The Benefits of Cooking Less and Breathing More Woonsocket RI

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.

Tri-County Regional Vocational Technical School
(508) 528-5400 ext 168
140 Pond Street
Franklin, MA
 
Joseph P. Keefe Vocational Technical School
(508) 416-2100
750 Winter Street
Framingham, MA
 
Chef Walters Cooking Classes
(401) 273-2652
286 Atwells Avenue
Providence, RI
 
Regional Career Center at Coventry High School
(401) 822-9499, ext. 287
40 Reservoir Road
Coventry, RI
 
University of Rhode Island (Nutrition and Food Sciences)
(401) 874-5869
106 Ranger Hall
Kingston, RI
 
Attleboro High School
(508) 222-5150, ext. 310
100 Rathbun Willard Drive
Attleboro, MA
 
Johnson & Wales University (College of Culinary Arts)
(401) 598-1116
8 Abbott Park Place
Providence, RI
 
Chariho Career & Technical Center
(401) 364-6869, ext. 2764
459 Switch Road
Wood River Junction, RI
 
Warwick Career & Technical Center
(401) 734-3161
575 Centerville Road,Building 5
Warwick, RI
 
Chef Walters Cooking Classes
(401) 273-2652
286 Atwells Avenue
Providence, RI
 

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