The Benefits of Cooking Less and Breathing More Windham ME

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.

Andover College (Travel and Hospitality Management )
(207) 774-6126
901 Washington Avenue
Portland, ME
 
Southern Maine Community College (Culinary Arts)
(207) 741-5500
2 Fort Road
South Portland, ME
 
Mid-Maine Technical Center
(207) 873-0102
3 Brooklyn Avenue
Waterville, ME
 
Pairings Food and Wine Education Center
(207) 223-0990
279 South Main St
Winterport, ME
 
Eastern Maine Community College (Culinary Arts Department )
(207) 974-4600
354 Hogan Road
Bangor, ME
 
Five Seasons Cooking School
(207) 780-0738
87 St. Lawrence St
Portland, ME
 
Man with a Pan
(207) 650-1404
2 Elsie Way
Scarborough, ME
 
York County Community College (Culinary Arts)
(207) 646-9282
112 College Drive
Wells, ME
 
Keys to the Kitchen
(207) 967-4904
Route 35
Kennebunk, ME
 
Healthy Habits Culinary Studio
(207) 247-5544
1004 Main Street
Waterboro, ME
 

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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