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The Benefits of Cooking Less and Breathing More Durham NC

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.

Chez Bay Gourmet Cooking School
(919) 477-7878
1921 North Pointe Dr
Durham, NC
 
University Of North Carolina At Chapel Hill (Department Of Nutrition)
(919) 966-7212
260 Rosenau Hall CB # 7461
Chapel Hill, NC
 
Capri Flavors Lets Cook With Titina
(919) 462-9255
1012 Morrisville Parkway
Morrisville, NC
 
Meredith College (Foods And Nutrition)
(919) 760-8157
3800 Hillsborough Street
Raleigh, NC
 
North Carolina State University At Raleigh
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
North Carolina Central University (Hospitality And Tourism)
(919) 530-6100
1801 Fayetteville St
Durham, NC
 
Cest Si Bon! Cooking School
(919) 942-6550
1002 Brace Lane
Chapel Hill, NC
 
At Home With Patricia Wells Cooking Classes
(212) 000-0000
708 Sandown Place
Raleigh, NC
 
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
Cape Fear Community College (Culinary Technology)
(910) 362-7000
411 N Front St
Wilmington, NC
 

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