The Benefits of Cooking Less and Breathing More Buffalo NY

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.

Erie Community College (Culinary Arts Program)
(716) 851-1000
121 Ellicott St
Buffalo, NY
 
Buffalo State University (Hospitality Administration)
(716) 878-4000
1300 Elmwood Avenue
Buffalo, NY
 
Niagara County Community College (Culinary Arts Program)
(716) 614-6222
3111 Saunders Settlement Rd
Sanborn, NY
 
Culinary Academy of Long Island
(516) 364-4344
125 Michael Drive
Syosset, NY
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122
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French Culinary Institute
(212) 219-8890
462 Broadway
New York, NY
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126
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Dyouville College (Dietetics Program)
(716) 829-8000
320 Porter Ave
Buffalo, NY
 
Trocaire College (Hospitality Management)
(716) 827-2553
360 Choate Avenue
Buffalo, NY
 
Niagara University (College Of Hospitality And Tourism Management)
(716) 285-1212
P.O. Box 1935
Niagara, NY
 
Culinary Institute of America
(845) 452-9600
1946 Campus Drive
Hyde Park, NY
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$23,370.00
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2975
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Rockland County Technical Center (Rockland BOCES)
(914) 627-4700, ext. 4369
65 Parrott Road
West Nyack, NY
 
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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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