The Benefits of Cooking Less and Breathing More Brockton MA

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.

Le Cordon Bleu College of Culinary Arts - Cambridge
(617) 218-8000
215 First St
Cambridge, MA
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Blue Hills Regional Technical School
(781) 828-5800, ext. 345
800 Randolph Street
Canton, MA
 
Quincy High School, Culinary Arts Center for Technical Education
(617) 984-8887
107 Woodard Avenue
Quincy, MA
 
Attleboro High School
(508) 222-5150, ext. 310
100 Rathbun Willard Drive
Attleboro, MA
 
Massasoit Community College (Culinary Arts Program)
(508) 588-9100
One Massasoit Blvd
Brockton, MA
 
Southeastern Regional Vocational High School
(508) 230-1217
250 Foundry Street
South Easton, MA
 
South Shore Vocational Technical High School
(781) 878-8822
476 Webster Street
Hanover, MA
 
Bristol Plymouth Reginal Technical School
(508) 823-5151, ext. 131
940 County Street
Taunton, MA
 
Tri-County Regional Vocational Technical School
(508) 528-5400 ext 168
140 Pond Street
Franklin, MA
 
Blue Hills Regional Technical School (Culinary Arts)
(781) 828-5800
800 Randolph St
Canton, MA
 
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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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