The Benefits of Cooking Less and Breathing More Fayetteville 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.

Western Carolina University (Hospitality And Tourism)
(828) 227-3316
391 Belk Building
Cullowhee, NC
 
University Of North Carolina At Chapel Hill (Department Of Nutrition)
(919) 966-7212
260 Rosenau Hall CB # 7461
Chapel Hill, NC
 
North Carolina Central University (Hospitality And Tourism)
(919) 530-6100
1801 Fayetteville St
Durham, NC
 
Chez Bay Gourmet Cooking School
(919) 477-7878
1921 North Pointe Dr
Durham, NC
 
North Carolina State University At Raleigh
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
John C. Campbell Folk School
(828) 837-2775
One Folk School Road
Brasstown, NC
 
Alamance Community College (Food And Beverage Service)
(336) 578-2002
1247 Jimmie Kerr Rd
Graham, NC
 
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
East Carolina University (Department Of Hospitality Management )
(252) 737-1603
152 Rivers Building
Greenville, NC
 
Central Piedmont Community College (Culinary Technology )
(704) 330-2722
PO Box 35009
Charlotte, 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.

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