The Benefits of Cooking Less and Breathing More Champaign 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.

Parkland College (Foodservice/Restaurant Management )
(217) 351-2200
2400 West Bradley Ave
Champaign, IL
 
Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Joliet Junior College (Culinary Arts Department)
(815) 280-2255
1215 Houbolt Road
Joliet, IL
 
Rasoi
(773) 230-9320
1751 N Talman
Chicago, IL
 
Lexington College (Culinary Arts Deparment)
(312) 226-6294
310 South Peoria Street
Chicago, IL
 
University of Illinois at Urbana (Food Science and Human Nutrition.)
(217) 333-0050
300 Turner Student Services Building 610 East John Street
Champaign, IL
 
The Cooking and Hospitality Institute of Chicago
(888) 295-7222
361 West Chestnut
Chicago, IL
 
The Chopping Block Cooking School
(773) 472-6700
4747 N Lincoln
Chicago, IL
 
Northshore Cookery
(847) 432-2665
600 Central Ave, Suite 130
Highland Park, IL
 
Southern Western Illinois College- Bellevile (Culinary Arts and Food Management)
(618) 235-2700
2500 Carlyle Ave
Belleville, 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.

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