The Benefits of Cooking Less and Breathing More Lawrence KS

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.

Broadmoor Technical Center
(913) 993-9700
6701 W. 83rd Street
Shawnee Mission, KS
 
Baron of Barbecue Cooking Classes
(913) 262-6029
3625 West 50th. Terrace
Roeland Park, KS
 
American Institute of Baking
(785) 537-4750
1213 Bakers Way
Manhattan, KS
 
Area Technical School (PROFESSIONAL COOKING)
(913) 627-4100
2220 N. 59th Street
Kansas City, KS
 
Butler County Community College (Hospitality Management)
(316) 322-3255
901 S. Haverhill Rd
El Dorado, KS
 
Wichita Area Technical College (Dietary Manager)
(316) 677-9400
301 S. Grove
Wichita, KS
 
Lotta BS BBQ Cooking Classes
(913) 441-5442
708 South 130th Street
Bonner Springs, KS
 
Johnson County Community College (Chef Apprenticeship program)
(913) 469-8500
12345 College Blvd
Overland Park, KS
 
Kansas State University (Food Science Institute )
(785) 532-4057
216 Call Hall
Manhattan, KS
 
Underhill Farms Chef Clinics
(620) 345-8415
187 21st Avenue
Moundridge, KS
 

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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