Around 250 B.C. sage Patanjali put together 196 profound aphorisms on the subject of yoga known as the Yoga Sutras.  This text is still considered by most yoga practitioners to be fundamental to the entire subject of yoga.

 

In the second chapter of this work, Patanjali explains in great detail what the actual practice (sadhana) of yoga entails.  Herein there are three aphorisms that directly mention the performance of the postures (asana-s).  They are:

 

 

One can see the depth and significance of asana practice in these three succinct phrases.

 

It is also important to note that all 196 of these Sutras are sewn together to form an integrated whole (sutra means "thread"), and therefore the three mentioned above must be studied in relationship with the others. For example, Ahimsa or " harmlessness" is one of Patanjali's precepts as well (II.30), and yet so is Tapas "burning fervour" (II.32).

 

Perhaps we can get even a better understanding of how we should practice asana when we combine "ahimsa" and "tapas" with Sutras II. 46, 47 and 48.

 

Some feel our practice should always feel comfortable. But is this consistent with "burning fevour" and persevering effort"?  Some feel we should "push through" our pains in asana practice, but is this consistent with "harmlessness" and " delight and ease"?  You decide...then you'll be practicing yet another yogic precept "Svadhyaya" or "one's own study".

Health Column 

 by Marie Laetitia Woolley

 

According to the World Health Organization (WHO), one billion individuals around the globe are overweight or obese, exceeding the undernourished populations.  It is postulated that the obesity epidemic and the overwhelming expansion of chronic diseases are due to the consumption of foods that are energy-dense, poor in nutrients and high in sugar and saturated fats.  Efforts to alleviate these conditions have given rise to a host of diets that range from low-fat, low-carbohydrate to high fiber and zone diets.  We will focus on what is known as the Glycemic Index of Foods and evaluate its role in the management of obesity and the maintenance of health.

 

The Glycemic Index (GI) is a form of oral tolerance test to assess the glycemic potential of different foods.  The GI concept is based on the premises that "all carbohydrates are not created equal" and describes their differences by ranking them according to their effect on blood glucose levels.  The GI ranking of a food is its ranking on a scale of 0 to 100, according to its effect on blood sugar levels after consumption. A food is classified as having a LOW GI, if it ranks 55 or less on the scale, a ranking of 70 or more classifies a food as having a HIGH GI. The promoters of the GI concept believe that foods with a high GI are rapidly digested and absorbed and cause fluctuations in blood sugar levels.  On the contrary, foods with a low GI are slowly digested, produce only gradual rise in blood sugar and are more beneficial to our health.  Low-glycemic foods are advocated for weight reduction or weight maintenance, due to their ability to control appetite and delay hunger.  Low GI foods are also suggested for better control of chronic conditions like Type II diabetes. In addition to the GI of a food, one also needs to consider what is called the Glycemic Load of the food.  The GL basically takes into consideration the portion size of a food.  In other words, three or four servings of a low-glycemic food may be as bad as a serving of a high GI food.  The main foods listed on the Low GI list are basically all vegetables (excluding starchy veggies such as corn or potatoes), fruits, nuts, salad, poultry, fish, tofu and humus.  The foods from the High GI list include:  white rice, white bread, potato, most processed foods and snacks.

 

 

 

 

 

         3/ 4  Cup Sugar                                               1/2 Teaspoon Baking Powder

          1/2  Cup Vegetable Oil                                    1/2 Teaspoon Salt

             1  Egg                                                        3/4 Cup Walnuts

             1  Cup Shredded Peeled  Apple                    1/2 Cup Dried Cranberries

                 (about one medium)                                    

        1 1/2  Cup Whole Wheat Pastry Flour (or             1  Tablespoon Sugar

                  regular flour)                                           1/2 Teaspoon Cinnamon

           1/2 Teaspoon Baking Soda   

 

 

          Enjoy! 

 

 LIYA-brary Corner

 by Betty Philipp

 

 

 

The Arthritis Foundation's Yoga for Arthritis is an easy-to-follow and enjoyable DVD.  It provides expert instruction by Shoosh Crotzer whose manner is friendly and encouraging.  Exercising regularly can result in improvements in the stiffness, pain, fatigue and depression which arthritics experience.  This workout enables the participant to experience greater strength, flexibility, stamina and a sense of well-being.
 
Each of the five participants in this class has arthritis.  The age range consists of elderly and younger participants.  One has multiple sclerosis and another has had a hip-replacement.  Shoosh Crotzer offers several variations for most of the poses where special instructions are warranted.  The modifications are clearly identified by labels superimposed on the screen.  She also offers suggestions for those who may have osteoporosis as well.  The class was meticulously filmed to provide excellent views of the positions and variations at all times.
 
The purpose of every pose and exercise is explained.  Specific exercises help with reaching motions while dressing or buttoning your clothes while others help you reach in order to comb your hair.  Encouraging words of advice are consistently offered throughout the class:  "if you get tired, just breathe with us."  When explaining deep relaxation she also provides instructions for one class participant who must do deep relaxation while sitting upright in his chair.
 
Whether you are brand new to yoga or an experienced yogini in need of arthritis oriented instruction, this DVD is a wonderful tool to improve your quality of life.