W.A.V.E.

  1.0  About This Site

  2.0  About WAVE

  3.0  WAVE Reports

  4.0  About Violence

  5.0  News

  6.0  Statistics

  7.0  Action

  8.0  Discussion

Worldwide Alternatives to ViolencE

*

"A Global Organisation and Internet Resource

Devoted to Creating a World Without Violence,

Where Everyone Acts with Respect For All Others . . .

The World

. . . Through Understanding the Root Causes of Violence

and Promoting Effective Alternatives "

*

E-Mail WAVE

Go to the Site Map   Go to the Site Map     Go Next to Our Mission Statement   Go to Mission Statement

 

Please BOOKMARK This Page


Latest News

Ahimsa: yoga in food.

Ahimsa and food.

Fashion we are living in the West and that leads to the practice of yoga, meditation, pilates, tai chi and other arts of relaxation (due, most likely, the level of stress to which we subject our day to day), has been accompanied Sanskrit terms whose meaning transcends not always, but this time his seems to be gaining strength.

Although, as we said, ahimsa is the absence of damage, to hate, to do evil or kill any living being and in any direction, has claimed here greater relevance to food and protest the mistreatment inflicted the animals are used for food, leaving aside its inter – human aspect.

However, before proceeding with the food, we will refer briefly to avoid damaging it, hate or do evil (I delete kill and I understand that nobody here kills equal) to others; as we will talk about ahimsa , food and its benefits, it should also be stopped in ahimsa and our interpersonal relationships .

Practice ahimsa as a philosophy of life brings respect others in word and action, not generate hatred or negative feelings for each other despite their attitudes to desagradarnos, annoy , or worse, hurt us in some way.

Ahimsa means to be patient, let things flow, accept what life presents us as an insurmountable reality and, above all, actively respect others, to love, to be gentle and transmit good vibrations generated within us because of the practice of ahimsa (some Christian sounds this speech?).

We continue with ahimsa and food, although we will later refer to the vegetarian or vegan diet, ahimsa in food does not have to be necessarily not eat animals (ideal, but not the only). Ahimsa is try to give our body what it needs, which asks us and what we want, but always taking care that is being the body which we demand that nutrient and not our human, confused and imperfect mind.

We should note that the human body is a cuasiperfecta machine, if we learn to listen and decipher their language , we can come to understand what you are asking us when we ask, and to give fruit or bread when we ask for sugar, give lentils if we asks iron or give water when thirsty. In this regard we must consider two facts that prevent feeding as we should be:

  1. We do not speak the same language as our body. It is bad not understand correctly what happens to us, it is normal; we must consider that most of us are not doctors or nutritionists and may not know correlate symptoms with gaps (in fact, sometimes not know how to identify symptoms).
  2. Our brain does not always want to collaborate in this task. Sometimes anxiety, stress, nervousness or even happiness and joy, we generated mixed feelings we ended up identifying as follows: “What a frustration! I feel like a palm tree chocolate! “(How?). Since when frustration get hungry? Oh wait! That is not hungry! They want to be happy and you know that chocolate will put your brain to produce happiness (will produce the substance that actually generates happiness).

Our communication with our body is so poor that most of us know not identify what we include in our diet and what we get out of it, but hey here we go, willy – nilly we remain healthy and vigorous. Well.Ahimsa goes far beyond staying healthy, ahimsa looking for a spiritual welfare above all. Let’s continue.

Is it necessary to bring a vegetarian diet?

Yes and no. As we have seen, the monks who studied and spread this term (I’ll stop repeating the wordahimsa because I think I’ve written as 1,000 times) they stressed the need not to inflict injury or death to any living being and, therefore, be a vegetarian was something basic and essential: if you were very good, but you ate animals, your nonviolence would not work at all, the karma negative accumulate and end upsuffering the same corresponding misfortunes.

At that time it was allowed to eat dairy products, understand that the treatment was given to cows, goats and sheep was very different from that given today, so now that non-violence extends to veganism.Theoretically should not eat any animal products, because that animal, necessarily, has been to produce it.

However, as I stated at the beginning, there is evidence that in some cultures flesh was accepted as anoffering if the animal had not been killed for this offering … I personally sounds a little weird, for example, I’m a vegetarian, does anyone understand He says something like, “I made for my husband cooked Madrid, but as is already done, because I also like”? (Ein?) In other words, you promote nonviolence in order not to accumulate harmful karma, you’re talking about animal suffering we eat with their flesh and, immediately afterwards, you eat a leg of ham because they have not killed the pig for you? It sounds to me to corruption (I laugh alone philosophizing, what a comic!).

But we return to the other and not the principle of this point.

People who carry a vegetarian diet advocate that itself is basic when it comes to practice non – violence , because from a subtle and energetically understand that eating animal flesh causes in people turbulent emotions, it will, spite, jealousy and other passionate behavior due to energy transmission of fear, pain, fear and violence suffered by the animal in question (spiritual vegetarians believe that, not so spiritual simply do not want to benefit from the suffering of anyone, your fellow Earth nonfood and that’s it).

However, from the point of subtle and energetic view, we can find other ways to practice nonviolencewith ourselves and with regard to food, as can be to practice mindful eating, worry about our requirements, eat healthier, etc. .

That is, from my point of view staff , I can convey what I feel and what reasons lead me to my to be vegetarian, but under no circumstances could sentence that an omnivorous not can practice their ownnon – violence in their own way, and why do I say this? For a vegetarian smoking, practice non – violenceto animals, but does not practice nonviolence himself, ergo , vegetarianism is not the key.

And what is the key ahimsa in food?

The key is to respect ourselves and, based on that respect, all other decisions and attitudes we take will become less violent and more positive for us.

Here is a series of basic rules that must be considered for the practice of ahimsa and who have nothing to do with the vegan or vegetarian diet.

  • Be careful with yourself. Take care. Be kind and gentle at lunchtime, in the treatment of food, preparing food, and respect the time and space of the activity of eating.
  • Seek balance . Search always improve, but without obsessions; if the practice of nonviolence will mean doing violence to your peace of mind, not worth.
  • Give your body what it needs . It is very important to know our nourishments requirements and our needs as a person, not only to cover the necessary amount of macro and micronutrients, but to give us what emotional need: tea on a rainy afternoon, a beer with friends, a fruit juice , etc.
  • Not be restricted . Increase the restrictions we impose normally is very negative, if we understand that we must restrain ourselves in one or another aspect, the ideal is to work our desires and try to improve or change those tastes or desires. Never ban is the way.
  • No intoxication . Closely related to the next point, the fact of not intoxicate our body involves not overdo the quantity. If we want to drink alcohol, we should know at what time the body begins to suffer, for example. [The same applies to creams and makeup, but that’s another topic.]
  • Do not exceed or fall short . It means not eating more, but no less. Drinking plenty of water is very good, but if you exceed the recommended amount could have negative consequences on your body (what it is impossible to believe?).
  • Consciousness practices in food. This is to pay attention to food when we eat, try to enjoy it, be aware of its temperature, taste, smell, etc. No one does this and is a basic aspect to cope with diet and regimes.
  • Learn to recognize feelings of hunger and satiety . It is very, very important to learn to recognize what is hunger, what thirst, what is satiety, etc. If we confuse these calls will be giving flying blind .

Ahimsa in your day to day.

Well, here ahimsa and food , which can be understood as yoga in food . To finish this week’s article I refer to how to practice ahimsa very easily in our day to day, apart from implementing it in food.

How can we understand nonviolence as promoting spirituality within us, then I have compiled seven tips (extracted from Pinterest) to work our spirituality and inner well being:

  1. Ritual morning. It may be 10 or 15 minutes of yoga burn, a quick shower with plenty of hydration, a leisurely coffee reading a book, anything you can think of and that makes you feel good. This point brings up before, I know, but it’s very good to have some quiet in the morning, maybe we can take 10 minutes to project what we want for our day or what tasks we will, etc.
  2. Take care of your skin. Normally we do not give importance to this issue, but exfoliate and moisturize your skin regularly facilitates the exchange of energy between us and the environment around us. It is also important to have the habit of desmaquillarnos, let our free nail paint occasionally, use mild cosmetics and perfume not abuse.
  3. Consciousness to eat. We have said =).
  4. Eat good fats and sweets.  Fats have a serious stigma we speak, it is not bad eating fat, fat is good for the skin, hair, nails, heart, etc. Our bodies need fat. However, not just any kind of fat, eat more nuts, more avocado and olive oil. This all very rich and satiated much. [The same goes with sweets, opt for to provide nutritientes.]
  5. Enjoy the silence . This can be very complicated, but your spirituality grow rapidly if you managed every day or every so often a moment of relaxation in silence, without music, no TV, no people, etc.An encounter with ourselves always positive!
  6. I am grateful . No more. I am grateful to you, your family, with friends, with your work, with the means that you have, your refrigerator, your couch, your bed, your clothes, your books, with everything! Thanks very to life that you are who you are because you are a unique, unique and wonderful human being! (Applies to all my readers.)
  7. Corrects your posture . As already mentioned here, back pain worsen our quality of life and we must fight them . In addition a relaxed posture, relax; an upright posture, improves our self -esteem; correct working posture, improved our performance. Everything are advantages!

And finally! I hope you enjoyed this little lesson about the Sanskrit word ahimsa , its origin and meaning, its possible aspects, my personal opinion and tips to implement it easily into your everyday life , both in food ( you’re a vegetarian or not) as in other aspects of your life.

Best wishes for this beautiful (and rainy in Madrid) passing day and what a very happy weekend!

Choosing a kitchen faucet

The kitchen faucet is one of the most important elements that we must consider when we make a reform, because, by the sink faucets is one of the most used parts of the kitchen. To give you an idea: a kitchen faucet is opened at least 15 times a day. Therefore, we must be very careful in your choice.

There are enough types of kitchen faucets, to adapt fully to the needs and spaces each.

What we consider to choose a kitchen faucet?

Location placement

  • On the counter: it depends on where you have the water intake sink. Currently this is the most common type of tap.
  • On the wall: with this model you’ll gain more counter space, consider how far they are hydrants.Previously used a lot, but it is becoming obsolete.
This is a nice example of single lever faucet Three wall.11

The size sink

  • Sinks to flush small: is best to choose a kitchen faucet with low spout, this way we will win a lot more space and will never be a hindrance.
  • For large sinks: we recommend using removable taps, you can easily reach all corners of the sink.They are also very useful long pipe taps.

Type opening

  • Single – hole: they are taps with two openings, one for hot water and one for cold water. Although they can be a little more uncomfortable than the single lever there are beautiful models with a design magazine.
  • Monomando: you can regulate the water flow and temperature with a single command. Currently, this type of tap is the most common thanks to its good value. Such as the previous picture tap Three .

The type of pipe

  • High spout: with the largest water tube, as mentioned above, it is ideal for large sinks.
High spout faucet Tras11
  • Removable spout: very practical, will allow you to reach all corners of the sink.
11
  • Horizontal pipe: very useful if you have a window over the sink.
  • Cano swing: this type of tap is also very useful when there is a window above the sink or cabinet, as we told you in this post of the reform of A & J.
After folding tap11
  • I spout reversed: for taps installed on thewall and a window at the top. It is very comfortable because the window can be opened easily.

Another element to decide is if you want your tap you filter the water or not, if you decide on a faucet filter, you have very good options in Brita or Grohe without having to give up a design that fits your needs.

White also offers this alternative, with this brand, you will find a faucet with 2 outputs, in a’ll have running water and the other omotitzada water.

Filters water faucet Grohe11

And of course, we must also take into account the design and price to suit your tastes full and your pocket. We recommend that you take a look at  Trass ,  Three ,  Paffoni  or  White  You will find very good options!

Do not you decide on one? Any doubts about what I choose faucet? any doubt about what I tap used in interiors Renova we can help you do that.

Alternative Humidifiers for allergies

The relationship between allergies and moisture is not a linear or simple relationship; however, there may be some useful information on the safe levels of humidity and healthy use of the different types of humidifiers . As shown in the graph below, the level of more favorable humidity preventing allergies is in the immediate vicinity of 50% (usually indicated the range of 40-60% as security).

11

As can be seen, both fungi and mites thrive in an excessively humid environment, while allergic rhinitis is more likely in dry environments; hence, when looking for a humidifier, very convenient to choose one with humidistat built , able to regulate the level of humidity.

Moreover, the proper use of the different types of humidifiers is a determining factor of how they will affect our health. There are several types of humidifiers depending on the technology used, but among them, two are the most widespread: the humidifiers boiled water , the safest sanitary (boiled water ensures elimination of bacteria, fungi …) and also known as warm mist humidifiers , and humidifiers ultrasonic or cool mist humidifiers which spray water to guarantee a deeper hydration but do not prevent the spread of pathogens in the water tank. Because of this, the ultrasonic models Boneco air-o-swiss from ultrasonic humidifier U200 incorporate ISS technology silver ions to eliminate pathogens and from ultrasonic humidifier U7147 , a system of pre-boiled water (warm steam) for greater health. These technologies allow us to avoid the laborious maintenance in his absence, we should make for a healthy use of humidifiers ultrasounds: either clean the water tank every two days to disinfect or always use distilled water in such devices.

Finally, it should be noted that only the purifiers humidifiers from CPAP Machines are able to eliminate allergenic suspended particles, such as pollen.

THE FIVE BEST CHEFS IN THE WORLD

Who are the chefs who run the best restaurants in the world? The Danish Noma repeated for the third consecutive year in first place, followed by the Spanish El Celler de Can Roca and Mugaritz, in the second and third place respectively, the DOM in the fourth Brazilian and Italian Osteria Franciscan fifth.

Last Monday was held in London the ceremony of proclamation of The World’s 50 Best Restaurants, the top 50 restaurants in the world. The Danish Noma repeated for the third consecutive year in first place, followed by the Spanish El Celler de Can Roca and Mugaritz, in the second and third place respectively, the DOM in the fourth Brazilian and Italian Osteria Franciscan fifth.

But who are the best cooks who run these five great restaurants?

René Redzepi
Noma, Copenhagen, Denmark
11Born in Copenhagen in 1977, René Redzepi is the son of Albanian immigrant father and a Danish mother. Formed, among other great masters, with Ferran Adrià at elBulli, in addition to such prestigious establishments as The Freq. Laundry Thomas Keller or Le Jardin des Sens, the Pourcel brothers in 2003 opened his restaurant Noma (Not for Nordic and Ma for food) around Copenhagen.

A distinctive property with a gastronomic proposal based on the ingredients of your immediate surroundings, a local cuisine that explores the identity and flavor of fresh produce from Northern Europe, applying to working very refined culinary techniques.

In 2008, René Redzepi received the award in 2009 Madrid Fusion and Noma took third place in the prestigious list of the top 50 restaurants in the world. In 2010 it reached the number one spot, displacing Ferran Adrià, who had already announced the closure of elBulli after having held the title for five years, four of them consecutive.

no momThe ‘Bible’ of organic kitchen

In 2005, after two years of opening Noma, René Redzepi managed to drive ” The Manifesto for the New Nordic Kitchen ” (Manifesto for the New Nordic cuisine), a culinary code promoting the use of raw materials from the nearest environment, the interaction between chefs and farmers and sustainable cuisine, achieving wide acceptance not only among his closest colleagues in Denmark and the Nordic countries, but also among most young eco-chefs half the world who have come to regard as ” bible “of organic cuisine.

Maybe, say customers, is the quality and freshness of the raw materials used: March violets, wild garlic, seaweed from the coast, ground elder, sorrel, live Norway lobsters, meat semi-wild ox …

In a recent interview with the London newspaper The Guardian, Redzepi explained: “I have at my disposal a network of professional hunters who get me unique. For years dealing with a strange character, a guy with teeth in all directions looking for mushrooms from the 70 This man keeps up a notebook where he writes down the place of his findings and weather conditions in which nature produces its treasures . That book is his big secret, something like the recipe for Coca Cola “.

Joan Roca
El Celler de Can Roca, Girona, Spain
11Talking about Joan Roca is talk of working together and perfectly coordinated three brothers: the eldest, Joan, as a chef, Josep, in charge of the room as maitre-sommelier and Jordi, the youngest, who works as a chef cake shop.

Born into a family engaged for three generations to the restoration, which ran a simple and honest house traditional meal called Can Roca, the first memories of Joan is located in the old kitchen with his mother in front and a whole number of loyal customers who daily enjoyed their popular cuisine Catalan roots.

After attending culinary studies in Girona, Joan and his two brothers in 1986 he opened his own restaurant, right next to his parents, which they called El Celler de Can Roca. At first the restaurant was located in a narrow space, maladaptive, in which Joan could barely move in the kitchen and with a modest and simple decor. Finally, the place was remodeled to adapt to the evolution of the kitchen, which had made it back home line its origins to evolve into a much more current and sophisticated proposals.


11An indissoluble set

In today Celler, the three brothers form an indissoluble set in which each exerts its own area of expertise. This joint passion of the Roca brothers, along with their dedication and impeccable and well trained service has led to El Celler de Can Roca to get his third Michelin star last year 2010 and the election as the world’s second best restaurant for the second year consecutive.

Joan Roca maintains somehow tradition, but is trapped by it, but instead bases its success on special attention to balance, creating dishes containing sweet, salty and sour, all in harmony, without no fear of adopting the latest technology, such as using a vacuum for creating some of their signature dishes, chefmod software, such as the Iberian suckling pig.

But the pairing wines with your letter is a very important factor. Josep, as sommelier, has an almost encyclopedic knowledge of wines from around the world. Many of the dishes were created as a collaboration between the two brothers, where Josep took the most important notes of a wine and Joan worked to create a dish that complement.

Desserts, under the responsibility of Jordi, also have a modern touch and very daring, sometimes even using the deconstruction of a perfume as a base. Jordi manages to pick and highlight the floral notes of famous fragrances such as Carolina Herrera, then incorporate them into their creations.

Andoni Luis Aduriz
Mugaritz, Renteria, Spain
11This young Basque chef, recognized by major international media as “the most important on the world stage in recent times gastronomic phenomenon” was born in 1971 in San Sebastian.

His first encounter with the profession, as occupation of weekend and holiday, while studying hospitality was in a simple pizzeria. After completing their education, he began working with the great chefs, including Ramon Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arranbide and Pedro Subijana.

Between 1993 and 1994 part of the team of El Bulli, Ferran Adrià with the head, it is clear disciple. In 1996 he takes charge of the kitchen of Martin Berasategui, until in 1998 decided to ride solo its own restaurant Mugaritz, located in the ancient hamlet of Otzazulueta, in the depths of the Basque Country, precisely on the dividing line between Errenteria and Astigarraga, in the province of Guipuzcoa.

Recognized by the best world press, Andoni Luis Aduriz figure frequently in the pages of prestigious magazines, which devote large articles with definitions such as “whiz kid” made by the critic of The New York Times, Frank Bruni, or granted by the French gastronomic magazine “Omnivore” describing him as “one of the 15 best stories of the new kitchen that have occurred in recent years.”


11A brilliant career

The truth is that since the opening of Mugaritz, Andoni Luis Aduriz has been highlighted with the National Gastronomy Prize and the Euskadi Gastronomy Award, besides having two Michelin stars and have led to his restaurant to the current third place in the list of The best restaurants of the world.

As for its culinary offerings, Andoni Luis Aduriz is a chef renowned for its excellent technical ability, while it has developed a fresh and imaginative cuisine which incorporates a number of elements of nature, such as flowers and plants, creations that respond to a philosophy based on the constant search for perfection in each of their dishes.

Alex Atala
DOM Sao Paolo, Brazil
Contrary to what we are used in most of the great chefs, Alex Atala began in the kitchen by accident. This Brazilian born in 1968 in the neighborhood of Mooca in São Paulo, parent of Palestinian origin, left the family home at 14 to move to the big city of São Paulo, working as a DJ in a nightclub known fashion.

At 18 he decided to travel aimlessly to Europe, finally saturating in Brussels (Belgium), where he worked for a time in construction, as a painter of large areas. In order to prevent your residence permit will expire in that country, Atala enrolled at the Namur Hotel School, where he first made contact with the world of cooking and gastronomy.

Once obtained the title, had the opportunity to work in various restaurants in Belgium, France and Italy among them the restaurant chef Jean Pierre Bruneau, a three-star Michelin-where was shaping their newly obtained culinary knowledge, and learn to speak English, French and Italian.

In 1994 returns to Sao Paulo, where he worked in three different restaurants: Pasta Sushi, Filomena and Restaurant 72. With his brilliant talent, Alex begins to draw the attention of customers and especially from critics, earning the title “Chef revelation “Abred granted by the Brazilian Association of Restaurants.

In late 1999, Atala opened his own restaurant, DOM, in Sao Paulo and in recent years both the restaurant and the chef have earned countless awards, up to lie in fourth place of the best restaurants in the world.

In a country like Brazil, with huge and original food resources but which nevertheless has a little culinary tradition, the merit of this small restaurant with just 15 tables and self Alex Atala, it is quite remarkable.


Recovery of native ingredients

Atala has always shown great concern about the use of own ingredients from Brazil that have historically influenced the culture and food of their country. The result is an elegant proposal, with a style of cooking that combines a surprisingly unfamiliar ingredients and products of the Amazon with modern international techniques.

In this sense, Alex Atala has indeed become an active promoter of sustainability of indigenous communities, which supports by purchasing products so that these unique local ingredients to regenerate thus avoiding extinction.

But he also believes strongly in the use of new culinary techniques, including chemical, to reach proposals that mere classic and good products did not allow traditionally reach a cook.

Massimo Bottura
Osteria Francescana, Modena, Italy
At 48, Massimo Bottura is a bold and sensitive chef who has managed splendidly combine tradition and innovation. As in other current restoration projects, several assistants very high level experience daily with flavors and textures in an environment that looks more like a physico-chemical a laboratory that proper kitchen.

Bottura is the creator, owner and chef of Osteria Francescana, a place that opened its doors for the first time 20 years ago in an old inn for pilgrims attached to a Franciscan convent in the city of Modena, capital of a region internationally recognized for production of the famous balsamic vinegar.

During this time, in which the restaurant has climbed to fifth in the world rankings, plus get two Michelin stars, the Osteria has been occupying gradually, several adjacent buildings and adding to its walls some of the best pieces of contemporary art in the world, a topic that Massimo passionate expert and collector is declared.

Born in Modena in 1962 into a family of wealthy owners of oil wells, he is interested very young for gastronomy. In 1986 he buys an old tavern in Campazzo, near Nonantola, where he learns to know the mysteries of the cuisine of the region, the so-called kitchen “Emilian”.

In 1992 he makes the legendary Alain Ducasse invited to spend a few months in its historic restaurant Le Louis XV in Monaco, where you familiarize yourself with the rules of the new kitchen. In 2000 and after a visit to the Osteria Francescana, Ferran Adrià invites you to spend a few months in elBulli, where contact with molecular cuisine.


“When cooking I like to think I make art”

Bottura culinary approach is to get its innovative dishes a perfect union between textures, temperatures and flavors, an activity with which Massimo recognizes fully enjoy because as said “cooking I like to think I make art.”

Among its specialties are dishes that invite you to discover a range of flavors, such as ravioli stuffed with cotechino, lentils with bean sauce or the classic Caesar salad prepared with balsamic vinegar, dishes prepared with a touch of color and a texture that They make, in addition to the palate, irresistible sight.

The so-called cyber violence. Internet and social networks

In recent years, virtual social networks have transformed the way men and women relate and interact with each other. The new technologies of information and communication technologies (ICTs) are spaces where an exhibition of personal life, involving new forms of violence and control over women and new forms of emotional and sexual relations is performed.

Judicial reality evidence the increase in complaints filed by women victims of gender violence, which along with acts of physical and psychological violence, behaviors aimed are warned to control their personal relationships through ICT, in two main ways .

  • As part of the tools and communication systems used by perpetrators to carry out acts of gender violence both online and offline.
  • To threaten, harass, harass women who use technologies, stealing your private data, building up false identities, hacking their passwords, accounts or accounts or web sites, monitor their online activities, etc.

These criminal behavior, are often invisible in their own complaints, even in judicial interrogation, leading to the accused not declare for them as defendants, being outside the indictment and therefore without trial.

The / teens are heavy users of these virtual communications. It is therefore not an exaggeration to say that youth feel, communicate and live their relations in the social network and therefore at a stage where they are building their own distinct identity and where construction on gender identity has fundamental role.

ICTs have changed the way young people live their relationships, making it open.Allowing them to always know where they are, what they are doing and who they are talking to their partners, etc. These manifestations may be the prelude to a violent relationship or a relationship domain.

Therefore, in many occasions, it is passed from one controller to the execution behavior of virtual violence. As the couple maintained, with public humiliation (publication of photos demeaning, or attempting comments ridiculing); threats, if the girl wants to break the relationship, “if you dare to leave me, you see posted on facebook photos that you and I know”, or cyberbullying (constant referral messages).

These criminal behaviors are not warned by the young, who deny, downplaying the seriousness of the behavior of their partners and justifying it in romantic love. This response from them has led to the normalization of these behaviors of control and jealousy, based on the habitual, do all the boys are as í”.

The influence of these ideals and messages transmitted through audiovisual techniques, reproduce traditional gender stereotypes, sexist positions and even the use of women as sex objects.

Romantic love to which we referred, plays the same myths and beliefs about finding the better half, the crush and the happy ending, and it is not easy for most young people understand other models of love.

Generations change the way we communicate, but the bottom substrate remains the same and therefore express the reality of a society that imposes different places for women and for men.

We must learn key concepts such as:

– Intimacy: intimate spiritual and reserved area of a person or group, especially a family.

– DATA PROTECTION: right to decide on one’s personal information.

– CYBERBULLYING or cyberbullying: psychological aggression, sustained and repeated over time, perpetrated by the subjects of art. 1.1 LO 1/2004, against their partner or ex-partner, using new technologies across platforms or virtual systems such as email, messaging systems, whatsapps, social networks, blogs or forums …

– SEXTING: sending text messages via SMS, MMS or similar images taken by the aggressor or recorded by the protagonist of them of a sexual nature from mobile communication devices, in order to damage the honor and image of women and that can even be used to promote blackmail the victim then called sextorsi ng , in order to exercise control and domination under threat.

– STALKING STALKING or: form of harassment through ICT consisting of continuous and intrusive persecution of a subject which is intended to restore personal contact against their will.

– GROOMING: (grooming) set of deliberate actions as a matter of deliberate deception by an adult in order to establish bonds of friendship / relationship and trust with a child on the Internet, with the aim of obtaining sexual satisfaction particularly through erotic or pornographic images of minors.

While this is the criminal response, the last resort, companies should prevent the reported attitudes like, which can only come from the hand of an equal education since childhood. Get a copy with Crescendo PDF.

The 10 most violent movies of 2012

It will be because we have many years in this vice, or because neither Revenge: Istanbul connection or Mercenaries 2 have managed to satisfy our hunger for hemoglobin. The fact is that, deprived of the hammer blows of Ryan Gosling in Drive, the butchery machinery Puzzle (Saw 3D) and rocanrol of Jose Coronado in No peace for the wicked , we thought we produce our report on the most violent movies 2012 was going to be difficult. Big mistake: as comprobaréis then the undercard of this year now ending has overflowed with carnage and slaughter, including traditional and shot at close range and brutality of survival along with other Eastern crude tortures that make pupa. Eye: selecting these films have not responded to its international launch dates, but those of their respective premieres in Spain.

The Yellow Sea 


Why has impacted us? A fan of Asian cinema reader pointed us in our list for 2011, we would do well putting cover when this atrocity of Na Hong-jin came to our country. For starters, The Yellow Sea plunges us to the neck in the reality of a marginalized community (the residents in northern China Koreans), then making us feel the consequences of this state of things at once, never better, of riotous violence. If the wanderings of the protagonist, one ludópata cabbie got to hitman, or mobsters who persecute you, do not stir the stomach, decent work chamber mixer will.

Dredd


Why it has impacted us? They say that this film Pete Travis has raised much less than expected, and that its projected sequels have all the numbers never appear. A pity, because the film has not only managed to do justice to a legendary comic , but also make us forget (if possible) the lousy film starring Stallone. As sparing in words and rich in shots as its protagonist Karl Urban, Dredd presents plus the best use of 3D to making us feel the violence. Never before has the phrase “in your face” had much sense.

White Hell


Why has impacted us? Because it is Liam Neeson. And not only that: is Liam Neeson against a pack of gray wolves. You may, as noted earlier in this report, Revenge: Connecting Istanbul has left us cold, but the cold landscape presented by Joe Carnahan (often change, moving from Team a to this) he worked the paradoxical miracle of warm up veins with a story of survival and nibbles. “again, the fray / the last good fight in which I will fight / live and die on this day / live and die on this day … “ : if this poem made you the willies, you’ve seen the movie.

[REC] 3: Genesis


Why he has impacted us? Decidedly oriented satire and joke, satire zombie-owned and video cameras test us once again that the Spanish filmmakers, violence that best given is the daily and customs, as broncazo ladder of neighbors … or drunken relatives who assembled at a wedding. Although the lockers have been ported regularly with the film Paco Plaza, the director can rest easy: the picture of a  Leticia Dolera white, radiant and annihilating undead with us to the grave, and how theycombine romance and gore .

We have to talk about Kevin


Why has impacted us? In light of recent events, the story of this film (based on a novel by the author Lionel Shriver) seems even more painful, cruel … And unfortunately, more real. And we refer not only to juvenile psychopathy Ezra Miller,but also to the work of harassment and demolition with which an outraged community crushes poor Tilda Swinton, the mother of the little monster. When The advantages of being an outcast we present to Miller in a much more sympathetic role, will we be able to forget the fear that gives us here?

Hara-Kiri: Death of a Samurai


Why it has impacted us? It is clear that Takashi Miike is credited to our list of most violent films. If, last year, 13 murderers won a place in it based flood us with gallons of blood, this remake of the classic Masaki Kobayashi takes its place the 2012 edition much more subtle, but equally merits of sobrados. And we do not mean only one end of firecrackers, but also forced to crack some unfortunate guts warrior  with a bamboo sword. Does it hurt just reading it? For when you see the film, you have to run the Alka Seltzer.

Headhunters


Why has impacted us? If he who comes up : put to steal a valuable painting, the protagonist of this Norwegian film has to look at who belongs to a hardened mercenary in Iraq. And not only that, but that mercenary is Nicolaj Coster-Waldau, ie the Jaime Lannister in Game of Thrones. Anything less brutal than other films of our report, Headhunters earns its place here for his way of showing two truths: not all intrigue films from the Nordic countries have to go in the wake of Millennium, or the influence of Quentin Tarantino must involve lack of imagination.

The Man with the Iron Fists


Why he has impacted us? “Embarrassment for the nigger to swindle another nigger”. Not what we say, they say the Wu-Tang Clan (the group director RZA)  in hip-hop great song that serves as a prologue to this film. And we can say that in its debut, the filmmaker has not cheated us. With a little help from friends Tarantino and Eli Roth, The Man with the Iron Fists is a tribute of the most enjoyable next most kaffir martial arts film, including amputations, decapitations, ropey sex and Russell Crowesplitting in two to one fat man with scissors. That do not miss anythin!

In the Land of Blood and Honey


Why it has impacted us? Clearly, ambientándose in the Balkan war, this film directed by Angelina Jolie would not be a festival of humor. But we can assure that, although his future behind the camera can be iffy, Mrs. Pitt was he willing to break all the records of the roll bad. And almost getting it, based on massacres of civilians, of characters (male) chauvinist and chauvinistic to the limit and, above all, a lot ofsexual violence. How Brad would stay after seeing the film?

Kill them softly


Why has impacted us probably after experiencing the adventures of his wife in Bosnia, Brad Pitt stood as stayed: eager to return to his old acquaintance Andrew Dominik (The Assassination of Jesse James by the Coward Robert Ford ) , get a murderer in the pay of the Mafia and bust heads wholesale accompanied by two experts on the subject as Ray Liotta (Goodfellas) and James Gandolfini, the unique and original Tony Soprano. what comes to be a movie gangster and send the fees, come on .

Alps 


Why he has impacted us? As in our delivery 2011, booked the last place on our list for a film that instead of livers wholesale, reserve their energy for other more subtle forms of violence: emotional. And in hard comptición with Shame and Martha Marcy May Marlene, the film takes the cake in point is the work of Yorgos Lanthimos . From the director of the tremebunda Canino expected anything but the slide degradation and madness he reserved the star of this film (Aggeliki Papoulia) is, bluntly, chilling.

More movie news, upcoming movies and TV shows  on putlocker

VAZQUEZ: SMOKING KILLS MORE WOMEN THAN DOMESTIC VIOLENCE

Photo: Manuel Lino / Montevideo Portal (File)

President Tabare Vazquez took the act by Women’s Day to warn that “today the main enemy of women is the consumption of snuff.” According to Vazquez, more women die from lung cancer than by “traffic accidents or domestic violence.”

The president Tabare Vazquez said Monday that the consumption of snuff pipes for sale “kills more women than alcohol, traffic accidents or domestic violence”, ensuring that the number of cases of lung cancer in women is growing every year.

Vazquez participated Monday in a conference commemorating International Women’s Day, in which the Social Development Minister Marina Arismendi, the director of the National Institute for Women Mariella Mazzotti and Vice President Raul Sendic participated.

When the conference ended, Vazquez took the floor to “resume” its commitment to “work tirelessly not only personally but especially from the institutional to the defense, the establishment and deepening of the rights of women.”

Then he used his medical profession to “put a warning” on the health of Uruguayan women. “Today the main enemy of women is the consumption of snuff,” he said, noting that “it is not an obsession” of his party against the substance.

“In Uruguay before the sixties of the last century no lung cancer in women is known,” he said, to oppose that “today after breast cancer and colon cancer.”Vazquez said lung cancer “is in third place and mortality has been growing really alarming.”

In this regard, he considered that “must be dying a woman per day for lung cancer from smoking in Uruguay” and considered that “neither AIDS or tuberculosis, or domestic violence, alcohol, drugs and traffic accidents; nor all that added kills kills as snuff consumption “.

Vazquez regretted that an increase in this type of cancer in women, just as “begins to decrease the exponential growth of the death of men by consumption of snuff” register.

“It would not be surprising that if we do not change this habit, when this century to average mortality of lung cancer in women is greater than breast cancer,” warned the president.

“The woman is changing their biological destiny. It does not have any women die from lung cancer, just quit,” he said.

Marketing injected sports violence

After the verdict of the board of the Venezuelan Professional Baseball League regarding the suspension of the manager of the Eagles of Zulia, Eduardo Perez, the product of a vicarious respect to the rules within a sports field, seo gold coast consulted the opinion of a specialist in human behavior. This, on the premise that sport instead of separating, unites and recreates society.

Interviewed about it, the psychologist Richard Chang explained why these phenomena.

-The widespread violence is shifting to the sport?

Maybe there are sports like football or rugby where there are many physical contacts; these are elements more than the practice of this sport. Now, baseball is a sport less contact unless a ball is present, but even there is violence of words when compared to other sports. Baseball is common in discussion with the referee if the game is compromised or a final. The same audience adds an element of much stronger pressure. The player does what he tells the viewer.

‘But for that kind of scenario you would not have to be psychologically prepared, in order not to fall into this error rate, taking into account that this does not benefit the sport and the show in general?

-A Athletes is educating them mentally to perform well within the realm nothing else. It’s not like it happens in most cases karate, where children are taught a method of defense but at the same time they are prohibited from use on the street.

‘In these types of sports should educate children so that when they are suitable for professional set an example in society?

Of course, the problem is that the marketing of these sports the same media have become a spectacle.

-The issue of media does not play with the curiosity of human beings?

But is that the media are based, let alone on instinct, but in mental impositions of human beings to sell you a product associated with something attractive.

Then it is positive that the Law on Social Responsibility on Radio and Television prohibiting transmission of these acts of violence?

It’s hard to make the event where making this type of discussion does not covered. It should encourage other sport without violent content as traditional Venezuelan games.

 

(c) Copyright 1997-2001 - Worldwide Alternatives to ViolencE - All Rights Reserved - Webmaster