The Benefits of Cooking Less and Breathing More Milwaukee WI

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.

Milwaukee Area Technical College (Culinary Arts Program)
(414) 297-7324
700 West State Street
Milwaukee, WI
 
The Creative Cuisine Cooking School
(414) 352-0975
9458 N Regent Court
Milwaukee, WI
 
Acf Chefs Of Milwaukee, Inc.
(262) 691-0649
P.O. Box 0894
Germantown, WI
 
The Creative Cuisine Cooking School
(414) 352-0975
9458 N Regent Court
Milwaukee, WI
 
University Of Wisconsin-Madison (Food Science)
(608) 262-3003
1450 Linden Drive
Madison, WI
 
Braise On The Go
(414) 241-9577
PO Box 070537
Milwaukee, WI
 
Waukesha County Technical College (Hospitality & Culinary Center Of Excellence)
(262) 691-5566
800 Main Street
Pewaukee, WI
 
Lac Courte Oreilles Ojibwa Community College (Food & Nutrition)
(715) 634-4790
13466 West Trepania Road
Hayward, WI
 
Madison Area Technical College (Culinary Arts Program)
(608) 246-6100
3550 Anderson Street
Madison, WI
 
Waukesha County Technical College (Hospitality & Culinary Center Of Excellence)
(262) 691-5566
800 Main Street
Pewaukee, WI
 

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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