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Overdosing magnesium gives similar issues. I have tested!If you could, you probably wouldn’t also be continent of faeces!![]()
I took a daily magnesium supplement too and, unbeknownst to me, it had my muscles twitching all over the place. I thought I might have motoneurone disease and was investigated for it. Eventually the penny dropped and I stopped taking it!Overdosing magnesium gives similar issues. I have tested!
Some of us sit in tate hiza with the back foot raised. That way we can quickly rise to cut. If the upper part of the foot is down there should be at least a thick magazines distance between buttocks and foot. "No one" sits flat. Priests do it every day. Just a matter of strengthening the leg muscles. This is what Ogasawara Soke teaches.Ooo you’re showing off
My thought was that perhaps the more ‘macho’ styles of martial arts, those that say “OOSS” quite a lot, would use a wider-than-normal knee separation in seiza in a sort of ‘primitive genital display signal’, the sort one might see in the great apes. I suppose we’re lucky that most humans don’t have large swollen, bright red rumps or maybe they’d be inclined to display those too.
It depends upon what you’re doing to them
I actually sit in seiza for 5-10 minutes every morning, just to keep those muscles loose. I’m introducing the excruciating ‘tate hiza’ into this regime now. I can manage about 20 secs in tate hiza!
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Tate Hiza. The left leg in the same sort of position as in seiza but has 90% of one’s weight upon it. The right foot is on it’s outer edge, the knee held vertically at about 45 degrees. I once asked an 8th Dan Hanshi how I can sit more comfortably in tate hiza. “You can’t” was his laconic reply.
Interesting, never heard of that opposite effect before.I took a daily magnesium supplement too and, unbeknownst to me, it had my muscles twitching all over the place. I thought I might have motoneurone disease and was investigated for it. Eventually the penny dropped and I stopped taking it!
Yes, I think this is a better way of doing it, but not ‘accepted’ in Muso Jikiden Eishin Ryu. The main issues with tate hiza and Westerners is we’re just too heavy to sit in it comfortably and rise out of it quickly. The very rare skinny Iaidoka I see find no problem with tate hiza or moving from it quickly.Some of us sit in tate hiza with the back foot raised. That way we can quickly rise to cut.
No one should sit flat. That 10mm shorter length will help a bit, but not much.If the upper part of the foot is down there should be at least a thick magazines distance between buttocks and foot. "No one" sits flat.
Tate hiza?Priests do it every day.
Check out the length/tension relationship information above and you’ll see why this isn’t the case.Just a matter of strengthening the leg muscles.
I think you’re talking about seiza, aren’t you? I attend his online classes from time-to-time.This is what Ogasawara Soke teaches.
Yes it cause ‘fasciculations’ in tiny muscle groups all over my body. Because of my family history (and PhD research) I’m always on the look out for symptoms of MND and fasciculations is one of them. But difficulties is swallowing is the first real symptom of MND.Interesting, never heard of that opposite effect before.
Yes, that’s why I took it for cramps in my foot arch muscles (when in sieza as jot happens) but on reading the research, the evidence for magnesium’s positive effect on muscle cramps is scant.I had leg cramps at night, so i tried to boost magnesium.
It might’ve been the capsule shellTo boost one needs to exceed the daily recommendation for a while, and after a couple of weeks of boosting it stopped.
I take potassium 2000mg morning and evening to reduce my blood pressure a little. I was hovering around 135/90which I wasn’t happy about. Then I happened to read an article in New Scientist and then the primary sources about ‘low sodium salt’ and how it’s the increase potassium that is doing the blood pressure lowering! I started with 1000mg, monitoring myself for cardiac arrhythmia and signs I was dead and increased the amount gradually without any issues. BP is now 120/70!I took a little potassium as well, but as excess magnesium is normally exiting the system, so i figure it was a safe experiment and it worked. Experimenting with potassium is obviously dangerous.
Don’t try tate hiza if you have diarrhoeaAfter than i take it occasionally, but if i take alot, I find laxative effects, so i always do it after training to be one the safe side, never just before.
Sounds nastyYes it cause ‘fasciculations’ in tiny muscle groups all over my body. Because of my family history (and PhD research) I’m always on the look out for symptoms of MND and fasciculations is one of them. But difficulties is swallowing is the first real symptom of MND.
Yes I've seen that, but I think it's because there are many causes of leg cramps. And in a broad research, there is a mix of different ethiologies, so no wonder the conclusions are mixed. This is the case for many meds to heterogeneous conditions I think.Yes, that’s why I took it for cramps in my foot arch muscles (when in sieza as jot happens) but on reading the research, the evidence for magnesium’s positive effect on muscle cramps is scant.
I've been using this kind of salt as the default salt for 20 years in cooking. The one I use contains 50% NaCl and 50% KCl, unlike "normal salt" that is 100% NaCl.I take potassium 2000mg morning and evening to reduce my blood pressure a little. I was hovering around 135/90which I wasn’t happy about. Then I happened to read an article in New Scientist and then the primary sources about ‘low sodium salt’ and how it’s the increase potassium that is doing the blood pressure lowering! I started with 1000mg, monitoring myself for cardiac arrhythmia and signs I was dead and increased the amount gradually without any issues. BP is now 120/70!
It was just a bit annoying; little twitches waking me up.Sounds nasty![]()
Ah, very good. Everyone thought it was the lower intake of Na+ that reduced blood pressure but it turned out to be the increase in K+!I've been using this kind of salt as the default salt for 20 years in cooking. The one I use contains 50% NaCl and 50% KCl, unlike "normal salt" that is 100% NaCl.