The Benefits of Cooking Less and Breathing More Waipahu HI

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.

Leeward Community College (Culinary Institute of the Pacific)
(808) 455-0011
96-045 Ala Ike
Pearl City, HI
 
Travel Institute of the Pacific (Gros Bonnet Culinary Academy)
(808) 591-2708
1314 S. King Street, Suite 1164
Honolulu, HI
 
University of Hawaii at Manoa (Food Science)
(808) 956-8356
1955 East-West Rd
Honolulu, HI
 
Brigham Young University (Hospitality and Tourism)
(808) 293-3211
55-220 Kulanui St
Laie, HI
 
Pacific Gourmet Hawaii
(808) 388-6180
PO Box 578
Honolulu, HI
 
Pacific Gourmet Hawaii
(808) 388-6180
PO Box 578
Honolulu, HI
 
Heald College (Hospitality and Tourism Program)
(808) 955-1500
1500 Kapiolani Blvd
Honolulu, HI
 
Kapi'olani Community College (Culinary Arts Program)
08-734-9000
4303 Diamond Head Road
Honolulu, HI
 
ACF Maui Chefs & Cooks Association
(808) 249-2850
PO Box 1113
Wailuku, HI
 
University of Hawaii at Manoa (Food Science)
(808) 956-8356
1955 East-West Rd
Honolulu, HI
 

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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