factors affecting the maintenance of balance in our bodies

- Diet: no excesses and rich in antioxidants (fruits, vegetables, grains, olive oil ....) Reduce meat and saturated fat.

- Exercise: moderate physical activity daily.

- Healthy habits: Quit smoking, drinking in moderation and sleep well.
- Emotional state: optimism, motivation, joy, relaxation ...

Relationship between diet and free radicals

The antioxidants are found naturally in foods and Its main function is to block the damaging effect of free radicals on the body.

Best is to follow a diet of fresh, seasonal food. It should be noted that the handling, peeling, cutting and how to cook fresh food can cause a loss of vitamins and minerals of between 25-60%.

It is essential that our daily diet contains several types of antioxidants and, if necessary, take supplements containing high quality before it is too late for our health.

Main antioxidant nutrients and their sources

- Vitamin C: Fruits and vegetables and raw (currants, kiwi, citrus, strawberries, peppers, parsley, cauliflower, kale ...)

- Vitamin E: olive oil, seed oils, nuts, green leafy vegetables, wheat germ, lettuce , alfalfa ...

- Beta-carotene, fruits and vegetables that are green or red-orange-yellow (apricots, cherries, melons, peaches, pumpkins, carrots and spinach).

- Zinc: meat, offal, fish, eggs, vegetables and whole grains.

- Selenium: meats, seafood, cereals, eggs, fruits and vegetables.

- Flavonoids: cabbage family, leafy green, red and purple fruits and citrus.

- Isoflavones: soybeans, tofu and tempeh.

- Lutein: spinach, chard, avocados, broccoli, corn and egg yolk.

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the old path: Cha Quan Ma Yueh Liang

now when we see some demonstration of Kung Fu, usually have access to a number of ways, "choreography" that does not necessarily demonstrate complete knowledge of martial arts. The forms are perhaps the most kung fu have been preserved, leaving aside (at least in the West) methods of practice and the "martial flavor" of practice.

Today it is common to see in a school, good manners on the one hand, heavy fighting on the other. And in the middle, often a large empty space.

factors to consider when evaluating this trend are several. On one side is the lack of time the current practitioner, who trains two and three times a week and therefore can not address the full training.

On the other hand, there are few teachers know only in part the method of practice of the styles they have learned.

Another major reason is that many Chinese masters of the old school, are somewhat disappointed with students who lack perseverance and patience ... and therefore teach "the majority" style "washing" leaving the traditional full only one dedicated student to engage with the School and the Arts.

When a teacher teaches a form, usually in the first stage teaches the moves. Then when the student does their part, training and study, movement produced by each student giving details, explanations, that were not relevant or practical to give the beginning.

Many exponents are simply learning the movements and details have been lost simply because they have asked the teacher to learn "another way" instead of seeking better understanding of what they have learned.

As I said, the reasons are many and too numerous to enumerate. The truth is that within the great Forest Marcial, there is still everything. From Schools "light" that abound in forms and styles to groups that maintain a full and complete art.

Here's an example, a Master of Cha-style Chuan. Cha Chuan (cha quan) is a style now Like much for your vistocidad, why are many practitioners who have learned one or two forms of the same. Well then come see this video, graphic style as practiced in a very traditional school, far from empty movements abound in practical methods that define the martial aspect.

enjoy it.

Today it is common to see Chinese martial arts exponents, as part of an alleged "front" for the fact of including in their practices, elements that are clearly old . Instead of moving toward something different, are actually returning to the roots, trying to regain the lost steps of an art that is much more complex and extensive than is shown today.

In this other video you can see the "other side": a form of style, nro 4, performed with all the tics and flavors of modern Wushu, in a purely performance oriented.

Such differences are not limited to schools of Wushu (which, moreover, do what they should do) but can be seen between schools that claim " traditional ", producing a distorted picture of what the true martial art Chinese. Far from claiming

"prosecute" this happens, the intention is to "clarify" the reality show of Chinese martial art, trying to avoid default, one ends up thinking that all he has the kung fu is what shows this second video.

Each must then decide what you want to learn kung fu, this being the kickoff to find then, with straight, a teacher according to your goals. Good practice

Horacio Di Renzo

Kai Visit the website

Men

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Traditional and Yin Hua Wu: Two Examples

We have already mentioned in the Bulletin of the Grand Master Ma Yueh Liang (1901 - 1998). Ma married the daughter of the founder of Wu style, Wu Chien Chuan. Together they lived a life full of kung fu, is today inspiring examples for all who love these arts and try to be every day a little better. Many of us dream of becoming a little old practitioners, healthy and happy ... what better than to see those who have succeeded.

In this first video, we see them in action. The girl who trains with Ma, is the daughter, then five-time champion in his specialty. In this video, Master Ma is ninety years old and his wife, "just" Eighty-five ...

During the interview, Ma noted that he began to practice did not have good health, and that through the practice of Tai Chi lived all his life healthy.

Sword Tai Chi Chuan. This is the same way that teaches the Grand Master Chan Wai Kowk.