too old to kung fu

dlr1

I have recently watched a video in which a chines bagua teacher is telling his class that they are all too old to train martial arts. The camera went around the room, and you could see that the average age of a student was early twenties. The teacher then proceeded to explain what he had meant:
The reason for starting young is that as a kid, you still hold yourself and move in a natural way. You are not deformed by years of bad habits. This is when the fundamental practices are taught to reinforce this naturalness and openness.
Now if you are a lot older than 5, as we all are, you need to start by undoing the damage caused by years of doing things unnaturally. You need to relearn how to stand, how to walk, how to move, how to breathe. You need to open joints, strengthen and stretch muscles and tendons, rebuild cartilage and ligaments, open chi channels. For all this you need help. All this needs to be done gradually, slowly, all the time listening to your body and changing the direction, kind and intensity of the practice as appropriate. Sometimes it will be necessary to look for help outside the martial arts circles. Maybe acupuncture or deep tissue massage, or osteopath session, will be needed to correct, open or realign parts of your body. You should listen to your body and do these things when you feel that you are stuck and cannot progress any more. You should do them before you hurt yourself. Remember, never push yourself. But you are allowed to cheat. All the above body works are designed to speed up the process of rebuilding, realigning and opening of the body. And if you can afford them, use them. Deep tissue massage and other forms of muscle and tendon hand manipulation can be learned by everyone. Internal martial arts practice should always incorporate massage as a way to speed up martial practice progress.

dlr1

Your diet also needs to be appropriate. Make sure you take enough vitamins and minerals Also take omega 3 oils and glucosamine based joint supplements. i will here post some basic facts about the above foods.

dlr1

VITAMIN A: Promotes skeletal growth, normal tooth structure, healthy mucous membranes, healthy skin, eyes and hair; essential for night vision. NATURAL SOURCES: Fish liver oils, liver, carrots, green and yellow vegetables, dairy products.


VITAMIN Promotes bone and tooth development and normal growth; aids utilization of phosphorus and calcium; maintains nervous system and heart action; prevents rickets.


VITAMIN E: Protects body's store of Vitamin A, tissues and fat from destructive oxidation, and breakdown of red corpuscles; strengthens capillary walls; regulates menstrual rhythm; prevents loss of other vitamins; aids blood flow to heart; lowers blood cholesterol and fatty acids; vital to cell health; regulates protein and calcium metabolism. NATURAL SOURCES: Soybeans, vegetable oils, broccoli, brussels sprouts, leafy greens, enriched flour, whole wheat, wheat germ, whole grain cereals, eggs.


VITAMIN C: Essential for the formation of collagen; needed for absorption of iron, some proteins and folic acid; prevents oxidation of other vitamins; aids in metabolism of amino acids and calcium; stops internal bleeding; strengthens blood vessels maintains hard bones and teeth; promotes stamina; holds body cells together prevents infections, colds, fatigue and stress; reduces allergies; heals wounds and burns. NATURAL SOURCES: Citrus fruits, berries, green and leafy vegetables, tomatoes, cauliflower, potatoes, sweet potatoes.


NIACIN: (as Niacinamide): Aids normal functioning of tissues, particularly skin, gastrointestinal tract and nervous system; used with other vitamins in converting carbohydrates to energy. NATURAL SOURCES: Liver, lean meat, whole wheat, brewer's yeast, wheat germ, fish, eggs, roasted peanuts, poultry, sesame seeds, nuts.


VITAMIN B-6: (Pyridoxine HCl) Aids metabolism of protein carbohydrates and fats; controls cholesterol level; aids chemical balance between blood and tissue; prevents water retention; builds hemoglobin. NATURAL SOURCES: Brewer's yeast, wheat bran, wheat germ, organ meats, beef, avocados, bananas, milk, eggs.


VITAMIN B-1: (Thiamine): Helps convert sugar and starches into energy; promotes digestion, strong heart muscle, child growth; prevents fatigue, fat deposits in arteries. NATURAL SOURCES: Whole wheat, dried yeast, oatmeal, peanuts, pork, bran, enriched rice, sunflower seeds, soybean sprouts.


VITAMIN B-2: (Riboflavin): Aids in releasing energy to body cells; enables utilization of fats, proteins and sugars. NATURAL SOURCES: Dairy products, liver, kidney, yeast, leafy greens, fish, eggs.


VITAMIN B-12: Promotes utilization of protein, fats and carbohydrates; essential for formation of red blood cells; builds nucleic acid; prevents pernicious anemia; helps nervous system. NATURAL SOURCES: Liver, beef, pork, eggs, dairy products, shellfish.


FOLIC ACID: Essential for function of Vitamins A, D, E, and K, forms red blood cells and nucleic acid; improves circulation; aids digestion of proteins. May help prevent neuro tube defects (pina bifida), and some cancers. Reduces the risk of coronary heart disease. NATURAL SOURCES: Dark-green leafy vegetables, carrots, liver, eggs, soybeans, avocados, oranges, beans whole wheat.


CALCIUM: Builds bones and teeth; aids in proper function of muscles, heart, nerves, and iron utilization; helps blood coagulation; regulates the passage of nutrients in and out of cells; relieves pain and cramps; eases insomnia. NATURAL SOURCES: Dairy products, soybeans, sunflower seeds, legumes, sardines.


MAGNESIUM: Reduces blood cholesterol; forms hard tooth enamel and fights tooth decay; aids in converting blood sugar into energy; helps regulate body temperature; aids nerve function and bone growth; helps utilize Vitamins B, C, E; promotes absorption and metabolism of other minerals; activates enzymes for metabolism of carbohydrates and amino acids; prevents calcium deposits in the bladder, heart attacks, depression, polio. NATURAL RESOURCES: Nuts, figs, seeds, dark-green vegetables, wheat bran, avocados, bananas.


IRON: Present in all cells; one of the constituents of hemoglobin which carries oxygen to the tissues by blood circulation. NATURAL RESOURCES: Liver, meat, raw clams, oysters, oatmeal, nuts, beans, wheat germ.


IODINE: Aids thyroid gland and prevents goiter; helps burn fat; converts carotene into Vitamin A; aids absorption of carbohydrates from small intestine; promotes growth; regulates energy production; maintains hair, nails skin and teeth. NATURAL SOURCES: Kelp, seafood, vegetables.


COPPER: Facilitates iron absorption; synthesizes enzymes and skin pigments; promotes protein metabolism; aids Vitamin C oxidation; produces RNA; forms hemoglobin, red blood cells, and hair color. NATURAL SOURCES: Shrimp, beef liver, whole wheat, prunes, nuts, raw oysters.


ZINC: Eliminates cholesterol deposits; aids in absorption of B-Vitamins, manufacture of enzymes and insulin, and metabolism of carbohydrates; essential for growth; aids healing essential for proper function of prostate gland; prevents prostate cancer and sterility; keeps hair glossy and smooth. NATURAL RESOURCES: Eggs, cheese, beef, pork, wheat germ, brewer's yeast, pumpkin seeds, popcorn.


SODIUM FLUORIDE: Acts systemically to strengthen developing teeth. For the prevention of dental caries by increasing tooth resistance to acid dissolution. Promotes remineralization and inhibits the cariogenic microbial process.

dlr1

Omega-3 fatty acids
Overview:
Omega-3 fatty acids are considered essential fatty acids: They are necessary for human health but the body can' t make them -- you have to get them through food. Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other seafood including algae and krill, some plants, and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function, as well as normal growth and development. They have also become popular because they may reduce the risk of heart disease. The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week.

Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.

It is important to have the proper ratio of omega-3 and omega-6 (another essential fatty acid) in the diet. Omega-3 fatty acids help reduce inflammation, and most omega-6 fatty acids tend to promote inflammation. The typical American diet tends to contain 14 - 25 times more omega-6 fatty acids than omega-3 fatty acids, which many nutritionally oriented physicians consider to be way too high on the omega-6 side.
The Mediterranean diet, on the other hand, has a healthier balance between omega-3 and omega-6 fatty acids. Many studies have shown that people who follow this diet are less likely to develop heart disease. The Mediterranean diet emphasizes foods rich in omega-3 fatty acids, including whole grains, fresh fruits and vegetables, fish, olive oil, garlic, as well as moderate wine consumption.

Uses:

Rheumatoid arthritis

Most clinical studies examining omega-3 fatty acid supplements for arthritis have focused on rheumatoid arthritis (RA), an autoimmune disease that causes inflammation in the joints. A number of small studies have found that fish oil helps reduce symptoms of RA, including joint pain and morning stiffness. One study suggests that people with RA who take fish oil may be able to lower their dose of non-steroidal anti-inflammatory drugs (NSAIDs). However, unlike prescription medications, fish oil does not appear to slow progression of RA, only to treat the symptoms. Joint damage still occurs.

Laboratory studies suggest that diets rich in omega-3 fatty acids (and low in the inflammatory omega-6 fatty acids) may help people with osteoarthritis, although more study is needed. New Zealand green lipped mussel (Perna canaliculus), another potential source of omega-3 fatty acids, has been reported to reduce joint stiffness and pain, increase grip strength, and improve walking pace in a small group of people with osteoarthritis. For some people, symptoms got worse before they improved.

An analysis of 17 randomized, controlled clinical trials looked at the pain relieving effects of omega-3 fatty acid supplements in people with RA or joint pain caused by inflammatory bowel disease (IBS) and painful menstruation (dysmenorrhea). The results suggest that omega-3 fatty acids, along with conventional therapies such as NSAIDs, may help relieve joint pain associated with these conditions.

Osteoporosis
Some studies suggest that omega-3 fatty acids may help increase levels of calcium in the body and improve bone strength, although not all results were positive. Some studies also suggest that people who don' t get enough of some essential fatty acids (particularly EPA and gamma-linolenic acid [GLA], an omega-6 fatty acid) are more likely to have bone loss than those with normal levels of these fatty acids. In a study of women over 65 with osteoporosis, those who took EPA and GLA supplements had less bone loss over 3 years than those who took placebo. Many of these women also experienced an increase in bone density.
Cognitive decline
A number of studies show that reduced intake of omega-3 fatty acids is associated with increased risk of age related cognitive decline or dementia, including Alzheimer's disease. Scientists believe the omega-3 fatty acid DHA is protective against Alzheimer's disease and dementia.

Dietary Sources:
Fish, plant, and nut oils are the primary dietary source of omega-3 fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are found in cold water fish such as salmon, mackerel, halibut, sardines, tuna, and herring. ALA is found in flaxseeds, flaxseed oil, canola (rapeseed) oil, soybeans, soybean oil, pumpkin seeds, pumpkin seed oil, purslane, perilla seed oil, walnuts, and walnut oil. The health effects of omega-3 fatty acids come mostly from EPA and DHA. ALA from flax and other vegetarian sources needs to be converted in the body to EPA and DHA. Many people do not make these conversions very effectively, however. This remains an ongoing debate in the nutrition community; fish and sea vegetable sources of EPA and DHA versus vegetarian sources of ALA. Other sources of omega-3 fatty acids include sea life such as krill and algae.

dlr1

Glucosamine, chondroitin sulfate, methylsulfonylmethane
Glucosamine is a compound found naturally in the body, made from glucose and the amino acid glutamine. Glucosamine is needed to produce glycosaminoglycan, a molecule used in the formation and repair of cartilage and other body tissues. Production of glucosamine slows with age.
Glucosamine is often combined with chondroitin sulfate, a molecule naturally present in cartilage. Chondroitin gives cartilage elasticity and is believed to prevent the destruction of cartilage by enzymes. Glucosamine is sometimes combined with methylsulfonylmethane, or MSM, in nutritional supplements.

Michael O Leary

dlr1 wrote: »

I have recently watched a video in which a chines bagua teacher is telling his class that they are all too old to train martial arts. The camera went around the room, and you could see that the average age of a student was early twenties. The teacher then proceeded to explain what he had meant:
The reason for starting young is that as a kid, you still hold yourself and move in a natural way. You are not deformed by years of bad habits. This is when the fundamental practices are taught to reinforce this naturalness and openness.
Now if you are a lot older than 5, as we all are, you need to start by undoing the damage caused by years of doing things unnaturally. You need to relearn how to stand, how to walk, how to move, how to breathe. You need to open joints, strengthen and stretch muscles and tendons, rebuild cartilage and ligaments, open chi channels. For all this you need help. All this needs to be done gradually, slowly, all the time listening to your body and changing the direction, kind and intensity of the practice as appropriate. Sometimes it will be necessary to look for help outside the martial arts circles. Maybe acupuncture or deep tissue massage, or osteopath session, will be needed to correct, open or realign parts of your body. You should listen to your body and do these things when you feel that you are stuck and cannot progress any more. You should do them before you hurt yourself. Remember, never push yourself. But you are allowed to cheat. All the above body works are designed to speed up the process of rebuilding, realigning and opening of the body. And if you can afford them, use them. Deep tissue massage and other forms of muscle and tendon hand manipulation can be learned by everyone. Internal martial arts practice should always incorporate massage as a way to speed up martial practice progress.

Kung-Fu is just a generic Chinese name for martial arts. It is so vague that the term does not really mean anything. Then it also depends on what you mean by being too old to "do" Kung-Fu. It is a type of sliding scale. Of course if you start Kung-Fu at 5 years old and keep going then you will be better than someone who starts at 25 or 45 but a 65 year old can start a martial art and "do" it.

Wing Tsun is a type of Kung-Fu that older people can do as hip flexibility and cardiovascular stamina are not a requirement. So I feel that older people can "do" Wing Tsun Kung-Fu however I take your point that in order to achieve their full potential it is better if they start at a younger age.

Regards,

Michael

El Guapo!

Anybody else waiting for the OP to reveal what he's selling?

arybvtcw0eolkf

I think there's a diet & supplements forum someone on boards.ie.

I'm not going to move this one to it as I don't think it'll endear me to its moderators.

CLOSED.