The Benefits of Cooking Less and Breathing More Appleton WI

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.

Fox Valley Technical College (Culinary Arts Program)
(920) 735-5643
1825 N. Bluemound Drive
Appleton, WI
 
The Creative Cuisine Cooking School
(414) 352-0975
9458 N Regent Court
Milwaukee, WI
 
Milwaukee Area Technical College (Culinary Arts Program)
(414) 297-7324
700 West State Street
Milwaukee, WI
 
Wisconsin Indianhead Technical College (Dietary Manager)
(715) 468-2815
505 Pine Ridge Drive
Shell Lake, WI
 
Blackhawk Technical College (Culinary Arts Program)
(608) 758-6900
6004 S County Road G
Janesville, WI
 
Acf Chefs Of Milwaukee, Inc.
(262) 691-0649
P.O. Box 0894
Germantown, WI
 
Northeast Wisconsin Technical College (Hotel And Restaurant Management)
(800) 422-NWTC
2740 West Mason St
Green Bay, WI
 
Orange Tree Cooking School
(608) 255-8211
1721 Monroe Street
Madison, WI
 
Chippewa Valley Technical College (Hotel And Restaurant Management)
(715) 833-6200
620 W Clairemont Ave
Eau Claire, WI
 
Madison Area Technical College (Culinary Arts Program)
(608) 246-6100
3550 Anderson Street
Madison, WI
 

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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