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The Benefits of Cooking Less and Breathing More Edmond OK

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.

Platt College (Associate Of Science In Culinary Arts)
(405) 749-2433
2727 West Memorial
Oklahoma City, OK
 
Francis Tuttle Technology Center (Culinary Arts )
(405) 717-4900
12777 N. Rockwell Ave
Oklahoma City, OK
 
Tri-County Technology Center
(918) 331-3200
6101 S.E. Nowata Road
Bartlesville, OK
 
Northeast Technology Center Pryor (Culinary Arts)
(918) 825-7040
483 Airport Rd
Pryor, OK
 
Pioneer Technology Center (Culinary Arts Program)
(580) 762-8336
2101 N. Ash
Ponca City, OK
 
Kams Kookery
840-0725
2834 Guilford Lane
Oklahoma City, OK
 
Metro Technology Centers (Culinary Arts Program)
405-424-TECH(8324)
4901 S. Bryant Ave
Oklahoma City, OK
 
Oklahoma State University Main Campus (Food Science)
(405) 744-5398
136 Ag Hall
Stillwater, OK
 
Eastern Oklahoma State College (Food Science)
(918) 465-2361
1301 West Main
Wilburton, OK
 
Caddo Kiowa Technology Center (Culinary Arts)
(405) 643-5511
100 CareerTech Road
Fort Cobb, OK
 

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