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The Benefits of Cooking Less and Breathing More Flint MI

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.

Mott Community College (Culinary Arts Program)
(810) 762-0200
1401 East Court Street
Flint, MI
 
Lake Michigan College (Hospitality Management)
(800) 252-1562
LMC - 400 Klock Road
Benton Harbor, MI
 
Muskegon Community College (Hospitality/Hotel, Restaurant Administration)
(616) 777-0311
221 S Quarterline Rd
Muskegon, MI
 
Lansing Community College (Hospitality, Travel And Tourism Program)
(517) 483-1983
419 N Capitol Ave
Lansing, MI
 
The Clever Cook
(616) 575-8520
5775 28th Street SE
Grand Rapids, MI
 
Michigan Career & Technical Institute
(616) 664-9273
11611 W. Pine Lake Road
Plainwell, MI
 
The Sage Chef
(989) 473-2449
PO Box 195
Lupton, MI
 
Zingermans Bakehouse
(734) 761-7255
3711 Plaza Drive
Ann Arbor, MI
 
Baker College Of Muskegon (Culinary Arts Associate Of Business Degree)
231-7770-5200
1903 Marquette Avenue
Muskegon, MI
 
Tapawingo Cooking Classes
(231) 588-7971
9502 Lake Street
Ellsworth, MI
 

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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