The Benefits of Cooking Less and Breathing More Chesapeake VA

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.

Tidewater Community College (Culinary Arts Program)
(757) 822-1248
300 Granby Street
Norfolk, VA
 
Ecpi College Of Technology (Culinary Institute Of Virginia)
(757) 858-CHEF
2428 Almeda Avenue
Norfolk, VA
 
Mountain View High School
(540) 658-6840
2135 Mountain View Road
Stafford, VA
 
A Pinch Of Thyme Cooking School
(703) 683-5034
308 S. Payne St
Alexandria, VA
 
Virginia Polytechnic Institute And State University (Food Science And Technology)
(540) 231-6267
201 Burruss Hall
Blacksburg, VA
 
Johnson & Wales University (College Of Culinary Arts)
(757) 853-3508
2428 Almeda Avenue
Norfolk, VA
 
Louisa County High School
(540) 894-5436, ext. 1190
P.O. Box 328
Mineral, VA
 
Hermitage Technical Center
(804) 551-0983
8301 Hungary Spring Road
Richmond, VA
 
Fine Dining Solutions
(703) 869-1242
107 S. West Street
Alexandria, VA
 
The Compleat Gourmet
(804) 353-9606
3030 W. Cary Street
Richmond, VA
 

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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