The Benefits of Cooking Less and Breathing More Bellingham WA

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.

Bellingham Technical College (Culinary Arts Program)
(360) 752-8345
3028 Lindbergh Avenue
Bellingham, WA
 
Clark County Skills Center
(360) 604-1050
12200 N.E. 28th Street
Vancouver, WA
 
West Sound Technical Skills Center
(360) 478-6943
101 National Avenue N.
Bremerton, WA
 
Camano Blossom Chinese Cooking Classes
(360) 629-6784
1462 Larkspur Lane
Camano Island, WA
 
Pcc Cooks - West Seattle
(206) 937-8481
2749 California Ave. S.W.
Seattle, WA
 
Willows Inn Cooking Classes
(360) 758-2620
2579 West Shore Drive
Lummi Island, WA
 
Tri-Tech Skills Center
(509) 222-7310
5929 W. Metaline Avenue
Kennewick, WA
 
Puget Sound Skills Center (formerly Sea-Tac Occupational Skills Center)
(206) 433-2524
18010 8th Avenue S.
Burien, WA
 
Spokane Community College (The Inland Northwest Culinary Academy (Inca))
(509) 533-7000
1810 North Greene Street
Spokane, WA
 
Pcc Cooks - Issaquah
(425) 369-1222
1810 12th Ave N.W.
Issaquah, WA
 

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