I use the shake the jug method also. I use partial boils so I have 3 gallons or so of R/O standing by in the primary during the brewing, so I take that opportuntiy to shake the jug for a few minutes. Hold it close to your body, keep your back staright and use your legs. It works great and is great exercise.
I forgot who it was, but someone in a basic brewing interview said that 4 minutes of shaking was as effective as pumped aeration. It was also said that there is such a thing as too much oxygen. The yeast will use up the available oxygen within hours of pitching (assuming you pitched a healthy starter).
Wheat DME/Munich LME/Franco Belges Kiln Coffee /Hallertau/Hersbrucker/ 3655 Schelde
Wheat DME/Munich LME/Franco Belges Kiln Coffee/Hallertau/Hersbrucker/ 3068 Weihenstephan
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Wheat DME/Franco Belges Choc/Hallertau/Saaz/3638 Bavarian
Wheat DME/NZ Org Hallertau/3522 Ardennes
Wheat DME/Caramunich/Black Patent/Saaz/3655 Schelde
Wheat LME/Hallertau/3638 Bavarian
Wheat LME/Hallertau/3942 Belgian Wheat