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The Benefits of Cooking Less and Breathing More Joplin MO

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.

Northland Career Center
(816) 858-5505
1801 Branch Street
Platte City, MO
 
Manual Career & Technical Center
(816) 418-5200
1215 Truman Road
Kansas City, MO
 
North Technical High School
(314) 989-7693
1700 Derhake
Florissant, MO
 
Dierbergs Bogey Hills Plaza
(636) 669-0049
2021 Zumbehl Road
St. Charles, MO
 
Fontbonne University (Dietetics Degree)
(314) 862-3456
6800 Wydown Boulevard
St. Louis, MO
 
Columbia Area Career Center
(573) 214-3808
4203 S. Providence Road
Columbia, MO
 
Lake Career & Technical Center
(573) 346-9260, ext. 370
Township Road,P.O. Box 1409
Camdenton, MO
 
Saline County Career Center (Culinary Arts)
(660) 886-6958
900 West Vest
Marshall, MO
 
L École Culinaire St. Louis
(314) 587-2433
9811 South Forty Drive
St. Louis, MO
 
Dierbergs School Of Cooking
(636) 394-9504
1322 Clarkson/Clayton Center
Ellisville, MO
 

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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