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The Benefits of Cooking Less and Breathing More Boise ID

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.

Boise State University (Larry Selland College of Applied Technology-Culinary Arts)
(208) 426-1431
1910 University Drive
Boise, ID
 
Idaho State University (Culinary Arts Technology)
(208) 282-2475
921 South 8th Avenue
Pocatello, ID
 
University of Idaho (Food Science & Toxicology)
(208) 885-0707
6th Street & Rayburn Street
Moscow, ID
 
Easy Cookin
(208) 323-8477
7121 Overland Road
Boise, ID
 
Lewis-Clark State College (Hospitality Management)
(208) 792-5272
500 8th Avenue
Lewiston, ID
 
Easy Cookin
(208) 323-8477
7121 Overland Road
Boise, ID
 
Rudys A Cooks Paradise
(208) 733-5477
174 Main Avenue West
Twin Falls, ID
 
Rushs Kitchen Supply Company
(208) 523-4818
345 Lindsay Blvd
Idaho Falls, ID
 
The College of Southern Idaho (Culinary Arts Program)
(208) 732-6381
315 Falls Avenue PO Box 1238
Twin Falls, ID
 
Boise State University (Larry Selland College of Applied Technology-Culinary Arts)
(208) 426-1431
1910 University Drive
Boise, ID
 

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