Science of Yoga
Understand the Anatomy and Physiology to Perfect your Practice
(Sprache: Englisch)
Explore the physiology of 30 key yoga poses, in-depth and from every angle, and master each asana with confidence and control.
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Produktdetails
Produktinformationen zu „Science of Yoga “
Klappentext zu „Science of Yoga “
Explore the physiology of 30 key yoga poses, in-depth and from every angle, and master each asana with confidence and control. Did you know that yoga practice can help lower your blood pressure, decrease inflammation and prevent age-related brain changes?
Recent scientific research now backs up what were once anecdotal claims about the benefits of yoga to every system in the body. Science of Yoga reveals the facts, with annotated artworks that show the mechanics, the angles, how your blood flow and respiration are affected, the key muscle and joint actions working below the surface of each pose, safe alignment and much more.
With insight into variations on the poses and and a Q&A section that explores the science behind every aspect of yoga, look no further than Science of Yoga to achieve technical excellence in your practice and optimise the benefits of yoga to your body and mind.
Autoren-Porträt von Ann Swanson
Ann Swanson is a yoga therapist, yoga teacher trainer, and advocate for self-care, based in Denver, Colorado, USA. Passionate about science, she has taught college anatomy and physiology and holds a Master of Science in Yoga Therapy from Maryland University of Integrative Health, where she is now on faculty. Ann specializes in helping people relieve pain with online yoga therapy. She also mentors other yoga teachers and therapists one-on-one online. Ann has a way of making complex scientific ideas of anatomy and therapeutic yoga simple to understand and apply practically.
Produktdetails
- Autor: Ann Swanson
- 2019, 224 Seiten, Maße: 19,5 x 23,8 cm, Gebunden, Englisch
- Verlag: Dorling Kindersley UK
- ISBN-10: 024134123X
- ISBN-13: 9780241341230
- Erscheinungsdatum: 02.01.2019
Sprache:
Englisch
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