The Benefits of Cooking Less and Breathing More Rapid City SD

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.

Curry Masala Cooking Classes
(605) 716-7788
2050 W. Main Street
Rapid City, SD
 
Curry Masala Cooking Classes
(605) 716-7788
2050 W. Main Street
Rapid City, SD
 
South Dakota State University (Hotel And Foodservice Management Major)
(605) 688-4121
PO Box 2201
Brookings, SD
 
Mitchell Technical Institute (Culinary Academy Of South Dakota)
(800) 952-0042
821 N Capital St
Mitchell, SD
 
National American University (Hospitality Management )
(605) 886-3450
925 29th Street SE
Watertown, SD
 
Black Hills State University (Tourism And Hospitality Management)
(605) 642-6011
1200 University Street
Spearfish, SD
 

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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