We have already looked at what the female orgasm is in other articles, here we are going to look at how you and your partner can achieve satisfying orgasms and enhance your relationship. The conditions must be correct for your partner to achieve orgasm, both partners must be happy and without care. This psychological aspect is somehow as important as the physical ones. Relax and set the mood with foreplay To achieve orgasm, as much foreplay as possible must be performed. In most cases, and where the woman wishes it, cunnilingus is very effective. In fact, if cunnilingus is properly performed the woman will reach an initial orgasm. It should take on the average about 20 minutes. See the net-planet article on cunnilingus for the correct and effective procedures. Do not stop however, as the larger and more important orgasm is yet to come.
3 Positions for great female orgasm There are three positions that almost insure a long and pleasurable female orgasm. Do not attempt any of the three without adequate foreplay (or the cunnilingus as above). The first position has many names, but as mentioned in the Perfumed Garden (a classic Arabic text from the golden age of Arabic Literature), it is called Dok-al-Arz, or “pounding on the spot”. This position assures 3 important factors in copulation. The first is depth of the penis. The second is the “g-spot angle” and the third is maximum clitoral stimulation. To achieve this position the man sits on the man, inserting his penis deeply into her vagina. She then wraps her legs around him, as well as her arms. The couple is free to kiss if desired.
Then the woman begins a slow grinding movement (no thrusting is possible). She is able to stimulate simultaneously her clitoris and g-spot. The orgasm comes quickly and with great intensity. Should the man be able to ejaculate into her womb as she is finishing, the result is only intensified.
The woman will love the man greatly if performed well. The second position also has a great many names, but is commonly knows as The Gates of Heaven. To perform this The woman lies on her back. The man lies or kneels in alignment with the vagina. The man will hold (or press with his shoulder) the woman's leg(s) upwards to adapt the positioning of the woman's pelvis. This position, as believed by some, achieves a faster and more intense type of female orgasm. This can be accomplished through lifting the women's leg(s) higher upwards; the deeper the man's penis can fully go in. Again, there is both clitoral and g-spot stimulation. Again, there is very little or no thrusting, but a slow and steady grinding movement.
If the woman and man can grind in rhythm, the effect is only heightened. The third position is a variation of the second, and is called Crab on its Back. This position, like the previous two assures maximum clitoral and g-spot stimulation. This position allows for some thrusting. The woman lies on her back with a cushion beneath her buttocks, and the man kneels or lies on top of her while pressing her thighs hard against her chest.
The vagina will be tighter and the cervix will be pushed forward, so the penis presses against the cervix when thrusting, with a corresponding intensity of sensation. The result is often a very quick and immediate orgasm (or series of orgasms) of the woman. Achieving satisfaction The practicing of these three positions will give you and your partner a lot of pleasure and if done correctly can help her achieve wonderful orgasms to enhance and fulfill your relationship with each other. For years I have purchased soy milk, stocked it on my shelf, told myself I should open it and include it into my diet.
After opening it though, it just sits in the refrigerator for a month or two. Then, of course, it’s too old to drink, so I throw it down the sink and the cycle repeats itself a couple months later. Now I believe that my body was telling me that it didn’t big penis want the soy milk as I’ve been reading up on the soy controversy lately. Here is a summary of that information. Isoflavones—the estrogen-like hormones that all work to help you stay young and healthy may not be the magical food that you have been led to believe. Soy is just one example of the many fad foods/ supplements/ cures that I find myself exposed to in trying to decipher the long-term health benefits before sharing them with my clients. Soy has been marketed as a health food when, at one time, it was only a toxic by-product of the vegetable oil industry. Hmm.
.that doesn’t sound right, does it? Don’t we eat soy in lots of things now? Advances in technology make it possible to produce Soy Protein Isolate (SPI) from what was once considered a waste product—defatted, high-protein soy chips—transforming something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned SPI, the food processors' nightmare into a very lucrative business. All soybean producers pay a mandatory assessment of one-half to one per cent of the net market price of soybeans. The total—something like $80 million annually—supports United Soybean's program (http://www.ams.usda.gov/lsg/mpb/rp-soy.htm) to "strengthen the position of soybeans in the marketplace and maintain and expand domestic and foreign markets for soybeans and soybean products." Soy milk, made from raw soy, has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the United States last year. Recent advances in processing have transformed the gray, thin, bitter, beany-tasting beverage into a product that Western consumers will accept. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (Plaster of Paris or Epsom salts) to make a smooth, pale curd they called tofu or bean curd. The Chinese never ate unfermented soybeans as they did other legumes such as lentils, because the soybean contains large quantities of natural toxins or "antinutrients." These antinutrients are not completely deactivated during ordinary cooking.
They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in these antinutrients called trypsin inhibitors cause enlargement and pathological conditions of the pancreas, Haemagglutinin is a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors that are deactivated during the process of fermentation. In precipitated products (like tofu,) enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated. Soy also contains goitrogens - substances that depress thyroid function. This is a major concern of mine as I see our population having more and more thyroid issues with each passing year. Soybeans are also high in phytic acid, present in the bran or hulls of all seeds. Phytic acid can block the uptake of essential minerals—calcium, magnesium, copper, iron and especially zinc—in the intestinal tract.
Scientists are in general agreement that grain and legume-based diets high in these antinutrients called trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. Other harmful substances in soy products include haemagglutinin, goitrogens, phytic acid, nitrates, and phytoestrogens (in large amounts.) What are these things? Well..
