The Benefits of Cooking Less and Breathing More Branson MO

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.

College Of The Ozarks (Hotel And Restaurant Management)
(417) 334-6411
PO BOX 17
Point Lookout, MO
 
Columbia Area Career Center
(573) 214-3808
4203 S. Providence Road
Columbia, MO
 
North Technical High School
(314) 989-7693
1700 Derhake
Florissant, MO
 
Waynesville Technical Academy (Culinary Arts)
(573) 774-6106
810 Roosevelt
Waynesville, MO
 
Viking Cooking School - St. Louis
(314) 961-1999
1811 S. Brentwood Boulevard
St. Louis, MO
 
Northland Career Center
(816) 858-5505
1801 Branch Street
Platte City, MO
 
Lake Career & Technical Center
(573) 346-9260, ext. 370
Township Road,P.O. Box 1409
Camdenton, MO
 
Manual Career & Technical Center
(816) 418-5200
1215 Truman Road
Kansas City, MO
 
Dierbergs School Of Cooking
(636) 394-9504
1322 Clarkson/Clayton Center
Ellisville, MO
 
Kitchen Conservatory
(314) 862-2665
8021 Clayton Rd
St. Louis, MO
 

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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