High Intensity Interval Training with Dr. Mike VanDerschelden
Because it really fits in very well with this, I have also put the following video article on this page, because it is completely in line with my philosophy, even if I have rarely used it, but it rarely works.
From my point of view, I use this type of training, but much less often, more like once every 1-2 weeks on average, but it seems to work for me. At almost 40 years old, I still feel completely fit.
Therefore, Spot is murder, there is something to it. Short-term sport, just a few times a day, just for 30 seconds, that is properly practiced, natural, “organic” sport in my opinion.
With this in mind, I hope the lecture is as enlightening for you as it is for me. All the best from Aqua Central 😉 | Yasin
An Important Email from Karl Heinz Asenbaum | Sport and alkaline hydrogen water
I spoke again with Karl Heinz Asenbaum about sport and alkaline water. Here's what we can safely claim and expect:
Lactic acid, which is always problematic in high-performance sports, is broken down more quickly by drinking alkaline water, thereby increasing overall performance.
In addition, high-performance sports produce a particularly large number of reactive oxygen species (free radicals), which can be neutralized by the high hydrogen content of the active water. In this way, damage to the tent due to overexertion can be avoided.
Furthermore, taking any sports nutrition, such as protein-vitamin-mineral powder, etc. with the help of alkaline active water two things:
Firstly, this increases the absorption capacity.
Secondly, the high hydrogen content and the alkalinity of the mixed mixture enable faster metabolism of these nutritional supplements.
Of course, the same applies to fruit juices and vegetable juices that are mixed with fresh alkaline active water.
If you eat a diet rich in fruits and vegetables, it is also recommended that you soak them in fresh alkaline active water about 15 minutes before consumption, as this can reverse the oxidative aging caused by long storage and long transport distances, and these fruits in their entirety Food quality can be revitalized and its quality improved by the effortlessly penetrating hydrogen.
By the way, pickling even works with whole eggs because the eggshell is permeable to hydrogen.
However, eggs should be left in for 20-30 minutes.
That would be the 5 minute video.
Here is the direct download:
If you haven't seen the lecture video yet, please watch it, I'll say it's the basic work and you can leave it running during training:
Our basic lecture follows:
You can find an interview about the lecture here, way down:
And Mr. Asenbaum, you can ask him at any time, he is, in my opinion, a genius and you can ask him about anything:
Telephone Karl Heinz Asenbaum: +49 89 27817520
All the best