The Benefits of Cooking Less and Breathing More Eau Claire WI

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.

Chippewa Valley Technical College (Hotel And Restaurant Management)
(715) 833-6200
620 W Clairemont Ave
Eau Claire, WI
 
Acf Chefs Of Milwaukee, Inc.
(262) 691-0649
P.O. Box 0894
Germantown, WI
 
Milwaukee Area Technical College (Culinary Arts Program)
(414) 297-7324
700 West State Street
Milwaukee, WI
 
Wisconsin Indianhead Technical College (Dietary Manager)
(715) 468-2815
505 Pine Ridge Drive
Shell Lake, WI
 
Moraine Park Technical College (Culinary Arts Program)
(920) 922-8611
235 N. National Avenue
Fond du Lac, WI
 
University Of Wisconsin-Green Bay (Dietetics)
(920) 465-2000
2420 Nicolet Drive
Green Bay, WI
 
Southwest Wisconsin Technical College (Culinary Continuing Education Classes)
(800) 362-3322
1800 Bronson Blvd
Fennimore, WI
 
Gateway Technical College (Culinary Arts)
(262) 564-2200
3520 30th Avenue
Kenosha, WI
 
Braise On The Go
(414) 241-9577
PO Box 070537
Milwaukee, WI
 
Nicolet Area Technical College (Culinary Arts)
(715) 365-4493
5364 College Drive
Rhinelander, WI
 

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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