I should explain what was the reasoning behind eating the meat RAW: after years of subjectively seeing meat consumption as “unnatural”, I believed that the taste of it, uncooked and unseasoned, or the mere smell of it, would make me INSTANTLY GAG.
The proof is in the pudding.
My pudding isn’t your pudding. Do what’s right for you. Personally I’ve learned a ton during these years, not just about diet, but about myself, and that also matters a lot. Ultimately it’s not just about diet, but also about individual wisdom.
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“Intermittent Hypoxic Training as an Effective Tool for Increasing the Adaptive Potential, Endurance and Working Capacity of the Brain” by Rybnikova et al. (2022) provides a comprehensive review of intermittent hypoxic training* (IHT) and its potential benefits.
👇🏼
*breath-holding
Historical Context:
The review traces the evolution of hypoxia research, noting its initial association with pathological conditions and its later recognition for adaptive and therapeutic potentials.
Physiological Mechanisms:
IHT induces systemic adaptations, including enhanced lung ventilation, improved cardiovascular function, and optimized tissue oxygen. utilization.
Today I broke the US 🇺🇸 static breath-holding national record I already held (under the CMAS rules) by an extra 24 seconds…but this time in the “Master” category (+50 years old).
The 7 minutes 8 seconds record was validated by the US Freediving Federation.
I’m happy yet not satisfied because the water and weather conditions caused me to get cold early. Fighting the cold takes a lot of energy, causes tension and mild shivering, which costs significant oxygen and shortens the time you can hold your breath.
That’s especially the case because maximum breath hold attempts are done on a fasted state (18 hours fast or so) which makes you sensitive to cold, and obviously breathing cannot be used for internal regulation.