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.

Central Piedmont Community College (Culinary Technology )
(704) 330-2722
PO Box 35009
Charlotte, NC
 
University Of North Carolina At Chapel Hill (Department Of Nutrition)
(919) 966-7212
260 Rosenau Hall CB # 7461
Chapel Hill, NC
 
East Carolina University (Department Of Hospitality Management )
(252) 737-1603
152 Rivers Building
Greenville, NC
 
Wake Technical Community College (Culinary Technology )
(919) 866-5500
9101 Fayetteville Road
Raleigh, NC
 
University Of North Carolina At Greensboro (Hotel And Restaurant Management Concentration)
(336) 334-5327
420 HHP Building, PO Box 26170
Greensboro, NC
 
North Carolina State University At Raleigh
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
Swannanoa School Of Culinary Arts
(828) 301-2792
WWC-CPO 6268
Asheville, NC
 
Appalachian State University (Food Systems Management Program)
(828) 262-2000
PO Box 32123
Boone, NC
 
Cape Fear Community College (Culinary Technology)
(910) 362-7000
411 N Front St
Wilmington, NC
 
Lenoir Community College (Culinary Technology)
(252) 527-6223
231 Hwy. 58 South
Kinston, 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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