The Benefits of Cooking Less and Breathing More West Fargo ND

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.

Mosaic Foods
(701) 371-8830
69 North 4th Street
Fargo, ND
 
Concordia College At Moorhead (Nutrition Dietetics Program)
(218) 299-4000
901 8th St. S
Moorhead, MN
 
Mosaic Foods
(701) 371-8830
69 North 4th Street
Fargo, ND
 
North Dakota State University (Food Science)
(701) 231-6359
1301 12th Avenue North
Fargo, ND
 
The Gourmet Chef Cooking Classes
(701) 839-8928
122 South Main Street
Minot, ND
 
North Dakota State University (Food Science)
(701) 231-6359
1301 12th Avenue North
Fargo, ND
 
Bismarck State College (Hospitality Management)
(800) 445-5073
1500 Edwards Avenue
Bismarck, ND
 
United Tribes Technical College (Tourism And Hospitality Management )
(701) 255-3285
3315 University Dr
Bismarck, ND
 
North Dakota State College Of Science (Culinary Arts Program)
(800) 342-4325
800 Sixth Street North
Wahpeton, ND
 
University Of North Dakota Grand Forks (Nutrition And Dietetics)
(701) 777-2539
O'Kelly Bldg221 Centinnial Dr Stop 8237
Grand Forks, ND
 

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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