The Benefits of Cooking Less and Breathing More Pawtucket RI

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.

Attleboro High School
(508) 222-5150, ext. 310
100 Rathbun Willard Drive
Attleboro, MA
 
Bristol Plymouth Reginal Technical School
(508) 823-5151, ext. 131
940 County Street
Taunton, MA
 
Diman Regional Vocational Technical High School
(508) 678-2891
251 Stonehaven Road
Fall River, MA
 
Regional Career Center at Coventry High School
(401) 822-9499, ext. 287
40 Reservoir Road
Coventry, RI
 
Johnson & Wales University (College of Culinary Arts)
(401) 598-1116
8 Abbott Park Place
Providence, RI
 
Warwick Career & Technical Center
(401) 734-3161
575 Centerville Road,Building 5
Warwick, RI
 
Tri-County Regional Vocational Technical School
(508) 528-5400 ext 168
140 Pond Street
Franklin, MA
 
Southeastern Regional Vocational High School
(508) 230-1217
250 Foundry Street
South Easton, MA
 
Chef Walters Cooking Classes
(401) 273-2652
286 Atwells Avenue
Providence, RI
 
Bristol Community College (Culinary Arts Program)
(508) 678-2811
777 Elsbree Street
Fall River, MA
 

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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