The Benefits of Cooking Less and Breathing More East Lansing MI

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.

Lansing Community College (Hospitality, Travel And Tourism Program)
(517) 483-1983
419 N Capitol Ave
Lansing, MI
 
Michigan Career & Technical Institute
(616) 664-9273
11611 W. Pine Lake Road
Plainwell, MI
 
Sue Chef Cooking Classes
(616) 676-0300
PO Box 700
Ada, MI
 
The Farm Restaurant And School Of Cooking
(989) 874-5700
699 Port Crescent
Port Austin, MI
 
Eastern Michigan University (Hotel And Restaurant Management Program)
(734) 487-7087
206 Roosevelt Hall
Ypsilanti, MI
 
Michigan State University (Food Science)
(517) 355-7713
2100B S. Anthony Hall
East Lansing, MI
 
Madonna University (Hospitality Management)
(800) 852-4951
36600 Schoolcraft Road
Livonia, MI
 
Macomb Community College (Macomb Culinary Institute)
(586) 445-7999
14500 E. 12 Mile Road
Warren, MI
 
Northern Michigan University (Food Service Management)
(906) 227-2067
1401 Presque Isle Ave
Marquette, MI
 
Oakland Community College (Culinary Arts Degree)
(248) 341-2000
2480 Opdyke Road
Bloomfield Hills, MI
 

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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