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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
 
Zingermans Bakehouse
(734) 761-7255
3711 Plaza Drive
Ann Arbor, MI
 
The Sage Chef
(989) 473-2449
PO Box 195
Lupton, MI
 
Michigan State University (Food Science)
(517) 355-7713
2100B S. Anthony Hall
East Lansing, MI
 
Baker College Of Muskegon (Culinary Arts Associate Of Business Degree)
231-7770-5200
1903 Marquette Avenue
Muskegon, MI
 
Michigan Career & Technical Institute
(616) 664-9273
11611 W. Pine Lake Road
Plainwell, MI
 
Western Michigan University (Food Service Administration)
(269) 387-3704
3326 Kohrman Hall
Kalamazoo, MI
 
The Clever Cook
(616) 575-8520
5775 28th Street SE
Grand Rapids, MI
 
The Farm Restaurant And School Of Cooking
(989) 874-5700
699 Port Crescent
Port Austin, MI
 
Let Me Cook
(248) 685-7581
534 Atlantic Street
Milford, 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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