The Benefits of Cooking Less and Breathing More Fort Wayne IN

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.

Anthis Career Center
(219) 425-7667
1200 S. Barr Street
Fort Wayne, IN
 
Elkhart Area Career Center
(574) 262-5650
2424 California Road
Elkhart, IN
 
Ivy Tech Community College Northwest (Hospitality Administration)
(219) 981-4447
1440 East 35th Avenue
Gary, IN
 
Indiana Business College (Indianapolis - The Chef's Academy)
(317) 656-4899
644 East Washington Street
Indianapolis, IN
 
Vincennes University (Culinary Arts)
(812) 888-5741
1002 N. First Street
Vincennes, IN
 
Country Kitchen Sweetart
(260) 482-4835
4621 Speedway Drive
Fort Wayne, IN
 
Anthis Career Center
(219) 425-7667
1200 S. Barr Street
Fort Wayne, IN
 
Purdue University Calumet (Hospitality & Tourism Management)
463-23-2094
Porter Hall, Room 213 2200 169th Street
Hammond, IN
 
Indiana State University (Food and Nutrition)
(812) 237-6311
200 North Seventh Street
Terre Haute, IN
 
Kitchen Affairs
(800) 782-6762
4610 Vogel Road
Evansville, IN
 

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.

Click here to read the rest of this article from LivingNutrition.com