The Benefits of Cooking Less and Breathing More Seattle 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.

Puget Sound Skills Center (formerly Sea-Tac Occupational Skills Center)
(206) 433-2524
18010 8th Avenue S.
Burien, WA
 
Seattle Central Community Colleg (Culinary Arts Program)
(206) 587-3800
1701 Broadway
Seattle, WA
 
The Art Institute Of Seattle (The International Culinary School )
(206) 448-0900
2323 Elliott Avenue
Seattle, WA
 
I Love Thai Cooking Classes
(206) 329-4877
533 Lake Washington Blvd. E.
Seattle, WA
 
Pcc Cooks - West Seattle
(206) 937-8481
2749 California Ave. S.W.
Seattle, WA
 
Dianes Market Kitchen Cooking Classes
(877) 624-6114
1101 Post Alley
Seattle, WA
 
Culinary Communion
(206) 284-8687
2524 Beacon Ave. S.
Seattle, WA
 
Flying Fish Cooking Classes
(206) 728-8595
2234 First Avenue
Seattle, WA
 
Seattle Pacific University (Food And Nutritional Sciences Major)
(206) 281-2000
3307 Third Avenue West
Seattle, WA
 
Cooks World Cooking School
(206) 528-8192
2900 NE Blakeley St
Seattle, 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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