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The Benefits of Cooking Less and Breathing More Keene NH

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.

Keene State College (Dietetic Internship Program)
(603) 358-2916
229 Main St
Keene, NH
 
Southern New Hampshire University (Culinary Arts Program)
(603) 668-2211
2500 N. River Road
Manchester, NH
 
University Of New Hampshire (Hospitality Management Program)
(603) 862-1234
4 Garrison Avenue
Durham, NH
 
A Taste Of The Mountains Cooking School
(603) 383-9132
PO Box 240 Route 302
Glen, NH
 
New Hampshire Community Tech College Laconia (Restaurant Management/Lodging & Conference Management)
(603) 524-3207
379 Belmont Road
Laconia, NH
 
The Balsams Culinary Apprenticeship School
(877) 225-7267
1000 Cold Spring Road
Dixville Notch, NH
 
White Mountain Cooking School
(800) 447-4345
136 Stewart Road
Snowville, NH
 
New Hampshire Technical Institute (Hotel Administration Degree Program)
(603) 271-6484
31 College Drive
Concord, NH
 
Mcintosh College (Mcintosh Atlantic Culinary Academy)
(800) 624-6867
181 Silver Street
Dover, NH
 
Willow Tree Foods
(603) 778-1105
4 Smith Farm
Stratham, NH
 

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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