» » »

The Benefits of Cooking Less and Breathing More Brick NJ

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.

Girlfriends In The Kitchen
(732) 245-4931
PO Box 70
Sea Girt, NJ
 
Cook N Tell With Sue Sell
(732) 577-8484
151 Stone Hill Road
Colts Neck, NJ
 
Luchentos Cooking Lessons
(732) 446-8500
520 Highway #33 West
Millstone Township, NJ
 
Cumberland County Technical Center
(856) 451-9000, ext. 242
601 Bridgeton Avenue
Bridgeton, NJ
 
Middlesex County Vocational and Technical Schools
(732) 254-8700, ext. 1815
112 Rues Lane
East Brunswick, NJ
 
Brookdale Community College (The Culinary Education Center Of Monmouth County)
(732) 988-3299
101 Drury Lane
Asbury Park, NJ
 
Brookdale Community College (Culinary Arts Program)
(732) 224-2261
765 Newman Springs Road
Lincroft, NJ
 
Middlesex County Vocational and Technical Schools
(732) 985-0717
21 Suttons Lane
Piscataway, NJ
 
Middlesex County Vocational and Technical Schools
(732) 376-6300
457 High Street
Perth Amboy, NJ
 
Bergen Community College (Culinary Arts Program)
(201) 447-7100
400 Paramus Road
Paramus, NJ
 

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