The body as an open system
Ida did not teach nutrition as a separate subject. She taught structure, and structure for her was a chemical proposition. The body she described in her advanced classes was a colloidal machine — a weave of long protein molecules whose physical state depended continuously on energy entering and leaving. Food was one form of that energy. Pressure was another. Gravity was a third. In the 1974 Open Universe Class in Los Angeles, Ida invited Tomi Haas to deliver a formal lecture on nutrition because Tomi could speak to the science directly. The framing Tomi offered at the opening of her talk — a frame she explicitly attributed to Ida — is the cleanest statement in the archive of how nutrition fit into the work.
"Very basic in this expressed desire of order within the body of an individual is to provide the creative balance between input and output of the necessary elements to carry through the flow of activity, a constant dynamic movement which is the essence of life itself. This never ending life upholding process, night, day, minutes, hours, seconds, goes on never ceasing and is called cell metabolism."
Tomi Haas opens her 1974 Open Universe lecture by quoting Ida's framing of the relationship between order and metabolism:
The second sentence of Tomi's framing — read into the record with Ida sitting in the room — is the one that does the philosophical work. The body is not a closed container. It is a system in continuous exchange with its environment, and that environment is not merely physical. Ida's chemistry training at Rockefeller in the 1910s had been done in an era when biochemistry was just beginning to describe the cell as a site of dynamic equilibrium rather than fixed structure. She carried that frame into her own work. The same sentence appears, with slight variation, in several of her advanced classes.
"What we eat, what we do, how we do it, and it all has its effect. The body is an open system, responsive to all facets of the environment, social, physical, and psychological."
Tomi continues with the line that most economically expresses Ida's view of the body as porous:
The chemist's training
To understand why Ida treated nutrition as a chemical problem rather than a dietary one, you have to remember what she actually did before she invented her work. The biographical sketch given before her 1974 lecture at the California Foundation for the Healing Arts is brief but precise about her early career.
"Now at that particular time, few American women sought degrees as research scientists and still fewer were given employment in research institutions. Ida Rolf was immediately hired by the Rockefeller Institute. In the late 1920s, Doctor. Rolfe was sent to Europe by the Institute, and it was during that time that she sat in on some lectures of Erwin Scheddinger at the University in Zurich. She began to suspect that there was a direct relationship between human behavior and both body physics and body chemistry. This was the genesis of the idea of structural integration. At 80 years, Ida Rolfe not only continues supervision of her students, but she has recently supplied a great book to the world's understanding of Rolfeing."
Ida's biographer-introducer in 1974 names the institutional path:
Asked directly about her chemistry background in a 1974 interview, Ida confirmed where she had worked and what she had been doing. The detail is small but it locates her squarely in the world of organic chemistry and therapeutics rather than nutrition narrowly construed.
"inorganic chemistry at that time you were working? No, I was in organic chemistry. As a matter of fact, I was working in chemotherapy. And I was one of the workers in a laboratory of the Rockefeller Institute where they were trying to solve the problem of solvusin and neo solvusin. The American product was proving very toxic. The German product was fine, but the German product was no longer available. And as Americans, they were trying to put an American solvusin on the market, and for some reason or another it persisted in being very toxic. So part of the problems of the Rockville Institute in this wartime service was to try to get a better product. Were there other organic chemical Yeah, I was employed in the organic chemistry department with Walter Jacobs and Michael Heidelberger. At one Some of you out there might recognize those names. In the course of your book, appeared last year, Rolling on Structural Integration, You began the discussion of Roelfing and talking about entropy and the law of entropy."
Asked whether she had been in inorganic chemistry, Ida corrects the questioner:
Collagen, colloids, and the chemistry of food
The single most important chemical fact in Ida's teaching is that collagen is a colloid. She returned to this point in nearly every advanced class. A colloid changes physical state when energy is added or removed — gel to sol, sol to gel — and this property is what makes the body manipulable in the first place. It is also what links nutrition to structure, because the energy that changes colloid state can come from many sources, and food is the principal one. In her 1974 Open Universe Class she spelled out the chain explicitly.
"In other words, you can change relationships within that body by adding energy. Now, aside from the word relationships, the key in the last sentence was the word by the addition of energy. How do you add energy? Lots of ways you can add energy to a body. You can add it chemically in food, or in drink, or in some of these drugs are energy adding additives, not necessarily good ones, but they do add energy. Food is the outstanding good food is the outstanding adder of energy to a body. But there are other ways that you can change it. You can add it mechanically, and this is what the Rolfers do."
Speaking in Los Angeles in 1974, Ida names food as the outstanding source of energy for the body:
The gel-to-sol model gave Ida a way to talk about aging that was both chemical and structural. In the 1976 Boulder advanced class she pressed the point further: the connecting links in collagen — the atoms that hold the three protein strands together — are interchangeable, and which atoms predominate at any moment depends on the body's overall energy state. Calcium accumulating in those bonds is one face of what we call stiffening with age. Hydrogen or sodium predominating is another.
"Just as you take some gelatin and water, and it's semi solid, put it on the stove and you add energy to it and it becomes a fluid. The same color, same same gelatin, same water, a little more heat. In other words, a little more energy. Now, is the property of certain proteins, but not all proteins. But it is the property of collagen and because you are mostly a collagen machine it concerns you very intimately. Now that collagen actually changes its chemistry because collagen is a protein which is a weaving of three strands amino acids and other substances. And those strands are united by mineral atoms. According with the energy which is in that body, those mineral substances will differ. In the case of a young person, those unions may be hydrogen, may be sodium. As a person gets older, these elements change and the mineral unions become calcium. You all know what happens when there gets to be too much calcium."
In her 1976 Boulder class, Ida walks the students through the molecular detail:
The implication, never quite stated outright but always implied, is that nutrition is structural at the molecular level. The minerals that build the cross-links in your collagen came from food. The hydration state of those collagen molecules — which one of her trainees would describe at length — depends on fluid intake. Ida did not develop a dietary doctrine from this. She left the practical translation to others. The same chemistry of mineral substitution was given again in her 1976 Boulder lectures, where she emphasized that this is the property of certain proteins but not all, and that humans are mostly a collagen machine.
"And the other factor is the quality, the chemical quality, the physical quality of connective tissue, of fascia, of that myofascial body which differentiates from the mesenteric. Now what do I mean by that? I mean that this protein collagen, which is the basis of all structure, has peculiar qualities, with your elbows. Don't let me catch you doing it with your knees. You can add energy to that collagen and as you add energy to it you can change the chemical structure. Just as you take some gelatin and water and it's semi solid, you put it on the stove and you add energy to it and it becomes a fluid. Same color, same gelatin, same water, little more heat. In other words, a little more energy, and it becomes fluid. You take it and you quickly set it in the freezer, and lo and behold, in no time flat, it's solid or semi solid. Now these are the this is the property of certain proteins, but not all proteins. But it is the property of collagen. And because you are mostly a collagen machine, it concerns you very intimately. Now that collagen actually changes its chemistry because collagen is a protein which is a weaving of three strands amino acids. And those strands are united by mineral atoms."
Returning to the chemistry of collagen in her 1976 Boulder class, Ida names what makes humans particularly responsive to energy input:
Trainees were elaborating Ida's chemistry well beyond what she herself spelled out. In the 1975 Boulder advanced class, students working through the molecular detail introduced hydration as a parallel mechanism: water structured around collagen molecules holds them apart; loss of water lets electrical forces draw them together into stiffer bonds. The implication for nutrition is direct, though again unstated. Hydration is dietary.
"So I think when we're often, the circulation comes we get in there and mechanically say, spread that area so the circulation can come through. Water and whatever else comes in there, and probably hydrates those molecules and the tissue fluffs out. I don't think that's the whole story. I think that's one point. There's a story in there about adding energy to colloids, and this is a very important part of that story, I think. If you add energy to colloids, you get the salt. Now you take away the energy, you get the gel. That's what he's saying. That's what he said. He puts the energy as mechanical energy, and the sol is the is the hydration of the molecules."
In the 1975 Boulder advanced class, a trainee elaborates on the hydration mechanism Ida had taught:
Tomi Haas and the formal nutrition lecture
Because Ida did not lecture on nutrition directly, the most extended exposition in the archive comes from Tomi Haas — a Japanese-American public-health nutritionist with a research-science background who delivered a full lecture in the 1974 Open Universe Class. Tomi's framing was unapologetically scientific, and Bob Haas, in introducing her, was explicit about the methodological contrast with the more arts-oriented Open Universe audience.
"I think I ought to give you just a little preview of what you're in for there. My wife is a straight nutritionist. That is to say, she's a public health nutritionist with a worldwide view of what's happening to food around the world in all cultures. And she knows statistically this business. She's a biochemist and knows whereof she speaks. Her greatest limitation is that she is scientifically oriented. So I'll leave it there. And you'll have lots of fun with her, and she'll have lots of fun with you, because she'll tell her story straight. And I assure her that that will be more fun for the group than pretending to make all kinds of concessions to what you all believe. It's much more important for her to say what the research shows us. You could decide what you want to do with the research. Am I clear? I come at it from the other direction, from the arts, you see. And I'm trying to incorporate research into my life, but it's very hard. And Toby comes at it from the standpoint of the sciences, and She's trying to incorporate the arts into her life, which is very hard. So we have lots of fun over all these kinds of things. There should be no dichotomy. We're hoping to end up such holistic people that there isn't any barrier and that there isn't any difference between these extremes."
Bob Haas frames his wife's coming lecture and the difference of orientation she brings:
Tomi's lecture itself is the most systematic treatment of nutrition the archive contains. She gave the audience handouts listing the known nutrients and the Recommended Dietary Allowances, then walked through the major categories. The opening of the technical portion establishes the basic vocabulary that the rest of the lecture, and any subsequent discussion in the class, would use.
"The function of all of them are still not clear. Those on your sheet, and you have those sheets of the known nutrients, Anishiv have demonstrated that they are essential. Let me discuss with you the most important ones. Calories. We need calories to give energy for the vital function of life as well as to carry out our daily activities. For me to stand here and talk to you and for you to sit there and listen to me takes calories. If sufficient calories are not provided by the food we eat, we begin to deplete our own tissues. First, the depose of fat, and then our muscle tissue. If this goes on long enough, we are consuming our own body, and may eventually die of starvation. The calorie is the energy value of food. Your sheet lists the number of calories per gram each class of nutrients carries. That's the second sheet. There are only three nutrient categories which give calories, protein, carbohydrate, and fat. I don't include alcohol in this group because it is not a nutrient in the sense that gives anything more than the seven calories of heat."
Tomi defines nutrition as a discipline and begins with the most basic concept — the calorie:
Tomi's exposition continued through protein, vitamins, and minerals. Her treatment of protein was particularly careful — she had seen kwashiorkor in Bangladesh and Biafra and could describe it from firsthand acquaintance with the field. The technical detail in the lecture goes well beyond anything Ida herself would have offered, which is precisely why Tomi was invited. The point of placing the lecture in the Open Universe series was to give practitioners and students a serious nutritional vocabulary.
"Since man cannot manufacture these eight amino acids, they must come from food sources. Amino acids are reconstructed to produce specific protein for specialized function, such as bone, heart muscle, enzymes, hormones, etc. During starvation, when we consume our own body tissue, we reach a state of mental disorientation, and many other symptoms are also shown. When we see protein calorie malnutrition in young children, we call this kashrakor. I think we have become all too familiar with this disease because through our TV sets, we see this kind of condition in the people of Bangladesh and earlier in the children of Biafra. Their body tissues are used as protein, then converted to glucose to provide the energy to carry the vital body functions. Use of protein without other calorie source results in edema. That is why you see the swollen bellies while the rest of the body is so emaciated. These people, children especially, succumb to the even slightest infection since their immune responses no longer function. You know that in order to have immune response, protein is essential."
Tomi explains protein and the consequences of protein-calorie malnutrition:
Calcium, bone, and the structural body
One section of Tomi's lecture mapped directly onto Ida's structural concerns: calcium. Ida had spent her chemistry pages explaining how calcium accumulates in collagen cross-links and stiffens the structural protein. Tomi's lecture extended this into bone metabolism and osteoporosis — the loss of calcium from the storage site of bone, which itself depends on dietary calcium intake. The two accounts dovetail. The minerals that build the structural body come from food, and the minerals leave the structural body when food does not supply them.
"With a hormonal change of age, the fact that more of us are around after the age of 50, and that we are consuming more phosphates through because we eat more meat and because we drink phosphate drinks contribute to this condition. It occurs more in women than in men, obviously because women are the are the ones who bear the children. The condition is characterized by bone fragility and easy factoring. How many of you have known older people who without any without even a great fall by just bumping themselves, fracture a rib or something of this kind? And this does occur with age. Many people stop drinking milk after infancy while our need for calcium continues. It is vital to the functioning of the brain, the irritability of both nerve and muscle tissue, and necessary for the clotting of blood. Therefore, if dietary calcium is not available, it is taken from bones, the storage area. And this is why this these bones get very porous and because of the lack of calcium and phosphorus in the bones, And they become, because of the porosity, very fragile. Of course, there are many more minerals essential, and your list will name them. And if you see that list, you will see them. They are all essential to the body processes. Some in such minute amounts that they have been called trace elements. We all have been identified, not all have been identified, nor their exact function known."
Tomi describes osteoporosis and the body's calcium economy:
Tomi was firm on a point Ida had glanced at chemically but not addressed dietetically: restrictive diets imposed without nutritional understanding can do real and sometimes irreversible damage, especially in pregnancy and early childhood. Her position here is not Ida's, strictly — Ida did not lecture on what to eat or not to eat — but the fact that Tomi was invited into the Open Universe Class to deliver this material suggests Ida endorsed the framing.
"We all have been identified, not all have been identified, nor their exact function known. This knowledge will develop with the future as the whole knowledge of nutrition has been growing and is an ongoing thing. Some special dietary regimens have become popular, which pay little attention to the newer knowledge in nutrition. These restrictive diets imposed upon infants and children can do incalculable harm. They have produced deficiency symptoms which were hit or fall we did not see at all, and where the variety of foods are still available."
Tomi warns against restrictive dietary fashions, particularly during pregnancy and infancy:
Energy in, energy out
The deepest connection between nutrition and Ida's work is conceptual rather than dietetic. Ida thought of the body as a sum of energy-generating organs whose individual states added algebraically into the total a person feels as wellbeing. If one organ — a liver, in her own example — was depleting itself, the rest of the body subsidized it, and the person registered the subtraction as not feeling well. This framing, given at the opening of her 1973 Big Sur advanced class, made nutrition continuous with everything else she worked on.
"Now many of you are aware of the fact that the various parts of the body operate on energy, with energy, by energy, creating their own energy, taking in their own energy. They are individual energy machines. And according to you add these energy machines, appropriately or inappropriately. You get addition or subtraction from the energy machine as a whole. If you've got a liver structure that's functioning very badly, the rest of your body which might be doing reasonably well, you are taking away the energy from it to keep that liver going and the answer is you don't feel so well. Because what you are registering when you say I feel is the sum total of that energy. But remember that sum total is an algebraic sum. Some of those systems are going to be pluses and some of them are going to be minuses unless you are very well stacked. Now you can add to that energy by the stopping. If you set those blocks properly, you can get maximum efficiency in the way that the body works."
Ida opens her 1973 Big Sur class with the energy-economy framing:
The same chemistry that makes the body responsive to manipulation makes it responsive to food. Ida's most direct statement of the equivalence comes in her 1974 Open Universe Class, where she rehearses the gelatin example one more time and then catalogues the routes by which energy enters the body. Food sits at the top of that catalogue, with chemical additions like drink and drugs alongside, and mechanical pressure — the practitioner's energy input — listed in parallel.
"You begin to get a solid bottom, and presently it is solid throughout. And the chemist says, it is now in the gel state. And in his mind, he's going over the fact that you take energy away from the sol, and you get a gel. You add energy to the gel, and you get a sol. Now, listen to what that is saying to you. It is saying that if somebody can add energy to those colloids which have become much too much of a soul."
Ida explains the chemistry of gel and sol and what it implies for how aging is interpreted:
Ida did not, in any of the transcripts in this archive, prescribe particular foods or condemn particular dietary fashions in her own voice. The closest she came was the open-system framing she gave Tomi to articulate. But what she did establish — and what runs through every advanced class she taught — is that the body is a chemical machine running on energy from multiple sources, and that the practitioner's role of adding mechanical energy through pressure is parallel to, not separate from, the body's nutritional intake.
Fascia as nutritional medium
Within the structural body itself, fascia plays a role that is not merely mechanical. The intercellular medium that surrounds virtually every cell is also the medium through which nutrition reaches those cells. This was a point Ida and her trainees pressed hard in the 1975 Boulder advanced class. The connective tissue is not just architecture; it is the immediate environment in which every cell metabolizes.
"The intercellular medium of connective tissue surrounds virtually every cell in the body. This system is the medium through which the osmotic process and nutrition elimination takes place. Metabolic products are transferred between the cells and capillaries, so that surrounds through to every cell in the body."
On the second day of the 1975 Boulder advanced class, a trainee reads the doctrine into the record:
In the 1973 Big Sur advanced class, the same doctrine had been given at greater length. Fascia is not only a structural organ but the residence of cells responsible for immune response, infection management, and fluid transport. The fluids of this matrix provide a medium for those non-structural cells to live in. Ida treated this as one of the central reasons the work is not merely cosmetic. When practitioners change fascia, they change the chemical environment of every cell the fascia surrounds.
"Now in this matrix lives the cell itself bathes in the fluid and it is also in this matrix and I think it is here that there is tremendous amount of interest now in membrane research in the sense that the fluids of this tissue provide a medium for which other cells live other than the aquaponics tissue cell. And these cells are the body which are primarily, which are very influential in the body's reaction to systemic disturbances, system wide disturbances. It is in this same matrix that those are parasites that responsible for the body's reactions to the disease. Now, are to all of it. There are various cells that live in this connected tissue matrix and it is these cells that are essential for the body's ability to respond to environmental stress and for the body's ability to respond and to heal itself. So when you are dealing with thatch, you are dealing with, from our point of view, a structural system, a structural organ, literally an organ of structure as I have discussed. But you are also dealing with a very delicate and sensitive environment in which other cells that don't have a direct structural significance live and which can be strongly and powerfully influenced by the manipulation of the fracture. For example, it is common knowledge that often times infections will migrate along the fracture planes. Fluids traverse along the planes. And when Ida talks about the body being basically an electrical something, it is also along fascial planes that these ions need and electrical charges are transmitting. So that you begin to get a feeling that it is literally another system of communication in the body. There is a way of organizing the body. For this we have the nervous system."
In the 1973 Big Sur class, Ida and a student elaborate the fascial medium as more than structural:
Ida's 1973 Big Sur lectures pressed further on what fascia does as a system of communication. Drawing on her chemistry background, she insisted that the study of fascia was a kind of terra incognita — a body of tissue that medical science had not yet understood as the supportive, communicative organ it actually is. The orange-rind analogy she used was deliberate: the soft contents of muscle make the factory go, but it is the fascial body that holds the human upright and that distributes the chemicals, fluids, and electrical messages on which metabolism depends.
"I remember sending somebody who came to me as a student and I set them the question of I set them to answer the question, what is fascia? She decided that was lots of fun. She'd go to the library. She'd have the answer in no time. She went to the library. She spent two days in the library, and she couldn't find the answer. And this is indicative merely of the fact that we are going into an unknown territory, a terra incognita, and trying to find out what changes in that body are going to develop into what changes in the personality that calls itself the owner of that body. And I'm talking here about energy being added by pressure to the fascia, the organ of structure, to change the relation of the fascial sheaths of the body, to balance these around a vertical line which parallels the gravity line. Thus, we are able to balance body masses, to order them, to order them within a space. The contour of the body changes, the objective feeling of the body to searching hands changes."
In her 1974 California Foundation for the Healing Arts lecture, Ida describes the unexplored territory of fascia:
Cooking, not following the recipe
One image Ida used to describe the evolution of her practitioners borrows from the kitchen, and the food metaphor is not accidental. In a late lecture, she described the difference between a cook who follows a recipe and a chef who knows nutritional materials well enough to compose. Practitioners begin as cooks. They become chefs when they understand the underlying chemistry well enough to depart from the recipe with intelligence. The framing puts nutrition — knowing what each material does — at the center of her conception of mastery.
"We, your teachers, must know how and through what means this revolutionary technique of rolfing works. We must. A recipe is fine, it works, as each and every one of you have reason to know, but when you get to be a chef instead of a cook you create your results not by a recipe but by your recognition of the interplay of food and nutritional materials. This is the level where we are now. We have got to understand those nutritional materials and be able to understandingly put them together, not to supersede the recipe in the early stage of the game, that recipe is going to be good down to the end of the line for beginning work. But after all is said and done, we have many demands that are further along than beginning work."
Ida uses the cook-to-chef analogy to describe how practitioners deepen their understanding:
The metaphor carries weight because it is consistent with everything else she taught. The body is an open system, food is one of its inputs, the structural protein responds to energy from many sources, and the practitioner's job is to add energy intelligently. Recipe-following is sufficient at the beginning. Composition — the chef's understanding — is what advanced work requires.
Coda: what Ida left to others
It is striking that Ida, with her chemistry doctorate and her Rockefeller years, never developed a dietary doctrine of her own. The archive contains no Ida-issued list of recommended foods, no condemned dietary fashions in her voice, no nutritional rules attached to the ten-session series. What she did instead was establish the conceptual ground — body as open system, structural protein as responsive colloid, fascia as nutritive medium — and then host the people who could speak to the dietary specifics. Tomi Haas's lecture series in the Open Universe Class is the most extended example of this delegation.
"And very indirectly, she would deny this, is responsible for some of the marked changes which came about in Japanese eating patterns after the war. And I'm sorry to tell you, she's also responsible for some of the changes in the shapes of Japanese after the war. Those beautiful thin girls got fat, and those beautiful fat men got thin. Thank you, Tommy. She is often confused by my friends as Bob Haas' artistic wife. She is interested in the arts. Her brother is the you may know is the curator of oriental arts at the Los Angeles County Museum, George Koyama. But she does her but she does absolutely does her own thing, as you will see. Now I've asked Tomi to tell us about food habits of the past, food habits of the present day, and to make some predictions about the role that food will play in our futures. This is the first time this happens. I don't know whether it's easier or harder to have your husband introduce you. Do you turn on the light?"
Bob Haas describes Tomi's professional history, including her postwar work in Japan:
The position Ida occupied is consistent with how she handled other areas where her authority was strongest as a framer rather than as a clinician. She established the principle, she invited specialists to extend it, and she returned in her own teaching to the conceptual ground rather than the dietary detail. Her chemistry training gave her the vocabulary — colloid, sol, gel, mineral substitution, energy state — and her decades of practitioner experience gave her the structural application. What lay between them, the working-out of dietary specifics, she left to the Tomi Haases of her circle.
"our work properly, these bodies are balanced in terms of their muscular components. They are balanced right side against left side and front side against back side. But most important of all, they are balanced outside against inside. The long muscles that make up the surface of the body are neither too flaccid nor too tense to be able to balance against the short muscles that hold the spine where it has to be held to keep these muscular patterns in their own position. So that what I am saying to you tonight is that the key for health, for well-being, for vigor, for women vitality is relationship. It is balance. Now realize that you cannot get balance except you relate that physical material body into a gravitational field. This is what we offer you that none of the more classical systems of manipulation have ever offered. None of these older systems have ever taken into consideration that you cannot get so called posture except as you have structure."
In a public lecture at Topanga, Ida summarizes the structural achievement of the work in language that maps directly onto the open-system frame:
See also: See also: Ida's discussion of the twelfth-rib innervation center — adrenals, kidneys, digestive and eliminative function — in the August 5, 1974 IPR lecture, where she frames the structural body as the organizing center for metabolic activity: 74_8-05B. 74_8-05B ▸
See also: See also: Ida's 1976 Boulder presentation of segmentation and the plastic medium, where she pairs the chemistry of collagen with the body's responsiveness to energy inputs: 76ADV221. 76ADV221 ▸
See also: See also: the introductory framing of the work and the body-as-plastic-medium doctrine delivered at the 1974 California Foundation for the Healing Arts lecture: CFHA_01, CFHA_02. CFHA_01 ▸CFHA_02 ▸
See also: See also: Ida's 1973 Big Sur teaching on the fascial system as a previously unexplored organ of support and communication — Claude Bernard, the gut, and the history of how medicine came to recognize what fascia does: SUR7308. SUR7308 ▸
See also: See also: Ida's Topanga lecture on structure as relationship and the structural achievement of balance, the larger frame within which nutrition operates: TOPAN. TOPAN ▸
See also: See also: Tomi Haas's full nutrition lectures, including her treatment of vitamin discovery, the Recommended Dietary Allowances, and lactose tolerance, in the 1974 Open Universe Class — UNI_081, UNI_082, UNI_083. UNI_081 ▸UNI_082 ▸
See also: See also: Ida's chemistry of collagen presented to a non-trainee audience in the 1974 Open Universe Class on the plasticity of the body — UNI_102. UNI_102 ▸
See also: See also: the trainee discussions of cross-linking, hydration, and the chemistry of aging in the 1975 Boulder advanced class — B3T8SA, B4T4SB. B3T8SA ▸