The Benefits of Cooking Less and Breathing More Holland 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.

Grand Valley State University (Food And Beverage)
(616) 331-5000
1 Campus Dr
Allendale, MI
 
Michigan Career & Technical Institute
(616) 664-9273
11611 W. Pine Lake Road
Plainwell, MI
 
Madonna University (Hospitality Management)
(800) 852-4951
36600 Schoolcraft Road
Livonia, MI
 
Lake Michigan College (Hospitality Management)
(800) 252-1562
LMC - 400 Klock Road
Benton Harbor, MI
 
Ferris State University (Hospitality)
(231) 591-2382
1319 Cramer Circle/WCO 106
Big Rapids, MI
 
Artisan Cooking School & Catering Company
(616) 296-9200
1322 Washington Street
Grand Haven, MI
 
Michigan State University (Food Science)
(517) 355-7713
2100B S. Anthony Hall
East Lansing, MI
 
Mott Community College (Culinary Arts Program)
(810) 762-0200
1401 East Court Street
Flint, MI
 
Nanny'S Kitchen
(248) 651-1622
304 East Street
Rochester, MI
 
Bay De Noc Community College (Food Service Manager)
(906) 786-5802
2001 North Lincoln Road
Escanaba, 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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