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The Benefits of Cooking Less and Breathing More Bangor ME

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.

Eastern Maine Community College (Culinary Arts Department )
(207) 974-4600
354 Hogan Road
Bangor, ME
 
University of Maine (Department of Food Science and Human Nutrition)
(207) 581-1621
5735 Hitchner Hall
Orono, ME
 
Mid-Maine Technical Center
(207) 873-0102
3 Brooklyn Avenue
Waterville, ME
 
Hartstone Inn ooking School
(207) 236-4259
41 Elm Street
Camden, ME
 
York County Community College (Culinary Arts)
(207) 646-9282
112 College Drive
Wells, ME
 
Husson College (Hospitality Management/Culinary Arts )
(207) 941-7000
1 College Cir
Bangor, ME
 
Pairings Food and Wine Education Center
(207) 223-0990
279 South Main St
Winterport, ME
 
Southern Maine Community College (Culinary Arts)
(207) 741-5500
2 Fort Road
South Portland, ME
 
Man with a Pan
(207) 650-1404
2 Elsie Way
Scarborough, ME
 
Penobscot School
(207) 594-1084
28 Gay Street
Rockland, ME
 

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