» » »

The Benefits of Cooking Less and Breathing More Sandy UT

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.

Ecole Dijon Cooking School
(801) 278-1039
2110 E Terra Linda
Holladay, UT
 
Sur La Table - Salt Lake City
(801) 456-0280
10 N. Rio Grande Street
Salt Lake City, UT
 
Utah State University (Nutrition And Food Sciences Department)
(435) 797-1000
1400 Old Main Hill
Logan, UT
 
Bridgerland Applied Technology College (Culinary Arts Program)
(435) 753-6780
1301 North 600 West
Logan, UT
 
Brigham Young University (Food Science Program)
(801) 422-3912
S-221 ESC
Provo, UT
 
Salt Lake Community College (Culinary Arts Program)
957-4073
4600 South Redwood Road
Salt Lake City, UT
 
Sur La Table - Salt Lake City
(801) 456-0280
10 N. Rio Grande Street
Salt Lake City, UT
 
Davis Applied Technology College (Culinary Arts)
(801) 593-2500
550 East 300 South
Kaysville, UT
 
Snow College (Culinary Arts Program)
(435) 893-2212
800 West 200 South Richfield
Richfield, UT
 
Odgen-Weber Applied Technology Center (Culinary Arts Program)
(801) 627-8357
200 North Washington Blvd
Ogden, UT
 

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.

Click here to read the rest of this article from LivingNutrition.com