The Benefits of Cooking Less and Breathing More Lynchburg VA

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.

Louisa County High School
(540) 894-5436, ext. 1190
P.O. Box 328
Mineral, VA
 
Mountain View High School
(540) 658-6840
2135 Mountain View Road
Stafford, VA
 
Johnson & Wales University (College Of Culinary Arts)
(757) 853-3508
2428 Almeda Avenue
Norfolk, VA
 
Northern Virginia Community College (Culinary Arts Program)
(703) 323-3000
4001 Wakefield Chapel Road
Annandale, VA
 
Artisan Confections
(703) 239-0616
4815-B Lee Highway
Arlington, VA
 
Hermitage Technical Center
(804) 551-0983
8301 Hungary Spring Road
Richmond, VA
 
Virginia Polytechnic Institute And State University (Food Science And Technology)
(540) 231-6267
201 Burruss Hall
Blacksburg, VA
 
James Madison University (Hospitality And Tourism Management)
(540) 568-5168
800 S. Main Street
Harrisonburg, VA
 
Radford University (Foods And Nutrition Program )
(540) 831-7741
East Main St
Radford, VA
 
The Art Institute Of Washington (The International Culinary School)
(877) 303-3771
1820 North Fort Myer Dr
Arlington, VA
 

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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