The Benefits of Cooking Less and Breathing More Merrimack 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.

Greater Lowell Technical High School
(978) 441-4841
250 Pawtucket Boulevard
Tyngsboro, MA
 
The Creative Feast
(603) 465-6929
5 Broad Street
Hollis, NH
 
Dinner Is Served Cooking Classes
(978) 697-8527
333 Acton Road (also known as RT 27)
Chelmsford, MA
 
New Hampshire Technical Institute (Hotel Administration Degree Program)
(603) 271-6484
31 College Drive
Concord, NH
 
New Hampshire Community College (Program In Culinary Arts)
(603) 752-1113
2020 Riverside Drive
Berlin, NH
 
Nashoba Valley Technical High School
(978) 692-4711
100 Littleton Road
Westford, MA
 
Southern New Hampshire University (Culinary Arts Program)
(603) 668-2211
2500 N. River Road
Manchester, NH
 
Cooking to Learn
(978) 692-4301
9 Phillips Drive
Westford, MA
 
Southern New Hampshire University (Culinary Arts Program)
(603) 668-2211
2500 N. River Road
Manchester, NH
 
White Mountain Cooking School
(800) 447-4345
136 Stewart Road
Snowville, 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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