Guest Writers: Specialists HOW LISTENING IMPROVES BRAIN HEALTH AND MEMORY


by Chance Massaro, M.A.


SANTA ROSA, CA. ~ At the heart of any self improvement is listening. Give attention with your ears. Attend closely for the purpose of your hear- ing.


Listening


is the most essential part of communica- tion. A speak- er can be lim- ited in vocabu- lary or halting in presentation or filling talk with meaning- less sounds, like, you know?


If we


are really giv- ing attention, we’ll probably get the purpose of what we’re hearing.


As vital as it is for human connection, the skill is not taught much in schools and only rarely do professions demand that practioners learn to listen. I am constantly delighted that we get along


as well as we do, given how much we could learn about the magic of listening.


As a present- er and coach of rapid learning and memory enhancement, I learned today that my suc- cess is based on listening. I get ready to deeply


myself and other people. I listen con- sciously to the whole person. I


netic, physical, subconscious, spiritual, emotional self to the extent that I can.


I listen for


voice and body and words and eyes congruity.


HOW LISTENING IMPROVES


BRAIN HEALTH AND MEMORY When you listen you expe- rience an existential dance


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between you, your body mind complex and the world. You know how and where you are and from second to second you are listening to the purpose of the other person.


Wholly hear


listening to that purpose as expressed by clues. This kind of shifting from being in your body, doing your dance, while being with the other (or your- self in a new, deeper way) is wonderful fun and is a total tune up for your brain.


This


listen with my chemical, electromag-


kind of exercise is not what our brains are particularly ready for, or want. As kids we wire our brains to expect tomorrow what happened yes- terday.


But doing the oppo-


site is what our brains need to stay flexible, productive, and generative: to remember whatever you want. In relation to your improved mental ability and that of others you know, notic- ing strength is paramount. Noticing is the foundation for using.


The more we notice with our whole body listening the more we are exercising, enlivening and creating new neural pathways in our brain. We are further equipping ourselves with


sharpened


personal tools which can be used to satisfying advantage in the future.


Learn much more about listening


and learning at


the first annual Successful Brain Fair, September 7 at the Santa Rosa Veterans Memorial Building. Laura Godwin from the Marin Listening and Learning Center will be there demon- strating the Tomatis listening system. Come in for free and have conversations with many other professionals representing different ways of looking at the brain.


All


Happy Hour: M-F 4-6:30 pm


725 4th St. Santa Rosa 707-545-2337


& All Day Sunday! Lunch Specials Monday-Friday


www.russianriverbrewing.com 8 • September 2013 • UPBEAT TIMES


ages are welcome and the fair is FREE. Visit www. successfulbrainfair.com. for all the information.


UPBEAT TIMES • September 2013 • 8 Quench that Thirst By David Gambill


SEBASTOPOL, CA. ~ They didn’t know what rust was, and they didn’t know the difference between making tea and wine. When they first made tea about 5000 years ago, the Chinese knew about ferment- ing plants to make alcohol. Since


then,


Red tea, as it is called in China, has been called “fully ferment- ed”, and Green tea “unferment- ed”. They sim- ply didn’t know about oxida- tion.


In truth, Green teas are


un-oxidized, Oolong teas are partly oxidized, and Black teas (as we call them) are “fully” oxidized. But Pu-erh tea (Poo- air) truly is fermented—and packed with probiotics. Pu-erh teas, made mostly in


China’s Yunnan province, start as Green tea. But instead of fully drying the Green tea, the producer only partly dries it. The tea is then stored in a large urn or other container and left to ferment in it’s own juices. After a few weeks or months, the tea is partly dried again and returned to continue ferment- ing. During the drying, the tea oxidizes, like Black tea. The producer repeats this pro- cess for one to several hundred years, depending on the desired flavor and cost desired. (In China, Pu-erh is called Black tea.


What Westerners


call Black tea is referred to as Red tea in the East.) All that fermenting and oxidizing pretty much eliminate the anti- oxidants in the Pu-erh tea. If you’re after the high amounts of antioxidants for which tea is famous, stick with White, Green, and light Oolong teas. Pu-erh, however, has it’s own set of health benefits.


Probiotics is the most com- mon benefit discussed about drinking Pu-erh, similar to any fermented food. Your belly will thank you for a good cup of Pu-erh. And the benefits don’t stop there. A few lab studies


show that pu-erh does lower total cholesterol and raise the HDL levels and controls weight gain in rats, and one study indicates similar benefits in humans. also


Pu-erh appears


to help control heart disease. These studies reflect traditional Chinese beliefs of the benefits of Pu-erh, but we can not make more definitive scientific claims. Pu-erh is one of the easiest teas to prepare. The


production


process essen- tially eliminates


the polyphenols that make tea bitter. When you make Pu-erh, you don’t have to watch the clock—let it steep as long as you like, it won’t get bitter, only stronger.


woodsy, musky flavor.


Pu-erh is renowned for a But


each Pu-erh exhibits more or less of these flavor notes. Some are also creamy or buttery, oth- ers have dark-roasted nut tones. These strong flavor notes


make Pu-erh a favorite of ours for infusing vinegar for salad dressing. We put white rice vinegar and Orange Ginger Pu-erh in a bottle and allow them to steep for a few days. Strain out the tea, and you have a delightfully unique vinegar. For


a light, flavorful


dressing, mix ¼ - 1/3 cup of the vinegar with ½ cup olive oil, 1 Tbs lemon juice, ½ tsp sugar, and ¼ tsp salt.


Pu-erh has recently become


a very popular drink for it’s health benefits, especially with those who enjoy strong fla- vors—it’s been one of the most popular drinks in China for thousands of years.


salad


A single


serving will provide 4 to 5 cups. Some people start a small pot of Pu-erh and simply add a bit more over the course of the day.


However you prepare it to drink or eat on salad, Pu-erh is a realm of tea that you’ll be glad you added to your reper- toire. Enjoy the exploration!


Morality is a private and costly luxury. ~Henry B. Adams


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