The Benefits of Cooking Less and Breathing More Chicago 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.

Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Lexington College (Culinary Arts Deparment)
(312) 226-6294
310 South Peoria Street
Chicago, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
Chicago, IL
 
The French Pastry School
(312) 726-2419
226 West Jackson Boulevard
Chicago, IL
 
Harold Washington College (Hospitality Program)
(312) 553-5600
30 E Lake St
Chicago, IL
 
Calphalon Culinary Center
(312) 529-0100
1000 W. Washington Blvd
Chicago, IL
 
Chicago Wine School
(312) 491-0284
1942 South Halsted Street
Chicago, IL
 
Cook From Scratch, Inc.
(312) 559-0052
P.O. Box 543877
Chicago, IL
 
Fox and Obel
(312) 410-7301
401 E. Illinois Street
Chicago, IL
 
The Cooking and Hospitality Institute of Chicago
(888) 295-7222
361 West Chestnut
Chicago, 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