Aikido is a modern Japanese martial art that emphasizes the use of circular movements to redirect an opponent's energy. Developed in the early 20th century by Morihei Ueshiba, Aikido is often translated as "the way of harmony with the spirit." The art is based on the principles of non-resistance and using an opponent's momentum against them.
For centuries, the art of internal strength was a closely guarded secret in China. Embracing all the hard and soft martial arts including Tai Chi and Chi Kung, it is now that it is being unveiled. The time has come to make this system of preventative and therapeutic health care open to everyone. The Chi Kung makes a unique contribution to understanding the health and potential that is the natural heritage of every human being.
Health and diseases in the human body depend on biological – physiological – chemical balances which play a significant role in regulative mechanism of all bodily functions. When these functions are disrupted, they are measured as changes that can give us "signal" that we have entered into a phase of the disease which can also be noticed by shift into acid state. Success of any therapy is that much bigger if the body is helped to release acids, which includes changes in living habits and taking foodstuffs that give necessary alkalinity to the organism.
Kefir is thick liquid dairy beverage containing carbonic acid (H2CO3) and ethyl alcohol (C2H5OH). This specific beverage originates from Kavkaz area. There are several types of kefir (e.g. milk and water kefir), but here we will look at the milk type of kefir with more details. Milk Kefir is produced from cow's, sheep's or goat's milk through the fermentation of milk with kefir 'grains' (or culture). Kefir culture is symbiotic mixture of lactic acid bacteria, streptococcus, micrococcus and yeasts.
Ghee is a class of clarified butter that originated in the Indian subcontinent, and is important in South Asian (Indian and Pakistani) and Middle Eastern cuisine (Levantine and Egyptian). It is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter as slowly as possible, over a low fire so that the milk solids will not burn.
