The Benefits of Cooking Less and Breathing More Beaverton OR

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.

Western Culinary Institute
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Portland, OR
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Portland Community College (Culinary Assistant Training)
(503) 244-6111
12000 SW 49th Ave.
Portland, OR
 
Oregon Culinary Institute
(503) 961-6200
1717 SW Madison Street
Portland, OR
 
In Good Taste Cooking School
(503) 248-2015
231 NW 11th Ave
Portland, OR
 
Young Chefs Acadmey - Tualatin
(503) 691-2433
19283 SW Martinazzi Avenue
Tualatin, OR
 
Clark County Skills Center
(360) 604-1050
12200 N.E. 28th Street
Vancouver, WA
 
Western Culinary Institute
(888) 891-6222
600 SW 10th Avenue Suite 400
Portland, OR
 
Sur La Table - Portland
(503) 295-9685
1102 NW Couch Street
Portland, OR
 
Institute for Culinary Awakening
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Portland, 1
Portland, OR
 
Caprial and Johns Kitchen
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7015 SE Milwaukie Avenue
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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