The Benefits of Cooking Less and Breathing More Jacksonville 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.

Western Carolina University (Hospitality And Tourism)
(828) 227-3316
391 Belk Building
Cullowhee, NC
 
(919) 515-2951
100 Schaub Hall, Campus Box 7624
Raleigh, NC
 
John C. Campbell Folk School
(828) 837-2775
One Folk School Road
Brasstown, NC
 
Southwestern Community College (Culinary Technology)
828-86-091
447 College Drive
Sylva, NC
 
Alamance Community College (Food And Beverage Service)
(336) 578-2002
1247 Jimmie Kerr Rd
Graham, NC
 
Sandhills Community College (Culinary Technology)
(910) 692-6185
3395 Airport Road
Pinehurst, NC
 
Meredith College (Foods And Nutrition)
(919) 760-8157
3800 Hillsborough Street
Raleigh, NC
 
Guilford Technical Community College (Culinary Technology Associate In Applied Science)
(336) 334-4822
P.O. Box 309
Jamestown, NC
 
Central Piedmont Community College (Culinary Technology )
(704) 330-2722
PO Box 35009
Charlotte, NC
 
Chez Bay Gourmet Cooking School
(919) 477-7878
1921 North Pointe Dr
Durham, 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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