The Benefits of Cooking Less and Breathing More Washington DC

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.

Bladensburg High School
(301) 749-5227
4200 57th Avenue
Bladensburg, MD
 
Thomas Edison High School
(301) 929-2267
12501 Dalewood Drive
Silver Spring, MD
 
Damascus High School
(301) 253-7069
850 Hungerford Drive
Rockville, MD
 
Sur La Table - Arlington
(703) 414-3580
1101 S. Joyce Street
Arlington, VA
 
The Art Institute Of Washington (The International Culinary School)
(877) 303-3771
1820 North Fort Myer Dr
Arlington, VA
 
Crossland High School
(301) 749-5227
6901 Temple Hills Road
Temple Hills, MD
 
Paint Branch High School
(301) 989-5649
14121 Old Columbia Pike
Burtonsville, MD
 
George Washington University (Tourism And Hospitality Management)
(202) 994-1000
2121 Eye St Nw
Washington DC, DC
 
University Of The District Of Columbia (Culinary Arts Program)
(202) 274-6686
4200 Connecticut Ave. NW
Washington DC, DC
 
Professional Bartending School
(703) 841-9700
2440 Wilson Boulevard
Arlington, VA
 

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