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The Benefits of Cooking Less and Breathing More Dalton GA

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 - Atlanta
(770) 938-4711
1927 Lakeside Parkway
Tucker, GA
# of Undergrads
948
School Information
Private
Setting
Suburban

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Jordan High School
(706) 748-2819
3200 Howard Avenue
Columbus, GA
 
Miller Grove High School
(678) 875-1212
2645 DeKalb Medical Parkway
Lithonia, GA
 
The Cooks Warehouse
(404) 815-4993
549-I Amsterdam Ave. N.E
Atlanta, GA
 
Fort Valley State University (Food and Nutrition)
(912) 825-6315
1005 State University Dr
Fort Valley, GA
 
Grayson High School
(770) 554-7082
50 Hope Hollow Road
Loganville, GA
 
Rockdale Career Academy
(770) 653-6109
1064 Culpepper Drive
Conyers, GA
 
Morris Brown College (Business and Hospitality Administration Department)
(404) 220-0270
643 Martin Luther King Jr. Dr
Atlanta, GA
 
The Art Institute of Atlanta (Culinary Arts Program)
(800) 275-4242
6600 Peachtree Dunwoody Rd.|100 Embassy Row
Atlanta, GA
 
Le Cordon Bleu College of Culinary Arts - Atlanta
(770) 938-4711
1927 Lakeside Parkway
Tucker, GA
 
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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