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The Benefits of Cooking Less and Breathing More Kenner LA

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.

Sclafani Cooking School, Inc.
(504) 833-7861
107 Gennaro Place
Metairie, LA
 
The Savvy Gourmet Cooking Classes
(504) 895-2665
4519 Magazine Street
New Orleans, LA
 
The House on Bayou Road Cooking School
(504) 945-0992
2275 Bayou Road
New Orleans, LA
 
The New Orleans School of Cooking
(504) 525-2665
524 St. Louis Street
New Orleans, LA
 
Cookin Cajun Cooking School
(504) 523-6425
#1 Poydras Street, Riverwalk, Store #116
New Orleans, LA
 
Delgado Community College (Culinary Arts Program)
(504) 483-4208
615 City Park Ave
New Orleans, LA
 
Crescent City Bartending School
(504) 822-3362
209 N. Broad St
New Orleans, LA
 
Lafitte Guest House Cooking School
(504) 581-2678
1003 Bourbon Street
New Orleans, LA
 
(504) 280-6385
Lake Front
New Orleans, LA
 
Louisiana Technical College (Culinary Arts and Occupations)
(504) 942-8333
3727 Louisa Street
New Orleans, LA
 

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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