British Fascial Symposium 2018

British Fascial Symposium 2018

Week 12 - 4Cs

BFS LecturePosted by Allissa Harter Tue, April 03, 2018 13:32:25

“Fascia: where it lives and what lives in it.”
http://www.fasciasymposium.co.uk/workshop/1-gary-carter-kmi-iasi-yttc-bawla-ltdip-ias-2-allissa-harter-lmt/


Blog #12 - Sunday 25 mars 2018
"The 4Cs: Concrete, Crystals, Chocolate and Cheese"
count down to Week #19, 13 of May 2018 - British Fascial Symposium lecture


Where does structure come from?

Architecture described by the Roman engineer, military soldier, and author named Vitruvius, is based on viewing nature: birds and bees, how they construct, and the sense of proportion and shapes. Understanding the proportions comes from the greatest work of art: the human body.

The structure of Roman Concrete is still mesmerizing scientists of today. Pulvis, ash, volcanic pumice used in making Roman concrete came from Pozzuoli (Naples), Italy. Thus named Pozzolans. Other tuffs from volcanic ash were used to create 887 moai statues on Easter Island in southeastern Pacific Ocean.

Vitruvius and Pleny the Elder used Earth and Water to blend Roman Concrete. The aqueduct of Pont du Gard and the Pantheon in Rome, Italy are still standing despite earthquakes, storms and seasonal changes. Flexible yet rigid, something like floating compression, a.k.a. tensegrity.

In order to understand structure, there is a macro view. A micro view. And a nano view.

The smaller the surface areas of the substances in the ash, pumice or tuff, the higher the Pozzolanic Activity.

Pozzolanic Activity
is the reaction rate between a pozzolan and Ca2+ or Ca(OH)2 in the presence of water.” This was cited from Wikipedia. As was this: “The rate of the pozzolanic reaction is dependent on the intrinsic characteristics of the pozzolan such as the specific surface area, the chemical composition and the active phase content.” Then Wikipedia goes into geometry and crystallography.

As my friend Kim will tell anyone, the reason Mrs. Kunce did not allow us to have a popcorn party at the end of First Grade was because I could not pass my addition and subtraction quizzes. So when Pozzolanic reactions have to do with crystals, I go to Science Friday for answers. There, Science Friday explains crystals in my favorite terms: chocolate!

"You may be surprised to learn that chocolate, that delightful confection, is a crystal, too. Crystals are solids whose molecules, atoms, or ions are connected to one another in an organized pattern—called a crystalline structure—that repeats over and over throughout the solid. Chocolate molecules are often arranged in this way, which is why a chocolate bar gives a satisfying “snap” when you bite into it.

The arrangement of the different types of molecules within chocolate impacts the texture, hardness, and shine of chocolate."
https://www.sciencefriday.com/educational-resources/chocolate-crystal-concoctions/

YouTube Video:
Choc Full of Science
Published on May 8, 2014
https://www.youtube.com/watch?v=xRp2i3epxD0#action=share
@2:13 - "a fruit called a Cocoa Pod. The beans inside the fruit are fermented in their own pulp. The local bacteria, fungi, and yeast is part of the fermentation process. This process gives the chocolate unique flavors.”

The microbes are starters for the chocolate fermentation and crystallization. Just like cheese.

Cheese making is written about in “March of the Microbes”, page 47. Fermentation is STEP #1 in order to start a process or preserve something for a long long long time. What enables fermentation depends on microbial activity.

Science knowns about microbes, but the human race as vilified microbes since the Germ Theory took hold in the 1900s. Rarely, do we pay them tribute. The human body is cocked full of these micro fermenters.

Page 47 and Page 44 of "March of Microbes: Sighting the Unseen" by John L Ingraham states the following about cheese: “The carbon dioxide makes the holes. Propionic acid and other metabolic products of Propionibacterium give Swiss cheese its sweet, nutty flavor.”

Certain types of cheese used to be location specific. Camembert Cheese, only made in Normandy, France can now be made in places like Ireland and California. Through science! Recently, an identical starter for “location specific cheeses” has been revealed. Science has unlocked detailed genetic information required about lactic acid bacteria. A complete chromosomal genome sequence is determined for about 25 lactic acid bacteria - base by base. Then there is something even smaller called a plasmid. The proper array of plasmids is essential. These plasmids encode reactions for a particular cheese.

The recipe for Roman Concrete baffles scientists and engineers of today. Certain human diseases Parkinson's, MS, ALS - baffle scientists in medicine as well. Perhaps these schools of science could look to a Starter Culture. Then assess the fermentation recipe used in the Human Body.


These microbes have been on Earth longer than their Hosts.

4Cs come from Fermentation
Active microbes make Healthy Fascia,
Allissa from Iowa, Living Sweden