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
 
Moraine Valley Community College (Restaurant/Hotel Management and Culinary Arts)
(708) 974-4300
9000 W. College Pkwy
Palos Hills, IL
 
Elgin Community College (Culinary Arts & Hospitality program)
(847) 697-1000
1700 Spartan Drive
Elgin, IL
 
Northern Illinois University (Nutrition, Dietetics & Hospitality Administration)
(800) 892-3050
1425 W. Lincoln Hwy
DeKalb, IL
 
Cook From Scratch, Inc.
(312) 559-0052
P.O. Box 543877
Chicago, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
Chicago, IL
 
Calphalon Culinary Center
(312) 529-0100
1000 W. Washington Blvd
Chicago, IL
 
Wilton School of Cake Decorating & Confectionary Art
(630) 963-1818
2240 W. 75th St
Woodridge, IL
 
Triton College (Division of Career Education Culinary Arts)
(708) 456-0300
2000 Fifth Ave
River Grove, IL
 
Parkland College (Foodservice/Restaurant Management )
(217) 351-2200
2400 West Bradley Ave
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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