The Benefits of Cooking Less and Breathing More Fayetteville AR

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.

University of Arkansas at Fayetteville (Food Science Department)
(479) 575-2000
Administration Bldg 422
Fayetteville, AR
 
Ozarka College - Culinary Arts Program
(870) 368-2028
218 College Drive
Melbourne, AR
 
Arkansas Tech University (Hospitality Administration Program)
(728) 801-2222
1065 Coliseum Drive
Russellville, AR
 
University of Arkansas at Fayetteville (Food Science Department)
(479) 575-2000
Administration Bldg 422
Fayetteville, AR
 
Kids Cook
(501) 766-7629
58 Valley Estates Ct
Little Rock, AR
 
James at the Mill Cooking Classes
(479) 443-1400
3906 Great House Springs
Johnson, AR
 
North Arkansas College (Restaurant Management)
(870) 743-3000
1515 Pioneer Dr
Harrison, AR
 
Ouachita Baptist University (Dietetics and Nutrition Program)
(870) 245-5000
410 Ouachita Street
Arkadelphia, AR
 
School of Southern Barbeque
(800) 432-8187
2055 Highway 165 South
DeWitt, AR
 
James at the Mill Cooking Classes
(479) 443-1400
3906 Great House Springs
Johnson, AR
 

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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