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The Benefits of Cooking Less and Breathing More Auburn AL

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.

Auburn University (Foods & Nutrition Studies)
(334) 844-4000
202 Martin Hall
Auburn, AL
 
Auburn University (Foods & Nutrition Studies)
(334) 844-4000
202 Martin Hall
Auburn, AL
 
Jacksonville State University (Restaurant and Foodservice Management)
(205) 782-5781
700 N Pelham Rd
Jacksonville, AL
 
Oakwood University (Family & Consumer Sciences)
(256) 726-7000
7000 Adventist Blvd
Huntsville, AL
 
Jefferson State Community College (The Culinary and Hospitality Institute)
(205) 520-5214
2601 Carson Road
Birmingham, AL
 
Tuskegee University (Department of Food and Nutritional Sciences)
(800) 622-6531
42 Tuskegee University
Tuskegee, AL
 
Faulkner State Community College (Culinary Arts Program)
(251) 580-2100
3301 Gulf Shores Parkway
Gulf Shores, AL
 
Alabama A & M University (Department of Food and Animal Sciences)
(256) 372-4166
4107 Meridian St
Normal, AL
 
Shelton State Community College (The Culinary Arts Program)
(205) 391-2347
9500 Old Greensboro Rd
Tuscaloosa, AL
 
Tuskegee University (Department of Food and Nutritional Sciences)
(800) 622-6531
42 Tuskegee University
Tuskegee, AL
 

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