The Benefits of Cooking Less and Breathing More Olympia WA

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.

Bay View School Of Cooking
(360) 754-1448
516 West 4th Avenue
Olympia, WA
 
Clark County Skills Center
(360) 604-1050
12200 N.E. 28th Street
Vancouver, WA
 
Tri-Tech Skills Center
(509) 222-7310
5929 W. Metaline Avenue
Kennewick, WA
 
I Love Thai Cooking Classes
(206) 329-4877
533 Lake Washington Blvd. E.
Seattle, WA
 
The Art Institute Of Seattle (The International Culinary School )
(206) 448-0900
2323 Elliott Avenue
Seattle, WA
 
South Puget Sound Community College (Culinary Arts Program)
(360) 754-7711
2011 Mottman Rd SW
Olympia, WA
 
Puget Sound Skills Center (formerly Sea-Tac Occupational Skills Center)
(206) 433-2524
18010 8th Avenue S.
Burien, WA
 
West Sound Technical Skills Center
(360) 478-6943
101 National Avenue N.
Bremerton, WA
 
The Herbfarm Cooking Classes
(425) 485-5300
14590 NE 145th Street
Woodinville, WA
 
Clover Park Technical College (Culinary Arts)
(253) 589-5800
4500 Steilacoom Blvd SW
Lakewood, WA
 

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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