The Benefits of Cooking Less and Breathing More Bloomington IL

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.

Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Calphalon Culinary Center
(312) 529-0100
1000 W. Washington Blvd
Chicago, IL
 
Fox and Obel
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Rasoi
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Cakewalk Chicago
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Kendall College (School of Culinary Arts)
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Someone's in the Kitchen
(847) 816-9511
522 N. Milwaukee Ave
Libertyville, IL
 
Southern Western Illinois College- Bellevile (Culinary Arts and Food Management)
(618) 235-2700
2500 Carlyle Ave
Belleville, IL
 
Southern Illinois University-Carbondale (Food and Nutrition)
(618) 453-2329
1205 Lincoln Drive
Carbondale, IL
 
Cook From Scratch, Inc.
(312) 559-0052
P.O. Box 543877
Chicago, IL
 

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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