The Benefits of Cooking Less and Breathing More Avon Lake OH

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.

Lorain County JVS Culinary Academy
(440) 774-1051
15181 State Route 58
Oberlin, OH
 
Cuyahoga Community College (Culinarian/Cook Short Term Certificate)
1-800-954-TRIC (8742)
700 Carnegie Avenue
Cleveland, OH
 
Lorain County JVS Culinary Academy
(440) 774-1051
15181 State Route 58
Oberlin, OH
 
EHOVE Career Center
(419) 627-9665, ext. 237 or ext. 360
316 Mason Road W.
Milan, OH
 
Bradford School (Columbus Culinary Institute )
(614) 416-6200
2435 Stelzer Road
Columbus, OH
 
Lorain County Community College (Culinary Arts Major)
(800) 995-LCCC
1005 N Abbe Rd
Elyria, OH
 
Great Oaks Institute of Technology and Career Development (Scarlett Oaks)
(513) 771-8810
3254 E. Kemper Road
Cincinnati, OH
 
Warren County Career Center
(513) 932-5677, ext. 5268
3525 N. State Route 48
Lebanon, OH
 
Dorothy Lane Markets School of Cooking
(937) 434-1294
6161 Far Hills Avenue
Dayton, OH
 
Sinclair Community College (Food Service Management Certificate)
(800) 315-3000
444 W. Third Street
Dayton, OH
 

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.

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