Bikram, Baptiste, Inferno Hot pilates Retreats in Vermont, Puerto Rico, & Maui Hawaii

Bikram yoga Vermont, Inferno Hot Pilates, Wellness Vacation, Bikram yoga Puerto Rico, yoga retreats vermont, hot yoga classes, power yoga hawaii, Baptiste Yoga, Meditation,

Bikram Yoga Retreat Mendon Vermont, Bikram Yoga Retreat Puerto Rico, Bikram Yoga Retreat Maui. Great yoga, eat amazing food, meet wonderful people... and laugh A LOT!! Bikram yoga is a beginning yoga class comprised of 26 basic hatha postures, each one practiced twice, in a warm room. The heated room will allow you to heal faster, stretch deeper, feel better without injury. Set up like a chain reaction, the series of postures is designed to continually warm you up so from the beginning to the end of class you will never go into a posture underprepared. You will work your body and mind from the inside out, fingertips to toes, bones to skin - touching on every muscle, ligament, tendon, internal organ in your body - you will feel great!  The series & class is always the same wherever you are on the planet - but you will never have the same class twice! Challenging, rewarding at every level, NO EXPERIENCE NEEDED

 

The Benefit of RAW CACAO..

 

Raw, unroasted cacao beans contain potent antioxidants ( and it is SO Yummy!).

Cacao beans are seeds of the Theobroma cacao tree, a small evergreen tree grown in Mexico and South America. Cacao beans are roasted and ground to produce cocoa and, after further processing, are the basis of chocolate. When the beans are dried at low temperature, however, they are called raw cacao beans, which can be consumed whole, broken into pieces called nibs or ground to produce raw cocoa powder. Cacao beans are rich in natural antioxidant compounds with many health benefits

 

Cacao Antioxidants

Cacao beans contain natural chemicals called flavonoids, a type of antioxidant compound that promotes general health and might lower your risk of several diseases. One type of flavonoid, called anthocyanidin, is especially high in cacao beans, along with other compounds called epicatechins. These compounds are powerful antioxidants and, according to a study in the "Journal of Agricultural and Food Chemistry" published in 2003, are especially concentrated in cocoa, a product of cacao beans. In that study, researchers compared the antioxidant capacity of black tea, green tea, red wine and cocoa, concluding that cocoa has the highest antioxidant activity among the four products and the greatest potential for health benefits.

Antioxidant Benefits

Antioxidants stabilize and ultimately destroy free radicals in your cells and tissues. These potentially damaging chemicals are natural by-products of metabolism. They also form when your body breaks down environmental toxins such as cigarette smoke and organic solvents. Free radicals can injure your cells by interfering with cell membranes, damaging DNA and altering other cell components. Over time, a buildup of free radicals can accelerate aging, contribute to vascular changes that lead to heart disease and raise your risk of developing cancer. In addition to removing free radicals, antioxidants also help decrease inflammation that can contribute to arthritis and other diseases, and they can prevent changes in platelets that might produce blood clots.

Cardiovascular Benefits

Flavonoid antioxidants in cacao have significant benefits for your cardiovascular system, according to Silvina Lotito, Ph.D., of the Linus Pauling Institute. She indicates that proanthocyanidin compounds in cocoa powder can help decrease oxidation of low-density lipoprotein, or LDL. Often called bad cholesterol, LDL is oxidized and then deposited in plaque. Plaque produces fat accumulations in arteries that can lead to atherosclerosis, or hardening of the arteries. Because cacao antioxidants block LDL oxidation, they can prevent plaque formation, improving circulation and lowering your risk of heart disease.

Cancer

The Linus Pauling Institute indicates that flavonoid antioxidants such as those found in cacao might interfere with the development of cancer. In one laboratory study published in 2002 in "Cancer Letters," anthocyanidins from cacao reduced the incidence of chemically induced pancreatic and breast cancer in laboratory animals. In a review of evidence from human subjects, published in 2009 in "Nutrition and Cancer," researchers concluded that compounds in cacao might prevent cancer or improve the outcome when the disease is already present.