The Benefits of Cooking Less and Breathing More Bloomington IL

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.

Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Elgin Community College (Culinary Arts & Hospitality program)
(847) 697-1000
1700 Spartan Drive
Elgin, IL
 
Lexington College (Culinary Arts Deparment)
(312) 226-6294
310 South Peoria Street
Chicago, IL
 
Parkland College (Foodservice/Restaurant Management )
(217) 351-2200
2400 West Bradley Ave
Champaign, IL
 
Weber Grill Restaurant Cooking Classes
(847) 413-1277
1010 N. Meacham Road
Schaumburg, IL
 
Cooking Fools
(773) 276-9377
1916 W North Ave
Chicago, IL
 
Cook From Scratch, Inc.
(312) 559-0052
P.O. Box 543877
Chicago, IL
 
Lincoln Land Community College (Culinary Arts program )
(217) 786-2200
5250 Shepherd Road
Springfield, IL
 
The Richmond Inn - Ecole de Cuisine
(815) 678-2505
10314 East St
Richmond, IL
 
University of Illinois at Urbana (Food Science and Human Nutrition.)
(217) 333-0050
300 Turner Student Services Building 610 East John Street
Champaign, IL
 

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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