The Benefits of Cooking Less and Breathing More Chesterfield 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.

Hermitage Technical Center
(804) 551-0983
8301 Hungary Spring Road
Richmond, VA
 
The Compleat Gourmet
(804) 353-9606
3030 W. Cary Street
Richmond, VA
 
J. Sargeant Reynolds Community College (The School Of Culinary Arts, Tourism & Hospitality)
(804) 523-5069
700 E. Jackson Street
Richmond, VA
 
Louisa County High School
(540) 894-5436, ext. 1190
P.O. Box 328
Mineral, VA
 
Johnson & Wales University (College Of Culinary Arts)
(757) 853-3508
2428 Almeda Avenue
Norfolk, VA
 
Sur La Table - Richmond
(804) 272-7094
9200 Stoney Point Parkway
Richmond, VA
 
Virginia State University (Hospitality Management )
(804) 524-5000
PO Box 9211
Petersburg, VA
 
Mountain View High School
(540) 658-6840
2135 Mountain View Road
Stafford, VA
 
Hermitage Technical Center
(804) 551-0983
8301 Hungary Spring Road
Richmond, VA
 
National College (Tourism And Hospitality Diplom)
(434) 295-0136
1819 Emmet Street
Charlottesville, 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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