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The Benefits of Cooking Less and Breathing More Lawton OK

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.

Tri-County Technology Center
(918) 331-3200
6101 S.E. Nowata Road
Bartlesville, OK
 
The Stock Pot
(918) 627-1146
7227 East 41st Street
Tulsa, OK
 
Eastern Oklahoma State College (Food Science)
(918) 465-2361
1301 West Main
Wilburton, OK
 
Tulsa Technology Center (Culinary Arts)
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Carl Albert State College (Hotel/Restaurant & Tourism)
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Poteau, OK
 
Kiamichi Technology Centers (Early Care & Education/Culinary Arts)
(888) 567-6806
810 Waldron Road
Durant, OK
 
Oklahoma State University Main Campus (Food Science)
(405) 744-5398
136 Ag Hall
Stillwater, OK
 
The International Pantry
(405) 360-0765
1618 West Lindsey
Norman, OK
 
Pioneer Technology Center (Culinary Arts Program)
(580) 762-8336
2101 N. Ash
Ponca City, OK
 
Francis Tuttle Technology Center (Culinary Arts )
(405) 717-4900
12777 N. Rockwell Ave
Oklahoma City, OK
 

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.

Click here to read the rest of this article from LivingNutrition.com