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What Is Reiki?

Reiki is a spiritual healing art with its roots in Japanese origin. The word Reiki comes from the Japanese word (Rei) which means “Universal Life” and (Ki) which means “Energy”. Reiki is not affiliated with any particular religion or religious practice. It is not massage nor is it based on belief or suggestion.

Reiki practitioners channel energy in a particular pattern to heal and harmonize. Unlike other healing therapies based on the premise of a human energy field, Reiki seeks to restore order to the body whose vital energy has become unbalanced.

Reiki energy has several basic effects: it brings about deep relaxation, destroys energy blockages, detoxifies the system, provides new vitality in the form of healing universal life energy, and increases the vibrational frequency of the body.

The laying of hands is used in Reiki therapy also as in spiritual healing. There is a difference though. In spiritual healing, a person with a strong energy field places his or her hands above a particular part of the recipient's body in order to release energy into it. So, here the healer is the one who is sending out the energy. In Reiki, however, the healer places the hands above the recipient; however, it is the recipient that draws the energy as needed. Thus, in this case, the individual being healed takes an active part in the healing process as opposed to having a passive part in spiritual healing. The individual takes responsibility for his or her healing. The recipient identifies the needs and cater to them by drawing energy as needed.

Although there are a few positions in which the practitioner is in contact with the patient (such as cradling the head), most Reiki treatments do not involve actual touching. The practitioner holds his or her hands a few inches or farther away from the patient's body and manipulates the energy field from there.

History of Reiki

Reiki is believed to have begun in Tibet several thousand years ago. Seers in the Orient studied energies and developed a system of sounds and symbols for universal healing energies. Various healing systems, which crossed many different cultures, emerged from this single root system. Unfortunately, the original source itself was forgotten.

Dr. Mikao Usui, a Japanese Christian educator in Kyoto, Japan, rediscovered the root system in the mid- to late 1800s. He began an extensive twenty-one-year study of the healing phenomena of history's greatest spiritual leaders. He also studied ancient sutras (Buddhist teachings written in Sanskrit). He discovered ancient sounds and symbols that are linked directly to the human body and nervous system which activate the universal life energy for healing.

Usui then underwent a metaphysical experience and became empowered to use these sounds and symbols to heal. He called this form of healing Reiki and taught it throughout Japan until his death around 1893.

The tradition was passed through several grandmasters of reiki such as Dr. Chujiro Hyashi, Hawayo Takata, and Phyllis Lei Furumoto.

There are many forms of reiki being practiced now. The two principal ones are: "the Usui System of Natural Healing" and "the Radiance Technique."

The Usui System of Natural Healing balances and strengthens the body's energy, promoting its ability to heal itself.

Reiki is useful in treating serious serious illnesses as well as others. Examples are: sports injuries, cuts, burns, internal diseases, emotional disorders, and stress-related illnesses.

Reiki was introduced to the Western world in the mid-1970s. Since then its use has spread dramatically worldwide.

Reiki Energy

Reiki energy is regarded as life energy at its most effective-with the maximum vibration. It is considered to have an almost divine quality and as such includes everything, in a world where problems and disorders are deemed to be due to the feeling of detachment from the world. There is no division of Reiki energy into positive and negative forms but when a person undergoes a session of therapy, they allow the energy to be taken into themselves with beneficial effects. Essentially, those receiving Reiki energy decide subconsciously just how much of the life energy is taken in.

Those who use Reiki regularly often find they are more joyful, lively and their own in-built energy is enhanced-almost as if their batteries had been fully charged! Existing conflicts within the person are broken down and there is a greater vitality, leading to relaxation and a stimulation of the body. As this improvement develops, the natural processes of renewal and removal of toxins are enhanced and rendered more effective, ultimately opening up more of the body to the life energy.

Body organs such as the skin, and protective systems such as the immune system are improved providing the individual is prepared regularly to undertake Reiki and in the first place to undergo an attunement or initiation into Reiki energy. The initiation is merely a means whereby the universal life energy is bestowed through the Reiki master. The master acts as a channel and a link with God to release the healing power.

An initiation is not absolutely essential but it allows the individual access to the universal life energy, which is used rather than their own life energy. Also, an initiation conveys a greater capacity for using Reiki energy, with no associated tiredness and further, it provides a protective mechanism against any negative manifestations.

The Use of Whole-Body Reiki

Since, a disease or disorder in one area will inevitably affect the whole body, the use of Reiki is best applied to the whole-body, to cleanse and revitalize the complete system.

The implementation of Reiki is highly ritualized and ceremonious. Many practitioners undertake a particular routine before commencing a regime of whole-body treatment. The main elements are briefly described below.

Preparing For Whole-Body Reiki

Remove jewelry

Jewelry contains items such as stones (semi-precious or precious), metal rings or chains, leather thongs or a variety of other objects. Many of these will attract energies that may interfere with the life energy of Reiki. Items such as watches create a closed circuit that reduce the flow of life energy. Earrings are especially a problem. The pierced ears interfere with the flow of energy. The ears are very important in many therapies such as acupuncture that utilize meridians and must be kept unencumbered.

Wash hands

There are two reasons for washing hands. First, there is the physical effect of cleaning. It makes the hands pleasant to feel for the recipient of Reiki. Hot, sticky hands should be avoided in Reiki as they are not conducive to the state of relaxation being sought.

The second benefit relates to the aura surrounding the body. This aura may be affected by contact with objects, people, etc over the course of the day and washing removes such influences, which could, in sensitive people, have an adverse effect.

Say a prayer

It is helpful at this stage to recite a short prayer asking for healing and to concentrate upon and acknowledge your aims, self-perception and those of the person upon whom your hands will be placed. The prayer makes you ready to enter into the relaxation process.

Even out the aura

This is a means of gently making contact and starting the therapy. It involves a number of steps.

• Ask the person to lie down.

• Sit beside the person; put your left hand on your sacrum.

• With your right hand held about 6-9 inches(15-25 cm) above the body and palm facing down, move your hand along the length of the body from the head to the toes.

• Return the hand to the starting point using a circular motion along the side of the body.

• Repeat this three or four times

This process can be repeated after the Reiki therapy when your left hand can be placed on the sacrum of the recipient.

Energize

When each Reiki therapy session is complete the whole body may be energized via the root chakra. The hand is held vertically above the body and then quickly moved from the pelvis to the head.

The Practice of Whole-Body Reiki

Before the Whole Body Reiki Treatment

There is great scope for variation in the number and sequence of positions used for whole-body treatment. It will depend greatly upon the practitioner and what is felt to be best for the recipient, but no one sequence can be deemed the best one for all. It is important to be certain that your client/partner is not suffering from any illness or condition that might require the attention of another health professional. Reiki has its particular uses but it is unwise to try to address problems that clearly fall beyond its scope. The client can easily ask advice from their doctor, or other professional, as to whether they should undergo Reiki therapy.

The extent of each session of Reiki will vary depending upon circumstances and the individual receiving treatment. Certain positions may be better left out of the sequence or therapy may be focused on a particular area to help relieve blockages or deal with tension. If the recipient is currently on a regime of medication then a shorter session may be appropriate.

Similarly, if dealing with a small child or an elderly or infirm person, it is probably wise to limit the therapy to a session of 15 to 20 minutes. In all cases the Reiki practitioner should be sensitive to and aware of the condition, needs and well being of the recipient.

Positions In Reiki Therapy

The hands are clearly the 'instruments' of healing in Reiki. The position in which the hands are placed on the recipient is important. However, it may be varied depending on the circumstances. Just placing the hands on the appropriate part of the body is sufficient.

Reiki can be effected through clothing, as the energy will flow the clothing. But many people prefer to have no material obstacles to the therapy.

The Head

The hands are placed either side of the nose, with the palms covering the eyes; the thumbs rest by the bridge of the nose and the fingertips cover the cheeks and reach the upper lip. This arrangement covers the sinuses, eyes, Pituitary gland, and teeth. It is useful for dealing with colds, sinusitis, eye complaints, allergies, fatigue and general discontent.

Another position is to place the hands over the ears, with the fingertips extending down the jaw-line to the neck, encompassing the ears including the semi-circular canals, responsible for balance. The effect also extends to the pharyngeal area. Diseases and problems of these organs such as colds, trouble with balance, hearing loss, etc. are dealt with in this position.

For relieving conditions such as headaches, colds, asthma and circulatory problems, place the hands on the back of the head. It also promotes relaxation.

The Chest And Abdomen

There are many variations for the chest and abdomen; we will only discuss a few here.

The arrangement for the thymus, heart and lungs is as follows: one hand is laid across the thymus and the other at 90 degrees starting just below and between the breasts. The thymus is a bi-lobed gland in the neck. It is an important part of the immune system. This arrangement therefore reinforces the immune system and helps the lymphatics, the heart, lungs and counters any general debility.

Another technique is to place the hands on either side of the navel and slightly to one side. The stomach and digestive organs are the focus of attention here and the conditions/symptoms addressed are the digestion and the metabolism. Specifically, this treatment will combat nausea, heartburn, gastrointestinal diseases and indigestion. Because the presence of such conditions often results in tension and worry, the relief of symptoms will similarly help relieve anxiety and depression.

There are two other positions that are worth exploring: Here, the hands are placed in a position similar to that used to focus on the stomach and digestive organs but further away from the body midline. Approach the body from the right side of the recipient. Place your left hand around the base of the ribcage. In this position, we are dealing with the gall bladder and liver. This position is for diseases and conditions of these important organs and associated problems of a metabolic nature. The liver is a vital organ in the process of removing toxins from the body. Hence this arrangement is very important for healing those ailments.

The position related to this one is essentially a reflection where the hands are placed on the left side of the body to encompass the area of the bowels, spleen and some of the pancreas. Here, diseases of these organs such as indigestion and healthy blood are all dealt with.

Another position involves focusing on the appendix, intestines and urinogenital organs. The hands are placed where the pelvic bones are covered and meet over the pubic area. This is used for the healing of a number of ailments associated with the appendix, intestines and urinogenital organs. It is also useful for the treatment of allergies, general debility, problems of a sexual nature and related to weight. It is believed to reinforce the immune system.

The Back

Here again, there are a number of positions that are used. In one such position, the hands are placed across the shoulder blades at mid to upper point, to influence the intestines, lung, heart and various muscles in the neck and shoulder region. This will help lung and heart diseases, muscular tension, headaches and related conditions.

If the hands are placed lower down the back, around the midriff (on the lower ribs) this position will accommodate the kidneys and adrenal glands. (The adrenal glands are situated one each on the upper surface of each kidney and are important because they manufacture hormones that control a variety of body functions.)

Warning:

Please consult a qualified practitioner before you start with Reiki especially if you are suffering from serious conditions or diseases

Pizza : History & Legend

Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation.

Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."

The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.

In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.

6th Century B.C.

At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates.

3rd Century B.C.

Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."

1st Century B.C.

In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:

"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."

1st Century A.D.

Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.

16th Century

1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza.

17th Century

By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."

18th Century

Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.

19th Century

1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.

20th Century

NOTE: For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies - first the cheese, then the toppings, and then the sauce.

1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca della Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well.

1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno.

1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza.

1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello.

1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas.

1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.

The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."

Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.

Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.

In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. The Queen loved the bread and would eat it every time she was out amongst the people, which caused some consternation in Court circles. It was not seemly for a Queen to dine on peasant's food.

Never the less, the queen loved the bread and decided to take matters into her own hands. Summoning Chef Rafaelle Esposito from his pizzeria to the royal palace, the queen ordered him to bake a selection of pizzas for her pleasure.

To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green).

This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world.

History has not made it clear whether Rafaelle began to sell this creation from his own pizzeria but it is known that the Pizza, in much the same form as we now know it, was thereafter enjoyed by all the Italian people. Variations began to be made in different parts of the country. In Bologna, for example, meat began to be added into the topping mix. Neapolitan Pizza became quite popular and it brought garlic and crumbly Neapolitan cheeses into the mixture as well as herbs, fresh vegetables, and other spices and flavorings.

About this time the idea of baking in special brick ovens came into existence and the bread, as it is today, was a rather simple combination of flour, oil, salt and yeast.

Pizza spread to America, France, England and Spain, where it was little known until after World War II. While occupying Italian territories, many American and European soldiers tasted Pizza for the first time. It was love at first taste! Italian immigrants had been selling Pizzas in their American stores for some time, but it was the returning soldiers with a lust for the saucy delight that drew the Pizzas out of the quiet Italian neighborhoods into the main stream of city life all over the continent. In fact, the square "Sicilian Pizza" which is so popular and was the forerunner of the now well-promoted "Party Pizza" is an American invention. Real Sicilian Pizza has no cheese or anchovies.

Today we celebrate Pizza. February 9 is International Pizza Day and the Guinness Book of Records states that the largest Pizza ever made and eaten was created in Havana, Florida and was 100 feet and 1 inch across!

American and Canadian citizens will eat an average 23 pounds of Pizza, per person, per year. Pepperoni and Cheese is the favorite combination, especially with the younger set, and is second only to the hamburger as this continent's favorite food.

Pizzas can be made either healthy or fatty, depending upon what you use for the toppings. They come in many forms such as Calzones (half the dough is topped then the other half folded over to form a large half-moon shaped Pizza Pocket, which is then baked). It also comes in various forms such as breads, rolls, pan pizza, stuffed crust pizza, thin crust Pizza and thick crust pizza, wholewheat crust, and bagel crust.

The concept has also taken many forms such as Mexican Pizza (a pizza dough topped with chili or taco filling, shredded Cheddar, chopped onions, tomatoes and Jalapeno peppers), Ice Cream Pizza, Candy Pizza and even Pizza cake as well as Pizza flavored items such as Potato Chips and Tortilla Snacks!

So, next time you eat a Pizza, stop and think of Queen Margherita and Chef Rafaelle and be grateful that a Queen would dare stoop to eat peasant bread.

About the name: The word "pie" does not refer to the crust, nor even to the shape or position of the crust. The Oxford English, the Webster's unabridged,and lexicographer Charles Earl Funk, all agree that the elemental word "pie" relates to the Magpie, a bird with feathers splotched in two colors, a bird called "Pica" by the Romans, whence the English "Pie" and the alteration of "Pica" to "Pizza". The name relates to the bird's double color and its habit of gathering odds and ends as does a Pizza, or Pie, gather, and consist of, varied ingredients.