The Benefits of Cooking Less and Breathing More Bridgeport CT

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.

Creative Castle- Art and Cooking Classes for Children
(203) 226-5090
715 Post Road
Fairfield, CT
 
Cucina Casalinga
(203) 762-0768
171 Drum Hill Road
Wilton, CT
 
Swan Cove Bed and Breakfast Cooking Classes
(203) 776-3240
115 Sea Street
New Haven, CT
 
Chef Silvia Cooking Classes
(203) 244-5018
18 Cardinal Court
Ridgefield, CT
 
Connecticut Culinary Institute - Hartford
(860) 895-6100
85 Sigourney Street
Hartford, CT
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389
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Mid-sized city

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Center for Culinary Arts
(203) 929-0592
8 Progress Drive
Shelton, CT
 
University of New Haven (School of Hospitality and Tourism-Department of Culinary Arts & Gastronomy)
(203) 932-7362
300 Boston Post Road
West Haven, CT
 
Norwalk Community College (Culinary Arts Program)
(203) 857-7000
188 Richards Avenue
Norwalk, CT
 
Connecticut Culinary Institute - Suffield
(860) 668-3500
1760 Mapleton Ave
Suffield, CT
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128
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Manchester Community College (Culinary Arts, Hotel and Tourism, Foodservice)
(860) 512-2785
Mail Station #17
Manchester, CT
 
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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.

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