The Benefits of Cooking Less and Breathing More Burnsville MN

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 - Minneapolis/St Paul
(651) 675-4700
1315 Mendota Heights Road
Mendota Heights, MN
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$19,875.00
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742
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Private
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Mothersauces Cooking School
(612) 331-9680
7630 Lyndale Avenue S
Richfield, MN
 
Cooks Of Crocus Hill
(952) 285-1903
3925 W 50th St
Edina, MN
 
Saint Paul College (Culinary Arts Program)
(651) 846-1600
235 Marshall Avenue
Saint Paul, MN
 
Cooks Of Crocus Hill St. Paul
(651) 228-1333
877 Grand Ave
Saint Paul, MN
 
Normandale Community College (Science Degree In Hospital Management)
(952) 487-8200
9700 France Avenue South
Bloomington, MN
 
Le Cordon Bleu College Of Culinary Art
(651) 675-4700
1315 Mendota Heights Road
Mendota Heights, MN
 
The Way-Cool Cooking School
(952) 949-6799
16544 W. 78th Street
Eden Prairie, MN
 
Asian Culinary Arts Institutes
(612) 813-1757
306 East 26th Street
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Minneapolis Community And Technical College (Culinary Arts Program)
(612) 659-6000
1501 Hennepin Avenue
Minneapolis, MN
 
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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.

Click here to read the rest of this article from LivingNutrition.com