The Benefits of Cooking Less and Breathing More Charleston WV

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.

Davis & Elkins College (Bachelor Of Arts In Hospitality Management)
(304) 637-1975
100 Campus Drive
Elkins, WV
 
Monongalia County Technical Education Center (Culinary Arts Program)
(304) 291-9240
1000 Mississippi St
Morgantown, WV
 
Mountain State University (National Institute For Culinary Arts)
(866) FOR-MSU1
PO Box 9003
Beckley, WV
 
Fairmont State Community & Technical College (Food Service Management Program)
(304) 367-4892
1201 Locust Avenue
Fairmont, WV
 
West Virginia Northern Comunity College (Culinary Arts Program)
(304) 233-5900
10 17th Street
Wheeling, WV
 
Roane Jackson Technical Center (Pro Start Restaurant Manangement)
(304) 372-7335
4800 Spencer Road
Leroy, WV
 
Marshall University (Dietetics Department)
(304) 696-6282
One John Marshall Drive
Huntington, WV
 

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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