The Benefits of Cooking Less and Breathing More Billings MT

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.

Copper Colander Cooking Classes
(406) 294-9628
2440 Grant Road
Billings, MT
 
Copper Colander Cooking Classes
(406) 294-9628
2440 Grant Road
Billings, MT
 
Food And Wine Cooking School
(406) 763-5504
60 Squaw Creek Road
Gallatin Canyon, MT
 
College Insider Resources
(406) 652-8900
Billings, MT
 
St Vincent Healthcare
(406) 237-5300
315 N 25th St
Billings, MT
 
College Of Technology Of The University Of Montana-Missoula (Culinary Arts Program)
(406) 243-7811
909 South Ave West
Missoula, MT
 
Flathead Valley Community College (Culinary Arts Program)
(406) 756-3822
777 Grandview Drive
Kalispell, MT
 
Royal Tine Camp Cook School
(406) 859-5138
PO Box 809
Philipsburg, MT
 
District 6 Health Care Learning Center
(406) 248-7102
1048 N 30th St
Billings, MT
 
Northwest Research and Education Institute
(406) 237-5300
315 N 25th St
Billings, MT
 

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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