The Benefits of Cooking Less and Breathing More Asheville NC

If you under-breathe you will have insufficient blood oxygen, forcing your enzymes to do extra work. We can think of enzymes as the labor work force of our body chemistry system. Without them, chemical reactions slow to a halt.

Swannanoa School Of Culinary Arts
(828) 301-2792
WWC-CPO 6268
Asheville, NC
 
Amici Trattoria
(828) 277-1010
900 Hendersonville Road
Asheville, NC
 
The Art Institute Of Charlotte (Culinary Arts Associate Of Applied Science)
(800) 872-4417
2110 Water Ridge Parkway
Charlotte, NC
 
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
Swannanoa School Of Culinary Arts
(828) 301-2792
WWC-CPO 6268
Asheville, NC
 
Asheville-Buncombe Technical Community College (Culinary Technology)
828-254-192
340 Victoria Road
Asheville, NC
 
Wilkes Community College (Culinary Technology)
(336) 838-6100
1328 S. Collegiate Drive
Wilkesboro, NC
 
Lenoir Community College (Culinary Technology)
(252) 527-6223
231 Hwy. 58 South
Kinston, NC
 
Cape Fear Community College (Culinary Technology)
(910) 362-7000
411 N Front St
Wilmington, NC
 
John C. Campbell Folk School
(828) 837-2775
One Folk School Road
Brasstown, NC
 

The Benefits of Cooking Less and Breathing More

by Michael Grant White, Breathing Specialist, Nutrition Educator, CMT, DD

From Living Nutrition vol. 5

There is a direct relationship between breathing and aliveness.  Oxygen is our primary nutrient.  Breathing is also related to positive emotions.  Stop now and hold your breath and try getting real excited. You can’t.  Nobody can.  Passion, laughter, and high states of energy all require maximal breathing ease and volume.

We have approximately 70 billion cells, all interrelated and involved in countless biochemical reactions.  If you under-breathe, your cellular functions and entire body machinery will become sluggish — you’ll lose your vitality, aging quickly.

If you under-breathe you will have insufficient blood oxygen, forcing your enzymes to do extra work. We can think of enzymes as the labor work force of our body chemistry system. Without them, chemical reactions slow to a halt. Most of our metabolic enzymes are manufactured by our bodies. Relatively few are needed for the digestion of the food we eat if the food is live and has its own enzymes intact. If our food has been cooked and the enzymes destroyed, then the body must work extra hard to manufacture and secrete extra quantities of enzymes to do the digestive work of the “fired" ones.

Most people breathe from 10 to 20% of what they optimally could.

Click here to read the rest of this article from LivingNutrition.com