How to Yawn #8
“When you stop the pain, where does it go?” I asked a miner turned reflexologist in Tucson.
“What do you mean, where does it go?” he repeated.
“Pain is energy, and energy can’t be destroyed. It has to go someplace, so where does it go?” I said.
If pain stays in the body, other parts of the anatomy end up hurting.
People never suspect (99% of the time) that a pain in the arm is related to one in the ribs, or a pain in the foot is related to one in the hand.
“Pain can only leave the body from two places, the north end or the south end, the mouth or the anus,” I continued. “Pain is caused by oxygen, and numbness is caused by carbon dioxide. Yawning or farting moves pain out of the body.”
Punch a single hole in a can of juice, and the juice flows out slowly.
Punch a second hole, and the juice flows out faster.
Gas pressure in the gastrointestinal tract can be dangerous.
Why do you poke holes in a baked potato before you stick it in the oven?
While going to the Texas Institute of Reflex Sciences, many students lived in the same apartment building.
Marsha’s oven wasn’t working, so she asked to use ours (five guys living in a one-bedroom apartment).
She put some potatoes in the oven, and I asked if she remembered to poke holes in them.
“Why would I do that?” she asked.
“So they won’t explode.”
“Yep. Potatoes can explode from the gas pressure.”
“Who told you that?”
“What? Your mother told you potatoes explode if you don’t poke holes in them?”
“And you believed her? Have you ever had a potato explode on you?”
“Well, no, but I poke holes in them.”
“That’s ridiculous. I’m not poking any holes in my potatoes.”
Marsha headed for the door.
“If they explode, you’ll have to clean the oven,” I yelled after her.
About forty minutes later, one of those potatoes exploded with a loud bang.
The entire oven was covered white with potato starch.
In like manner, gas pressure can punch out a hernia in the abdominal muscles.
Yawning and stretching keep the north and south ends clear and unobstructed, minimizing excess pressure.
Warren E. Leary (“In Rare Cases of Indigestion, Baking Soda May Be a Peril,” The New York Times, Nov. 27, 1991) wrote …
“Mr. Graves and his lawyers said their search of world medical literature had uncovered about 18 cases of stomach rupture associated with baking soda since the 1920’s, including those of at least 6 people who died. But Clifford James, a lawyer representing the company, said the defendants had found only six to eight ‘unambiguous’ associations between stomach rupture and use of sodium bicarbonate. The only death connected with taking baking soda in water occurred in a 1939 case, he said.”
(To Be Continued)
April 23, 2018 @ 9:14 am Atom
Estrogen grows breasts locally, but it also grows cancer systemically.
The healthiest way to grow breasts is by combining self-massage, self-love, and visualization.
April 23, 2018 @ 11:37 am Atom
According to Wade Davis (speaking at the Banff Centre for Arts and Creativity) …
“You hear and think of bayonet wounds as being the great iconic symbol of the war [World War I]. Bayonet wounds accounted for less than one-half of one percent of morbidity in the Great War. Thirty-five percent of the soldiers were cut down by either machine gun fire or rifle fire, but 65 percent simply met their end clinging in fear to the mud of a trench as a rain of fire and steel fell upon them from above.”
April 24, 2018 @ 10:08 am catalin voinea
You once wrote:
What to do with the cooking water after saving it? Drink it? Use it as stock for another meal? Tips? Thoughts? Advice
April 24, 2018 @ 11:07 am Atom
We often reuse our cooking water.
For example, I use the excess water from cooking sprouted lentils for the next batch.
Sometimes I add some lentil water to my midday tomato sauce (Lakewood Organic Super Tomato Juice, non-GMO cane sugar, Plantation Organic Blackstrap Molasses, Diamond Crystal Kosher Salt, and 90,000 HU cayenne pepper).